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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease treg » decrease the (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food effect » flood effect (Expand search), wood effect (Expand search), hood effect (Expand search)
1
“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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4
“...Objective: This study evaluated the effect of a protein, the isolated Trypsin Inhibitor (TTI) from...”
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“... the nutritional effect on bone and cartilage development. To better understand the effect of diet...”
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7
“...), while accounting for the effect of dyke constructions. We focus on the Long Xuyen Quadrangle (LXQ...”
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8
“...We analyzed the effect of obesity on daily physical activity (DPA) and on light-intensity physical...”
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“... (test) or 10 hours of fasting (reference). The statistical method for testing the effect of food on the...”
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13
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... of drugs, herbal medicines, or food supplements such as probiotics. Here, we investigated the effect...”
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“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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“... B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids...”
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20
“...This study was carried out to evaluate the influence of food storage under low temperature...”
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