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reactive processing » reactive protein (Expand search), reading processing (Expand search), cognitive processing (Expand search)
decrease reactive » decreased reactive (Expand search), decreases reactive (Expand search), decreasing reactive (Expand search)
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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
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treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
reactive processing » reactive protein (Expand search), reading processing (Expand search), cognitive processing (Expand search)
decrease reactive » decreased reactive (Expand search), decreases reactive (Expand search), decreasing reactive (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
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“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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Article
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“... e de hidroperóxidos lipídicos por ensaio de FOX). Os resultados do método TTC demonstraram que todos os grupos...”
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Master thesis
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“... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...”
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Master thesis
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“... sua atividade antioxidante (AO) e de duas formulações tópicas (F1, com alto conteúdo lipídico, e F2, com baixo...”
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Master thesis
9
“... processing methodology used in jellies preparation caused a decrease in the antioxidant activity, but this...”
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Master thesis
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