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decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
fungal effect » fungal effector (Expand search), fungi effect (Expand search), final effect (Expand search)
decrease hiv » decrease in (Expand search), decrease their (Expand search), decreased high (Expand search)
hiv decrease » via decrease (Expand search), hiv increase (Expand search), will decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
Showing 1 - 20 results of 265 for search '(( decrease walking decrease hiv decrease ) OR ( decrease on decrease fungal effect ))*', query time: 0.75s Refine Results
3
Published 2011
“... assessed the individual and interactive effect of water temperature (5 and 10C) and alder litter quality...”
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4
Published 2016
“... to digestive enzymes and exhibits a behavior similar to that of dietary fibers. In this study, the effect...”
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10
Published 2006
“... community, quantitatively, occurred in all layers evaluated. However, the decrease was more significant...”
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12
Published 2013
“...Blast, caused by Pyricularia oryzae, is the most important fungal disease of rice worldwide. This...”
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13
Published 2013
“...Blast, caused by Pyricularia oryzae, is the most important fungal disease of rice worldwide. This...”
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15
Published 2021
Subjects: “...HIV (Vírus)...”
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17
Published 2017
“... decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus...”
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18
Published 2017
“... decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus...”
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19
Published 2015
“..., grains may be shriveled and reduced in weight, causing a decrease in yield. Physiological diagnostic...”
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20
Published 2014
“... of 50.0 μL/mL for both fungal genera tested. At 8 days of dough storage at 25 °C, a decrease of at least...”
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