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decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
jelly processing » energy processing (Expand search), memory processing (Expand search), dairy processing (Expand search)
foods decreases » loss decreases (Expand search)
decrease jelly » decrease cell (Expand search), decreases cell (Expand search)
decrease foods » decrease food (Expand search), decreases food (Expand search), decreased food (Expand search)
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“...Abstract Background: Functional foods such as flaxseed have been commonly consumed to prevent...”
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2
“... at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease...”
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“... a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the...”
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5
“...Introduction: Functional foods are those that promote health and well-being and/or decrease the...”
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6
“.... Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products...”
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7
“... during the heating process of carbohydrate-rich foods, such as potato chips and breakfast cereals...”
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“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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11
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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12
“.... Regarding to the control parameters of energy balance, there was a decrease in leptin and increased PYY...”
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“... one of the most promising and innovative sources of novel functional foods that can favourably affect...”
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15
“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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16
“... processing variables and conditions used, particularly extrusion temperatures (that promotes the decrease...”
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17
“... convenience and health benefits. The growth of this sector has promoted the introduction of new foods and the...”
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“... complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking...”
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