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decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease lodging (Expand search)
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decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
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decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
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decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
during effect » enduring effect (Expand search), curling effect (Expand search), pouring effect (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... of disease progression. This study investigated the effect of synbiotic meal on uremic toxins...”
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“...We analyzed the effect of obesity on daily physical activity (DPA) and on light-intensity physical...”
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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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“...Background: The effect of food restriction (FR) on myocardial performance has been studied...”
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“...), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin...”
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Subjects:
“...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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“... behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum...”
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“... energy intake during all treatment period, an effect that was related to a decrease in both carbohydrate...”
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“... loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples...”
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“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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“... (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises...”
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“... auratus (Osteichthyes, Cyprinidae) development, during its initial phases. 300 fry (Lt.: 7.00 mm) were...”
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