“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
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“... of glycemia and insulinemia. This chronic treatment with F promoted: 1) decrease in the pp185 tyrosine...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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Subjects: “...mass decrease...”
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“...Objective: Alcohol consumption combined with ageing alters the healing process of the skin...”
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“... of plants. Plants at 35 days after emergence were sprayed with PS rate of 12.5 g·L-1, which did not affect...”
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“... inhibitor with anti-inflammatory and antioxidant actions that may contribute to alleviate diabetes side...”
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Subjects: “...Processamento de sinais...”
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“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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“..., a heat shock protein-coding gene showed a down-regulation tendency along the process, with a special...”
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“... RE oxides. Several methods can be used to coat alloy substrates with RE oxides and the sol-gel process...”
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“.... After this xylanase biobleaching the final chlorine dioxide consumption decrease in 10%, maintaining the...”
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“... of reuse in this process and in the economy of the clay raw material. The experimental methodology is based...”
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“... decreases in Y(NPQ) associated with a higher Mg supply regardless of inoculation, suggesting increased...”
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“... repair process of this tissue through the activation of satellite cells (SC). The transcription factor...”
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