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1
“...Background: Walking in the “real world” involves motor and cognitive processes. In relation to this...”
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2
“... decrease after ethanol storage. The FS of CX, ND and TC were affected by ethanol storage. The new...”
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3
“... biochemical processes after application of compost (household waste). A Typic Acrustox, sampled at a depth...”
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4
“... parity was 148 DIM; 25% of the cows were before 74 DIM and 25% were later than 226 DIM. After the claw...”
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5
“... HDPE matrix with graphene nanosheets. Nanocomposites prepared by the solu-tion method showed a decrease...”
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6
“...ABSTRACT In this paper, nanocomposites with multiwalled carbon nanotubes (MWCNT) or graphene...”
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7
“... highest MA%E (≥59%), before flowering, at pea size and at veraison, with a slight decrease at harvest...”
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8
“...After the sixth decade of life, the incidence and prevalence of dementia diseases doubles every...”
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9
“... showed the lowest antioxidant activity after applying the different culinary processes. Microwave...”
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10
“..., responsible for the highest proportion of IDCD in the country, have shown an important decrease in this...”
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11
“... surface hydrophobicity of the samples with post-pillaring adsorption was higher than in those with...”
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12
“...Simple Summary Type 2 diabetes (T2D) affects more than 90% of all patients diagnosed with diabetes...”
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13
“... carbon resources spatially and temporally and coordinate growth with carbon availability. In growing...”
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14
“... or co-digestion of P&P sludge without pretreatment and 20 articles had to do with anaerobic digestion...”
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15
16
“...Background: Around 57,000 people in Spain and Portugal currently living with HIV or chronic...”
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17
“... hydrolysis of xylooligosaccharides with a decrease in the rate of xylose release by increasing substrate...”
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18
“... than a 100 countries worldwide, and approximately 20% of the agricultural land in the world has saline...”
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19
“... catalyst surface after consecutive runs (mainly after the first use). However, only a slight decrease...”
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20
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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