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during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
Mostrando 1 - 20 resultados de 2.746 para a busca '(( increase during decrease with processing ) OR ( decrease or decrease lipid decrease ))*', tempo de busca: 0,84s Refinar Resultados
4
Publicado em 2015
“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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6
Publicado em 2011
“...Aims: Leptin resistance has been associated with cardiac lipotoxicity; however, whether leptin...”
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7
Publicado em 2020
“.... Therefore, this carotenoid has emerged as a candidate to be used in combination with antidiabetic drugs...”
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8
Publicado em 2001
“...Etofibrate is a hybrid drug which combines niacin with clofibrate. After contact with plasma...”
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9
Publicado em 2019
“...Background: Combination of current antidiabetic agents with natural antioxidants to manage diabetes...”
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13
Publicado em 2019
“... composition was evaluated by using dual-energy X-ray absorptiometry and lipid profile, insulin resistance...”
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15
Publicado em 2001
“.../g as a function of animal age. Control rats were treated with saline in the same volumes. The animals were...”
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17
Publicado em 2022
“...: Forty-six patients were enrolled (23 received probiotics and 23 placebo), with a mean age of 51.7 years...”
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19
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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20
Publicado em 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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