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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease adaptation » disease adaptation (Expand search), decrease cooperation (Expand search)
adaptation patterns » activation patterns (Expand search), vegetation patterns (Expand search), radiation patterns (Expand search)
increase food » increase blood (Expand search), increase bond (Expand search), increases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
“... patterns were obtained, “healthy” and “risk”. The “healthy” pattern, comprised of the clustering of the...”
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2
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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3
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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4
“... regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut...”
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5
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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6
“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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7
“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... availability, by altering the balance between muscle catabolism and anabolism that in turn coordinates muscle...”
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12
“..., and increases in water N concentration. However, the magnitude of the effects resulting from decreases...”
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13
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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“... satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and...”
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“... properties of food and increase microorganism proliferation, decreasing the shelf-life of the products...”
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