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increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
on objectives » of objectives (Expandir a busca), on objective (Expandir a busca), and objectives (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
on objectives » of objectives (Expandir a busca), on objective (Expandir a busca), and objectives (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
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“... groups. However, increased food intake and bed rest, and a decrease in physical activity level were more...”
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Artigo
2
“...© 2020 Informa UK Limited, trading as Taylor & Francis Group.The objectives of this study were...”
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Artigo
3
Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.
Assuntos:
“...Food service...”Acessar documento (1)
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Artigo
4
“... to examine group differences between women who reported perceived changes in food intake during the pandemic...”
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Artigo
5
“... to examine group differences between women who reported perceived changes in food intake during the pandemic...”
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Artigo
6
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Acessar documento
Dissertação
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“... lignin from 14.37% to 10.13% and increased the relative value of the food from 75.27% to 82.72%, all...”
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Artigo
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“...- and postintervention. Food consumption was assessed before, during, and after the intervention. The...”
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Artigo
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“... decreases in Fe and Mn associated with oxides contents and increased bioavailable concentrations of these...”
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Tese
20