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increases during » increase during (Expand search), increases brain (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
with processing » pitch processing (Expand search), fish processing (Expand search), with geoprocessing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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Showing 1 - 20 results of 2,746 for search '(( increases during decrease with processing ) OR ( decrease or decrease lipid decrease ))*', query time: 0.83s Refine Results
4
Published 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
Published 2011
“...Aims: Leptin resistance has been associated with cardiac lipotoxicity; however, whether leptin...”
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7
Published 2020
“.... Therefore, this carotenoid has emerged as a candidate to be used in combination with antidiabetic drugs...”
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8
Published 2001
“...Etofibrate is a hybrid drug which combines niacin with clofibrate. After contact with plasma...”
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9
Published 2019
“...Background: Combination of current antidiabetic agents with natural antioxidants to manage diabetes...”
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13
Published 2019
“... composition was evaluated by using dual-energy X-ray absorptiometry and lipid profile, insulin resistance...”
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15
Published 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
Published 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
Published 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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20
Published 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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