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Showing 481 - 484 results of 484 for search '(( 50 ((((ng decrease) OR (nn decrease))) OR (a decrease)) ) OR ( a food decrease ))', query time: 0.16s Refine Results
  1. 481
    Environmental Factors Affecting the Growth and Enzymatic Activity of Ceratocystis Radicicolathe Causal Agent of Black Scorch Disease on Date Palm

    Environmental Factors Affecting the Growth and Enzymatic Activity of Ceratocystis Radicicolathe Causal Agent of Black Scorch Disease on Date Palm by Al-Naemi, Fatima

    Published 2016
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  2. 482
    STANDARDIZATION OF AN IN VITRO MODEL OF DIABETIC NEPHROPATHY IN RENAL TUBULAR CELLS AND INVESTIGATION OF THE ROLE OF ALDOSE REDUCTASE PATHWAY IN HIGH GLUCOSE-INDUCED RENAL CELL INJURY

    STANDARDIZATION OF AN IN VITRO MODEL OF DIABETIC NEPHROPATHY IN RENAL TUBULAR CELLS AND INVESTIGATION OF THE ROLE OF ALDOSE REDUCTASE PATHWAY IN HIGH GLUCOSE-INDUCED RENAL CELL INJ... by El Gamal, Heba

    Published 2015
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  3. 483
    Heterogeneous contributions of change in population distribution of body mass index to change in obesity and underweight

    Heterogeneous contributions of change in population distribution of body mass index to change in obesity and underweight by Iurilli, M.L.C.

    Published 2021
    “…In East and Southeast Asia and sub-Saharan Africa, the underweight tail of the BMI distribution was left behind as the distribution shifted. There is a need for policies that address all forms of malnutrition by making healthy foods accessible and affordable, while restricting unhealthy foods through fiscal and regulatory restrictions.…”
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  4. 484
    Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

    Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines by Savaş, Adem

    Published 2023
    “…Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. …”
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