Showing 1 - 5 results of 5 for search '(("5 a decrease") OR ((("10 _ decrease") OR ((("_ text decrease") OR ("i e decrease"))))))*', query time: 0.10s Refine Results
  1. 1

    A new insight into the separation of oil from oil/water emulsion by Fe<sub>3</sub>O<sub>4</sub>–SiO<sub>2</sub> nanoparticles by Wamda Faisal Elmobarak (17058024)

    Published 2021
    “…For the oil recovery process, the Fe<sub>3</sub>O<sub>4</sub> was applied for the inhibition (i.e., decrease) of oil sedimentation, and the SiO<sub>2</sub> NPs were applied for wettability alteration and IFT reduction. …”
  2. 2

    Machine Learning and Carbonate Reservoirs : A Production Data Perspective on Permeability Modelling by Mohamad Faysal Baalbaki (21547373)

    Published 2024
    “…Removing these producers from the training dataset led to an 10% decrease in ANN performance, highlighting their importance in capturing the non-linear relationship between permeability and production data.…”
  3. 3

    Global, regional, and national burden of upper respiratory infections and otitis media, 1990–2021: a systematic analysis from the Global Burden of Disease Study 2021 by Sirota, Sarah Brooke

    Published 2024
    “…The mortality rate of URIs in 2021 was 0·2 per 100 000 (0·1 to 0·5), a decrease of 64·2% (–84·6 to –43·4) from 1990, when the mortality rate was 0·7 per 100 000 (0·2 to 1·1). …”
    Get full text
    Get full text
    Get full text
    article
  4. 4

    Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults by Tarek Ben Hassen (15742605)

    Published 2021
    “…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. The results are expected to inform current emergency plans as well as long-term food-related strategies in Russia.…”
  5. 5

    Impact of severe hypoglycemia on the heat shock and related protein response by Alexander S. Atkin (18520107)

    Published 2021
    “…Pro-inflammatory interleukin-6 increased at 4-h post-hypoglycemia in controls and T2D (p < 0.05 and p < 0.003, respectively) and correlated with HSPA1A; anti-inflammatory IL-10 decreased 2-h post-hypoglycemia in T2D only. Other pro-inflammatory proteins, IL-1α, IFN-γ and TNF-α, were unchanged. …”