Showing 1 - 20 results of 85,127 for search '(((( 5 a decrease ) OR ( _ non decrease ))) OR ( 50 ((_ decrease) OR (we decrease)) ))', query time: 1.08s Refine Results
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    Downregulation of DOM decreases the abundance of PER and TIM. by Zhenxing Liu (399809)

    Published 2019
    “…Downregulation of DOM decreased PER levels at CT1-5 and CT17-21. (Scale bar: 50 um.) …”
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    The introduction of mutualisms into assembled communities increases their connectance and complexity while decreasing their richness. by Gui Araujo (22170819)

    Published 2025
    “…(C) Mutualism also promotes an increase in network connectance when introduced into assembled communities, while stopping mutualistic interactions from entering an assembled system slowly decreases it. (D) As a result, the introduction of mutualistic interactions promotes a growth in complexity in communities where it was once established as low, while stopping the introduction of further mutualistic interactions causes a slight decrease in complexity. …”
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    Data_Sheet_1_Effectiveness of non-pharmaceutical interventions in nine fields of activity to decrease SARS-CoV-2 transmission (Spain, September 2020–May 2021).PDF by Inés Barbeito (5864351)

    Published 2023
    “…In a reduced model with seven fields, culture and leisure no longer had a significant effect while ceremonies decreased transmission by 5% (0.95; 0, 0.96). …”
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    The decrease or inhibition of Hsp90 induced REST degradation. by Raúl Orozco-Díaz (7067624)

    Published 2019
    “…<p>(A) Effect of Hsp90α ASO on cell viability. Differentiated SH-SY5Y cells were transfected with different concentrations of Hsp90α ASO. …”
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    Table_1_Manipulation of an α-glucosidase in the industrial glucoamylase-producing Aspergillus niger strain O1 to decrease non-fermentable sugars production and increase glucoamylase activity.XLSX by Wenzhu Guo (501328)

    Published 2022
    “…Improving glucose yield and decreasing the non]-fermentable sugars which caused by transglycosylation activity of the enzymes during the starch saccharification is an important direction. …”
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