Search alternatives:
point decrease » point increase (Expand Search)
we decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
c decrease » c decreased (Expand Search), _ decrease (Expand Search), rc decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a point » _ point (Expand Search), 5 point (Expand Search), _ points (Expand Search)
50 c » 5 c (Expand Search), 50 μ (Expand Search), 50 _ (Expand Search)
point decrease » point increase (Expand Search)
we decrease » _ decrease (Expand Search), nn decrease (Expand Search), mean decrease (Expand Search)
c decrease » c decreased (Expand Search), _ decrease (Expand Search), rc decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a point » _ point (Expand Search), 5 point (Expand Search), _ points (Expand Search)
50 c » 5 c (Expand Search), 50 μ (Expand Search), 50 _ (Expand Search)
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TUDCA decreases ER stress in HOX neonatal rat lungs.
Published 2022“…(<b>C</b>) In IHC stain, P-IRE1α levels are decreased (40.8±3.5 A.U. …”
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Stability scores with refinement, no USM decreases, no W.
Published 2022“…<p>Effects of guided and random substitutions within GM designs with a maximum sequence identity to any expert-designed protein of less than 50%, when guided substitutions are not permitted to decrease USM EC<sub>50</sub> predictions and neither guided nor random substitutions are allowed to change amino acids to tryptophan.…”
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Stability scores with refinement, no USM decreases, no AFILMVWY.
Published 2022“…<p>Effects of guided and random substitutions within GM designs with a maximum sequence identity to any expert-designed protein of less than 50%, when guided substitutions are not permitted to decrease USM EC<sub>50</sub> predictions and neither guided nor random substitutions are allowed to change amino acids to alanine, phenylalanine, isoleucine, leucine, methionine, valine, tryptophan, or tyrosine.…”
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VHFD becomes dehydrated, decreasing its palatability.
Published 2023“…(B) Mass lost correlated with VHFD preference. (C) Dehydrating VHFD decreased preference to consume it. …”
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