Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK by Patel, Shivalee

“…This study looks at the main stages of the food supply chain, and amasses the opportunities, challenges and trade-offs associated with surplus food redistribution to the UK economy. It highlights points in the food system where interventions can be made, to improve food’s circularity and sustainability potential. …”
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Serum Vitamin D Concentration ≥75 nmol/L Is Related to Decreased Cardiometabolic and Inflammatory Biomarkers, Metabolic Syndrome, and Diabetes; and Increased Cardiorespiratory Fitn... by Ganji, Vijay

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A comparative study of the growth of Tetraselmis sp. in large scale fixed depth and decreasing depth raceway ponds by Das, Probir

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Energy-Efficient Transmission Technique based on Dijkstra Algorithm for decreasing energy consumption in WSNs by Abderrahim M.

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Decreased soil moisture due to warming drives phylogenetic diversity and community transitions in the tundra by Scharn, Ruud

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Hyperhydration-induced decrease in urinary luteinizing hormone concentrations of Male athletes in doping control analysis by Athanasiadou, Ioanna

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Nitric Oxide Releasing Hydrogel Nanoparticles Decreases Epithelial Cell Injuries Associated With Airway Reopening by Shurbaji, Samar Haroon

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Nitric Oxide Releasing Hydrogel Nanoparticles Decreases Epithelial Cell Injuries Associated With Airway Reopening. by Shurbaji, Samar

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Oral PTCTS (Particulated Transialidase) Removes Serum Microparticles and Decreases Inflammation in Atherosclerotic Plaques of Rabbits by Garavelo, Sherrira M.

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apoA2 correlates to gestational age with decreased apolipoproteins A2, C1, C3 and E in gestational diabetes. by Ramanjaneya, Manjunath

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Decreased number of acute appendicitis cases in pediatric population during the COVID-19 pandemic: Any link? by Zvizdic, Zlatan

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Decreased weight gain and enhanced serum biochemical parameters in rats after vitamin D and Ca supplementation by Subih H.

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Quality improvement can decrease blood delivery turnaround time: Evidence from a single tertiary-care academic medical center by Hammad Y.A.

“…The transport time significantly decreased from an initial majority of > 15 mins duration, to a majority of < 15 mins transport time after the second audit; there was a 50% improvement in 30 mins response time; and the percentage of requests processed in < 10 mins were significantly higher after the second audit. …”
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Decreasing the use of edible oils in China using WeChat and theories of behavior change: study protocol for a randomized controlled trial. by Zhu, Rui

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Understanding the False Positive of Modified Martensitic Steels in Sweet & Sour Service Conditions Using a Point Defect Model Perspective by Martinez, Alan

“…These results indicate a critical point in temperature in the tests with only CO2, where resistance to pitting susceptibility is maximized due to a decrease in the cation vacancy diffusivity.…”
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Decreased methylglyoxal-mediated protein glycation in the healthy aging mouse model of ectopic expression of UCP1 in skeletal muscle by Jinit, Masania

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Decreased methylglyoxal-mediated protein glycation in the healthy aging mouse model of ectopic expression of UCP1 in skeletal muscle by Jinit, Masania

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Evidence of two mechanisms involved in Bacillus thuringiensis israelensis decreased toxicity against mosquito larvae: Genome dynamic and toxins stability by Elleuch, Jihen

“…This bacterium is characterized by a dynamic genome able to win or lose genetic materials which leads to a decrease in its effectiveness. …”
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Understanding the Scales Formation Inhibition Mechanism on C-Steel in a Sour Media by Al-Qahtani, Noora

“…The outcome has shown that the corrosion rate of C-steel initially decreased and then stabilised with time in the CI solution that might be linked to the inhibition effect of the corrosion product layers on the iron surface. …”
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Corrosion behavior of API X100 steel material in a hydrogen sulfide environment by Okonkwo, Paul C.

“…The results indicate that the corrosion rate of API X100 steel decreases with increasing H2S bubbling time due to the increase in H2S concentration in 3.5% NaCl solutions. …”
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