Search alternatives:
values decrease » values increased (Expand Search), largest decrease (Expand Search)
point decrease » point increase (Expand Search)
_ decrease » _ decreased (Expand Search), _ decreasing (Expand Search)
i values » _ values (Expand Search)
values decrease » values increased (Expand Search), largest decrease (Expand Search)
point decrease » point increase (Expand Search)
_ decrease » _ decreased (Expand Search), _ decreasing (Expand Search)
i values » _ values (Expand Search)
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Published 2024“…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
-
9
Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Published 2024“…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
-
10
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Published 2024“…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
-
11
-
12
-
13
-
14
-
15
-
16
HSF2 reduced the decrease in the MMP in Caco-2 cells, which were observed by laser confocal microscopy.
Published 2025“…Red fluorescence indicated that there was no obvious abnormality in the MMP, while green fluorescence represented a decrease in the MMP. B: Statistical bar chart of the ratio of red to green fluorescence, <i>P</i> value of less than 0.05 was identified as* and <i>P</i> value of less than 0.01 was identified as**. …”
-
17
Mean amplitude values during a complete 360° rotation for the iliocostalis muscle.
Published 2024Subjects: -
18
Mean amplitude values during a complete 360° rotation for the longissimus muscle.
Published 2024Subjects: -
19
Mean amplitude values during a complete 360° rotation for the multifidus muscle.
Published 2024Subjects: -
20
Mean amplitude values during a complete 360° rotation for the external oblique muscle.
Published 2024Subjects: