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largest decrease » larger decrease (Expand Search), marked decrease (Expand Search)
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n decrease » nn decrease (Expand Search), _ decrease (Expand Search), a decrease (Expand Search)
_ largest » _ large (Expand Search)
largest decrease » larger decrease (Expand Search), marked decrease (Expand Search)
values decrease » values increased (Expand Search)
n decrease » nn decrease (Expand Search), _ decrease (Expand Search), a decrease (Expand Search)
_ largest » _ large (Expand Search)
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Mean amplitude values during a complete 360° rotation for the iliocostalis muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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Mean amplitude values during a complete 360° rotation for the longissimus muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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Mean amplitude values during a complete 360° rotation for the multifidus muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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Mean amplitude values during a complete 360° rotation for the external oblique muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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Mean amplitude values during a complete 360° rotation for the internal oblique muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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Mean amplitude values during a complete 360° rotation for the rectus abdominis muscle.
Published 2024“…The values for the movement half-phase with decreasing load are mirrored to enable a direct comparison between both movement half-phases. …”
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KAP assessment scores (n = 422).
Published 2025“…Among the 422 caregivers who participated in the study, 267 (63.2%) were females and mean age was 44.94 years. The baseline mean knowledge level score was 9.5 (38.0%) and rose to 21.08 (84.3%) p = 0.000 immediate post-health education and a 2.1% decrease 20.54 (82.2%) p<0.001 at week six from the immediate post health education score. …”
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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.…”
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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.…”
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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.…”