Quantile trend of <i>τ</i> = 0.1, 0.5 and 0.9 for all 72 stations during the study period. by Qibin Duan (8988614)

Decreased Th2 immunity with ID93+GLA-LSQ compared to ID93 alone. by Susan L. Baldwin (10291449)

Does Mean Platelet Volume Decrease in the presence of Coronary Artery Fistula? by Isa Sincer (7234577)

“…Several studies have shown the association between mean platelet volume (MPV) and cardiovascular diseases. …”

Changes in the deposition of 0.1% FLU ophthalmic suspensions attached to the underside of each container before and after agitation with hands. by Tokio Obata (10783047)

Effects of Degradation on the Thermal Stability LiNi_0.8Co_0.1Mn_0.1O₂/Graphite Batteries (Supporting Information) by Takao INOUE (13950125)

“…The purpose of this study is to clarify the effect of degradation on the thermal stability of the battery by numerical simulation for LiNi_0.8Co_0.1Mn_0.1O₂ NCM811/graphite battery using high-Ni layered oxide NCM811, which has recently attracted attention as a high-capacity positive electrode. …”

Screening of AJ01 T3SS Inhibitors. by Fa Dai (15810913)

Ecological subsections within CAKN parks with >0.1% surface water area overlaid with Alaska climate regions [29]. by Danielle L. Rupp (12889935)

Effects of decreasing minor allele frequency under H₀. by Veronica J. Vieland (8796587)

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. by Indrani Bera (804948)

“…<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.…”

Microstructure and Dielectric Behavior of Ytterbium Doped BaZr0.1Ti0.9O3 Ceramics by Yuanliang Li (12282413)

“…<div><p>BaZr0.1Ti0.9O3 ceramics of perovskite structure are prepared by solid state reaction method with addition of x Yb2O3 (x= 0.0, 0.1, 0.3, 0.5 and 0.7 mol%), respectively, and their dielectric properties are investigated. …”

CUSUM chart analysis of operation time. by Da young Yu (20536611)

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Operation time by chronological case sequence. by Da young Yu (20536611)

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Patients’ clinicopathological characteristics. by Da young Yu (20536611)

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Oncologic results. by Da young Yu (20536611)

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Perioperative parameters. by Da young Yu (20536611)

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Perioperative complications. by Da young Yu (20536611)

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Mean of the difference between the RV-GLS value of the expert and trainees in four consecutive groups of 25 fetal heart clips. by Chantelle M. de Vet (16535257)

Mean of the difference between the LV-GLS value of the expert and trainees in four consecutive groups of 25 fetal heart clips. by Chantelle M. de Vet (16535257)

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. by Indrani Bera (804948)

“…<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.…”

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. by Indrani Bera (804948)

“…<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.…”