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values decrease » values increased (Expand Search), largest decrease (Expand Search)
marked decrease » marked increase (Expand Search)
0 decrease » _ decrease (Expand Search), a decrease (Expand Search), 026 decrease (Expand Search)
01 0 » 0 0 (Expand Search), 1 0 (Expand Search), 05 0 (Expand Search)
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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.…”
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The introduction of mutualisms into assembled communities increases their connectance and complexity while decreasing their richness.
Published 2025“…Handling times for mutualism and consumer-resource were 0.1.</p>…”
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Table 1_Multi-generational adaptation to Solanum nigrum increases reproduction and decreases microbial diversity of Aphis gossypii.docx
Published 2025“…Upon retransferring T1, T5, and the tenth generation of A. gossypii (T10) were retransferred to G. hirsutum (designated as T1-M, T5-M, and T10-M, respectively), the T5-M showed superior r, λ, and fecundity compared to both T1-M and T10-M. 16S rRNA sequencing and qPCR analyses indicated a significant decrease in the diversity of the symbiotic bacterial community in both T5 and T10. …”
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Group-level narrow- and broad-band spectral changes after hemispherotomy reveal a marked EEG slowing of the isolated cortex, robust across patients.
Published 2025“…Significant contrasts are denoted by star symbols (* <i>P</i> < 0.05; ** <i>P</i> < 0.01; *** <i>P</i> < 0.001; **** <i>P</i> < 0.0001) over a bracket connecting the contrasted values, either the two cortices, or the post-pre difference against zero. …”
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