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values decrease » values increased (Expand Search), largest decrease (Expand Search)
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0 decrease » _ decrease (Expand Search), a decrease (Expand Search), 026 decrease (Expand Search)
05 0 » 0 0 (Expand Search), 25 0 (Expand Search)
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)
05 0 » 0 0 (Expand Search), 25 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“…Each sample is a simulation of the entire assembly process for a scenario. Parameter values: interaction strengths were drawn from a half-normal distribution of zero mean and a standard deviation of 0.2, and strength for consumers was made no larger than the strength for resources. …”
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Metabolites with decreasing levels during the development.
Published 2025“…<p>Temporal profiles of polar metabolites and lipids with SCN levels significantly decreasing from E19 to P28. Rhythmicity was determined by eJTK; full or dashed lines depict the profiles that either did or did not pass the significance threshold (FDR-adjusted <i>P</i> < 0.05), respectively.…”
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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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