Showing 18,421 - 18,440 results of 31,390 for search '(( 10 ((mean decrease) OR (nn decrease)) ) OR ( 100 ((ng decrease) OR (a decrease)) ))', query time: 0.65s Refine Results
  1. 18421

    DataSheet2_Neuroprotective effects of Neurotrophin-3 in MPTP-induced zebrafish Parkinson’s disease model.PDF by Noor Azzizah Omar (16880058)

    Published 2023
    “…Subsequently, adult zebrafish were injected intraperitoneally with 100 μg/g of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) and treated with 400 ng/g body weight of recombinant NT3 (rNT3) via intracranial injection 24 h following MPTP injection. …”
  2. 18422

    DataSheet1_Neuroprotective effects of Neurotrophin-3 in MPTP-induced zebrafish Parkinson’s disease model.PDF by Noor Azzizah Omar (16880058)

    Published 2023
    “…Subsequently, adult zebrafish were injected intraperitoneally with 100 μg/g of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) and treated with 400 ng/g body weight of recombinant NT3 (rNT3) via intracranial injection 24 h following MPTP injection. …”
  3. 18423

    Inhibition of <i>P</i>. <i>vivax</i> liver stage development. by Justin Nicholas (16979659)

    Published 2023
    “…<i>vivax</i> sporozoites incubated with anti-PE sera significantly decreased in size post-invasion. Small LS forms (<100 μm<sup>2</sup>) were removed from all populations prior to analysis. …”
  4. 18424

    Real-world outcomes in patients with moderate-to-severe plaque psoriasis treated with guselkumab for up to 1 year by Marco Galluzzo (5501978)

    Published 2022
    “…<p>Real-world data on guselkumab, especially at times >6 months, are limited.</p> <p>We performed a longitudinal, retrospective analysis on 307 patients with moderate–severe chronic plaque psoriasis (Psoriasis Area Severity Index [PASI] >10) treated with guselkumab for up to 12 months.…”
  5. 18425

    Fig 3 - by Melinda Liu Perkins (6116204)

    Published 2021
    “…<b>(b) Slower gradient dynamics are more effective at increasing precision</b>. Lines are mean, error bars are standard deviation across <i>N</i> = 10 simulations with different initial conditions at different values of <i>κ</i> (light to dark red), the ratio between rate of gradient decay and rate of convergence to steady state. …”
  6. 18426

    The effects of clonidine administered before and after treatment with vasoactive intestinal peptide (VIP) on fluid flux and luminal alkalinisation in rat duodenum. by Olof Nylander (599995)

    Published 2022
    “…The (e) decrease in luminal alkalinisation and the (f) change in net fluid flux in response to clonidine alone (mean 70–90 min minus 0–30 min) and in response to VIP (mean 130–150 min minus 70–90 min). …”
  7. 18427

    MOESM5 of The Study of Enhanced High-Intensity Focused Ultrasound Therapy by Sonodynamic N2O Microbubbles by Xiaowen Zhong (1465861)

    Published 2019
    “…(The data were shown as mean ± SD, n = 5 per group, *p < 0.05). The prepared MDA-MB-231 cells suspension was grouped and treated with different acoustic power (75 W, 100 W, 125 W, 150 W, 175 W, 200 W) and different time (5 s, 10 s). …”
  8. 18428
  9. 18429
  10. 18430

    Mapping of serum neutralizing activity in high titer, protected RM using BG505 Env PV mutants. by Tysheena P. Charles (3385586)

    Published 2021
    “…The second row represents whether a log fold decrease or increase in ID<sub>50</sub> titer is expected. …”
  11. 18431
  12. 18432
  13. 18433
  14. 18434
  15. 18435

    Table_1_Trends in the Epidemiology of Leishmaniasis in the City of Barcelona (1996–2019).DOC by David Palma (4968895)

    Published 2021
    “…A higher incidence was observed in the 0–4-year-old group (1.73 per 100,000 inhabitants), but increased during the study period for all age groups. …”
  16. 18436

    Table_3_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

    Published 2021
    “…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”
  17. 18437

    Table_4_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

    Published 2021
    “…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”
  18. 18438

    Protease-activated receptor type 2 activation downregulates osteogenesis in periodontal ligament stem cells by Bruno Nunes de FRANÇA (14343301)

    Published 2023
    “…Statistical analysis of the results with a significance level of 5% was performed. Activation of PAR2 led to decreases in cell proliferation and calcium deposition (p < 0.05), calcium concentration (p < 0.05), and ALP activity (p < 0.05). …”
  19. 18439

    Image_8_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

    Published 2021
    “…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”
  20. 18440

    Image_1_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

    Published 2021
    “…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”