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nn decrease » _ decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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2 c » 12 c (Expand Search), 22 c (Expand Search)
nn decrease » _ decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
c decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
2 c » 12 c (Expand Search), 22 c (Expand Search)
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1461
Hydropriming with moringa leaf extract mitigates salt stress in wheat seedlings
Published 2021“…Salinity is the major constraint that decreases the yield and production of crops. Wheat has a significant value in agricultural food commodities. …”
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1462
Driver Drowsiness Detection Study using Heart Rate Variability analysis in Virtual Reality Environment
Published 2018“…As it can be seen from Fig. 4, there is a significant difference in the LF/HF ratios, as it decreased drastically from 4.164 (Fig. 4A) when subject was awake to 1.355 (Fig. 4B) when subject was drowsy. …”
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1463
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1464
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1465
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1466
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1467
Surface Roughness Modelling of the Micromechanically Patterned CNT Forests
Published 2023“…Methods: Experiments were conducted using a CNC machine to pattern onto CNT Forests using specific parameters, such as 1000, 1500, and 2000 rpm (spindle speed) with feed rates of 1, 5 and 10 mm/min. …”
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1468
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1469
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1470
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1471
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1472
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1473
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1474
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1475
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1476
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1477
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1478
Salvia fruticosa Induces Vasorelaxation in Rat Isolated Thoracic Aorta: Role of the PI3K/Akt/eNOS/NO/cGMP Signaling Pathway
Published 2017“…Pretreatment of endothelium-intact rings with L-NAME (a non-selective inhibitor of nitric oxide synthase, 100 µM), or ODQ (an inhibitor of soluble guanylyl cyclase, 10 µM) significantly diminished SF-mediated vasorelaxation. …”
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1479
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1480
Plant growth, metabolism and adaptation in relation to stress conditions v. Effects of salinity on the fatty acids of germinating flax, cotton and castor bean seeds
Published 1987“…In the three seeds, salinization with 0.5% and 1.0% NaCI led to decreases or increases in the contents of certain fatty acids. …”
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