Showing 101,881 - 101,900 results of 103,416 for search '(( 12 wt decrease ) OR ( 5 ((((we decrease) OR (mean decrease))) OR (a decrease)) ))', query time: 1.86s Refine Results
  1. 101881

    Genetic interaction between <i>Zrf1</i> and RISC components regulates ISC proliferation during midgut damage. by Joshua Shing Shun Li (22505522)

    Published 2025
    “…Error bars represent the interquartile range; n = number of midguts analyzed for each genotype. See also <a href="http://www.plosgenetics.org/article/info:doi/10.1371/journal.pgen.1011910#pgen.1011910.s007" target="_blank">S1 Data</a> Table <b>V.…”
  2. 101882

    Proteome Analysis of Pod and Seed Development in the Model Legume <i>Lotus japonicus</i> by Gitte Nautrup-Pedersen (2254858)

    Published 2010
    “…Identified pod proteins represented enzymes from 85 different metabolic pathways, including storage globulins and a late embryogenesis abundant protein. In contrast to seed maturation, pod maturation was associated with decreasing total protein content, especially proteins involved in protein biosynthesis and photosynthesis. …”
  3. 101883

    Proteome Analysis of Pod and Seed Development in the Model Legume <i>Lotus japonicus</i> by Gitte Nautrup-Pedersen (2254858)

    Published 2010
    “…Identified pod proteins represented enzymes from 85 different metabolic pathways, including storage globulins and a late embryogenesis abundant protein. In contrast to seed maturation, pod maturation was associated with decreasing total protein content, especially proteins involved in protein biosynthesis and photosynthesis. …”
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    Data_Sheet_1_Nutrient Intake and Nutrition Status in Vegetarians and Vegans in Comparison to Omnivores - the Nutritional Evaluation (NuEva) Study.PDF by Christine Dawczynski (5903111)

    Published 2022
    “…</p>Results<p>The increased exclusion of animal based foods in the diet (omnivores < flexitarians < vegetarians < vegans) is associated with a decreased intake of energy, saturated fat, cholesterol, disaccharides, and total sugar as well an increased intake of dietary fibers, beta carotene, vitamin E and K. …”