Showing 1,021 - 1,040 results of 119,817 for search '(( 2 n decrease ) OR ( 5 ((((step decrease) OR (mean decrease))) OR (a decrease)) ))', query time: 1.73s Refine Results
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    Mice carrying 100P mutations show region-specific decreases in proportions of PV-expressing cells. by Malgorzata Borkowska (3166719)

    Published 2016
    “…<p>(<b>A</b>) Significant decreases in the proportions of PV+ cells were observed in fSSp, SSp, vAud and in Vis, but not MPFC. …”
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    Estradiol decreased vanillin-induced responses in the ORNs of p5 mice. by Ninthujah Kanageswaran (683924)

    Published 2016
    “…<p>(A) Representative responses to 100 μM vanillin from Olfr73 positive ORNs in tissue slices were obtained from patch-clamp recordings set to a voltage-clamp configuration (V<sub>h</sub> = -56 mV). …”
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    Increases in 1,5-anhydrosorbitol and decreases in ascorbic acid following RYGB. by David M. Mutch (37665)

    Published 2013
    “…B) For ascorbic acid, the ANOVA model did not detect group-specific changes over time (no group:time interaction), but indicated significant decreases from T0 to T6 in both groups. Overall, 1,5-anhydrosorbitol and ascorbic acid were significantly different at each time point between OB and OB/D subgroups (p<0.01, see <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0007905#pone-0007905-t002" target="_blank"><b>TABLE 2</b></a>).…”
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    Progesterone decreased vanillin-induced responses in the ORNs of p5 mice. by Ninthujah Kanageswaran (683924)

    Published 2016
    “…<p>(A) Representative responses to 100 μM vanillin were obtained from Olfr73 positive ORNs in tissue slices using patch-clamp recordings in a voltage-clamp configuration (V<sub>h</sub> = -56 mV). …”
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    Comparison (<i>P</i> values) between the raw and enzymatically pre-digested test substrates (↑ increase or ↓ decrease when compared to the microbial fermentation of the raw test substrate; → no difference between the microbial fermentation of the raw and enzymatically pre-digested test substrate), for means see Tables 4 and 5. by Nadine Paßlack (1806478)

    Published 2022
    “…<p>Comparison (<i>P</i> values) between the raw and enzymatically pre-digested test substrates (↑ increase or ↓ decrease when compared to the microbial fermentation of the raw test substrate; → no difference between the microbial fermentation of the raw and enzymatically pre-digested test substrate), for means see Tables <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0262536#pone.0262536.t004" target="_blank">4</a> and <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0262536#pone.0262536.t005" target="_blank">5</a>.…”
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