Structural Stability and Flexibility Analysis of MEV, TLR2-MEV, and TLR4-MEV Systems During Molecular Dynamics Simulation. by Masoumeh Beig (19959198)

“…<p><b>(A)</b> Root Mean Square Deviation (RMSD) plots of the MEV, TLR2-MEV, and TLR4-MEV systems over 100 ns of molecular dynamics simulation, indicating the overall structural stability of the complexes. …”

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)

“…<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. …”

Image_4_Influence of Fatigue on the Rapid Hamstring/Quadriceps Force Capacity in Soccer Players.jpeg by Qingshan Zhang (695038)

“…Following fatigue, T_peak, RTD, RER declined significantly in the two muscle groups (all p < 0.05) without modification of RMS_mean. No decrease in conventional and functional H/Q ratios was observed after fatigue except for a significant increase in the H_ecc30/Q_con180 ratios (1.03 ± 0.19 vs. 1.36 ± 0.33, p < 0.001). …”

Image_5_Influence of Fatigue on the Rapid Hamstring/Quadriceps Force Capacity in Soccer Players.jpeg by Qingshan Zhang (695038)

“…Following fatigue, T_peak, RTD, RER declined significantly in the two muscle groups (all p < 0.05) without modification of RMS_mean. No decrease in conventional and functional H/Q ratios was observed after fatigue except for a significant increase in the H_ecc30/Q_con180 ratios (1.03 ± 0.19 vs. 1.36 ± 0.33, p < 0.001). …”

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)

“…<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. …”

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

“…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). …”

Image_1_Influence of Fatigue on the Rapid Hamstring/Quadriceps Force Capacity in Soccer Players.jpeg by Qingshan Zhang (695038)

“…Following fatigue, T_peak, RTD, RER declined significantly in the two muscle groups (all p < 0.05) without modification of RMS_mean. No decrease in conventional and functional H/Q ratios was observed after fatigue except for a significant increase in the H_ecc30/Q_con180 ratios (1.03 ± 0.19 vs. 1.36 ± 0.33, p < 0.001). …”

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)

“…<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. …”

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)

“…<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. …”

Image_6_Influence of Fatigue on the Rapid Hamstring/Quadriceps Force Capacity in Soccer Players.jpeg by Qingshan Zhang (695038)

“…Following fatigue, T_peak, RTD, RER declined significantly in the two muscle groups (all p < 0.05) without modification of RMS_mean. No decrease in conventional and functional H/Q ratios was observed after fatigue except for a significant increase in the H_ecc30/Q_con180 ratios (1.03 ± 0.19 vs. 1.36 ± 0.33, p < 0.001). …”

Image_3_Influence of Fatigue on the Rapid Hamstring/Quadriceps Force Capacity in Soccer Players.jpeg by Qingshan Zhang (695038)

“…Following fatigue, T_peak, RTD, RER declined significantly in the two muscle groups (all p < 0.05) without modification of RMS_mean. No decrease in conventional and functional H/Q ratios was observed after fatigue except for a significant increase in the H_ecc30/Q_con180 ratios (1.03 ± 0.19 vs. 1.36 ± 0.33, p < 0.001). …”

Image_4_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)

“…<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. …”

Table_2_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)

“…<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. …”

Image_3_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)

“…<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. …”

Bimolecular Fluorescence Complementation (BiFC) assay detects APP dimers. by Raja Bhattacharyya (3359186)

“…<p>A. Fluorescence microscopy of cells transiently expressing APP C-terminal Split GFP 1–10 (APP(1–10)) and APP C-terminal split GFP 11 (APP(11)), FACS sorted for equal intensity. …”

Table_1_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)

“…<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. …”

Image_7_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)

“…<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. …”

Image_2_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)

“…<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. …”

α5-nAChR/AKT signaling involved in anti-apoptotic effects of nicotine in cisplatin-induced apoptosis of BGC823 cells. by Yanfei Jia (286060)

“…<p>A: P-AKT was activated after exposure to 100μM nicotine in BGC823 cells (lane 2 and lane3). …”

Image_5_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)

“…<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. …”