Over-expression of Ly-GDI decreases IgG immune complex-induced generation of pro-inflammatory mediators in BAL fluids. by Chunguang Yan (324677)

Decreasing the front-to-rear difference of myosin II activity induced the collapse of leading front and reversed soma translocation of Schwann cells. by Ying Wang (11406)

General increases to network connectivity and payoff observed as prioritisation for private information is increased in networks, along with potential decreases to recovery ratios. by Adam Lee Miles (14123916)

Intracellular retention, but not shedding of NKp65 molecules containing threonine at amino acid position 131 causes decreased surface expression. by Julian Leonard Lino Heller (22049674)

Correlation Between Reduced Anti-CD20 mAb Binding and Decreased Rituximab-Mediated CDC in Lovastatin-Treated Cells by Magdalena Winiarska (88418)

zQ175 mice displayed progressive motor deficits on balance beam and decreased locomotor activity in the Open Field chambers. by Qi Peng (702503)

Data on the the macroeconomic effects of COVID-19 in Montenegro, using a Bayesian VAR approach by Gordana Djurovic (8939207)

Image5.tif by Sandra M. Carvalho (199758)

Table5.XLSX by Sandra M. Carvalho (199758)

Advanced glycation end-products (AGEs) increased the expressions of RAGE, p38 MAPK, and Bax and decreased the Bcl-2 expression. by Kuo-Cheng Lan (727846)

The parameters of gas exchange markedly decreased in maize <i>zmstomagen1/2</i> mutant compared with in wild type (WT). by Juan-Juan Xu (18590868)

Simultaneous downregulation of LIFR and OSMR decreases IL-6 and MCP-1 release and prevents STAT1 and STAT3 phosphorylation. by Danielle van Keulen (5807507)

NC1 α4(IV) overexpression decreases MT1-MMP activation and modifies MT1-MMP distribution. by Sylvie Brassart-Pasco (169037)

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 su... by Nadine Paßlack (1806478)

“…<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>.…”

Video_4_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)

Video_1_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)

Video_3_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)

Video_3_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)

Video_6_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)

Video_8_Decreased levels of discomfort in repeatedly handled mice during experimental procedures, assessed by facial expressions.MP4 by Julia Swan (14556800)