Search alternatives:
ppm decrease » _ decrease (Expand Search), pa decreased (Expand Search), 026 decrease (Expand Search)
nm decrease » _ decrease (Expand Search), we decrease (Expand Search), gy decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
ppm decrease » _ decrease (Expand Search), pa decreased (Expand Search), 026 decrease (Expand Search)
nm decrease » _ decrease (Expand Search), we decrease (Expand Search), gy decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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1161
Activation of GluR5 increased neuronal excitability in interneruons but decreased excitability in pyramidal neurons.
Published 2013“…Resting membrane potential for this neuron was −66.6 mV and the holding current was 66.9 pA. (H) Pooled data showed that ATPA (3 µM) increased firing rate of interneurons (n = 6) while decreased that of pyramidal neurons (n = 5). …”
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1162
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1163
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1164
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1165
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1166
A Functional 12T-Insertion Polymorphism in the <i>ATP1A1</i> Promoter Confers Decreased Susceptibility to Hypertension in a Male Sardinian Population
Published 2015“…DNA-sequencing detected a 12-nucleotide long thymidine (12T) insertion(ins)/deletion(del) polymorphism within a poly-T sequence (38T vs 26T) in the <i>ATP1A1</i> 5’-regulatory region associated with hypertension in a male Sardinian population. …”
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1167
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1168
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1169
Cumulative effects and geographic distribution of mCHG-decreasing alleles.
Published 2022“…Filled circles indicate mCHH- or mCHG-decreasing alleles. Mapping and statistical testing were performed in R version 3.5.3. …”
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1170
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1171
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1172
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1173
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1174
Results of peptide toxicity of each diet.
Published 2021“…<p>Values are given as mean ± SD for a total of 50 animals. Control group (I) - 0.295 nm, Curd mass (II)– 0.122 nm, Curd mass with flaxseed flour (III)– 0.113 nm, curd mass with celery root powder (IV) - 0.114 nm, Curd mass with bee bread (V)– 0.127 nm. …”
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1175
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1176
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1177
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1178
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1179
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1180