Search alternatives:
ppm decrease » _ decrease (Expand Search), pa decreased (Expand Search), 026 decrease (Expand Search)
nn decrease » _ decrease (Expand Search), gy decreased (Expand Search), b1 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)
nn decrease » _ decrease (Expand Search), gy decreased (Expand Search), b1 decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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37521
Imatinib causes a reduction in the size of granulomatous lesions in Mm-infected mice.
Published 2023“…</b> Each data point represents one individual mouse from 2–5 experiments at each timepoint. Statistical tests used for comparisons in <b>A-D</b> and <b>I-K</b> was a two-tailed Mann-Whitney U test, with p values indicated. …”
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37522
Improving a Natural CaMKII Inhibitor by Random and Rational Design
Published 2011“…Most individual Ala substitutions decreased potency of CaMKII inhibition, however, P3A, K13A, and R14A increased potency. …”
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37523
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37524
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37525
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37526
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37527
Expression levels and poly(A) content of ME genes in preovulatory-aged oocytes.
Published 2014“…A similar trend was observed for <i>Nlrp5</i>. …”
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37528
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37529
Comorbidity and progression of late onset Alzheimer’s disease: A systematic review
Published 2017“…<div><p>Background</p><p>Alzheimer’s disease is a neurodegenerative syndrome characterized by multiple dimensions including cognitive decline, decreased daily functioning and psychiatric symptoms. …”
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37530
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37531
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37532
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37533
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37534
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Published 2017“…However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. …”
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37535
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Published 2018“…However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. …”
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37536
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37537
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37538
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37539
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37540