Showing 1 - 20 results of 14,267 for search '(( 5 ((ppm decrease) OR (nn decrease)) ) OR ((( _ fold decrease ) OR ( _ food decrease ))))', query time: 0.33s Refine Results
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    The <i>rcan-1</i> rearrangement allele decreases expression of <i>rcan-1</i>. by Yuehui Zhao (3146229)

    Published 2020
    “…The gene with the largest and most significant expression decrease was <i>rcan-1</i>. Red: p<0.01, log<sub>2</sub>(Fold Change) > 1. …”
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    Lists the 80 genes decreased in Ercc1 Δ/- vs. WT under normoxia (21%) with absolute value of the log2-Fold Change >1.25 and adjusted <i>p</i>-value <0.01. by Robert S. Rogers (15852564)

    Published 2023
    “…<p>Lists the 80 genes decreased in Ercc1 Δ/- vs. WT under normoxia (21%) with absolute value of the log2-Fold Change >1.25 and adjusted <i>p</i>-value <0.01.…”
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    Averages of the fold decreases in the MICs of tested antibiotics in the presence of the tested compounds. by Safaa Abdel-Aal Mohamed Abdel-Karim (13175696)

    Published 2022
    “…<p>Averages of the fold decreases in the MICs of tested antibiotics in the presence of the tested compounds.…”
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    Si-Doped Fe Catalyst for Ammonia Synthesis at Dramatically Decreased Pressures and Temperatures by Qi An (331241)

    Published 2020
    “…Importantly, the Si-doped Fe catalyst can achieve the same TOF of pure Fe at 200 atm/500 °C under much milder conditions, e.g. at a much decreased reactant pressure of 20 atm at 500 °C, or alternatively at temperature and reactant pressure decreased to 400 °C and 60 atm, respectively. …”
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    Si-Doped Fe Catalyst for Ammonia Synthesis at Dramatically Decreased Pressures and Temperatures by Qi An (331241)

    Published 2020
    “…Importantly, the Si-doped Fe catalyst can achieve the same TOF of pure Fe at 200 atm/500 °C under much milder conditions, e.g. at a much decreased reactant pressure of 20 atm at 500 °C, or alternatively at temperature and reactant pressure decreased to 400 °C and 60 atm, respectively. …”
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    Data_Sheet_1_Promoting Resilience to Food Commercials Decreases Susceptibility to Unhealthy Food Decision-Making.docx by Oh-Ryeong Ha (9717872)

    Published 2020
    “…As hypothesized, the intervention successfully decreased susceptibility to unhealthy food decision-making evidenced by reduced decision weights of the taste in food decisions, decreased tasty perception of unhealthy foods, and increased cognitive skepticism and critical thinking toward food commercials. …”
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    Genes whose expression was decreased by 1 mM ouabain by more than 2-fold. by Larisa V. Smolyaninova (3600053)

    Published 2019
    “…<p>Genes whose expression was decreased by 1 mM ouabain by more than 2-fold.</p>…”
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    Genes whose expression was decreased by 100 nM ouabain by more than 1.3-fold. by Larisa V. Smolyaninova (3600053)

    Published 2019
    “…<p>Genes whose expression was decreased by 100 nM ouabain by more than 1.3-fold.</p>…”