dFmr1 regulates heart rate. by Stefanie Mares Novak (826953)

“…<b>(B)</b> Loss of dFmr1 (<i>dFmr1</i>^<i>3/50M</i>, N = 16) results in a statistically significant decrease in heart rate when compared to wild type (<i>w</i>^<i>1118</i>, N = 10). …”

NOS in the DRN caudal lateral wings show differences in activation following restraint stress. by India S. Nichols (4585834)

“…Percentages were calculated by subtracting each animal per experimental group by the mean of the control then dividing by the control mean and multiplying by 100. …”

Influence of the environment on microsphere movement. by Valery Shalatonin (12666750)

“…A slow decrease of microsphere motion began within approximately 20–25 seconds, and by the end of the video (100 seconds later) their motion became very slow.…”

Pharmacologic inhibition of proteasome using MLN-273. by Hiroaki J. Kimura (257234)

“…(E) The improvement was also evident macroscopically by a decrease in goiter size.</p>…”

Evaluation of quality of life in multiple sclerosis patients: impact of fatigue, anxiety and depression by Maria da Conceição Nascimento da Silva (8073284)

“…<p></p><p>ABSTRACT This study aims to assess the perception of quality of life in patients with multiple sclerosis (MS) and to verify if there is an association with fatigue, anxiety and depression. This is a cross-sectional study with a sample composed by 100 individuals with a diagnosis of MS enrolled in the Centro de Referência para Atenção ao Paciente Portador de Doença Desmielinizante do Hospital da Restauração. …”

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. …”

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_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_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. …”

Data from: Non-destructive estimation of above-ground surface and near-surface biomass using 3D terrestrial remote sensing techniques by Luke Wallace (3724102)

“…<b>Image based point clouds</b> produce using 12 downward looking images collected with an Panasonic FMC-FZ100 camera over a small (0.15 m radius) samples. …”