Showing 221 - 240 results of 17,424 for search '(( 5 ng decrease ) OR ( 50 ((((nn decrease) OR (a decrease))) OR (we decrease)) ))', query time: 0.60s Refine Results
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    DataSheet_1_IL-40: A New B Cell-Associated Cytokine Up-Regulated in Rheumatoid Arthritis Decreases Following the Rituximab Therapy and Correlates With Disease Activity, Autoantibod... by Adela Navrátilová (11589532)

    Published 2021
    “…As B cells play a pivotal role in autoimmunity, we investigated the function of IL-40 in rheumatoid arthritis (RA).…”
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    Supramolecular DNA Photonic Hydrogels for On-Demand Control of Coloration with High Spatial and Temporal Resolution by Yixiao Dong (2174902)

    Published 2021
    “…We solve this problem by creating a DNA hydrogel system that shows a 50 000-fold decrease in modulus upon heating by ∼10 °C. …”
  17. 237

    Supramolecular DNA Photonic Hydrogels for On-Demand Control of Coloration with High Spatial and Temporal Resolution by Yixiao Dong (2174902)

    Published 2021
    “…We solve this problem by creating a DNA hydrogel system that shows a 50 000-fold decrease in modulus upon heating by ∼10 °C. …”
  18. 238

    Supramolecular DNA Photonic Hydrogels for On-Demand Control of Coloration with High Spatial and Temporal Resolution by Yixiao Dong (2174902)

    Published 2021
    “…We solve this problem by creating a DNA hydrogel system that shows a 50 000-fold decrease in modulus upon heating by ∼10 °C. …”
  19. 239

    Supramolecular DNA Photonic Hydrogels for On-Demand Control of Coloration with High Spatial and Temporal Resolution by Yixiao Dong (2174902)

    Published 2021
    “…We solve this problem by creating a DNA hydrogel system that shows a 50 000-fold decrease in modulus upon heating by ∼10 °C. …”
  20. 240

    Supramolecular DNA Photonic Hydrogels for On-Demand Control of Coloration with High Spatial and Temporal Resolution by Yixiao Dong (2174902)

    Published 2021
    “…We solve this problem by creating a DNA hydrogel system that shows a 50 000-fold decrease in modulus upon heating by ∼10 °C. …”