Showing 1 - 20 results of 25,187 for search '(( 5 non decrease ) OR ((( 50 nn decrease ) OR ( 50 ((we decrease) OR (a decrease)) ))))', query time: 0.83s Refine Results
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    Downregulation of DOM decreases the abundance of PER and TIM. by Zhenxing Liu (399809)

    Published 2019
    “…Downregulation of DOM decreased PER levels at CT1-5 and CT17-21. (Scale bar: 50 um.) …”
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    The introduction of mutualisms into assembled communities increases their connectance and complexity while decreasing their richness. by Gui Araujo (22170819)

    Published 2025
    “…(C) Mutualism also promotes an increase in network connectance when introduced into assembled communities, while stopping mutualistic interactions from entering an assembled system slowly decreases it. (D) As a result, the introduction of mutualistic interactions promotes a growth in complexity in communities where it was once established as low, while stopping the introduction of further mutualistic interactions causes a slight decrease in complexity. …”
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    Data_Sheet_1_Effectiveness of non-pharmaceutical interventions in nine fields of activity to decrease SARS-CoV-2 transmission (Spain, September 2020–May 2021).PDF by Inés Barbeito (5864351)

    Published 2023
    “…</p>Methods<p>A stringency index (0–1) was created for each Spanish province (n = 50) daily. …”
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    Predicting pattern diversity decreases as a function of and . by Selim Haj Ali (21222613)

    Published 2025
    “…<p>For 50 Erdős-Rényi graphs with 30 nodes and 70 edges, we split the results into two columns according to the two initial degenerate unstable eigenmodes  +  : on the left, (if ), and on the right, (if ). …”
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    Table_1_Manipulation of an α-glucosidase in the industrial glucoamylase-producing Aspergillus niger strain O1 to decrease non-fermentable sugars production and increase glucoamylas... by Wenzhu Guo (501328)

    Published 2022
    “…Improving glucose yield and decreasing the non]-fermentable sugars which caused by transglycosylation activity of the enzymes during the starch saccharification is an important direction. …”
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