Showing 261 - 280 results of 100,584 for search '(( 5 non decrease ) OR ( 5 ((((step decrease) OR (we decrease))) OR (a decrease)) ))', query time: 1.67s Refine Results
  1. 261

    Data_Sheet_1_Microclimatic Warming Leads to a Decrease in Species and Growth Form Diversity: Insights From a Tropical Alpine Grassland.PDF by Sisimac A. Duchicela (11503918)

    Published 2021
    “…The increase of tussocks and decrease in diversity of species and growth forms due to prolonged modifications in microclimatic temperature might be a step toward shrub-dominated ecosystems. …”
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    Data_Sheet_1_Decreased RNA polymerase III subunit expression leads to defects in oligodendrocyte development.docx by Julia Macintosh (15350707)

    Published 2023
    “…Introduction<p>RNA polymerase III (Pol III) is a critical enzymatic complex tasked with the transcription of ubiquitous non-coding RNAs including 5S rRNA and all tRNA genes. …”
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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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    Non-Steady-State Fickian Diffusion Models Decrease the Estimated Gel Layer Diffusion Coefficient Uncertainty for Diffusive Gradients in Thin-Films Passive Samplers by Samuel D. Hodges (16412358)

    Published 2023
    “…A finite difference model (FDM) developed based on Fick’s second law with non-steady-state (N-SS) flux decreased uncertainty in <i>D</i><sub>Gel</sub> tenfold. …”
  19. 279

    Front-of-pack nutritional labels: Understanding by low- and middle-income Mexican consumers by Jorge Vargas-Meza (7878926)

    Published 2019
    “…<div><p>Front-of-pack labeling is a cost-effective strategy to decrease population consumption of sodium, sugar, saturated fat, total fat, and trans-fatty acids, considered critical nutrients for chronic disease. …”
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