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point decrease » point increase (Expand Search)
a decrease » _ decreased (Expand Search), _ decreases (Expand Search)
_ decrease » _ decreased (Expand Search)
b decrease » b1 decreased (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
16 b » 16 _ (Expand Search), 1 b (Expand Search), 6 b (Expand Search)
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Downregulation of DOM decreases the abundance of PER and TIM.
Published 2019“…<p><b>A.</b> Quantitative RT-PCR showing the expression of <i>clk</i>, <i>per</i> and <i>tim</i>. …”
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Decreased oscillatory flow decreases <i>klf2a</i> expression.
Published 2009“…<p>(A) RFF is decreased by alterations in heart rate. …”
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Viability of microencapsulated FP ICCs decreased with time post-transplantation.
Published 2013“…<p>A) Fluorescent images of encapsulated FP ICCs stained with 6-CFDA for viable cells (green) and PI for non-viable cells (red) to assess viability at (A) pre-transplantation, (B) day 1, (C) day 3, (D) day 7, (E) day 14 and (F) day 21 post-transplantation. B) Viability decreased with time post-transplantation. Values are mean ± SEM (n = 100 microcapsules/mice for each time point); *p<0.05 viability for days 7 to 21 when compared to pre-transplantation control and days 1 and 3 post-transplantation; #p<0.05 viability for days 14 and 21 when compared to day 7 post-transplantation (one-way ANOVA with post-hoc Tukey-Kramer Multiple-Comparison test).…”
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mGluR5 receptor decreased glycinergic currents.
Published 2019“…<p>(<b>A–B</b>) Bath perfusion of DHPG for 3 min reduced GlyR-IPSCs (<b>A</b>; 70.2 ± 4.2% of baseline at 15–20 min post-DHPG, <i>t</i>[16] = 6.707, <i>p</i> < 0.001, paired Student <i>t</i> test), but not GABA<sub>A</sub>-receptor–mediated IPSCs (<b>B</b>; 102.9 ± 3.3% of baseline at 15–20 min post-DHPG, <i>t</i>[5] = 0.347, <i>p</i> = 0.743) in spinal slices of mice. …”
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Elevated PE level in yeast decreases the sensitivity of replicating tombusvirus RNA to the reconstituted RNAi.
Published 2017“…<p>(A-B) Induction of RNAi in <i>cho2Δ</i> yeast inhibits TBSV repRNA accumulation less effectively than in wt yeast. …”
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