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point decrease » point increase (Expand Search)
ng decrease » _ decrease (Expand Search), we decrease (Expand Search), gy decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a point » _ point (Expand Search), 5 point (Expand Search), _ points (Expand Search)
point decrease » point increase (Expand Search)
ng decrease » _ decrease (Expand Search), we decrease (Expand Search), gy decreased (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a point » _ point (Expand Search), 5 point (Expand Search), _ points (Expand Search)
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9721
DataSheet_1_Comparative changes in sugars and lipids show evidence of a critical node for regeneration in safflower seeds during aging.docx
Published 2022“…Prior to the CN at approximately day 10 (C10), when viability was in the “plateau” interval, seed vigor reduced at the same imbibition time point. Further analysis of the changes in sugar concentration found that the sucrose content decreased slowly with aging and the content of raffinose and two monosaccharides decreased abruptly at C10. …”
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9722
DataSheet_1_Comparative changes in sugars and lipids show evidence of a critical node for regeneration in safflower seeds during aging.docx
Published 2022“…Prior to the CN at approximately day 10 (C10), when viability was in the “plateau” interval, seed vigor reduced at the same imbibition time point. Further analysis of the changes in sugar concentration found that the sucrose content decreased slowly with aging and the content of raffinose and two monosaccharides decreased abruptly at C10. …”
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9723
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9724
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9725
Table_1_Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry.docx
Published 2021“…<p>Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. …”
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9726
Configuration of VSD assays.
Published 2017“…<b>(i)</b> Compounds (orange) are added at 10 μM concentration in initial screen and as a 40 μM– 10nM curve (decreasing color saturation) for CRC testing. …”
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9727
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9728
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9729
Receiver operating characteristic (ROC) curves.
Published 2023“…The optimal cut-off point of the CD4<sup>+</sup> count was 50 Nr/μl or less. …”
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9730
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9731
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9732
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9733
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9734
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9735
Contents of the distance laughter therapy.
Published 2023“…The experimental group engaged in distance laughter therapy, a technique designed to stimulate self-induced laughter, while the control group viewed a 50-minute entertainment TV show. …”
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9736
Flow diagram of study procedure.
Published 2023“…The experimental group engaged in distance laughter therapy, a technique designed to stimulate self-induced laughter, while the control group viewed a 50-minute entertainment TV show. …”
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9737
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9738
The small molecule Scaff10-8 inhibits the interaction of the DH domain of AKAP-Lbc and RhoA.
Published 2018“…(B) In the HTRF from (A), Scaff10-8 inhibited the interaction of AKAP-Lbc/DHPH and RhoA with an IC<sub>50</sub> = 34.1 μM whereas Scaff10-59 did not (example of a negative Scaff10 derivative). …”
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9739
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9740