Showing 361 - 380 results of 911 for search '(( 50 ((nn decrease) OR (a decrease)) ) OR ((( 10 12 decrease ) OR ( a stem decrease ))))*', query time: 0.20s Refine Results
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    Global Consumption Trend of Antifungal Agents in Humans From 2008 to 2018: Data From 65 Middle- and High-Income Countries by Pathadka, Swathi

    Published 2022
    “…Results: Consumption of systemic antifungal agents increased from 0.50 (in 2008) to 0.92 defined daily dose (DDD)/1000 inhabitants/day (in 2018), with a compound annual growth rate of 6.2%. …”
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    Study of the Ion Interclation Mechanism in Mxene Membrane for the Water Treatment Applications by Helal, Mohamed Ibrahim Elsayed Ali Hussein

    Published 2020
    “…The same observation was true in the in-situ environmental scanning electron microscope (ESEM) study, where the cross-section of these cations suffers a significant decrease compared with lower hydration enthalpy cations. …”
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  11. 371

    Control of the antagonistic effects of heat-assisted chlorine oxidative degradation on pressure retarded osmosis thin film composite membrane surface by Ralph Rolly, Gonzales

    Published 2021
    “…After performing chlorine oxidation at the following optimized conditions: 3025 ppm Cl2·h, pH 10.72, and 3 min heating time, initial non-pressure retarded water flux of 73.2 L m−2 h−1, specific reverse solute flux of 1.17 g L−1, and power density of 18.71 W m−2 (corresponding to water flux of 56.1 L m-2 h-1) at 12 bar were obtained using 0.6 M NaCl as draw and deionized water as feed.…”
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  12. 372

    Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles by Elobeid, Tahra

    Published 2014
    “…Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. …”
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    Dietary patterns and colorectal cancer by Tayyem, Reema F.

    Published 2016
    “…After adjusting for confounding factors, the Western Pattern food choice was found to be significantly associated with an increased risk of developing CRC (OR = 1.88; 95% CI = 1.12–3.16). The results for the Healthy and High-Sugar/High Tea Patterns showed a decrease, but the statistic was not significant for the risk of CRC development. …”
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