Showing 8,541 - 8,560 results of 28,002 for search '(( 50 ((we decrease) OR (a decrease)) ) OR ( 100 ((ng decrease) OR (nn decrease)) ))', query time: 0.96s Refine Results
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  2. 8542

    Use of quantitative proteomics identifies a putative TvROM1 substrate. by Angelica M. Riestra (838706)

    Published 2015
    “…<b>(C)</b> The predicted TM domains of the five putative substrates identified in <b>A</b>, and the percent decrease in protein levels with 3,4-DCI <i>vs</i>. …”
  3. 8543

    A Template-Free, Ultra-Adsorbing, High Surface Area Carbonate Nanostructure by Johan Forsgren (354724)

    Published 2013
    “…The moisture sorption of the novel nanostructure is featured by a unique set of properties including an adsorption capacity ∼50% larger than that of the hygroscopic zeolite-Y at low relative humidities and with the ability to retain more than 75% of the adsorbed water when the humidity is decreased from 95% to 5% at room temperature. …”
  4. 8544
  5. 8545
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  8. 8548
  9. 8549
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  12. 8552
  13. 8553

    Overexpression <i>TRIM37</i> promotes myelin repair and inhibits cell apoptosis by upregulating PEX5. by Lai Jiang (2401513)

    Published 2025
    “…<b>(c, d)</b> ROS fluorescence detection (n = 3) indicated a significant decrease in oxidative stress levels in the OE-TRIM37 group compared to the LPC group. …”
  14. 8554

    Table 1_Global, regional, and national burden of falls from 1990 to 2021: a comprehensive analysis with a focus on falls attributable to reduced bone mass and projections to 2045.d... by Yi Liu (36759)

    Published 2025
    “…Analysis of falls attributable to reduced bone mass found that women's DALYs were higher than men's after the age of 50, and there was a general decreasing trend in DALYs for the 40–59 age group, followed by an increase after 2019. …”
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    Association among Dietary Flavonoids, Flavonoid Subclasses and Ovarian Cancer Risk: A Meta-Analysis by Xiaoli Hua (2558284)

    Published 2016
    “…In a subgroup analysis by flavonoid subtypes, the ovarian cancer risk was also decreased for isoflavones (<i>RR</i> = 0.67, 95% CI = 0.50–0.92) and flavonols (<i>RR</i> = 0.68, 95% CI = 0.58–0.80). …”
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