بدائل البحث:
point decrease » point increase (توسيع البحث)
late decrease » rate decreased (توسيع البحث), larger decrease (توسيع البحث), water decreases (توسيع البحث)
step decrease » sizes decrease (توسيع البحث), teer decrease (توسيع البحث), we decrease (توسيع البحث)
a decrease » _ decrease (توسيع البحث), _ decreased (توسيع البحث), _ decreases (توسيع البحث)
point decrease » point increase (توسيع البحث)
late decrease » rate decreased (توسيع البحث), larger decrease (توسيع البحث), water decreases (توسيع البحث)
step decrease » sizes decrease (توسيع البحث), teer decrease (توسيع البحث), we decrease (توسيع البحث)
a decrease » _ decrease (توسيع البحث), _ decreased (توسيع البحث), _ decreases (توسيع البحث)
-
1
-
2
-
3
Intent to decrease use of OTC NSAIDs and NSAID exposure.
منشور في 2025"…Color represents group assignment (CONTROL, VIDEO) and saturation of a point indicates more observations are present at that point (n = 917). …"
-
4
-
5
-
6
-
7
-
8
-
9
Elementary Steps in Olefin Metathesis: Nickelacyclobutanes via Cycloaddition to Nickel Carbenes
منشور في 2025الموضوعات: -
10
-
11
Overview of study procedures.
منشور في 2025"…Participants (n = 425) were randomized to either view an electronically-administered educational video informed by the COM-B behavioral change model (VIDEO, n = 223) or the FDA Drug Facts label for NSAIDs (CONTROL, n = 202). Intent to decrease OTC NSAIDs was evaluated via 11-point contemplation ladder immediately and 4 weeks post-intervention, with self-reported NSAID Exposure assessed at 4 weeks. …"
-
12
Point load strength apparatus: (a) before modification; (b) after modification.
منشور في 2025الموضوعات: -
13
-
14
-
15
-
16
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 2024"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
-
17
Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 2024"…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
-
18
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 2024"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
-
19
-
20