Search alternatives:
point decrease » point increase (Expand Search)
step decrease » sizes decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
late decrease » rate decreased (Expand Search), larger decrease (Expand Search), water decreases (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
point decrease » point increase (Expand Search)
step decrease » sizes decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
late decrease » rate decreased (Expand Search), larger decrease (Expand Search), water decreases (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
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Effective contact rate over time for the different modelling scenarios considered: fixed, continuously increasing, continuously decreasing and with a step-decrease.
Published 2025“…<p>Effective contact rate over time for the different modelling scenarios considered: fixed, continuously increasing, continuously decreasing and with a step-decrease.</p>…”
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Example of a natural disaster occurring at the elevator’s county of operation.
Published 2025Subjects: -
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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.
Published 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.…”
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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.
Published 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.…”
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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.
Published 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.…”
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Table of step height.
Published 2024“…The simulation results show that for steps of 1mm, 2mm and 3mm height, the optimal polyline angle is concentrated in the range of 10°-11°, in which the Angle of 10.5° has a good performance against the steps of three heights. …”