Search alternatives:
point decrease » point increase (Expand Search)
we decrease » _ decrease (Expand Search), mean decrease (Expand Search), teer decrease (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)
we decrease » _ decrease (Expand Search), mean decrease (Expand Search), teer decrease (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)
-
161
Conserved position E174 is part of the zinc binding triad and obeys the heptad pattern.
Published 2023Subjects: -
162
-
163
DataSheet_1_Biomonitoring of Polycyclic Aromatic Hydrocarbon Deposition in Greenland Using Historical Moss Herbarium Specimens Shows a Decrease in Pollution During the 20th Century...
Published 2020“…The results show peaks in PAH atmospheric deposition in the first part of the 19th century followed by a trend of decrease, which mirror global trends in atmospheric pollution known from those periods. …”
-
164
-
165
-
166
Inclusion of SRRM4-regulated exons is decreased in tumors and cancer cell lines.
Published 2021“…(B) SRRM4 target exons with respect to their average PSI in normal tissues. Red points are exons with PSI decreasing by at least 5% in at least 1 tumor type. …”
-
167
-
168
-
169
-
170
-
171
-
172
-
173
-
174
-
175
-
176
-
177
-
178
-
179
-
180
Seasonal oyster harvesting recorded in a Late Archaic period shell ring
Published 2019“…Regardless of the exact harvest duration, the results point to seasonal harvesting and suggest that Archaic populations may have opted out of consuming summer oysters to focus on other resources, avoid unpalatable food, decrease pathogen risks, or ensure sustainable harvesting.…”