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point decrease » point increase (Expand Search)
nn decrease » _ decrease (Expand Search), gy decreased (Expand Search), b1 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)
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148041
Image_2_Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits.JPEG
Published 2024“…The validation experiment conducted at the same independent variable levels indicated that the fruit shelf life extended to 60.2 ± 0.5 days, accompanied by a ripening percentage of 3.4 ± 0.4%, a color change of 10.3 ± 0.9, and a fruit weight loss of 5.4 ± 0.9%. …”
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148042
Image_4_Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits.JPEG
Published 2024“…The validation experiment conducted at the same independent variable levels indicated that the fruit shelf life extended to 60.2 ± 0.5 days, accompanied by a ripening percentage of 3.4 ± 0.4%, a color change of 10.3 ± 0.9, and a fruit weight loss of 5.4 ± 0.9%. …”
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148043
Table_1_Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits.docx
Published 2024“…The validation experiment conducted at the same independent variable levels indicated that the fruit shelf life extended to 60.2 ± 0.5 days, accompanied by a ripening percentage of 3.4 ± 0.4%, a color change of 10.3 ± 0.9, and a fruit weight loss of 5.4 ± 0.9%. …”
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148044
Image_1_Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits.JPEG
Published 2024“…The validation experiment conducted at the same independent variable levels indicated that the fruit shelf life extended to 60.2 ± 0.5 days, accompanied by a ripening percentage of 3.4 ± 0.4%, a color change of 10.3 ± 0.9, and a fruit weight loss of 5.4 ± 0.9%. …”
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148045
Image_3_Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits.JPEG
Published 2024“…The validation experiment conducted at the same independent variable levels indicated that the fruit shelf life extended to 60.2 ± 0.5 days, accompanied by a ripening percentage of 3.4 ± 0.4%, a color change of 10.3 ± 0.9, and a fruit weight loss of 5.4 ± 0.9%. …”
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148046
Atorvastatin reduces thrombus inflammation in murine VT at early timepoints.
Published 2015“…No significant difference in days 7 and 10 were found between statin and PBS groups. Mac-3 expression increased from day 4 to 10, while the other markers decreased (<b>A</b>). …”
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148047
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148048
Figure S5_2 from Integrative Kinome Profiling Identifies mTORC1/2 Inhibition as Treatment Strategy in Ovarian Clear Cell Carcinoma
Published 2023“…(E) Area under the curve plot of decrease in friction from 1-10 clusters. (F) Heatmap distribution of tumors in 8 clusters. …”
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148049
Figure S5_1 from Integrative Kinome Profiling Identifies mTORC1/2 Inhibition as Treatment Strategy in Ovarian Clear Cell Carcinoma
Published 2023“…(E) Area under the curve plot of decrease in friction from 1-10 clusters. (F) Heatmap distribution of tumors in 8 clusters. …”
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148050
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148051
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148052
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148053
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148054
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148055
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148056
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148057
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148058
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148059
Deregulation of Zeb-1 pathway in the inner-ears of Twirler mutant mice.
Published 2011“…Genes were sorted along the X-axis according to their fold-change between the two genotypes, and the distribution of epithelial marker genes in this sorted list was examined using Gene-Set Enrichment Analysis (GSEA) tool <a href="http://www.plosgenetics.org/article/info:doi/10.1371/journal.pgen.1002309#pgen.1002309-Subramanian1" target="_blank">[40]</a> (location of the marker genes in the sorted list is indicated by vertical bars). …”
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148060
Image_2_Warming and CO2 Enhance Arctic Heterotrophic Microbial Activity.tif
Published 2019“…Results showed that chlorophyll a concentration decreased at increasing temperatures, while BP significantly increased with pCO<sub>2</sub> at 6 and 10°C. …”