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Showing 101 - 120 results of 9,489 for search '(( significance levels decrease ) OR ( significantly ((step decrease) OR (greater decrease)) ))', query time: 0.36s Refine Results
  1. 101
    Cesarean section.

    Cesarean section. by Eva Rydahl (6260771)

    Published 2025
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  2. 102
    Flow chart of study participants.

    Flow chart of study participants. by Eva Rydahl (6260771)

    Published 2025
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  3. 103
    Timeseries analyses HSJ trend before- and during intervention.

    Timeseries analyses HSJ trend before- and during intervention. by Eva Rydahl (6260771)

    Published 2025
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  4. 104
    Absolute numbers among CS groups.

    Absolute numbers among CS groups. by Eva Rydahl (6260771)

    Published 2025
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  5. 105
    HSJ and controls stratified by timing for CS and parity.

    HSJ and controls stratified by timing for CS and parity. by Eva Rydahl (6260771)

    Published 2025
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  6. 106
    ATGL-1 levels increase and lipid droplets decrease in response to <i>N. parisii</i> infection.

    ATGL-1 levels increase and lipid droplets decrease in response to <i>N. parisii</i> infection. by Hala Tamim El Jarkass (16625309)

    Published 2025
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  7. 107
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  8. 108
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  9. 109
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  10. 110
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  11. 111
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  12. 112
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  13. 113
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  14. 114
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  15. 115
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  16. 116
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  17. 117
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  18. 118
    Comparison of diffusion simulations: implicit scheme of the GDE with a 30-second time step (blue line), implicit scheme of the PNGM with α = 0.6 and a 15-second time step (green line), and LBM with a 0.43-second time step (red line).

    Comparison of diffusion simulations: implicit scheme of the GDE with a 30-second time step (blue line), implicit scheme of the PNGM with α = 0.6 and a 15-second time step (green li... by Mouad Klai (20818364)

    Published 2025
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  19. 119
    Table 1_NSAID use may decrease serum Klotho levels.docx

    Table 1_NSAID use may decrease serum Klotho levels.docx by Jingchao Yan (14079168)

    Published 2025
    “…Subgroup analyses did not reveal any statistically significant interactions.</p>Conclusion<p>Contrary to previous speculations, the use of NSAIDs is associated with a decrease in serum Klotho levels.…”
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  20. 120
    Thermoneutrality decreased sepsis survival.

    Thermoneutrality decreased sepsis survival. by Goldia Chan (21453340)

    Published 2025
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