Showing 181 - 200 results of 23,233 for search '(( significant ((change decrease) OR (shape increases)) ) OR ( significant decrease decrease ))', query time: 0.57s Refine Results
  1. 181

    Image 1_G. vaginalis increases HSV-2 infection by decreasing vaginal barrier integrity and increasing inflammation in vivo.tif by Nuzhat Rahman (16660416)

    Published 2024
    “…</p>Results<p>G. vaginalis inoculated mice infected with HSV-2 had significantly decreased survival rates, increased pathology, and higher viral titers than PBS and L. crispatus inoculated mice. …”
  2. 182

    Image 4_G. vaginalis increases HSV-2 infection by decreasing vaginal barrier integrity and increasing inflammation in vivo.tif by Nuzhat Rahman (16660416)

    Published 2024
    “…</p>Results<p>G. vaginalis inoculated mice infected with HSV-2 had significantly decreased survival rates, increased pathology, and higher viral titers than PBS and L. crispatus inoculated mice. …”
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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. by Indrani Bera (804948)

    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.…”
  13. 193

    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. by Indrani Bera (804948)

    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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