Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
changes decrease » larger decrease (Expand Search), largest decrease (Expand Search), change increases (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
changes decrease » larger decrease (Expand Search), largest decrease (Expand Search), change increases (Expand Search)
-
201
-
202
-
203
Differential Gene Expression Associated with Non-Alcoholic Fatty Liver Disease.
Published 2025Subjects: -
204
-
205
-
206
-
207
-
208
-
209
-
210
-
211
Pathophysiological mechanisms linking hyperammonemia to sarcopenia and cerebral changes.
Published 2025Subjects: -
212
Summary of the effect of MPDD on SDLP across all participants, and also participants categorized by driving styles (“NS” (no significant), “+” (significant increase), and “-” (significant decrease)).
Published 2025“…<p>Summary of the effect of MPDD on SDLP across all participants, and also participants categorized by driving styles (“NS” (no significant), “+” (significant increase), and “-” (significant decrease)).…”
-
213
Y-27632 collaborated with BA to attenuate the increase in the integrity and decrease in the permeability of epithelial barrier injury induced by LPS in Caco2 monolayers.
Published 2024“…(<b>C</b>) Y-27632 collaborated with BA to alleviate the decrease in FD-4 flux in LPS-induced Caco2 cells on day 22. …”
-
214
-
215
-
216
-
217
-
218
-
219
-
220
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.…”