Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
fold increases » fold increase (Expand Search), fold increased (Expand Search), could increase (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search), fid decreased (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
fold increases » fold increase (Expand Search), fold increased (Expand Search), could increase (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search), fid decreased (Expand Search)
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Design matrix of significant variables for optimization with their corresponding levels.
Published 2025Subjects: -
628
BFD2 aggravates the inflammatory response to <i>Toxoplasma gondii</i> infection.
Published 2025Subjects: -
629
HSF2 regulates lytic gene expression in latency and during the lytic phase.
Published 2025Subjects: -
630
Teenage mothers reported significantly less favorable economic outcomes than adult mothers.
Published 2025Subjects: -
631
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af3cli: Streamlining AlphaFold3 Input Preparation
Published 2025“…The increased complexity of these assemblies is reflected in the input file generation process, presenting a significant hurdle for researchers without advanced computational expertise. …”
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635
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Significant inter-relationships between baseline variables and MSCC or MCS.
Published 2025Subjects: -
638
Equation of the equilibrium dissociation constant of the antigen-antibody reaction.
Published 2024Subjects: -
639
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.…”
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640