Search alternatives:
significant compared » significant component (Expand Search), significantly impaired (Expand Search), significant impact (Expand Search)
compared increased » compounds increased (Expand Search), care increased (Expand Search)
point decrease » point increase (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search)
significant compared » significant component (Expand Search), significantly impaired (Expand Search), significant impact (Expand Search)
compared increased » compounds increased (Expand Search), care increased (Expand Search)
point decrease » point increase (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search)
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Analysis of ucfDNA in DHSs between control and age-comparable bladder cancer groups.
Published 2022Subjects: -
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Comparison of PCNA expression grades across different groups at various time points.
Published 2024Subjects: -
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Comparison of mTOR expression grading among different groups at different time points.
Published 2024Subjects: -
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Comparison of renal tissue pathological damage grades across different groups at all time points.
Published 2024Subjects: -
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IR-induced mutation profiles of DNA repair mutants significantly different from wild-type.
Published 2021Subjects: -
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Homozygous deletion of <i>ERG251</i> leads to increased sensitivity to cell membrane and osmotic stress but decreased sensitivity to oxidative stress.
Published 2024“…Genes that are significantly differentially expressed by both fold change and p-value cut-offs are in red. …”
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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.…”