Search alternatives:
significant canker » significant changes (Expand Search), significant concern (Expand Search), significant dangers (Expand Search)
greatest decrease » treatment decreased (Expand Search), greater increase (Expand Search)
canker decrease » marked decrease (Expand Search), larger decrease (Expand Search), canker disease (Expand Search)
green decrease » greater decrease (Expand Search), mean decrease (Expand Search), teer decrease (Expand Search)
significant canker » significant changes (Expand Search), significant concern (Expand Search), significant dangers (Expand Search)
greatest decrease » treatment decreased (Expand Search), greater increase (Expand Search)
canker decrease » marked decrease (Expand Search), larger decrease (Expand Search), canker disease (Expand Search)
green decrease » greater decrease (Expand Search), mean decrease (Expand Search), teer decrease (Expand Search)
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Green Hydrogen Economy: Scenarios versus Technologies
Published 2025“…Scenarios employing off-grid renewable energy without battery storage, coupled with low-capital-expenditure electrolyzers and optimized maintenance, offer the greatest cost benefits. This framework provides a basis for green hydrogen system design, highlighting the critical role of operational optimization in accelerating cost-effective deployment.…”
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The contemporary, long-term seasonality in inundation over the whole of the Amazon basin.
Published 2024Subjects: -
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Significance analysis data.
Published 2025“…<div><p>Gangue backfill mining technology represents a significant advancement in green mining, mitigating mine pressure and rock mass movements, thereby ensuring underground production safety. …”
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Data Sheet 1_Cultivar-specific responses of the citrus endophytic microbiome to Xanthomonas citri subsp. citri infection reveals Lysobacter as a key biocontrol taxon.xlsx
Published 2025“…Introduction<p>Citrus canker, caused by Xanthomonas citri subsp. citri (Xcc), is a major threat to citrus production worldwide, resulting in significant losses in yield and fruit quality. …”
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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.…”
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Green finance index system.
Published 2025“…<div><p>Facilitating the coordinated and effective progress of green finance (GF) and ecological efficiency (EE) stands as a potent approach to support our nation in attaining sustainable development goals. …”
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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.
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.…”
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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 non-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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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