Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
role decrease » rate decreased (Expand Search), road decreased (Expand Search), note decreased (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search), fold increases (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
role decrease » rate decreased (Expand Search), road decreased (Expand Search), note decreased (Expand Search)
fold decrease » fold increase (Expand Search), fold increased (Expand Search), fold increases (Expand Search)
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1341
Overall and domain-specific mean readiness score by survey years, 2014 and 2017.
Published 2025Subjects: -
1342
Percentage distribution (weighted) of surveyed facilities in 2014 and 2017.
Published 2025Subjects: -
1343
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1344
Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.
Published 2025Subjects: -
1345
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1346
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1347
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1348
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1349
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1350
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1351
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1352
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1353
Association Between Vitamin D Status and Hypertriglyceridemic Waist Phenotype (HWP).
Published 2025Subjects: -
1354
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1355
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1356
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1357
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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1358
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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1359
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1360