Showing 1,061 - 1,080 results of 21,342 for search '(( significant ((small decrease) OR (we decrease)) ) OR ( significant decrease decrease ))', query time: 0.47s Refine Results
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    A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity by Zong-Xiao Liu (22177765)

    Published 2025
    “…With average renal uptake of less than 10%ID/g, as opposed to 25%ID/g for [<sup>68</sup>Ga]Ga-<b>PSMA-617</b>, this substantial decrease in renal accumulation translates to a significantly improved safety profile by minimizing nephrotoxic risks. …”
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    A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity by Zong-Xiao Liu (22177765)

    Published 2025
    “…With average renal uptake of less than 10%ID/g, as opposed to 25%ID/g for [<sup>68</sup>Ga]Ga-<b>PSMA-617</b>, this substantial decrease in renal accumulation translates to a significantly improved safety profile by minimizing nephrotoxic risks. …”
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    Electroretinogram (ERG) recordings from 6-, 9-, and 12-month mice show deficits in 5xFAD photoreceptors. by Shaylah McCool (20818280)

    Published 2025
    “…(C) Quantification of A- and B-wave amplitudes at the highest intensity stimulus (3.0000 cd * s/m<sup>2</sup>) shows the significant increase and decrease in retinal function in the 6- and 9-month 5xFAD mice, respectively, analyzed by two-way ANOVA with Tukey’s multiple comparisons. …”
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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. by Indrani Bera (804948)

    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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