Search alternatives:
significantly better » significantly greater (Expand Search), significantly higher (Expand Search), significantly lower (Expand Search)
greater decrease » greater increase (Expand Search), greater increases (Expand Search), rate decreased (Expand Search)
threat decrease » largest decrease (Expand Search)
better increase » greater increase (Expand Search), center increased (Expand Search), greater increases (Expand Search)
Showing 121 - 140 results of 18,520 for search '(( significant ((threat decrease) OR (greater decrease)) ) OR ( significantly better increase ))', query time: 0.72s Refine Results
  1. 121
    Hardness increase across different IDDSI levels and food categories.

    Hardness increase across different IDDSI levels and food categories. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  2. 122
    Taxa in the gut microbiome differing significantly between CKD patients with and without <i>S</i>. <i>stercoralis</i>.

    Taxa in the gut microbiome differing significantly between CKD patients with and without <i>S</i>. <i>stercoralis</i>. by Nguyen Thi Hai (12700147)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  3. 123
    Dissimilar target/nontarget population responses relate to better subsequent performance on probe trials.

    Dissimilar target/nontarget population responses relate to better subsequent performance on probe trials. by Alice Berners-Lee (15354255)

    Published 2023
    Subjects:
    Save to List
    Saved in:
  4. 124
    Data From: Increased retention after harvest better maintains carabid abundance in boreal mixedwood forests under two climate change scenarios

    Data From: Increased retention after harvest better maintains carabid abundance in boreal mixedwood forests under two climate change scenarios by Lauren Egli (16985364)

    Published 2025
    “…Under SSP1-2.6, most species were expected to increase through the coming decades, particularly in stands with significant post-harvest retention. …”
    Save to List
    Saved in:
  5. 125
    Plot showing the significant correlation between participant age and QOLI<sub>TOTDIFF</sub>.

    Plot showing the significant correlation between participant age and QOLI<sub>TOTDIFF</sub>. by Roger D. Newman-Norlund (14053467)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  6. 126
    EU external representation and the International Law Commission: an increasingly significant international role for the European Union?

    EU external representation and the International Law Commission: an increasingly significant international role for the European Union? by Scarlett McArdle (17163082)

    Published 2024
    Save to List
    Saved in:
  7. 127
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  8. 128
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  9. 129
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  10. 130
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  11. 131
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  12. 132
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  13. 133
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  14. 134
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  15. 135
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  16. 136
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  17. 137
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  18. 138
    HAND was associated with significant upregulation of 30 proteins.

    HAND was associated with significant upregulation of 30 proteins. by Yuyang Tang (124043)

    Published 2025
    Save to List
    Saved in:
  19. 139
    Number of significantly significant (P < 0.05) differentially abundant (SSDA) proteins showing increased or decreased activity (fold change +/- 1.5-fold) relative to time 0 following storage at 9°C or 20°C of infective juveniles of <i>S</i>. <i>carpocapsae</i> or <i>H</i>. <i>megidis</i>.

    Number of significantly significant (P < 0.05) differentially abundant (SSDA) proteins showing increased or decreased activity (fold change +/- 1.5-fold) relative to time 0 followi... by Peter E. Lillis (12368582)

    Published 2022
    Save to List
    Saved in:
  20. 140
    Significant relationships between QOL measures on infusion day and day 7.

    Significant relationships between QOL measures on infusion day and day 7. by Jordan K. Abbott (8934239)

    Published 2022
    Subjects:
    Save to List
    Saved in:

Search Tools: