Search alternatives:
significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
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2441
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2442
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2443
Baseline characteristics of participants.
Published 2025“…However, the relationship between renal hyperfiltration (RHF) and dyslipidemia remains unclear. Here, we aimed to examine the association between RHF and incidence of dyslipidemia.…”
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2444
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2445
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2446
Ferroptosis Induction by a New Pyrrole Derivative in Triple Negative Breast Cancer and Colorectal Cancer
Published 2025“…Furthermore, lactoperoxidase, malondialdehyde, and Fe(II) levels significantly increased in <b>12</b>-treated tissues, whereas superoxide dismutase concentrations decreased. …”
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2447
Ferroptosis Induction by a New Pyrrole Derivative in Triple Negative Breast Cancer and Colorectal Cancer
Published 2025“…Furthermore, lactoperoxidase, malondialdehyde, and Fe(II) levels significantly increased in <b>12</b>-treated tissues, whereas superoxide dismutase concentrations decreased. …”
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2448
Details of the primers used for amplification.
Published 2025“…Tube formation and migration were significantly enhanced in the Change group compared with those in the Control group, and tube formation was also increased in the Low pH group. …”
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2449
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2450
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2451
Antibody reagent list.
Published 2025“…In <i><i>T. bryosalmonae</i></i> exposed animals, parasite concentration increased significantly over time. Moreover, a proportional increase in IgM<sup>+</sup> B cells and a proportional decrease in myeloid cells over time was observed. …”
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2452
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2453
Comparison of the cohesion ranges of different food categories under IDDSI levels.
Published 2025Subjects: -
2454
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2455
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2456
Comparison of adhesiveness ranges for different food categories under IDDSI levels.
Published 2025Subjects: -
2457
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2458
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2459
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2460