Showing 761 - 780 results of 15,055 for search '(( significant based decrease ) OR ( significantly increased decrease ))', query time: 0.34s Refine Results
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    Analysis of the significantly different metabolomic features. by Bhuripit Saraphol (20855573)

    Published 2025
    “…<b>(B)</b> Volcano plot highlighting the significantly different metabolomic features. The red dots represent the features with significantly increased intensity, and the purple dots represent the features with significantly decreased intensity. …”
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    <b>Data for s</b><b>easonal variations in coral lipids and their significance for energy maintenance in the </b><b>South China Sea</b> by Hongyan Mo (19721569)

    Published 2024
    “…The results show that ZD and the zooxanthellae photosynthesis intensity decreased in summer. Correspondingly,the content and δ13C of lipids are decreased significantly. …”
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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. by Indrani Bera (804948)

    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.…”
  17. 777

    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. 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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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