Search alternatives:
significant co » significant _ (Expand Search), significant gap (Expand Search), significant factor (Expand Search)
point decrease » point increase (Expand Search)
non decrease » nn decrease (Expand Search), note decreased (Expand Search), mean decrease (Expand Search)
co decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
significant co » significant _ (Expand Search), significant gap (Expand Search), significant factor (Expand Search)
point decrease » point increase (Expand Search)
non decrease » nn decrease (Expand Search), note decreased (Expand Search), mean decrease (Expand Search)
co decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
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IRE1 depletion decreases heterochromatin, DNA and H3K9me3 methylation, and UHRF1.
Published 2025Subjects: -
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IRE1 depletion decreases heterochromatin, DNA, and H3K9me3 methylation, and UHRF1.
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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.
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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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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