Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
set decrease » step decrease (Expand Search), we decrease (Expand Search), sizes decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
set decrease » step decrease (Expand Search), we decrease (Expand Search), sizes decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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3181
Effects of ABZ on the viability of <i>M. corti.</i>
Published 2025“…Viability was not significantly affected for at least 3 days, and then decreased to 38% and 10% for ABZ 1 µM and 10 µM, respectively, by day 10. …”
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3182
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3183
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3184
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3185
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3186
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3187
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3188
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3189
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3190
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3191
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3192
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3193
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3194
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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3195
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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3196
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3197
Fourier Transform Infra-Red Spectroscopy (FT-IR) of Native Orientin and NF-Orientin.
Published 2025Subjects: -
3198
Synthesis preparation of nano-formulated orientin by using solvent evaporation method.
Published 2025Subjects: -
3199
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3200
Illustrates the schematic representation of <i>in ova</i> experimentation showing with timeline.
Published 2025Subjects: