Showing 2,161 - 2,180 results of 21,342 for search '(( significant decrease decrease ) OR ( significance levels decrease ))', query time: 0.43s Refine Results
  1. 2161

    Lung injury scoring system. by Mustafa Tuşat (21094179)

    Published 2025
    “…</p><p> Results </p><p><i>TGFβ1</i> expression levels, TGFβ1 and MDA concentration levels were higher in the NE compared to NE +  EO and control groups (p < 0.001), and their levels decreased after EO treatment compared to the NE group (p < 0.001). …”
  2. 2162

    Content of EO administered to rats. by Mustafa Tuşat (21094179)

    Published 2025
    “…</p><p> Results </p><p><i>TGFβ1</i> expression levels, TGFβ1 and MDA concentration levels were higher in the NE compared to NE +  EO and control groups (p < 0.001), and their levels decreased after EO treatment compared to the NE group (p < 0.001). …”
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  5. 2165

    Negative Intrinsic Viscosity in Graphene Nanoparticle Suspensions Induced by Hydrodynamic Slip by Adyant Agrawal (22492518)

    Published 2025
    “…As the concentration of graphene particles increases in the dilute regime, the viscosity initially decreases, falling below that of pure water. At higher concentrations, however, particle aggregation becomes significant, leading to a rise in viscosity after a minimum is reached. …”
  6. 2166

    Negative Intrinsic Viscosity in Graphene Nanoparticle Suspensions Induced by Hydrodynamic Slip by Adyant Agrawal (22492518)

    Published 2025
    “…As the concentration of graphene particles increases in the dilute regime, the viscosity initially decreases, falling below that of pure water. At higher concentrations, however, particle aggregation becomes significant, leading to a rise in viscosity after a minimum is reached. …”
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  20. 2180

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