Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
point decrease » point increase (Expand Search)
bit decrease » bfrt decreased (Expand Search), fid decreased (Expand Search), _ decrease (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
point decrease » point increase (Expand Search)
bit decrease » bfrt decreased (Expand Search), fid decreased (Expand Search), _ decrease (Expand Search)
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Does a correlation exist between delayed vaccination and a decreased vaccine confidence?
Published 2024“…Suffering motor/intellectual delay and the obstacles to vaccination process derived from caring for other siblings were associated with delay in second MMR dose. The VCI decreased significantly in first dose group as delay increases but did not change in the second one. …”
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Development of a CRISPR/Cas-Based Detection Platform for Tracking Decreased Susceptibility to Cephalosporins in Neisseria gonorrheae
Published 2025“…Its integration with microfluidic chip offers an affordable and user-friendly diagnostic solution, making it highly valuable for timely infectious disease diagnosis and resistance monitoring. It also holds significant potential for point-of-care testing in resource-limited areas.…”
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Decreased virulence observed during <i>in planta</i> infection with <i>ΔFgknr4</i>.
Published 2025“…</b> Wheat spike infection assay done on the susceptible cultivar Bobwhite point inoculated with sterile water only (M), wild-type <i>F</i>. …”
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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 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 trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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