Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
larger decrease » marked decrease (Expand Search)
Showing 1,041 - 1,060 results of 21,342 for search '(( significant decrease decrease ) OR ( significant ((greater decrease) OR (larger decrease)) ))', query time: 0.47s Refine Results
  1. 1041
    Intersection genes obtained from the PPI network and PPI network analysis of intersection genes. colored circles represent genes.

    Intersection genes obtained from the PPI network and PPI network analysis of intersection genes. colored circles represent genes. by Jiyong Zhang (2498740)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  2. 1042
    Expression profile heatmaps of key genes in gene sets.

    Expression profile heatmaps of key genes in gene sets. by Jiyong Zhang (2498740)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  3. 1043
    Influence of UHMWPE length on free swelling ratio.

    Influence of UHMWPE length on free swelling ratio. by Yonggang Huang (223155)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  4. 1044
    Construction of the WGCNA Co-expression Network.

    Construction of the WGCNA Co-expression Network. by Jiyong Zhang (2498740)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  5. 1045
    Influence of UHMWPE content on free swelling ratio.

    Influence of UHMWPE content on free swelling ratio. by Yonggang Huang (223155)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  6. 1046
    Differential Gene Expression Associated with Non-Alcoholic Fatty Liver Disease.

    Differential Gene Expression Associated with Non-Alcoholic Fatty Liver Disease. by Jiyong Zhang (2498740)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  7. 1047
    Interaction analysis of hub genes.

    Interaction analysis of hub genes. by Jiyong Zhang (2498740)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  8. 1048
    Sphingolipid biosynthetic pathway.

    Sphingolipid biosynthetic pathway. by Hala Tamim El Jarkass (16625309)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  9. 1049
    Change in temperature from baseline.

    Change in temperature from baseline. by Katharyn L. Flickinger (4759323)

    Published 2025
    Save to List
    Saved in:
  10. 1050
    Hemodynamic and respiratory changes over time.

    Hemodynamic and respiratory changes over time. by Katharyn L. Flickinger (4759323)

    Published 2025
    Save to List
    Saved in:
  11. 1051
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  12. 1052
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  13. 1053
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  14. 1054
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  15. 1055
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  16. 1056
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  17. 1057
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  18. 1058
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  19. 1059
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  20. 1060
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
    Subjects:
    Save to List
    Saved in:

Search Tools: