بدائل البحث:
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
we decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), nn decrease (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
we decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), nn decrease (توسيع البحث)
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1121
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1122
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1123
A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity
منشور في 2025"…With average renal uptake of less than 10%ID/g, as opposed to 25%ID/g for [<sup>68</sup>Ga]Ga-<b>PSMA-617</b>, this substantial decrease in renal accumulation translates to a significantly improved safety profile by minimizing nephrotoxic risks. …"
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1124
A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity
منشور في 2025"…With average renal uptake of less than 10%ID/g, as opposed to 25%ID/g for [<sup>68</sup>Ga]Ga-<b>PSMA-617</b>, this substantial decrease in renal accumulation translates to a significantly improved safety profile by minimizing nephrotoxic risks. …"
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1125
Significant inter-relationships between baseline variables and MSCC or MCS.
منشور في 2025الموضوعات: -
1126
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1127
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1128
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1129
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1130
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1131
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1132
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1133
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.
منشور في 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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1134
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1135
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1136
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1137
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1138
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1139
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1140