بدائل البحث:
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
point increase » unit increase (توسيع البحث)
non decrease » nn decrease (توسيع البحث), point decrease (توسيع البحث), note decreased (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
point increase » unit increase (توسيع البحث)
non decrease » nn decrease (توسيع البحث), point decrease (توسيع البحث), note decreased (توسيع البحث)
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Nineteen SNPs with significant association (<i>P < </i>5 × 10<sup>−8</sup>) with risk on minJSW decrease in knee OA.
منشور في 2025"…<p>Nineteen SNPs with significant association (<i>P < </i>5 × 10<sup>−8</sup>) with risk on minJSW decrease in knee OA.…"
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The table shows the significant and non-significant altered group with different parameters.
منشور في 2025الموضوعات: -
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Validation of genetic markers for risk of OA or knee OA for decrease in minJSW.
منشور في 2025"…The red line represents the significance threshold (<i>P < </i>5 × 10<sup>−8</sup>). …"
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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.
منشور في 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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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.
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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
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