In BC tissue samples and BC cell lines, the expression of let-7b-5p decreased while the expression of AURKB increased. by Murat Kaya (578380)

Dose-dependent effect of dental materials on hatching rate of zebrafish embryos and larvae at the indicated time points. by Meltem Karahan (19713246)

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Proviral load in blood was decreased in HTLV-1 infected CD133+ Hu-mice when vCTCF-BS was deleted. by Ancy Joseph (5634794)

Results of the mediation model test for the elevated inhibition function in the relationship between elevated mindfulness level and decreased mobile phone addiction index. by Jizhao Li (5856650)

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Development of a CRISPR/Cas-Based Detection Platform for Tracking Decreased Susceptibility to Cephalosporins in Neisseria gonorrheae by Ziyuan Zhao (2889005)

“…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.…”

Y-27632 collaborated with BA to attenuate the increase in the integrity and decrease in the permeability of epithelial barrier injury induced by LPS in Caco2 monolayers. by Luqiong Liu (11537092)

“…(<b>C</b>) Y-27632 collaborated with BA to alleviate the decrease in FD-4 flux in LPS-induced Caco2 cells on day 22. …”

Table 1_Effect of decreased suspended sediment content on chlorophyll-a in Dongting Lake, China.docx by Le Zhang (88249)

“…The findings showed that, from BIT to AIT, the area proportion of ultraoligotrophic state significantly decreased, while the area proportion of oligotrophic, mesotrophic, and eutrophic states significantly increased, with eutrophic state observed for the first time in 2017. …”

Hardness increase across different IDDSI levels and food categories. by Muxi Chen (9294270)

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Increase in multiple-choice question scores pre- and post-VR operation. by Akihiro Kakimoto (343218)

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Sodium levels (mg/100 g) in matched restaurant menu items in 2016 and 2020 by UK NSRI food categories with ≥ 10 items. by Caroline G. Middleton (22041479)

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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. by Indrani Bera (804948)

“…<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.…”

Degeneration Saline group presented with significant decreased final weight in relation to other groups. by Flavia Gomes Velasque Gama (21175112)

Sodium levels in Canadian restaurant menu items compared to UK National Salt Reduction Initiative (NSRI) targets by UK NSRI food category. by Caroline G. Middleton (22041479)

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All data points from Fig 2. by Sara Hijazi (21656615)

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All data points from Fig 5. by Sara Hijazi (21656615)

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All data points from Fig 8. by Sara Hijazi (21656615)

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All data points from Fig 3. by Sara Hijazi (21656615)

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All data points from Fig 1. by Sara Hijazi (21656615)

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All data points from Fig 4. by Sara Hijazi (21656615)

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All data points from Fig 9. by Sara Hijazi (21656615)

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