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Showing 1,061 - 1,080 results of 21,342 for search '(( significant decrease decrease ) OR ( significant ((side decrease) OR (greater decrease)) ))', query time: 0.59s Refine Results
  1. 1061
    Summary of cell-based assay EC50 results for WT BMP9 and A347E variant.

    Summary of cell-based assay EC50 results for WT BMP9 and A347E variant. by Tobias G. Schips (21799838)

    Published 2025
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  2. 1062
    Evaluation of chronic <i>in vivo</i> efficacy in 21 days rat MCT model in prevention mode.

    Evaluation of chronic <i>in vivo</i> efficacy in 21 days rat MCT model in prevention mode. by Tobias G. Schips (21799838)

    Published 2025
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  3. 1063
    Hemodynamic effects of WT BMP9 in rats.

    Hemodynamic effects of WT BMP9 in rats. by Tobias G. Schips (21799838)

    Published 2025
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  4. 1064
    Evaluation of chronic <i>in vivo</i> efficacy in 21 days rat MCT model in prevention mode.

    Evaluation of chronic <i>in vivo</i> efficacy in 21 days rat MCT model in prevention mode. by Tobias G. Schips (21799838)

    Published 2025
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  5. 1065
    <i>In vivo</i> PK evaluation of WT BMP9 in naïve SD rats.

    <i>In vivo</i> PK evaluation of WT BMP9 in naïve SD rats. by Tobias G. Schips (21799838)

    Published 2025
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  6. 1066
    Pharmacological characterization of WT BMP9 and A347E variant <i>in vitro</i> and <i>in vivo.</i>

    Pharmacological characterization of WT BMP9 and A347E variant <i>in vitro</i> and <i>in vivo.</i> by Tobias G. Schips (21799838)

    Published 2025
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  7. 1067
    Characterization of safety pharmacology of WT BMP9 in rats.

    Characterization of safety pharmacology of WT BMP9 in rats. by Tobias G. Schips (21799838)

    Published 2025
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  8. 1068
    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
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  9. 1069
    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
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  10. 1070
    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
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  11. 1071
    Fatty acid composition of fats and raw beef.

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

    Published 2025
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  12. 1072
    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
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  13. 1073
    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
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  14. 1074
    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
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  15. 1075
    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
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  16. 1076
    Composition of beef sausage.

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

    Published 2025
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  17. 1077
    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
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  18. 1078
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  19. 1079
    Analyze data.

    Analyze data. by Xinhui Zhang (1624039)

    Published 2025
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  20. 1080
    Mouse spinal cord injury strike parame.

    Mouse spinal cord injury strike parame. by Xinhui Zhang (1624039)

    Published 2025
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