Mass Spectrometry data showing βA3ΔG91 water soluble spectral counts of M_r > 37 kDa. by Akosua K. Boateng (21672931)

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Average mean decrease Gini across 100 partitions for the top 10 most important variables for binary mixed model and random forest. by Helal El-Zaatari (20442243)

Downregulation of <i>TcPiezo1</i> expression decreases Ca²⁺ entry in <i>T. cruzi.</i> by Guozhong Huang (673424)

“…(B) Downregulation of <i>TcPiezo1</i> expression showed a significant decrease of intracellular Ca²⁺ (+Tet). …”

Effects of <i>B</i>.<i>erecta</i> on Morris water maze test. by Asif Khan (1740271)

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IKK KO in microglia leads to increased accumulation of PK-resistant PrP <i>in vitro</i> but decreased accumulation <i>in vivo.</i> by Arielle J. D. Hay (15456341)

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

DALY and HLY in Portugal, 1990–2019. The first graph shows a decreasing trend of DALY and the second graph shows an increasing trend of HLY. by Aida Isabel Tavares (12080156)

Association between FF Proximity and BMI by sex. by Kimberly Yuin Y’ng Wong (22766265)

“…An exponential decrease in FF proximity was associated with 0.7 kg/m² (p < 0.001) increase in BMI among males and 0.4 kg/m² (p < 0.05) decrease among females. …”

Gender-specific incidence trends of HFMD in Guangzhou from 2013 to 2023. by Haipeng Luo (5322419)

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Comparison of the cohesion ranges of different food categories under IDDSI levels. by Muxi Chen (9294270)

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Relationships between cohesiveness and IDDSI levels. by Muxi Chen (9294270)

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

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Relationships between adhesiveness and IDDSI levels. by Muxi Chen (9294270)

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Comparison of adhesiveness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

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Cohesiveness changes across IDDSI levels and food categories. by Muxi Chen (9294270)

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Relationships between hardness and IDDSI levels. by Muxi Chen (9294270)

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Adhesiveness changes across different IDDSI levels and food categories. by Muxi Chen (9294270)

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Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. by Muxi Chen (9294270)

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Comparison of hardness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

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General procedure for the synthesis of B. by Xueqin lu (22250795)

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