Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
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A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity
Published 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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A Novel Type of PSMA-Targeting Ligands via β‑Branched Aromatic α‑Amino Acid Modification, Bearing Enhanced Tumor Targeting and Reduced Renal Toxicity
Published 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.
Published 2025Subjects: -
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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.
Published 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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