Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
significant a » significant _ (Expand Search), significant i (Expand Search), significant gap (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
significant a » significant _ (Expand Search), significant i (Expand Search), significant gap (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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3081
S1 Raw data -
Published 2024“…Compared to pre-match values, hamstring strength was significantly decreased after 15 and 30 minutes of simulated soccer match for the non-dominant and dominant leg, respectively. …”
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3082
S2 Raw data -
Published 2024“…Compared to pre-match values, hamstring strength was significantly decreased after 15 and 30 minutes of simulated soccer match for the non-dominant and dominant leg, respectively. …”
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3083
Summary of HSS and LSI during the LIST.
Published 2024“…Compared to pre-match values, hamstring strength was significantly decreased after 15 and 30 minutes of simulated soccer match for the non-dominant and dominant leg, respectively. …”
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3084
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3085
Effects of CGA on renal biochemical markers.
Published 2025“…The results show that the level of serum creatinine (Scr), blood urea nitrogen (BUN), and urinary protein excretion in diabetic rats were significantly decreased after CGA intervention. CGA administration can active the Nrf2 pathway and inhibit NLRP3 inflammasome activation. …”
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3086
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3087
Microscopic view of <i>spirulina</i> spp.
Published 2025“…The results showed that the maximum growth of <i>Spirulina</i> was observed at 20°C, while the chlorophyll a, chlorophyll b, and carotenoid contents decreased at higher temperatures. …”
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3088
Supplementary data file of graphs.
Published 2025“…The results showed that the maximum growth of <i>Spirulina</i> was observed at 20°C, while the chlorophyll a, chlorophyll b, and carotenoid contents decreased at higher temperatures. …”
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3089
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3090
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3091
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3092
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3093
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3094
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3095
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3096
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3097
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3098
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3099
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3100