Search alternatives:
significant activation » significant alterations (Expand Search), significant application (Expand Search), significant attention (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
activation values » activation volume (Expand Search), activation markers (Expand Search), attenuation values (Expand Search)
significant activation » significant alterations (Expand Search), significant application (Expand Search), significant attention (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
activation values » activation volume (Expand Search), activation markers (Expand Search), attenuation values (Expand Search)
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MigC interacts with and decreases the activity of MurD.
Published 2025“…Significance was assessed by one-way ANOVA.</p>…”
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ABT199 inhibits ALK <sup>mutant</sup> kinase activity and decreases it phosphorylation.
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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Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.
Published 2025Subjects: -
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Average % 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 brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
Published 2024“…<p>Average % 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 brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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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 non-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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”