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significant decrease » significantly increased (Expand Search)
increase decrease » increased release (Expand Search), increased crash (Expand Search)
significant decrease » significantly increased (Expand Search)
increase decrease » increased release (Expand Search), increased crash (Expand Search)
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Evogliptin attenuates the phenotypic switch of VSMCs during CER treatment by decreasing the osteogenesis-associated genes <i>in-vitro.</i>
Published 2025“…(F-G) Representative western blots and summarized bar graph showed EVO significantly increased protein expression of SM22α and decreased RUNX2 in CER treated P<sub>i</sub>-induced VSMCs. …”
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Analysis of the significantly different metabolomic features.
Published 2025“…<b>(B)</b> Volcano plot highlighting the significantly different metabolomic features. The red dots represent the features with significantly increased intensity, and the purple dots represent the features with significantly decreased intensity. …”
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Table 1_Effect of decreased suspended sediment content on chlorophyll-a in Dongting Lake, China.docx
Published 2025“…The findings showed that, from BIT to AIT, the area proportion of ultraoligotrophic state significantly decreased, while the area proportion of oligotrophic, mesotrophic, and eutrophic states significantly increased, with eutrophic state observed for the first time in 2017. …”
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Mechlorethamine gel causes epithelium thinning, epithelium-stroma separation, and decreased total stroma cell count.
Published 2025“…<p>A) Epithelium thickness decreased, and B) the percentage of epithelium-stroma separation increased after NM exposure. …”
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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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