Showing 941 - 960 results of 14,107 for search '(( significant decrease decrease ) OR ( significantly ((i decrease) OR (a decrease)) ))~', query time: 0.80s Refine Results
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    The Laboratory Animal Flow Diagram. by Xueqin lu (22250795)

    Published 2025
    “…The non-alcoholic steatohepatitis (NASH) activity score (NAS) demonstrated a significant reduction of up to 3.7 points (P < 0.0001), while the fibrosis score decreased by 0.6 points (P < 0.05). …”
  5. 945

    <sup>13</sup>C NMR spectra for Kylo-0603. by Xueqin lu (22250795)

    Published 2025
    “…The non-alcoholic steatohepatitis (NASH) activity score (NAS) demonstrated a significant reduction of up to 3.7 points (P < 0.0001), while the fibrosis score decreased by 0.6 points (P < 0.05). …”
  6. 946

    The structures of T3 and Kylo-0603. by Xueqin lu (22250795)

    Published 2025
    “…The non-alcoholic steatohepatitis (NASH) activity score (NAS) demonstrated a significant reduction of up to 3.7 points (P < 0.0001), while the fibrosis score decreased by 0.6 points (P < 0.05). …”
  7. 947

    Synthesis process of Kylo-0603. by Xueqin lu (22250795)

    Published 2025
    “…The non-alcoholic steatohepatitis (NASH) activity score (NAS) demonstrated a significant reduction of up to 3.7 points (P < 0.0001), while the fibrosis score decreased by 0.6 points (P < 0.05). …”
  8. 948

    ESI-HRMS spectra for Kylo-0603. by Xueqin lu (22250795)

    Published 2025
    “…The non-alcoholic steatohepatitis (NASH) activity score (NAS) demonstrated a significant reduction of up to 3.7 points (P < 0.0001), while the fibrosis score decreased by 0.6 points (P < 0.05). …”
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    Microscopic view of <i>spirulina</i> spp. by Maha Rehman (17114332)

    Published 2025
    “…<div><p>The study investigated the effect of different temperatures on the growth, pigment production, oxidative stress markers, and antioxidant profile of <i>Spirulina</i> spp. 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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