Showing 221 - 240 results of 21,342 for search '(( significant fold decrease ) OR ( ((significant decrease) OR (significant increase)) decrease ))', query time: 0.58s Refine Results
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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. by Indrani Bera (804948)

    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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    Normalized significant family changes in abundance. by Karley K. Mahalak (3212670)

    Published 2025
    “…<p>A) <i>Erysipelotrichaceae</i> significantly increased with CCE treatment; B) <i>Bacteroidales_unclassified</i> significantly decreased with CCE treatment; C) <i>Desulfovibrionaceae</i> significantly decreased with CCE treatment; D) <i>Rikenellaceae</i> significantly decreased with CCE treatment; E) <i>Coriobacteriaceae</i> significantly decreased with CCE treatment; F) <i>Erysipelotrichaceae</i> significantly increased with TRE treatment.…”
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    Supplementary file 1_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.docx by Yongchao Han (10797698)

    Published 2025
    “…At 30 DPA, compared to the WW treatment, the sucrose contents in SD217 and XC7 fibers decreased by 18.66% and 12.85%, while cellulose contents dropped by 9.91% and 17.17%, respectively, resulting in a significant decrease in the thickness of the cell walls by 10.59% and 9.50% respectively. …”
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    Supplementary file 2_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.xlsx by Yongchao Han (10797698)

    Published 2025
    “…At 30 DPA, compared to the WW treatment, the sucrose contents in SD217 and XC7 fibers decreased by 18.66% and 12.85%, while cellulose contents dropped by 9.91% and 17.17%, respectively, resulting in a significant decrease in the thickness of the cell walls by 10.59% and 9.50% respectively. …”
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    <b>Manure improves temperature sensitivity of soil organic carbon by increasing soil alphaproteobacteria, phenols, and pH and decreasing soil esters</b> by Andong Cai (5237024)

    Published 2024
    “…</p><p dir="ltr">In addition to the positive effect of soil alphaproteobacteria and pH on the Q<sub>10</sub>, manure increased the Q<sub>10</sub> by increasing phenols and decreasing esters, whereas chemical fertilization did the opposite. …”
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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. by Indrani Bera (804948)

    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. by Indrani Bera (804948)

    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.…”
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