Showing 1 - 20 results of 1,079 for search '(( significant green decrease ) OR ( significant ((bins decrease) OR (nn decrease)) ))', query time: 0.37s Refine Results
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    Global Land Use Change Impacts on Soil Nitrogen Availability and Environmental Losses by Jing Wang (6206297)

    Published 2025
    “…In contrast, reversing managed to natural ecosystems significantly increased NNM by 20% (9.7, 25.4%) and decreased NN by 89% (−125, −46%), indicating increasing N availability while decreasing potential N loss. …”
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    Significance analysis data. by Lei Zhu (16642)

    Published 2025
    “…<div><p>Gangue backfill mining technology represents a significant advancement in green mining, mitigating mine pressure and rock mass movements, thereby ensuring underground production safety. …”
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    The strength of the commute time-functional connectivity relationship demonstrates weak pathological significance and weak dependency on age. by Rostam M. Razban (22232522)

    Published 2025
    “…</b> Strengthening commute time-FC correlations shown in <b>B</b> seem to be driven by a decrease in average commute time across age. Note that all reported correlations are calculated by considering all data points, i.e., they are not calculated for the binned data.…”
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    Green Hydrogen Economy: Scenarios versus Technologies by Hua Fan (495346)

    Published 2025
    “…Green hydrogen is anticipated to be instrumental in decarbonizing sectors that are challenging to electrify and in facilitating the storage and distribution of renewable energy. …”
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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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