Showing 1 - 20 results of 16,186 for search '(( significant i decrease ) OR ( significant ((non decrease) OR (nn decrease)) ))', query time: 0.90s Refine Results
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    Nineteen SNPs with significant association (<i>P < </i>5 × 10<sup>−8</sup>) with risk on minJSW decrease in knee OA. by Mieke L. M. Bentvelzen (21594442)

    Published 2025
    “…<p>Nineteen SNPs with significant association (<i>P < </i>5 × 10<sup>−8</sup>) with risk on minJSW decrease in knee OA.…”
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    Validation of genetic markers for risk of OA or knee OA for decrease in minJSW. by Mieke L. M. Bentvelzen (21594442)

    Published 2025
    “…The red line represents the significance threshold (<i>P < </i>5 × 10<sup>−8</sup>). …”
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    Downregulation of <i>TcPiezo1</i> expression decreases Ca<sup>2+</sup> entry in <i>T. cruzi.</i> by Guozhong Huang (673424)

    Published 2025
    “…(B) Downregulation of <i>TcPiezo1</i> expression showed a significant decrease of intracellular Ca<sup>2+</sup> (+Tet). …”
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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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