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Showing 181 - 200 results of 9,579 for search '(( significant level decrease ) OR ( significant ((shape decrease) OR (greater decrease)) ))', query time: 0.52s Refine Results
  1. 181
    Control (Ctrl) STZ mice show changes in glomerular morphology.

    Control (Ctrl) STZ mice show changes in glomerular morphology. by Andrey V. Cybulsky (4007012)

    Published 2024
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  2. 182
    Control (Ctrl) GECs are more susceptible to injury compared to iPLA<sub>2</sub>γ KO GECs.

    Control (Ctrl) GECs are more susceptible to injury compared to iPLA<sub>2</sub>γ KO GECs. by Andrey V. Cybulsky (4007012)

    Published 2024
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  3. 183
    iPLA<sub>2</sub>γ KO mice show increased glomerular autophagy.

    iPLA<sub>2</sub>γ KO mice show increased glomerular autophagy. by Andrey V. Cybulsky (4007012)

    Published 2024
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  4. 184
    Podocyte numbers in control and iPLA<sub>2</sub>γ KO mice (WT1-positive cells).

    Podocyte numbers in control and iPLA<sub>2</sub>γ KO mice (WT1-positive cells). by Andrey V. Cybulsky (4007012)

    Published 2024
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  5. 185
    STZ increases glomerular matrix expansion.

    STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

    Published 2024
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  6. 186
    Primary data.

    Primary data. by Andrey V. Cybulsky (4007012)

    Published 2024
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  7. 187
    FBP primarily decreases the protein level of HMGB1 by promoting its lysosomal degradation upon viral infection.

    FBP primarily decreases the protein level of HMGB1 by promoting its lysosomal degradation upon viral infection. by Penghui Hu (695020)

    Published 2024
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  8. 188
    Effects of GJE extract treatment decreased protein expression of MMP-12, α-SMA, IL-13, and TGF-β1 levels.

    Effects of GJE extract treatment decreased protein expression of MMP-12, α-SMA, IL-13, and TGF-β1 levels. by Natnicha Suttawong (22367172)

    Published 2025
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  9. 189
    Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.

    Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth. by Hala Tamim El Jarkass (16625309)

    Published 2025
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  10. 190
    SWFT scores and Lactate Levels.

    SWFT scores and Lactate Levels. by Burhan Demirkıran (21601740)

    Published 2025
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  11. 191
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  12. 192
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  13. 193
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  14. 194
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  15. 195
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  16. 196
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  17. 197
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  18. 198
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  19. 199
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  20. 200
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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