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Showing 161 - 180 results of 9,168 for search '(( significant level decrease ) OR ( significantly ((better decrease) OR (greatest decrease)) ))', query time: 0.40s Refine Results
  1. 161
    Factors and levels.

    Factors and levels. by Hui Zhang (7197)

    Published 2024
    “…The highest average relative flows across three sediment levels occurred under the F1 treatment, measuring 0.699, 0.681, and 0.668 for type-H<sub>1</sub>, type-H<sub>2</sub>, and type-H<sub>3</sub> tapes, respectively. …”
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  2. 162
    Morlet wavelet power spectrum of the sea level.

    Morlet wavelet power spectrum of the sea level. by Zihao Duan (17403792)

    Published 2025
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  3. 163
    Results of the mediation model test for the elevated inhibition function in the relationship between elevated mindfulness level and decreased mobile phone addiction index.

    Results of the mediation model test for the elevated inhibition function in the relationship between elevated mindfulness level and decreased mobile phone addiction index. by Jizhao Li (5856650)

    Published 2025
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  4. 164
    RTA408 significantly reduces RGCs loss.

    RTA408 significantly reduces RGCs loss. by Hongmei Qian (538647)

    Published 2024
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  5. 165
    Proportion of the increase (green) or decrease (red) in forest cover in areas with different fire recurrences in Africa, according to the Mann-Kendall test and statistically significance values.

    Proportion of the increase (green) or decrease (red) in forest cover in areas with different fire recurrences in Africa, according to the Mann-Kendall test and statistically signif... by Oswaldo Maillard (20660661)

    Published 2025
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  6. 166
    Analysis of Significantly Different Bacteria.

    Analysis of Significantly Different Bacteria. by Xu Jia (187142)

    Published 2025
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  7. 167
    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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  8. 168
    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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  9. 169
    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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  10. 170
    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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  11. 171
    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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  12. 172
    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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  13. 173
    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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  14. 174
    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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  15. 175
    Composition of beef sausage.

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

    Published 2025
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  16. 176
    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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  17. 177
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  18. 178
    Changes in sodium levels, serving sizes, and calories in matched restaurant menu items (2016–2020) by sodium reduction or increase.

    Changes in sodium levels, serving sizes, and calories in matched restaurant menu items (2016–2020) by sodium reduction or increase. by Caroline G. Middleton (22041479)

    Published 2025
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  19. 179
    Elevated concentrations of serum MMA among participants with decreased cognitive performance.

    Elevated concentrations of serum MMA among participants with decreased cognitive performance. by Yige Liu (11940344)

    Published 2025
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  20. 180
    The comparison of GCF visfatin level before and three months after NSPT among cases with periodontitis.

    The comparison of GCF visfatin level before and three months after NSPT among cases with periodontitis. by Zahra Tajik (20752452)

    Published 2025
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