Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
significant new » significant non (Expand Search), significant genes (Expand Search), significant anti (Expand Search)
new decrease » nn decrease (Expand Search), we decrease (Expand Search), mean decrease (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
significant new » significant non (Expand Search), significant genes (Expand Search), significant anti (Expand Search)
new decrease » nn decrease (Expand Search), we decrease (Expand Search), mean decrease (Expand Search)
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Pre-RT and post RT D-dimer levels in associated with prognostic significance.
Published 2025Subjects: -
891
Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.
Published 2025Subjects: -
892
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893
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.
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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894
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.
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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