يعرض 101 - 120 نتائج من 3,232 نتيجة بحث عن '(( significant non decrease ) OR ( significant ((nn decrease) OR (step decrease)) ))', وقت الاستعلام: 0.57s تنقيح النتائج
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    Upcycling of Postconsumer Recyclate Polypropylene into Low Warping and High Toughness 3D Printable Filaments حسب Animesh Gopal (18521180)

    منشور في 2025
    "…This report presents an approach to upcycle PCR polypropylene (rPP) into high quality 3D printing filament that not only prints with very low warpage but with significantly high elongation at break and toughness. …"
  3. 103

    Upcycling of Postconsumer Recyclate Polypropylene into Low Warping and High Toughness 3D Printable Filaments حسب Animesh Gopal (18521180)

    منشور في 2025
    "…This report presents an approach to upcycle PCR polypropylene (rPP) into high quality 3D printing filament that not only prints with very low warpage but with significantly high elongation at break and toughness. …"
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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. حسب Indrani Bera (804948)

    منشور في 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.…"
  8. 108

    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. حسب Indrani Bera (804948)

    منشور في 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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