Showing 141 - 160 results of 7,553 for search '(( significant point decrease ) OR ( significant ((we decrease) OR (step decrease)) ))', query time: 0.40s Refine Results
  1. 141

    Schematic diagram of monitoring points and units. by Jie Zhao (49409)

    Published 2025
    “…Results demonstrate that unreinforced foundations exhibit systematic residual deformation due to liquefaction-induced sand flow, which is significantly reduced by gravel pile reinforcement. Both excess pore water pressure and pore pressure ratio decrease markedly after reinforcement. …”
  2. 142

    Model monitoring points and units coordinates. by Jie Zhao (49409)

    Published 2025
    “…Results demonstrate that unreinforced foundations exhibit systematic residual deformation due to liquefaction-induced sand flow, which is significantly reduced by gravel pile reinforcement. Both excess pore water pressure and pore pressure ratio decrease markedly after reinforcement. …”
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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.…”
  11. 151

    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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