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Showing 1 - 20 results of 8,771 for search '(( significantly ((better decrease) OR (greater decrease)) ) OR ( significantly reduce decrease ))', query time: 0.43s Refine Results
  1. 1
    Path analysis diagram illustrating the associations between alexithymia, social support, anticipated stigma and patient satisfaction, with their respective correlation coefficients. Solid lines represent a significant correlation is present. Dotted lines represent non-statistically significant correlations.

    Path analysis diagram illustrating the associations between alexithymia, social support, anticipated stigma and patient satisfaction, with their respective correlation coefficients... by Keya Bibikar (22386306)

    Published 2025
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  2. 2
    Tax1bp1-deficiency decreases the frequency of microabscess formation and lymphocyte depletion during <i>L. monocytogenes</i> infection.

    Tax1bp1-deficiency decreases the frequency of microabscess formation and lymphocyte depletion during <i>L. monocytogenes</i> infection. by Jeffrey Chin (22538086)

    Published 2025
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  3. 3
    The variables that significantly predicted litter clump weight in shelter cats.

    The variables that significantly predicted litter clump weight in shelter cats. by Allison Andrukonis (11846404)

    Published 2025
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  4. 4
    Model effects of receiving kindness on reduced stress and well-being mediated by institutional identity.

    Model effects of receiving kindness on reduced stress and well-being mediated by institutional identity. by K. Kanoho Hosoda (19929050)

    Published 2024
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  5. 5
    Model effects of giving kindness on reduced stress and well-being mediated by institutional identity.

    Model effects of giving kindness on reduced stress and well-being mediated by institutional identity. by K. Kanoho Hosoda (19929050)

    Published 2024
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  6. 6
    Structural equation model: Receiving kindness, giving kindness, reduced stress and well-being mediated by institutional identity.

    Structural equation model: Receiving kindness, giving kindness, reduced stress and well-being mediated by institutional identity. by K. Kanoho Hosoda (19929050)

    Published 2024
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  7. 7
    RTA408 significantly reduces RGCs loss.

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

    Published 2024
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  8. 8
    RTA408 significantly reduces RGCs loss in glaucoma.

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

    Published 2024
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  9. 9
    Increases in temperature for the two drill systems at different positions using different drilling procedures. The data in bold indicate the position where the highest mean temperature increase was registered. The data shown are the mean temperature increase ± SD in degrees centigrade. DP1-standard drilling, DP2-reduced irrigation, DP3-idling, DP4-idling with reduced irrigation, and DP5-no irrigation.

    Increases in temperature for the two drill systems at different positions using different drilling procedures. The data in bold indicate the position where the highest mean tempera... by Marsel Ganeyev (21453399)

    Published 2025
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  10. 10
    Increases in temperature for the two drill systems at different positions using different drilling procedures and feed rates. The data in bold indicate the position where the highest mean temperature increase was registered. The data shown are the mean temperature increase ± SD in degrees centigrade. DP1-standard drilling, DP2-reduced irrigation, DP3-idling, DP4-idling with reduced irrigation, and DP5-no irrigation.

    Increases in temperature for the two drill systems at different positions using different drilling procedures and feed rates. The data in bold indicate the position where the highe... by Marsel Ganeyev (21453399)

    Published 2025
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  11. 11
    Cardiac performance and hemolymph distribution are significantly reduced upon valve malformation.

    Cardiac performance and hemolymph distribution are significantly reduced upon valve malformation. by Christian Meyer (6035)

    Published 2025
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  12. 12
    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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  13. 13
    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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  14. 14
    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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  15. 15
    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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  16. 16
    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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  17. 17
    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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  18. 18
    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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  19. 19
    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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  20. 20
    Composition of beef sausage.

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

    Published 2025
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