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significantly smaller » significantly higher (Expand Search), significantly lower (Expand Search), significantly greater (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
smaller decrease » small decrease (Expand Search), marked decrease (Expand Search), smaller areas (Expand Search)
better decrease » teer decrease (Expand Search), between decreased (Expand Search)
Showing 41 - 60 results of 2,512 for search '(( significantly ((better decrease) OR (greater decrease)) ) OR ( significantly smaller decrease ))', query time: 0.40s Refine Results
  1. 41
    Self-correction prompt strategy results in decreased error rate for all tasks with increasing complexity.

    Self-correction prompt strategy results in decreased error rate for all tasks with increasing complexity. by Jacqueline A. Jansen (14894276)

    Published 2025
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  2. 42
    fileCont prompt strategy results in decreased error rate for some tasks with increasing complexity.

    fileCont prompt strategy results in decreased error rate for some tasks with increasing complexity. by Jacqueline A. Jansen (14894276)

    Published 2025
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  3. 43
    Baseline patient characteristics.

    Baseline patient characteristics. by Oscar F. C. van den Bosch (22184246)

    Published 2025
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  4. 44
    Effects of s-ketamine and midazolam on respiratory parameters.

    Effects of s-ketamine and midazolam on respiratory parameters. by Oscar F. C. van den Bosch (22184246)

    Published 2025
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  5. 45
    Flow chart of the study participants.

    Flow chart of the study participants. by Oscar F. C. van den Bosch (22184246)

    Published 2025
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  6. 46
    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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  7. 47
    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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  8. 48
    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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  9. 49
    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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  10. 50
    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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  11. 51
    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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  12. 52
    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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  13. 53
    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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  14. 54
    Composition of beef sausage.

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

    Published 2025
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  15. 55
    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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  16. 56
    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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  17. 57
    WT data of set A398E/V and set M1425V/I pooled for better comparison.

    WT data of set A398E/V and set M1425V/I pooled for better comparison. by Yousra El Ghaleb (22075892)

    Published 2025
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  18. 58
    Anion-Assisted Glycosylation of Galactose: A Computational Study

    Anion-Assisted Glycosylation of Galactose: A Computational Study by Kerli Tali (22769704)

    Published 2025
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  19. 59
    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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  20. 60
    Summary of significant treatment × time effect.

    Summary of significant treatment × time effect. by Wensheng Xiao (16557866)

    Published 2024
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