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Showing 21 - 40 results of 8,644 for search '(( significantly ((better decrease) OR (teer decrease)) ) OR ( significant difference decrease ))', query time: 0.53s Refine Results
  1. 21
    Analysis of Significantly Different ARGs and Resistance Mechanisms.

    Analysis of Significantly Different ARGs and Resistance Mechanisms. by Xu Jia (187142)

    Published 2025
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  2. 22
    Hardness increase across different IDDSI levels and food categories.

    Hardness increase across different IDDSI levels and food categories. by Muxi Chen (9294270)

    Published 2025
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  3. 23
    Adhesiveness changes across different IDDSI levels and food categories.

    Adhesiveness changes across different IDDSI levels and food categories. by Muxi Chen (9294270)

    Published 2025
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  4. 24
    Comparison of the cohesion ranges of different food categories under IDDSI levels.

    Comparison of the cohesion ranges of different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
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  5. 25
    Comparison of adhesiveness ranges for different food categories under IDDSI levels.

    Comparison of adhesiveness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
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  6. 26
    Comparison of hardness ranges for different food categories under IDDSI levels.

    Comparison of hardness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
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  7. 27
    BA attenuated the decrease in the expression of ZO-1 and Occludin induced by LPS in Caco2 cells.

    BA attenuated the decrease in the expression of ZO-1 and Occludin induced by LPS in Caco2 cells. by Luqiong Liu (11537092)

    Published 2024
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  8. 28
    The table shows the significant and non-significant altered group with different parameters.

    The table shows the significant and non-significant altered group with different parameters. by Ashraf Attia Mahmoud (21262201)

    Published 2025
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  9. 29
    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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  10. 30
    Graphical presentation of % decrease for insulin from baseline at different conditions.

    Graphical presentation of % decrease for insulin from baseline at different conditions. by Nathan Mubiru (21627195)

    Published 2025
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  11. 31
    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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  12. 32
    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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  13. 33
    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. 34
    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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  15. 35
    BA attenuated the decrease in the integrity and increase in the permeability of the epithelial barrier injury induced by LPS in Caco2 cell monolayers.

    BA attenuated the decrease in the integrity and increase in the permeability of the epithelial barrier injury induced by LPS in Caco2 cell monolayers. by Luqiong Liu (11537092)

    Published 2024
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  16. 36
    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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  17. 37
    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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  18. 38
    Significant condition.

    Significant condition. by Junxia Zhou (14381598)

    Published 2024
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  19. 39
    Graphical presentation of % decrease for C-peptide from baseline at different conditions.

    Graphical presentation of % decrease for C-peptide from baseline at different conditions. by Nathan Mubiru (21627195)

    Published 2025
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  20. 40
    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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