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significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
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lower decrease » linear decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
Showing 541 - 560 results of 14,291 for search '(( significantly ((lower decrease) OR (larger decrease)) ) OR ( significantly increased decrease ))', query time: 0.59s Refine Results
  1. 541
    Model of the role of increased ROS in chromosome missegregation.

    Model of the role of increased ROS in chromosome missegregation. by Zachary J. Hough (20840430)

    Published 2025
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  2. 542
    Evaluation of mitochondrial protein expression and morphology in NMIIC KO mice.

    Evaluation of mitochondrial protein expression and morphology in NMIIC KO mice. by Hiroki Hamaguchi (22783780)

    Published 2025
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  3. 543
    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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  4. 544
    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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  5. 545
    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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  6. 546
    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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  7. 547
    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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  8. 548
    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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  9. 549
    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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  10. 550
    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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  11. 551
    Composition of beef sausage.

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

    Published 2025
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  12. 552
    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. 553
    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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  14. 554
    Clinical characteristics.

    Clinical characteristics. by Clemens Plattner (21567706)

    Published 2025
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  15. 555
    Expression of non-muscle myosin (NM) IIC in skeletal muscle cells.

    Expression of non-muscle myosin (NM) IIC in skeletal muscle cells. by Hiroki Hamaguchi (22783780)

    Published 2025
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  16. 556
    Global average ignition delay time of oil droplets with volume of 0.1-0.5ml.

    Global average ignition delay time of oil droplets with volume of 0.1-0.5ml. by Lei Bai (631944)

    Published 2025
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  17. 557
    Fractal dimension of flame based on box counting method.

    Fractal dimension of flame based on box counting method. by Lei Bai (631944)

    Published 2025
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  18. 558
    Relationship between hot surface temperature and ignition delay time.

    Relationship between hot surface temperature and ignition delay time. by Lei Bai (631944)

    Published 2025
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  19. 559
    Relationship between ignition delay time and spray hole diameter.

    Relationship between ignition delay time and spray hole diameter. by Lei Bai (631944)

    Published 2025
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  20. 560
    Global average ignition delay time of oil droplets with diameter of 0.4-0.7 mm.

    Global average ignition delay time of oil droplets with diameter of 0.4-0.7 mm. by Lei Bai (631944)

    Published 2025
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