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Showing 1,321 - 1,340 results of 21,342 for search '(( significantly ((lower decrease) OR (nn decrease)) ) OR ( significant decrease decrease ))', query time: 0.61s Refine Results
  1. 1321
    Control (Ctrl) STZ mice show changes in glomerular morphology.

    Control (Ctrl) STZ mice show changes in glomerular morphology. by Andrey V. Cybulsky (4007012)

    Published 2024
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  2. 1322
    Control (Ctrl) GECs are more susceptible to injury compared to iPLA<sub>2</sub>γ KO GECs.

    Control (Ctrl) GECs are more susceptible to injury compared to iPLA<sub>2</sub>γ KO GECs. by Andrey V. Cybulsky (4007012)

    Published 2024
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  3. 1323
    iPLA<sub>2</sub>γ KO mice show increased glomerular autophagy.

    iPLA<sub>2</sub>γ KO mice show increased glomerular autophagy. by Andrey V. Cybulsky (4007012)

    Published 2024
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  4. 1324
    Podocyte numbers in control and iPLA<sub>2</sub>γ KO mice (WT1-positive cells).

    Podocyte numbers in control and iPLA<sub>2</sub>γ KO mice (WT1-positive cells). by Andrey V. Cybulsky (4007012)

    Published 2024
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  5. 1325
    STZ increases glomerular matrix expansion.

    STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

    Published 2024
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  6. 1326
    Primary data.

    Primary data. by Andrey V. Cybulsky (4007012)

    Published 2024
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  7. 1327
    Craniocaudal impulses of fore- and hindlimbs at three bar heights during take-off.

    Craniocaudal impulses of fore- and hindlimbs at three bar heights during take-off. by Leena Inkilä (20614460)

    Published 2025
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  8. 1328
    Association of knee OA AMVF patients with continuous variables.

    Association of knee OA AMVF patients with continuous variables. by Izzatul Nadiah Zolkiply (19681460)

    Published 2024
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  9. 1329
    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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  10. 1330
    Relevant parameters fitted by Pei model.

    Relevant parameters fitted by Pei model. by YongHe Liu (20477123)

    Published 2024
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  11. 1331
    Performance index of fly ash.

    Performance index of fly ash. by YongHe Liu (20477123)

    Published 2024
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  12. 1332
    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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  13. 1333
    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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  14. 1334
    This figure is the PRISMA used in synthesis of the systematic review.

    This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

    Published 2024
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  15. 1335
    This file includes a supplementary figure relevant to the main body of the manuscript.

    This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

    Published 2024
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  16. 1336
    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air content = 6.4%; (d) Air content = 9.6%.

    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

    Published 2024
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  17. 1337
    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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  18. 1338
    Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C.

    Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

    Published 2024
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  19. 1339
    This file includes a supplementary figure relevant to the main body of the manuscript.

    This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

    Published 2024
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  20. 1340
    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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