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significantly better » significantly greater (Expand Search), significantly higher (Expand Search), significantly lower (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
weaker decrease » teer decrease (Expand Search), water decreases (Expand Search)
better decrease » teer decrease (Expand Search), between decreased (Expand Search)
Showing 1 - 20 results of 2,288 for search '(( significantly ((weaker decrease) OR (greater decrease)) ) OR ( significantly better decrease ))', query time: 0.65s Refine Results
  1. 1
    Negative ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5).

    Negative ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5). by Peng-fei Han (694841)

    Published 2025
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  2. 2
    Positive ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5).

    Positive ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5). by Peng-fei Han (694841)

    Published 2025
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  3. 3
    Sobel test for the significance of the mediation effect.

    Sobel test for the significance of the mediation effect. by Getachew Magnar Kitila (19935139)

    Published 2024
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  4. 4
    Analysis of the significantly different metabolomic features.

    Analysis of the significantly different metabolomic features. by Bhuripit Saraphol (20855573)

    Published 2025
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  5. 5
    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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  6. 6
    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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  7. 7
    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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  8. 8
    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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  9. 9
    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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  10. 10
    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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  11. 11
    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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  12. 12
    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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  13. 13
    Composition of beef sausage.

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

    Published 2025
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  14. 14
    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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  15. 15
    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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  16. 16
    Correlations between significantly different microbiota and metabolites.

    Correlations between significantly different microbiota and metabolites. by Bhuripit Saraphol (20855573)

    Published 2025
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  17. 17
    Analysis of Significantly Different Bacteria.

    Analysis of Significantly Different Bacteria. by Xu Jia (187142)

    Published 2025
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  18. 18
    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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  19. 19
    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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  20. 20
    Pre-RT and post RT D-dimer levels in associated with prognostic significance.

    Pre-RT and post RT D-dimer levels in associated with prognostic significance. by Huriye Senay Kiziltan (22298378)

    Published 2025
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