Showing 1 - 20 results of 5,541 for search '(( significantly estimated decrease ) OR ( significant ((non decrease) OR (point decrease)) ))', query time: 0.48s Refine Results
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    Does a correlation exist between delayed vaccination and a decreased vaccine confidence? by Virginia Reverte (9046494)

    Published 2024
    “…Vaccine Confidence Index (VCI) is an indicator to estimate confidence in vaccines, composed of simple dimensions about it and evaluated using a 5-point Likert scale. …”
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    Estimation procedure flow-chart. by Stephan Dietrich (6979985)

    Published 2025
    “…This is equivalent to the wellbeing loss resulting from GDP decreasing by several percentage points. The effect size varies substantially between, and within, countries, highlighting the importance of having local data. …”
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    Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

    Published 2024
    “…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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    Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

    Published 2024
    “…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”
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