بدائل البحث:
significantly i » significantly _ (توسيع البحث), significantly high (توسيع البحث), significantly less (توسيع البحث)
larger decrease » marked decrease (توسيع البحث)
point decrease » point increase (توسيع البحث)
i decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), _ decreased (توسيع البحث)
significantly i » significantly _ (توسيع البحث), significantly high (توسيع البحث), significantly less (توسيع البحث)
larger decrease » marked decrease (توسيع البحث)
point decrease » point increase (توسيع البحث)
i decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), _ decreased (توسيع البحث)
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Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training.
منشور في 2025الموضوعات: -
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Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS.
منشور في 2025الموضوعات: -
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(A) Auxiliary marking points to ensure complete and accurate seating of the prosthesis.
منشور في 2025الموضوعات: -
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Cinacalcet administered early in the inactive phase markedly decrease parathyroid Ki-67 index.
منشور في 2025"…All groups were compared by Kruskal Wallis test with <i>post hoc</i> test after Dunn with Bonferroni adjustment showing significant decreased Ki-67 labeling index of <i>Cina1</i> compared to <i>Cina2</i> (p = 0.006) and the untreated CKD groups (p = 0.0001 and p = 0.0002, respectively). …"
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HFD decreases intermediate-term memory.
منشور في 2025"…Error bars indicate SD (n = 3. Student’s <i>t</i>-test, * p < 0.05). (C) Food intake was not significantly different between ND- and HFD-fed flies during the 1 hour. …"
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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 trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 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 trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
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