Search alternatives:
significantly improved » significantly increased (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
improved decrease » improved urease (Expand Search), marked decrease (Expand Search)
significantly improved » significantly increased (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
improved decrease » improved urease (Expand Search), marked decrease (Expand Search)
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1481
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1482
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BFD2 mediates brain inflammation induced in the acute stage of <i>T. gondii</i> infection.
Published 2025Subjects: -
1486
BFD2 impacts pre-anxiety-like behaviors in the acute stage of <i>T. gondii</i> infection.
Published 2025Subjects: -
1487
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1488
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1489
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1490
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1491
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1492
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1493
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1494
Pre-RT and post RT D-dimer levels in associated with prognostic significance.
Published 2025Subjects: -
1495
Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.
Published 2025Subjects: -
1496
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.
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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1497
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.
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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1498
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1499
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1500