يعرض 1 - 20 نتائج من 10,213 نتيجة بحث عن '(( significantly improved decrease ) OR ( significantly ((larger decrease) OR (we decrease)) ))', وقت الاستعلام: 0.67s تنقيح النتائج
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    Study-related adverse events. حسب Benjamin R. Lewis (22279166)

    منشور في 2025
    الموضوعات:
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    Study flow chart. حسب Benjamin R. Lewis (22279166)

    منشور في 2025
    الموضوعات:
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    Study CONSORT diagram. حسب Benjamin R. Lewis (22279166)

    منشور في 2025
    الموضوعات:
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    Data Sheet 2_Ruxolitinib synergizes with regulatory T cells to improve inflammation but has no added benefits in decreasing albuminuria in SLE.pdf حسب Mi-Ae Lyu (20413646)

    منشور في 2025
    "…Ruxolitinib, a JAK/STAT inhibitor, has been shown to improve cutaneous manifestations of SLE. We hypothesize that the addition of ruxolitinib to UCB-Tregs may improve SLE outcomes.…"
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    Data Sheet 3_Ruxolitinib synergizes with regulatory T cells to improve inflammation but has no added benefits in decreasing albuminuria in SLE.pdf حسب Mi-Ae Lyu (20413646)

    منشور في 2025
    "…Ruxolitinib, a JAK/STAT inhibitor, has been shown to improve cutaneous manifestations of SLE. We hypothesize that the addition of ruxolitinib to UCB-Tregs may improve SLE outcomes.…"
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    Data Sheet 1_Ruxolitinib synergizes with regulatory T cells to improve inflammation but has no added benefits in decreasing albuminuria in SLE.pdf حسب Mi-Ae Lyu (20413646)

    منشور في 2025
    "…Ruxolitinib, a JAK/STAT inhibitor, has been shown to improve cutaneous manifestations of SLE. We hypothesize that the addition of ruxolitinib to UCB-Tregs may improve SLE outcomes.…"
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    Overview of the WeARTolerance program. حسب Ana Beato (20489933)

    منشور في 2024
    الموضوعات:
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    DataSheet1_The OsGAPC3 mutation significantly affects grain quality traits and improves the nutritional quality of rice.docx حسب Bo Peng (273834)

    منشور في 2024
    "…The number and volume of type-II protein bodies in the endosperm of the OsGAPC3 mutants, and GPC increase significantly. We report significant increases in chalkiness area and degree, and decreases for starch content, gel consistency, and taste value. …"
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