Search alternatives:
significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
level decrease » levels decreased (Expand Search), level increased (Expand Search), teer decrease (Expand Search)
significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
level decrease » levels decreased (Expand Search), level increased (Expand Search), teer decrease (Expand Search)
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Inotodiol decreases clone formation in HCC cells.
Published 2025“…In addition, inotodiol showed to induce apoptosis, characterized by an increase in Bax expression, a decrease in Bcl-2, Bcl-XL and MCL1 expression, the initiation of cleaved PARP1 and cleaved caspase 3, and inhibition of the MAPK/ERK pathway. …”
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1467
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1468
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1469
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1470
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1471
Obese <i>mMgat2</i> and <i>HuMgat2</i> mice show defects in Akt insulin signaling.
Published 2025Subjects: -
1472
Under steatotic conditions, primary <i>mMgat2</i> and <i>HuMgat2</i> hepatocytes induce apoptosis.
Published 2025Subjects: -
1473
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1474
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1475
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1476
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Identification of ACADM, ANGPTL4, and NFKB2 as significant predictors of OS in the TCGA-KIRC cohort.
Published 2025Subjects: -
1478
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1479
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1480
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.
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 trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”