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Showing 2,721 - 2,740 results of 12,850 for search '(( significantly increased decrease ) OR ( significant ((teer decrease) OR (greatest decrease)) ))', query time: 0.47s Refine Results
  1. 2721
    Raw FCS data for FC_cd105_adsc4.

    Raw FCS data for FC_cd105_adsc4. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  2. 2722
    Raw FCS data for FC_cd73_adsc3.

    Raw FCS data for FC_cd73_adsc3. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  3. 2723
    Raw FCS data for FC_cd73_adsc4.

    Raw FCS data for FC_cd73_adsc4. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  4. 2724
    LL-37 concentration.

    LL-37 concentration. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  5. 2725
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  6. 2726
    Antibacterial activity of medium derived from hADSCs stimulated by <i>E. coli</i> (ECM) on the growth of <i>P. aeruginosa</i>, <i>P. mirabilis</i> and MRSA.

    Antibacterial activity of medium derived from hADSCs stimulated by <i>E. coli</i> (ECM) on the growth of <i>P. aeruginosa</i>, <i>P. mirabilis</i> and MRSA. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  7. 2727
    Raw FCS data for FC_cd90_adsc2.

    Raw FCS data for FC_cd90_adsc2. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  8. 2728
    Primer sequences for RT-qPCR.

    Primer sequences for RT-qPCR. by Wenlong Shen (9313937)

    Published 2025
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  9. 2729
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  10. 2730
    Low NCOA4 expression promotes the migration and invasion of CCA cells in vitro.

    Low NCOA4 expression promotes the migration and invasion of CCA cells in vitro. by Wenlong Shen (9313937)

    Published 2025
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  11. 2731
    Alterations in hematological parameters induced by dimethoate after 90 days.

    Alterations in hematological parameters induced by dimethoate after 90 days. by Nida Saleem (17194610)

    Published 2025
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  12. 2732
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  13. 2733
    Raw data for Fig 4c.

    Raw data for Fig 4c. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  14. 2734
    Dataset.

    Dataset. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  15. 2735
    Raw qPCR data for Fig. 1.

    Raw qPCR data for Fig. 1. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  16. 2736
    Low expression of NCOA4 promotes the proliferation of CCA cells in vitro.

    Low expression of NCOA4 promotes the proliferation of CCA cells in vitro. by Wenlong Shen (9313937)

    Published 2025
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  17. 2737
    Hematological parameters.

    Hematological parameters. by Nida Saleem (17194610)

    Published 2025
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  18. 2738
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  19. 2739
    Raw LL-37 ELISA data for Fig 2.

    Raw LL-37 ELISA data for Fig 2. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  20. 2740
    Raw data for Fig 3c.

    Raw data for Fig 3c. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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