يعرض 501 - 520 نتائج من 15,214 نتيجة بحث عن '(( significantly increased decrease ) OR ( significant ((we decrease) OR (small decrease)) ))', وقت الاستعلام: 0.50s تنقيح النتائج
  1. 501

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  2. 502

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  3. 503

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  4. 504

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  5. 505

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  6. 506

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  7. 507

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  8. 508

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  9. 509

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  10. 510

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  11. 511

    Heterogeneous Condensation on Simplified Viral Envelope Protein Structures حسب Kawkab Ahasan (18784843)

    منشور في 2025
    "…The results indicate that initial condensation rates on surfaces with intermediate <i>p/d</i> ratios (e.g., 1.2–1.3) are significantly higher due to increased active surface area and droplet cluster formations. …"
  12. 512

    Exploring Metalloproteome Remodeling in Calprotectin-Stressed Acinetobacter baumannii Using Chemoproteomics حسب Maximillian K. Osterberg (22514185)

    منشور في 2025
    "…A majority of the 2645 quantifiable Cys-containing peptides that show an increase in abundance-corrected Cys reactivity (150) are derived from known Zn-, Fe-, and Fe–S-cluster proteins, revealing a significant decrease in metal occupancy (undermetalation) across the proteome. …"
  13. 513

    Exploring Metalloproteome Remodeling in Calprotectin-Stressed Acinetobacter baumannii Using Chemoproteomics حسب Maximillian K. Osterberg (22514185)

    منشور في 2025
    "…A majority of the 2645 quantifiable Cys-containing peptides that show an increase in abundance-corrected Cys reactivity (150) are derived from known Zn-, Fe-, and Fe–S-cluster proteins, revealing a significant decrease in metal occupancy (undermetalation) across the proteome. …"
  14. 514

    Exploring Metalloproteome Remodeling in Calprotectin-Stressed Acinetobacter baumannii Using Chemoproteomics حسب Maximillian K. Osterberg (22514185)

    منشور في 2025
    "…A majority of the 2645 quantifiable Cys-containing peptides that show an increase in abundance-corrected Cys reactivity (150) are derived from known Zn-, Fe-, and Fe–S-cluster proteins, revealing a significant decrease in metal occupancy (undermetalation) across the proteome. …"
  15. 515

    Patient demographics. حسب Katrine Carlsen (5477300)

    منشور في 2024
    الموضوعات:
  16. 516
  17. 517

    STORMS microbiome reporting checklist. حسب Katrine Carlsen (5477300)

    منشور في 2024
    الموضوعات:
  18. 518
  19. 519
  20. 520

    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. …"