Search alternatives:
significantly increased » significant increase (Expand Search)
increased decrease » increased release (Expand Search), increased crash (Expand Search)
teer decrease » mean decrease (Expand Search), greater decrease (Expand Search)
we decrease » _ decrease (Expand Search), a decrease (Expand Search), nn decrease (Expand Search)
Showing 1,661 - 1,680 results of 14,881 for search '(( significantly increased decrease ) OR ( significantly ((we decrease) OR (teer decrease)) ))*', query time: 0.45s Refine Results
  1. 1661
    Serum metabolomic response to aging.

    Serum metabolomic response to aging. by Gwangho Yoon (5771678)

    Published 2024
    “…<b>(B)</b> Metabolites that decreased with aging. Statistical significance is indicated in the heatmap with asterisks. …”
    Save to List
    Saved in:
  2. 1662
    Incorporation of <sup>14</sup>C-palmitate and <sup>14</sup>C-acetate into triacylglycerol in <i>M</i>. <i>abscessus</i> is increased by NMP.

    Incorporation of <sup>14</sup>C-palmitate and <sup>14</sup>C-acetate into triacylglycerol in <i>M</i>. <i>abscessus</i> is increased by NMP. by Timilehin Faboro (20175963)

    Published 2024
    Save to List
    Saved in:
  3. 1663
    Effect of the cement filling speed on unconfined compressive strength q<sub>u</sub> and uniformity (C<sub>v</sub>): (a) Changes in qu and C<sub>v</sub> with increasing number of instillations at different instillation speeds(0.5, 3, and 7 mL/min); (b) The variation in qu and C<sub>v</sub> with the filling speed of the cementing liquid (mL/min).

    Effect of the cement filling speed on unconfined compressive strength q<sub>u</sub> and uniformity (C<sub>v</sub>): (a) Changes in qu and C<sub>v</sub> with increasing number of in... by Xiaoyan Ding (291429)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  4. 1664
    Comparison of the cohesion ranges of different food categories under IDDSI levels.

    Comparison of the cohesion ranges of different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  5. 1665
    Relationships between cohesiveness and IDDSI levels.

    Relationships between cohesiveness and IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  6. 1666
    Relationships between adhesiveness and IDDSI levels.

    Relationships between adhesiveness and IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  7. 1667
    Comparison of adhesiveness ranges for different food categories under IDDSI levels.

    Comparison of adhesiveness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  8. 1668
    Cohesiveness changes across IDDSI levels and food categories.

    Cohesiveness changes across IDDSI levels and food categories. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  9. 1669
    Multiple linear regression analysis results.

    Multiple linear regression analysis results. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  10. 1670
    Relationships between hardness and IDDSI levels.

    Relationships between hardness and IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  11. 1671
    Adhesiveness changes across different IDDSI levels and food categories.

    Adhesiveness changes across different IDDSI levels and food categories. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  12. 1672
    Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels.

    Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  13. 1673
    Comparison of hardness ranges for different food categories under IDDSI levels.

    Comparison of hardness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  14. 1674
    Daily DMI in the first week post-partum (n = 10).

    Daily DMI in the first week post-partum (n = 10). by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  15. 1675
    Total mixed ration and nutrient composition of diets.

    Total mixed ration and nutrient composition of diets. by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  16. 1676
    Changes in vitamin E level from colostrum to mature milk.

    Changes in vitamin E level from colostrum to mature milk. by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  17. 1677
    Changes in crude fat, total FA, and FA profile from colostrum (1<sup>st</sup> milking) to mature milk (13<sup>th</sup> milking; n = 10).

    Changes in crude fat, total FA, and FA profile from colostrum (1<sup>st</sup> milking) to mature milk (13<sup>th</sup> milking; n = 10). by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  18. 1678
    Changes in vitamin A level from colostrum to mature milk (n = 10).

    Changes in vitamin A level from colostrum to mature milk (n = 10). by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  19. 1679
    Colostrum and milk yield in the first week post-partum (n = 10).

    Colostrum and milk yield in the first week post-partum (n = 10). by Saman Lashkari (21440154)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  20. 1680
    Physicochemical properties and ion concentrations of reclaimed water (RW) and brackish water (BW).

    Physicochemical properties and ion concentrations of reclaimed water (RW) and brackish water (BW). by Jieru Zhao (21262027)

    Published 2025
    Subjects:
    Save to List
    Saved in:

Search Tools: