Stability differences between condition 1 and other conditions across participants on the non-hemiparetic side (NHP) side. by Hyung Suk Yang (20442438)

Subjects:

Stability differences between condition 1 and other conditions across participants on the hemiparetic (HP) side. by Hyung Suk Yang (20442438)

Subjects:

Inotodiol decreases clone formation in HCC cells. by Yushuang Xing (20636685)

“…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. …”

Increase in multiple-choice question scores pre- and post-VR operation. by Akihiro Kakimoto (343218)

The significance of the specific Nusselt number on a variety of factors. by Siva Sankari (2827295)

Subjects:

The significance of the specific Nusselt number on a variety of factors. by Siva Sankari (2827295)

Subjects:

The significance of the specific Nusselt number on a variety of factors. by Siva Sankari (2827295)

Subjects:

The significance of the specific Nusselt number on a variety of factor. by Siva Sankari (2827295)

Subjects:

Optimal proportion under comprehensive balance analysis (vertical "*" indicates the number of occurrences for a certain factor at a certain level, horizontal "*" denotes the degree... by Junxia Zhou (14381598)

Subjects:

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. by Indrani Bera (804948)

“…<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.…”

Distribution of the same ingredient across different IDDSI levels (Percentages and frequencies) and statistical significance analysis (Chi-square analysis). by Muxi Chen (9294270)

Subjects:

Table 1_Group B Streptococcus vaginal colonisation throughout pregnancy is associated with decreased Lactobacillus crispatus and increased Lactobacillus iners abundance in the vagi... by Toby I. Maidment (15296219)

RTL8 incorporates into PEG10 VLPs and decreases the efficiency of release. by Will Campodonico (20485651)

Alterations of Ceramides, Acylcarnitines, GlyceroLPLs, and Amines in NSCLC Tissues by Jie Zhang (64655)

Subjects:

Summary of significant treatment × time effect. by Wensheng Xiao (16557866)

rTsSPc interacted with PGAM5 and increased its protein expression in Caco-2 cells. by Qi Qi Lu (17721401)

Subjects:

Analysis of the significantly different metabolomic features. by Bhuripit Saraphol (20855573)

“…<b>(B)</b> Volcano plot highlighting the significantly different metabolomic features. The red dots represent the features with significantly increased intensity, and the purple dots represent the features with significantly decreased intensity. …”

Proportion of counties that experience, on average, a decrease in salinity levels during El Niño years, divided by geographical areas. by Nicola Limodio (15138316)

Average % 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 brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average % 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 brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”

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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<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 non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”