Showing 1 - 20 results of 90,216 for search '(( significantly increased release ) OR ( significant _ decrease ))*', query time: 0.77s Refine Results
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    Encapsulation efficiency significantly decreases with increasing starting bacterial concentration. by Kelly C. Freudenberger Catanzaro (6701789)

    Published 2022
    “…Encapsulation efficiency decreased with increasing starting bacterial concentrations. …”
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    Increasing TPP side chain length decreases melanoma cell viability and clonogenic survival. by Kyle C. Kloepping (9928265)

    Published 2020
    “…<p>(A) A375 and (B) MeWo melanoma cells were treated with 0.5 μM 5-, 8-, 10-, 12-,14-, or 16-TPP for 24 h, 48 h, or 72 h and analyzed for cell viability by the MTT method (* significant relative to control; p<0.05; N = 4). A375 melanoma cells were treated with 0.25 μM, 0.5 μM, or 1.0 μM 5-, 8-, 10-, 12-,14-, or 16-TPP for (C) 24 h and (D) 48 h and analyzed for clonogenic survival (* represents when 12-, 14-, and 16-TPP were significant relative to 5-TPP and 8-TPP; Ψ represents when 10-TPP was significant relative to 5-TPP and 8-TPP; p < 0.05; n = 3 from 2 separate experiments; N = 6). …”
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    C1 alone does not evoke NO release, an increase in cell activity or release of pro-inflammatory cytokines. by Philipp Jordan (9364068)

    Published 2023
    “…As shown in <b><a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0278325#pone.0278325.g001" target="_blank">Fig 1</a></b>, LPS stimulation induced a significant increase in NO release (p<0.0001). Treatment with C1 or DMSO did not show any significant difference compared to untreated microglia (in white). …”
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    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)

    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.…”
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    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)

    Published 2024
    “…<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.…”
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    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)

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