Significantly decreased necrosis observed on wheat leaves inoculated with <i>ΔZtknr4</i>. by Erika Kroll (20537020)

Summary of significance levels for comparison of surgical segment ROM between different test groups. by Jia Zhu (135506)

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Decreased hypotaurine levels within cells lacking the ADO gene in U251 cells. by Hong Tian (169626)

Thermoneutrality decreased sepsis survival. by Goldia Chan (21453340)

BA attenuated the decrease in the expression of ZO-1 and Occludin induced by LPS in Caco2 cells. by Luqiong Liu (11537092)

Cohesion characteristics and statistical significance analysis of different ingredients across IDDSI levels^b'*'. by Muxi Chen (9294270)

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Adhesion characteristics and statistical significance analysis of different ingredients across IDDSI levels^b'*'. by Muxi Chen (9294270)

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Hardness characteristics and statistical significance analysis of different ingredients across IDDSI levels^b'*'. by Muxi Chen (9294270)

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

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Decreased virulence observed during <i>in planta</i> infection with <i>ΔFgknr4</i>. by Erika Kroll (20537020)

“…In wheat inoculated with <i>ΔFgknr4</i> compared to WT, decreased host colonisation is observed, evidenced by (i) reduced fungal hyphae proliferation, particularly in the thicker adaxial cell layer, (ii) collapsed air spaces in wheat cells, and (iii) increased polymer deposition at the wheat cell walls (black arrows), indicating an enhanced defence response. …”

BA attenuated the decrease in the integrity and increase in the permeability of the epithelial barrier injury induced by LPS in Caco2 cell monolayers. by Luqiong Liu (11537092)

Sodium level changes in matched restaurant menu items (2016–2020) by UK NSRI food category. by Caroline G. Middleton (22041479)

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Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in oxidative stress levels. by Qi He (384033)

Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in lipid peroxidation levels. by Qi He (384033)

Changes in sodium levels, serving sizes, and calories in matched restaurant menu items (2016–2020) by sodium reduction or increase. by Caroline G. Middleton (22041479)

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Increased NFKB2⁺ cells and decreased ACADM⁺ and ANGPTL4⁺ cells were observed in KIRC tissues. by Yu Zhang (12946)

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Sodium levels (mg/100 g) in matched restaurant menu items in 2016 and 2020 by UK NSRI food categories with ≥ 10 items. by Caroline G. Middleton (22041479)

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The significant decrease in GLT-1 levels observed in the nucleus accumbens of rats that had consumed morphine for fifty-six days was completely reversed by the co-administration of NAC (40 mg/kg/day, i.p.) and ibudilast (7.5 mg/kg/day, i.p.). by María Elena Quintanilla (8068691)

Sodium levels in Canadian restaurant menu items compared to UK National Salt Reduction Initiative (NSRI) targets by UK NSRI food category. by Caroline G. Middleton (22041479)

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Y-27632 collaborated with BA to attenuate the increase in the integrity and decrease in the permeability of epithelial barrier injury induced by LPS in Caco2 monolayers. by Luqiong Liu (11537092)

“…<p>(<b>A)</b> Y-27632 collaborated with BA to attenuate the effect of LPS on TEER in Caco2 cells on days 1–22. (<b>B)</b> Y-27632 collaborated with BA to attenuate the effect of LPS on TEER in Caco2 cells on day 22. …”