يعرض 1 - 20 نتائج من 179 نتيجة بحث عن '(( three ((tea decrease) OR (teer decrease)) ) OR ( ai ((large decrease) OR (marked decrease)) ))', وقت الاستعلام: 0.58s تنقيح النتائج
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    Data Sheet 1_Emotional prompting amplifies disinformation generation in AI large language models.docx حسب Rasita Vinay (21006911)

    منشور في 2025
    "…Introduction<p>The emergence of artificial intelligence (AI) large language models (LLMs), which can produce text that closely resembles human-written content, presents both opportunities and risks. …"
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    The effect of HA digestion and HA replenishment alone or with CS on barrier function measured by TEER. حسب Charlotte J. van Ginkel (20790466)

    منشور في 2025
    "…PS decreased TEER. (C) Different treatments (treatment groups n = 8)with HA and/or CS did not affect TEER recovery after PS treatment, full recovery was seen in all groups after 24 hours. …"
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    Supplementary file 1_Anti-eczema potential of three tea extracts: mechanisms of anti-inflammatory, antibacterial, antioxidant, and immunomodulatory effects.docx حسب Zeting Huang (18695884)

    منشور في 2025
    "…In vitro tests were performed on RAW 264.7 cells and HaCaT cells to analyze the effects on inflammation, immune regulation, and cell migration.</p>Results<p>All three tea extracts alleviated DNCB-induced epidermal thickening, reduced mast cell infiltration, and decreased TNF-α and IL-1β levels. …"
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    Table_3_Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea.xls حسب Li Liu (75607)

    منشور في 2024
    "…Moderate spreading is conducive to the release of the aroma of tea leaves, but fixation causes a sharp decrease in the content of most volatile metabolites. …"
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    Image_3_Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea.tif حسب Li Liu (75607)

    منشور في 2024
    "…Moderate spreading is conducive to the release of the aroma of tea leaves, but fixation causes a sharp decrease in the content of most volatile metabolites. …"
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    PCA of bacterial communities. حسب Jun Sun (48981)

    منشور في 2025
    "…The changes in these metabolites may have a significant impact on the growth and quality of tea plants. Redundancy Analysis (RDA) along with correlation analyses indicated significant impacts on root zone bacterial community structure by factors such as AK, Soil Organic Matter (SOM), NO<sub>3</sub><sup>−</sup>-N (nitrate nitrogen), and pH levels. …"
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    OUT Venn diagram. حسب Jun Sun (48981)

    منشور في 2025
    "…The changes in these metabolites may have a significant impact on the growth and quality of tea plants. Redundancy Analysis (RDA) along with correlation analyses indicated significant impacts on root zone bacterial community structure by factors such as AK, Soil Organic Matter (SOM), NO<sub>3</sub><sup>−</sup>-N (nitrate nitrogen), and pH levels. …"
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    Image 3_The green tea component (−)-epigallocatechin-3-gallate protects against cytokine-induced epithelial barrier damage in intestinal epithelial cells.tif حسب Rita Rosenthal (285303)

    منشور في 2025
    "…</p>Results<p>EGCG protected against barrier defects induced by TNFα and IFNγ. The cytokines decreased TER (T84: 11% ± 1% of initial value; Caco-2: 65% ± 2% of initial value; 2D-organoids: 57 ± 8 Ω*cm<sup>2</sup> versus control 239 ± 29 Ω*cm<sup>2</sup>) which was prevented by 200 µM EGCG (T84: 89% ± 5%; Caco-2: 89% ± 3%; 2D-organoids: 343 ± 24 Ω*cm<sup>2</sup>; in all three models p < 0.001). …"
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    Overview of annotated metabolites. حسب Yunfei Xu (3156420)

    منشور في 2024
    "…<div><p>Tea ranks among the top three most beloved non-alcoholic beverages worldwide and boasts significant economic and health benefits. …"
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    Table_3_Association between tea consumption and stroke in the American adult females: analyses of NHANES 2011–2018 data.XLSX حسب Yongyue Miao (19925808)

    منشور في 2024
    "…Compared to those who did not consume tea, the likelihood of stroke decreased by 9% for each additional 100 g of tea ingested by participants (OR = 0.91, 95%CI: 0.83–1.00). …"