Showing 4,181 - 4,200 results of 18,008 for search 'significantly ((((((a decrease) OR (greatest decrease))) OR (nn decrease))) OR (larger decrease))', query time: 0.54s Refine Results
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    BAI as a percent release at pH 4.5. by Ruchika Kishor Jain (19704102)

    Published 2024
    “…After BAI-RCD treatment, both cell lines showed a decrease in antioxidant stress measures (SOD, CAT, and GSH) and a significant (<i>p</i> < 0.001) increase in oxidative stress parameters (NADPH, MPO, LPO, and PC). …”
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    Characteristics of children in the study. by Shijie Yu (511369)

    Published 2025
    “…Compared with emmetropic children, myopic children had a smaller proportion of problems with self-care and a larger proportion of problems with pain/discomfort and anxiety/depression. …”
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    Multi-omics revealed GOT1/ALDH3A1 pathway attenuated head and neck squamous cell carcinoma and increased cisplatin sensitivity through ROS induced by mitochondrial dysfunction by Zhihui Liu (95891)

    Published 2025
    “…Given that mitochondria are the primary source of reactive oxygen species (ROS), we assessed cellular ROS and mitochondrial superoxide levels by flow cytometry and found a significant increase. GOT1 knockdown increased the sensitivity of cells to cisplatin and decreased the volume of tumors in vivo. …”
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    Multiple linear regression analysis results. by Muxi Chen (9294270)

    Published 2025
    “…Cohesiveness varied without a clear linear trend, showing significant changes at specific IDDSI levels for meats, grains, and tubers (<i>p</i>≤0.05). …”
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    Relationships between hardness and IDDSI levels. by Muxi Chen (9294270)

    Published 2025
    “…Cohesiveness varied without a clear linear trend, showing significant changes at specific IDDSI levels for meats, grains, and tubers (<i>p</i>≤0.05). …”
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    S1 File - by Ruiming Xiao (6389546)

    Published 2024
    “…In this study, metabolomics analysis revealed a significant increase in the main contents of lactic acid and propionic acid in FCM, while most glycosides and their derivatives decreased after three days of microbial fermentation. …”