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linear decrease » linear increase (Expand Search)
lower decrease » larger decrease (Expand Search), we decrease (Expand Search), showed decreased (Expand Search)
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a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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Time course of central retinal thickness (CRT) in all eyes.
Published 2025“…<p>Mean CRT (μm ± standard deviation) significantly decreased from 504.7 ± 118.2 μm preoperatively to 302.5 ± 60.5 at 1 month, 307.5 ± 64.4 at 3 months, 286.8 ± 49.0 at 6 months, 305.3 ± 79.5 at 12 months, 288.8 ± 79.1 at 24 months, and 295.2 ± 87.4 at 36 months (Kruskal–Wallis test, P < 0.001; Dunn’s test, **P < 0.01). …”
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Annual treatment frequencies in all eyes.
Published 2025“…Outpatient visit frequency also significantly declined from 11.5 ± 4.3 visits in the year before surgery to 8.8 ± 4.1, 5.0 ± 3.4, and 4.4 ± 3.2 visits in the first, second, and third postoperative years, respectively (Kruskal-Wallis test, p < 0.001; <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0332941#pone.0332941.g004" target="_blank">Fig 4</a>).…”
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Time course of best-corrected visual acuity (BCVA) in recurrence and non-recurrence groups.
Published 2025“…CRT in the recurrence group significantly decreased from 546.1 ± 117.0 μm preoperatively to 317.1 ± 46.9, 317.8 ± 55.6, 290.8 ± 33.5, 342.9 ± 82.2, 333.0 ± 84.2, and 349.8 ± 76.9 μm at 1, 3, 6, 12, 24, and 36 months postoperatively, respectively (Kruskal-Wallis test, p < 0.001). …”
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Time course of central retinal thickness (CRT) in recurrence and non-recurrence groups.
Published 2025“…Regarding the mean number of treatments in the recurrence group, anti-VEGF, STTA, MA-PC, PPV, and total treatment counts in the year before surgery were 3.0 ± 1.4, 0.1 ± 0.3, 0.8 ± 1.0, 0.1 ± 0.3, and 4.0 ± 2.1, respectively. These values significantly decreased in the first postoperative year to 2.3 ± 2.6, 0.1 ± 0.3, 0.8 ± 1.6, 0, and 3.1 ± 2.8; in the second year to 2.1 ± 2.8, 0.4 ± 1.0, 0.0, 0.1 ± 0.3, and 2.6 ± 2.8; and in the third year to 2.0 ± 2.2, 0, 0.6 ± 1.7, 0.1 ± 0.3, and 2.8 ± 3.5 (Kruskal–Wallis test, p < 0.001; <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0332941#pone.0332941.g007" target="_blank">Fig 7</a>). …”
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Sensory attributes of beef sausages containing different fats and cooked at different temperatures.
Published 2025Subjects: -
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