Cardiomyocyte apoptosis rate in the HF group. حسب Qingqing Hao (5464070)

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Comparison of Beclin1, P62 and LC3B(II/I) protein expression levels in three groups. حسب Qingqing Hao (5464070)

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Fig 3 - حسب Qingqing Hao (5464070)

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Inotodiol decreases clone formation in HCC cells. حسب Yushuang Xing (20636685)

"…In addition, inotodiol showed to induce apoptosis, characterized by an increase in Bax expression, a decrease in Bcl-2, Bcl-XL and MCL1 expression, the initiation of cleaved PARP1 and cleaved caspase 3, and inhibition of the MAPK/ERK pathway. …"

Increase in multiple-choice question scores pre- and post-VR operation. حسب Akihiro Kakimoto (343218)

The significance of the specific Nusselt number on a variety of factors. حسب Siva Sankari (2827295)

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The significance of the specific Nusselt number on a variety of factors. حسب Siva Sankari (2827295)

الموضوعات:

The significance of the specific Nusselt number on a variety of factors. حسب Siva Sankari (2827295)

الموضوعات:

The significance of the specific Nusselt number on a variety of factor. حسب Siva Sankari (2827295)

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Optimal proportion under comprehensive balance analysis (vertical "*" indicates the number of occurrences for a certain factor at a certain level, horizontal "*" denotes the degree... حسب Junxia Zhou (14381598)

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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. حسب Indrani Bera (804948)

"…<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.…"

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

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Table 1_Group B Streptococcus vaginal colonisation throughout pregnancy is associated with decreased Lactobacillus crispatus and increased Lactobacillus iners abundance in the vagi... حسب Toby I. Maidment (15296219)

RTL8 incorporates into PEG10 VLPs and decreases the efficiency of release. حسب Will Campodonico (20485651)

Alterations of Ceramides, Acylcarnitines, GlyceroLPLs, and Amines in NSCLC Tissues حسب Jie Zhang (64655)

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rTsSPc interacted with PGAM5 and increased its protein expression in Caco-2 cells. حسب Qi Qi Lu (17721401)

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Analysis of the significantly different metabolomic features. حسب Bhuripit Saraphol (20855573)

"…<b>(B)</b> Volcano plot highlighting the significantly different metabolomic features. The red dots represent the features with significantly increased intensity, and the purple dots represent the features with significantly decreased intensity. …"

Proportion of counties that experience, on average, a decrease in salinity levels during El Niño years, divided by geographical areas. حسب Nicola Limodio (15138316)

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. حسب Indrani Bera (804948)

"…<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.…"

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. حسب Indrani Bera (804948)

"…<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.…"