Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
using fresh » using free (Expand search), using fish (Expand search)
Showing 1 - 20 results of 1,083 for search '(( decrease _ decrease using fresh ) OR ( decrease akt decrease decrease after ))*', query time: 0.74s Refine Results
1
Published 2016
“... this alteration are not fully understood. Therefore, in this study, we aimed to evaluate the Akt serine...”
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2
Published 2016
“... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...”
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4
Published 2017
“... consumption and smoking were collected by using a questionnaire. The anthropometric measurement of waist...”
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5
Published 2011
“...OBJECTIVE: To determine the effect of storage duration on cryopreserved ovarian tissue using fresh...”
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6
Published 2009
Subjects: “...Decrease of environmental impact...”
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7
Published 2022
“... Si supplementation by foliar spraying when using different sources and concentrations in content of Si and ascorbate...”
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10
Published 1998
“...The bactericidal activity of gaseous ozone was investigated using a commercial ozone generator...”
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15
Published 2011
“... close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium...”
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17
Published 2011
“... blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease...”
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18
Published 2017
“... of an SS 316L alloy in artificial saliva in the presence of a sparkle fresh toothpaste. An electrochemical...”
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19
Published 2024
“...Fresh fish fillets are a valuable but highly perishable food, and their rapid microbial...”
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