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decrease and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease akt » decrease at (Expand search), decrease after (Expand search), decrease with (Expand search)
akt decrease » not decrease (Expand search), any decrease (Expand search), salt decreases (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease of » decrease in (Expand search)
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1
“... bioenergetics, ROS production, and proliferation-related pathways were examined. Based on dose response and...”
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“...-IR). The Akt serine phosphorylation and GLUT4 levels of microsomal (M) and plasma membrane (PM) fractions...”
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“..., data for 2005-11 are divergent. The National Household Sampling Survey, based on declarations of the...”
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“... may aid in prevention and health promotion measures. To identify and to associate behavioral patterns...”
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Maternal periodontitis decreases plasma membrane GLUT4 content in skeletal muscle of adult offspring
“... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...”Access document (1)
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“... are precocious events in MJD and that caffeine and A2A R inactivation decrease MJD-associated striatal...”
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“...We evaluated the preventive and therapeutic effects of aqueous suspensions of garlic, tomato, and...”
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“..., threaten the mental health of populations in such scenario. This work, based on scientific and press...”
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“...The effectiveness of six Trichoderma-based commercial products (TCP) in controlling Fusarium root...”
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“...ABSTRACT Weed management consists of a fundamental practice in cassava, with mechanical and...”
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“...Weed management consists of a fundamental practice in cassava, with mechanical and chemical control...”
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“... concentration in wines is approximately 0.5 g/L and, legally, must remain below 1.0g/L. Winemakers use...”
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