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Showing 1 - 20 results of 7,294 for search '(( decrease during decrease in decrease ) OR ( decrease the decrease and from ))~', query time: 1.82s Refine Results
1
Published 2012
“... from its cage, placed in the experimenter's lap or on the top of a table, and had its neck and back...”
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2
Published 2022
“... publications made during the period, analyzes and discusses the different facets of this situation that can...”
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3
Published 2017
“... to test whether IMs predicted a symptom decrease in the next session and a second one to test whether...”
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4
Published 2019
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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5
Published 2019
“...), and ETR for plants sprayed three times (every 96 h interval) as the PS rates increased from...”
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6
Published 2020
“... or CLP groups (24 or 120 h) to isolate lymphocytes from blood and spleen. Lymphocytes were cultured...”
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8
Published 2000
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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9
Published 2005
“... loops beta(1)-adrenergic and M-2-muscarinic cardiac receptors were also lower in the sera from...”
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10
Published 2016
“.... We hypothesized that the use of elastic bands would decrease rearfoot eversion and that the greater the band...”
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12
Published 2020
“... observational data and numerical simulations. The meteorological fields resulting from the simulation did not...”
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14
Published 2018
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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15
Published 2022
“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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16
Published 2002
“... and suggest that such variations result, at least in part, from the refinement of the autonomic...”
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18
Published 2011
“... of subclinical ketosis was 24% during the period. An ascendant curve of cholesterol and glucose was observed from...”
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20
Published 2005
“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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