Cues to the action question. حسب Mohammad Delwer Hossain Hawlader (11558838)

الموضوعات: "…considered statistically significant…"

Characteristics of the respondents (n = 2,151). حسب Mohammad Delwer Hossain Hawlader (11558838)

الموضوعات: "…considered statistically significant…"

Determinants of HPV vaccine acceptance. حسب Mohammad Delwer Hossain Hawlader (11558838)

الموضوعات: "…considered statistically significant…"

(a to g) Administration of vitamin D3 increased serum phosphorus and triglycerides. حسب Vidya G. Bettada (22208808)

"…Analyses of serum cholesterol, HDL and triglycerides also showed a non-significant decrease in the serum HDL level upon treatment with 125 µg/Kg vitamin D3, but a noticeable increase in the serum triglyceride level was observed with 125 µg/Kg of vitamin D3.…"

Cohort Evidence Links Phthalate Exposure to Early Onset of Puberty in Chinese Girls حسب Yao Yao (335996)

الموضوعات:

Characteristics of patients with abnormal lung function whose severity classification changed when the <i>z</i>-score guidelines from 2022 were applied in comparison to those who w... حسب Piotr W. Boros (21446186)

Hazard ratios (HR) for all-cause mortality with 95% confidence intervals from Cox regression models using the 2005 vs. the 2022 guidelines for grading severity, normal FVC (<i>n</i... حسب Piotr W. Boros (21446186)

Data Sheet 1_Expression and prognostic significance of the m6A RNA methylation regulator HNRNPC in HNSCC.docx حسب Yulin Zhang (510822)

"…Knockdown of HNRNPC in the HNSCC cell lines HSC-3 and CAL-27 resulted in a significant decrease in proliferation, invasion, and malignant transformation abilities. …"

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of fats and raw beef. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Composition of beef sausage. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Textural profile of beef sausage containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Two-way ANCOVA results for Task 1. The bold values highlight statistically significant results of Task 1. حسب Mucahit Gemici (21519313)