Pain and Function Outcomes Following PM Tenotomy. by James M. Friedman (22522150)

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Elevated levels of IL-8 protein expression in unstimulated whole blood of BRD diagnosed calves. by Cian Reid (17274007)

Scatter plots of the relationships between age and the proportions of cells which statistically significantly correlated with age. by Arttu Autio-Kimura (20454681)

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Training impact on electrical properties of P3 lumbar MNs. Rin: input resistance. Rheobase: lowest intensity of current injected in MNs to elicit an action potential (AP). AP threshold: voltage measured at the foot of the AP. AP amplitude: measured between the resting membrane potential and the AP peak. AP half width: time spent by the potential > 50% of the AP maximum amplitude. AP rise time: time spent by the potential between 10% and 90% of the AP maximum amplitude. AP half decay time: time spent by the potential between the AP maximum amplitude and the 50% decreasing amplitude. ADP: after-depolarization potential.... by Camille Quilgars (21156495)

“…AP half decay time: time spent by the potential between the AP maximum amplitude and the 50% decreasing amplitude. ADP: after-depolarization potential. …”

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

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

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

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

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

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

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

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

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

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

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

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Line graph showing the increase or decrease in the average number of bee swarms caught over the past three years (Mean  by Beatrice T. Nganso (4114768)

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PRISMA flow chart of the screening process. by Mohamed R. Abdelraouf (21501468)

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Forest plot of liver function tests. by Mohamed R. Abdelraouf (21501468)

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Subgroup analysis of BUN based on pump type. by Mohamed R. Abdelraouf (21501468)

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Subgroup analysis of ICU Stay based on pump type. by Mohamed R. Abdelraouf (21501468)

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