S1 Raw image - by Darshika Udari Hettiarachchi (18784440)

“…Thereafter, fluorescent cell and cluster area in the host declined with no further decrease after 10 DPH. At 45 DPH, the highest percentage of xenogens were detected when fry were injected with BSCs between 4.0 to 5.0 and CSCs between 3.0 to 5.0 DPH. …”

Image_3_Human Wharton's Jelly Stem Cell (hWJSC) Extracts Inhibit Ovarian Cancer Cell Lines OVCAR3 and SKOV3 in vitro by Inducing Cell Cycle Arrest and Apoptosis.TIF by Gauthaman Kalamegam (6059681)

“…TS of OVCAR3 and SKOV3 also showed the presence of few ovarian cancer stem cells (CSCs) in minimal numbers following treatment with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h. Real-time gene expression analysis of OVCAR3 and SKOV3 treated with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h demonstrated decreased expression of cell cycle regulatory genes (cyclin A2, Cyclin E1), prostaglandin receptor signaling genes (EP2, EP4) and the pro-inflmmatory genes (IL-6, TNF-α) compared to untreated controls. …”

Image_2_Human Wharton's Jelly Stem Cell (hWJSC) Extracts Inhibit Ovarian Cancer Cell Lines OVCAR3 and SKOV3 in vitro by Inducing Cell Cycle Arrest and Apoptosis.TIF by Gauthaman Kalamegam (6059681)

“…TS of OVCAR3 and SKOV3 also showed the presence of few ovarian cancer stem cells (CSCs) in minimal numbers following treatment with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h. Real-time gene expression analysis of OVCAR3 and SKOV3 treated with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h demonstrated decreased expression of cell cycle regulatory genes (cyclin A2, Cyclin E1), prostaglandin receptor signaling genes (EP2, EP4) and the pro-inflmmatory genes (IL-6, TNF-α) compared to untreated controls. …”

Image_1_Human Wharton's Jelly Stem Cell (hWJSC) Extracts Inhibit Ovarian Cancer Cell Lines OVCAR3 and SKOV3 in vitro by Inducing Cell Cycle Arrest and Apoptosis.TIF by Gauthaman Kalamegam (6059681)

“…TS of OVCAR3 and SKOV3 also showed the presence of few ovarian cancer stem cells (CSCs) in minimal numbers following treatment with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h. Real-time gene expression analysis of OVCAR3 and SKOV3 treated with hWJSC-CM (50%) or hWJSC-CL (15 μg/ml) for 48 h demonstrated decreased expression of cell cycle regulatory genes (cyclin A2, Cyclin E1), prostaglandin receptor signaling genes (EP2, EP4) and the pro-inflmmatory genes (IL-6, TNF-α) compared to untreated controls. …”

Table1_Label-free multimodal nonlinear optical microscopy reveals features of bone composition in pathophysiological conditions.DOCX by Benedetta Talone (11984215)

Figure 4 from FLT3/CD99 Bispecific Antibody–Based Nanoparticles for Acute Myeloid Leukemia by Atham Ali (19345980)

“…<b>A–D,</b> Trypan blue staining detects a decrease in cell viability across different cell lines FLT3-ITD+/CD99⁺ AML cells (MV4-11, MOLM-13), FLT3−/CD99⁺ cells (U937), and FLT3WT+/CD99⁻ (THP-1). …”

Effect of cue-contrast dependence on temporal properties of population activity patterns under ON-/OFF-LMI stimulus paradigm. by Yuxiu Shao (8953262)

“…<p>Y-axis represents the distance from this position to the edge of the model cortex (edge near the position of the stimulus initiation), and x-axis records the moment when the activity of this position reaches 80% of its maximum amplitude. We summarize the results of traveling wave positions as a function of time under identical ON-/OFF-LMI stimulus paradigm, except for the contrast of the initial cue-square, which reduces from 100% to 50% of the contrast fed into the model in <a href="http://www.ploscompbiol.org/article/info:doi/10.1371/journal.pcbi.1007265#pcbi.1007265.g003" target="_blank">Fig 3F</a>. …”

Characteristic peaks of FTIR spectra. by Huda Jamal AlMadalli (17952099)

Supplementary materials for 'Systematic review of evidence for the impact and effectiveness of the 1-3-7 strategy for malaria elimination' by Nihal Sogandji (20450902)

Soil analysis results of the trial areas. by Beyza Ciftci (20895403)

“…<div><p>This study aimed to determine the effects of different irrigation levels (50%, 75%, and 100% of ETo values calculated using evaporation from Class-A pan) and nitrogen doses (0, 90, 180, and 270 kg ha ⁻ ¹) on yield, yield components, and the nutritional properties of sorghum grains. …”

Pavement cell shape in receptor-like kinase mutants. by Alice Malivert (11690210)

Yield response factors of sorghum. by Beyza Ciftci (20895403)

“…<div><p>This study aimed to determine the effects of different irrigation levels (50%, 75%, and 100% of ETo values calculated using evaporation from Class-A pan) and nitrogen doses (0, 90, 180, and 270 kg ha ⁻ ¹) on yield, yield components, and the nutritional properties of sorghum grains. …”

Table_3_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Table_4_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_8_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_1_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Examining cardiac toxicity in HER2-positive breast cancer patients using trastuzumab and its influencing factors at Iran Hospital by Fatemeh Nasri (8290011)

“…The criteria for heart failure in this study were defined as an ejection fraction (EF) of less than 50% or a decrease of greater than 10% in EF. Descriptive statistics, the chi-square statistical test, Fisher’s exact test, and logistic regression analyses were employed to assess the variables. …”

Data_Sheet_1_Expression of fatty acid related gene promotes astaxanthin heterologous production in Chlamydomonas reinhardtii.docx by Jin-peng Sun (1522906)

“…In addition, the transformant only expressed astaxanthin metabolism related genes (BKT, BCH) would lead to an increase in total lipid, a decrease in monounsaturated fatty acids and an increase in polyunsaturated fatty acids. …”

Table1_HSP90 Inhibitor Ganetespib Enhances the Sensitivity of Mantle Cell Lymphoma to Bruton’s Tyrosine Kinase Inhibitor Ibrutinib.docx by Ziwen Lu (6643010)

“…In this study, transient ganetespib treatment sensitizes MCL cells to ibrutinib as manifested by the significant decrease of IC₅₀ values, percentages of EdU (5-Ethynyl-2′-deoxyuridine) positive cells, and levels of p-AKT and NF-κB after combinational treatment. …”

Image_4_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”