DataSheet1_Robust intervention for oxidative stress-induced injury in periodontitis via controllably released nanoparticles that regulate the ROS-PINK1-Parkin pathway.pdf by Xincong Li (5746931)

“…The released mitoquinone efficiently induced mitophagy through the PINK1-Parkin pathway and successfully reduced oxidative stress by decreasing the amount of reactive oxygen species. With the gradual decrease in the reactive oxygen species level, which was insufficient to disintegrate PssL, the release of mitoquinone was reduced and eventually eliminated, which contributed to a redox homeostasis condition and facilitated the regeneration of periodontal tissue. …”

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. …”

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. …”

Table_2_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_3_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. …”

Bees travelling south: climate change-induced suitability losses and poleward range shifts on south-eastern neotropics by Felipe Walter Pereira (16632510)

“…<p dir="ltr"><b>Aim: </b>Provide an assessment of climate change impacts on a set of wild pollinators restricted to one of the regions with the greatest diversity of bees in the world. …”

Table_1_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. …”

Elevational Distribution and Conservation Biogeography of Phanaeine Dung Beetles (Coleoptera: Scarabaeinae) in Bolivia by Sebastian K. Herzog (414853)

“…Richness of all 39 species and of 15 ecoregional endemics showed a hump-shaped pattern peaking at 400 m, but overall declined strongly with elevation up to 4000 m. …”

Image_7_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_2_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_5_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. …”

DataSheet_1_Deep mowing rather than fire restrains grassland Miscanthus growth via affecting soil nutrient loss and microbial community redistribution.docx by Zhuxin Mao (12578495)

“…After harvest, deep mowing induced the greatest effect on biomass among all treatments, as it induced a 5.2-fold decrease in dry biomass relative to the control. …”

Image_6_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. …”

The Impact of Varying the Target Population for HPV 16 Vaccination by Ruanne V Barnabas (16126)

“…Vaccination at age 20 y produced a 63% decrease and at age 25 y, a 41% decrease, in cancer incidence.…”

greenhouse experiment analysis script by Brittany Cavazos (17226175)

“…For the number of seeds per fruit, we used a generalized linear mixed effects model with a Poisson distribution. …”

Spatio-temporal Patterns and Landscape-Associated Risk of Buruli Ulcer in Akonolinga, Cameroon by Jordi Landier (197677)

“…Villages neighbouring the Nyong River flood plain near Akonolinga town were identified as the highest risk zone using the SPODT algorithm. We found a decreasing risk with increasing distance to the Nyong and identified 4 time phases with changes in spatial distribution. …”

Hierarchical organization of conformational sub-states in ubiquitin motions. by Arvind Ramanathan (198127)

“…While in Level 1 the motions are global - involving the entire protein, Levels 2, 3 and 4 show subsequent localization of motions, as evidenced by their relative decrease in amplitude. The motions in each level involve well defined transitions from a relatively heterogenous population to a energetically homogenous sub-state. …”