A Conductive Bamboo Fabric with Controllable Resistance for Tailoring Wearable Sensors by Menghao Li (727830)

“…The volume resistivity (ρ_v) decreases with increasing weft and linear densities, too. …”

A Conductive Bamboo Fabric with Controllable Resistance for Tailoring Wearable Sensors by Menghao Li (727830)

“…The volume resistivity (ρ_v) decreases with increasing weft and linear densities, too. …”

A Conductive Bamboo Fabric with Controllable Resistance for Tailoring Wearable Sensors by Menghao Li (727830)

“…The volume resistivity (ρ_v) decreases with increasing weft and linear densities, too. …”

A Conductive Bamboo Fabric with Controllable Resistance for Tailoring Wearable Sensors by Menghao Li (727830)

“…The volume resistivity (ρ_v) decreases with increasing weft and linear densities, too. …”

NUMERICAL SIMULATION OF COAL GASIFICATION IN A CIRCULATING FLUIDIZED BED GASIFIER by Vikrant Sharma (4348579)

Reviewing the oil price-GDP growth relationship: A replication study by Charfeddine, Lanouar

“…Parameter stability tests suggest that the impact of oil price decreases might be limited to certain periods. 2020 Elsevier B.V.…”
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Table_1_Changing food nitrogen flow in a food-exporting city.DOCX by Wei Huang (36889)

“…</p>Results<p>(1) Total new N input into the food system in Changchun increased by 63.75% (240.8 to 394.3 Gg N yr⁻¹) during the study period, mainly attributable to the high volume of food exports(total output from 47.63 to 72.51 Gg N yr⁻¹). (2) Changchun typically exhibited lower apparent NUE and virtual NUE of the food system, while its actual NUE was typically higher, compared to food-importing cities. (3) The consumption of crop food witnessed a decrease from 24.2 Gg N in 1991 to 18.7 Gg N in 2014, whereas the consumption of animal food showed an upward trend from 2.5 Gg N to 7.7 Gg N. …”

The Effect of Probiotic Treatment on Patients Infected with the H7N9 Influenza Virus by Xinjun Hu (412383)

“…<div><p>Background</p><p>A novel avian-origin influenza A (H7N9) virus emerged and spread among humans in Eastern China in 2013. …”

Improving a Natural CaMKII Inhibitor by Random and Rational Design by Steven J. Coultrap (203683)

“…Most individual Ala substitutions decreased potency of CaMKII inhibition, however, P3A, K13A, and R14A increased potency. …”

Wellness room as a strategy to reduce occupational stress: quasi-experimental study by João Paulo Belini Jacques (4985384)

Targeted RNA Sequencing of a panel of ovarian cancer cell lines by Alice Bradbury, (10328974)

The effect of previous human interaction and of walking/standing phase on dog behaviour during the behavioural synchronisation test. by Jasmine Heurlin (18501279)

The effect of different breed groups and of walking/standing phase on dog behaviour during the behavioural synchronisation test. by Jasmine Heurlin (18501279)

Post-marketing safety of panitumumab: a real-world pharmacovigilance study by Heli Wen (20459923)

Comorbidity and progression of late onset Alzheimer’s disease: A systematic review by Miriam L. Haaksma (4003163)

“…<div><p>Background</p><p>Alzheimer’s disease is a neurodegenerative syndrome characterized by multiple dimensions including cognitive decline, decreased daily functioning and psychiatric symptoms. …”

A Mechanistic Investigation of Methylene Blue and Heparin Interactions and Their Photoacoustic Enhancement by Junxin Wang (1759834)

A Mechanistic Investigation of Methylene Blue and Heparin Interactions and Their Photoacoustic Enhancement by Junxin Wang (1759834)

Half a century of studying adaptability and stability in maize and soybean in Brazil by Wender Santos Rezende (6186065)

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation by Harun URAN (4649713)

“…However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. …”

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation by Harun URAN (4649713)

“…However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. …”