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Showing 1,241 - 1,260 results of 21,342 for search '(( significance ((greater decrease) OR (we decrease)) ) OR ( significant decrease decrease ))', query time: 0.58s Refine Results
  1. 1241
    Relation of the changes in Y Sway Amplitude and LFS induced by postural training with those in 95% Area.

    Relation of the changes in Y Sway Amplitude and LFS induced by postural training with those in 95% Area. by Cristina Dolciotti (16317330)

    Published 2025
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  2. 1242
    Training-induced changes in bipedal stance.

    Training-induced changes in bipedal stance. by Cristina Dolciotti (16317330)

    Published 2025
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  3. 1243
    Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training.

    Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training. by Cristina Dolciotti (16317330)

    Published 2025
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  4. 1244
    Relation between training-related changes in unipedal and bipedal stance.

    Relation between training-related changes in unipedal and bipedal stance. by Cristina Dolciotti (16317330)

    Published 2025
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  5. 1245
    Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS.

    Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS. by Cristina Dolciotti (16317330)

    Published 2025
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  6. 1246
    Consolidation of training-induced changes in unipedal stance: Path Length, X Sway Amplitude and Velocity.

    Consolidation of training-induced changes in unipedal stance: Path Length, X Sway Amplitude and Velocity. by Cristina Dolciotti (16317330)

    Published 2025
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  7. 1247
    Time course of 95% Area, X and Y Amplitude Sway during postural training.

    Time course of 95% Area, X and Y Amplitude Sway during postural training. by Cristina Dolciotti (16317330)

    Published 2025
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  8. 1248
    Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session.

    Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session. by Cristina Dolciotti (16317330)

    Published 2025
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  9. 1249
    Flow diagram.

    Flow diagram. by Cristina Dolciotti (16317330)

    Published 2025
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  10. 1250
    Change in temperature from baseline.

    Change in temperature from baseline. by Katharyn L. Flickinger (4759323)

    Published 2025
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  11. 1251
    Hemodynamic and respiratory changes over time.

    Hemodynamic and respiratory changes over time. by Katharyn L. Flickinger (4759323)

    Published 2025
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  12. 1252
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

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

    Published 2025
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  13. 1253
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

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

    Published 2025
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  14. 1254
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

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

    Published 2025
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  15. 1255
    Fatty acid composition of fats and raw beef.

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

    Published 2025
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  16. 1256
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

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

    Published 2025
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  17. 1257
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

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

    Published 2025
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  18. 1258
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

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

    Published 2025
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  19. 1259
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

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

    Published 2025
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  20. 1260
    Composition of beef sausage.

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

    Published 2025
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