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Showing 81 - 100 results of 456 for search '(( significance ((level decrease) OR (greater decrease)) ) OR ( significant decrease decrease ))~', query time: 0.26s Refine Results
  1. 81
    Practices towards the prevention of osteoporosis.

    Practices towards the prevention of osteoporosis. by Surakshya Khanal (19949745)

    Published 2024
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  2. 82
    Source of healthcare information.

    Source of healthcare information. by Surakshya Khanal (19949745)

    Published 2024
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  3. 83
    Individual characteristics of the participants.

    Individual characteristics of the participants. by Surakshya Khanal (19949745)

    Published 2024
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  4. 84
    Factors associated with practice regarding osteoporosis among the study participants.

    Factors associated with practice regarding osteoporosis among the study participants. by Surakshya Khanal (19949745)

    Published 2024
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  5. 85
    Factors associated with knowledge regarding osteoporosis among the study participants.

    Factors associated with knowledge regarding osteoporosis among the study participants. by Surakshya Khanal (19949745)

    Published 2024
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  6. 86
    Attitude regarding osteoporosis among the study participants.

    Attitude regarding osteoporosis among the study participants. by Surakshya Khanal (19949745)

    Published 2024
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  7. 87
    Knowledge regarding osteoporosis among the study participants.

    Knowledge regarding osteoporosis among the study participants. by Surakshya Khanal (19949745)

    Published 2024
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  8. 88
    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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  9. 89
    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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  10. 90
    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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  11. 91
    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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  12. 92
    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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  13. 93
    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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  14. 94
    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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  15. 95
    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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  16. 96
    Composition of beef sausage.

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

    Published 2025
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  17. 97
    Textural profile of beef sausage containing different fats and roasted at different temperature.

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

    Published 2025
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  18. 98
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

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

    Published 2025
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  19. 99
    Glucose/galactose selectively alters ISG protein not RNA levels in interferon-primed cells.

    Glucose/galactose selectively alters ISG protein not RNA levels in interferon-primed cells. by Tyron Chang (9922533)

    Published 2024
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  20. 100
    Descriptive characteristics of the sample.

    Descriptive characteristics of the sample. by Ronna Bañada (19233063)

    Published 2024
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