Additional file 1 of Short-term oral zinc supplementation enhances Natural Killer cell functionality and decreases circulating Innate Lymphoid Cell counts and frequencies in health... by Lara Amling (20882028)

<b>Nest mass in forest tits </b><b><i>Paridae</i></b><b> </b><b>increases with elevation and decreasing body mass, promoting reproductive success</b> by Clara Wild (19246606)

“…We found that nest mass increased by ~ 60% along the elevational gradient, but the effect of canopy openness on nest mass was not significant, while nest mass decreased along the ranked species from the smallest <i>Periparus ater</i> to the medium-sized <i>Cyanistes caeruleus</i> and the largest <i>Parus major</i>. …”

Data Sheet 2_An exploratory analysis of bezisterim treatment associated with decreased biological age acceleration, and improved clinical measure and biomarker changes in mild-to-m... by Christopher L. Reading (21236861)

Data Sheet 1_An exploratory analysis of bezisterim treatment associated with decreased biological age acceleration, and improved clinical measure and biomarker changes in mild-to-m... by Christopher L. Reading (21236861)

COVID19 effect on essential services. by Admas Abera (11821659)

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<i>Leptospira interrogans</i> from Okinawa induces epithelial barrier disruption with different kinetics. by Tetsuya Kakita (4922584)

Data Sheet 1_Expression and prognostic significance of the m6A RNA methylation regulator HNRNPC in HNSCC.docx by Yulin Zhang (510822)

“…Knockdown of HNRNPC in the HNSCC cell lines HSC-3 and CAL-27 resulted in a significant decrease in proliferation, invasion, and malignant transformation abilities. …”

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

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

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

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

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

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

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

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

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

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

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

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Two-way ANCOVA results for Task 1. The bold values highlight statistically significant results of Task 1. by Mucahit Gemici (21519313)

One-way ANCOVA results for Task 2. The bold values highlight statistically significant results of Task 2. by Mucahit Gemici (21519313)