Data sources and descriptions. by Qianhong Mao (22305184)

“…The findings include the following: (1) from 2010 to 2022, the spatial structure of urban-fringe-rural areas in Suzhou changed considerably, with 69.04% rural areas transformed into fringe areas, and 50.83% fringe areas developed into urban areas; (2) based on transition process, the region was further divided into urban maintenance, urban expansion, fringe maintenance, fringe expansion, and rural retention areas. Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Coupling coordination types. by Qianhong Mao (22305184)

“…The findings include the following: (1) from 2010 to 2022, the spatial structure of urban-fringe-rural areas in Suzhou changed considerably, with 69.04% rural areas transformed into fringe areas, and 50.83% fringe areas developed into urban areas; (2) based on transition process, the region was further divided into urban maintenance, urban expansion, fringe maintenance, fringe expansion, and rural retention areas. Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Results_urban-fringe-rural. by Qianhong Mao (22305184)

“…The findings include the following: (1) from 2010 to 2022, the spatial structure of urban-fringe-rural areas in Suzhou changed considerably, with 69.04% rural areas transformed into fringe areas, and 50.83% fringe areas developed into urban areas; (2) based on transition process, the region was further divided into urban maintenance, urban expansion, fringe maintenance, fringe expansion, and rural retention areas. Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

<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)

Pathological changes in lung tissue of mice exposed to continuous inhalation of CS. by Yue He (385239)

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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)