EGF is decreased in individual donor milk, but not pooled donor milk. by Christian Tamar (21100605)

Differences in the effect of microcredit on the income increase of poverty-alleviated population under different production scales. by Yin Liu (50073)

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

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Regression models of COVID-19-related racial discrimination and depression symptoms among the full sample. by Ronna Bañada (19233063)

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Ethnic identity as a moderator among APIDA students. by Ronna Bañada (19233063)

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Regression models of COVID-19-related racial discrimination and anxiety symptoms among the full sample. by Ronna Bañada (19233063)

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The level of knowledge of the COVID-19 vaccine. by Adaobi Uchenna Mosanya (20384248)

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Integration of Metabolomics, Transcriptomics, and 16s rRNA Sequencing Reveals the Mechanism of Morus alba <i>L.</i> (Sangzhi) Alkaloids (SZ-A) in Improving Cholesterol Metabolism i... by Caina Li (4126462)

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Kaplan Meier curves of OS and PFS according to d-dimer values comparing OS rates between patients with D-dimer levels ≤ 0.3 µg/mL and those with levels > 0.3 µg/mL. by Huriye Senay Kiziltan (22298378)

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Serum metabolomic response to aging. by Gwangho Yoon (5771678)

“…<b>(B)</b> Metabolites that decreased with aging. Statistical significance is indicated in the heatmap with asterisks. …”

Phosphorylation status of myofilament proteins prepared from Epac1TG. by Yoshiki Ohnuki (576298)

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PTEN KD increases chromatin accessibility. by Ahmed H. Ghobashi (12705573)

“…Red dots indicate peaks with significantly increased or decreased accessibility with Log2 FC > |0.5|. …”

Epac activation with 8CPT-AM induced RLC phosphorylation in the perfused hearts. by Yoshiki Ohnuki (576298)

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Crude rates in select US counties between 1999 and 2024. by Tony Wong (779773)

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Associations between the serum 25-hydroxyvitamin D level and risk of idiopathic sudden sensorineural hearing loss. by Ying Zhao (16546)

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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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