Search alternatives:
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
teer decrease » mean decrease (Expand Search)
Showing 881 - 900 results of 21,342 for search '(( significance ((teer decrease) OR (greater decrease)) ) OR ( significant decrease decrease ))', query time: 0.50s Refine Results
  1. 881
    Training-induced changes in bipedal stance.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  2. 882
    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
    Subjects:
    Save to List
    Saved in:
  3. 883
    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
    Subjects:
    Save to List
    Saved in:
  4. 884
    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
    Subjects:
    Save to List
    Saved in:
  5. 885
    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
    Subjects:
    Save to List
    Saved in:
  6. 886
    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
    Subjects:
    Save to List
    Saved in:
  7. 887
    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
    Subjects:
    Save to List
    Saved in:
  8. 888
    Flow diagram.

    Flow diagram. by Cristina Dolciotti (16317330)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  9. 889
    Change in temperature from baseline.

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

    Published 2025
    Save to List
    Saved in:
  10. 890
    Hemodynamic and respiratory changes over time.

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

    Published 2025
    Save to List
    Saved in:
  11. 891
    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
    Subjects:
    Save to List
    Saved in:
  12. 892
    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
    Subjects:
    Save to List
    Saved in:
  13. 893
    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
    Subjects:
    Save to List
    Saved in:
  14. 894
    Fatty acid composition of fats and raw beef.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  15. 895
    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
    Subjects:
    Save to List
    Saved in:
  16. 896
    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
    Subjects:
    Save to List
    Saved in:
  17. 897
    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
    Subjects:
    Save to List
    Saved in:
  18. 898
    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
    Subjects:
    Save to List
    Saved in:
  19. 899
    Composition of beef sausage.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  20. 900
    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
    Subjects:
    Save to List
    Saved in:

Search Tools: