Sodium level changes in matched restaurant menu items (2016–2020) by UK NSRI food category. by Caroline G. Middleton (22041479)

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Plasma cholesterol and LDL-C levels. by Xueqin lu (22250795)

Elevated concentrations of serum MMA among participants with decreased cognitive performance. by Yige Liu (11940344)

The comparison of GCF visfatin level before and three months after NSPT among cases with periodontitis. by Zahra Tajik (20752452)

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The comparison of saliva visfatin level before and three months after NSPT among cases with periodontitis. by Zahra Tajik (20752452)

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Effects of GJE extract treatment decreased protein expression of MMP-12, α-SMA, IL-13, and TGF-β1 levels. by Natnicha Suttawong (22367172)

Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth. by Hala Tamim El Jarkass (16625309)

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FBP primarily decreases the protein level of HMGB1 by promoting its lysosomal degradation upon viral infection. by Penghui Hu (695020)

Increased NFKB2⁺ cells and decreased ACADM⁺ and ANGPTL4⁺ cells were observed in KIRC tissues. by Yu Zhang (12946)

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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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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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