(a)(b)(c). Relationship between the OHAT-J score for “lips” or “saliva” or “dentures” and the BI at discharge. by Misaki Nakamura (756854)

Effects of chronic ISO infusion on cardiac function in Epac1TG. by Yoshiki Ohnuki (576298)

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Multicollinearity test. by Yunying Cai (20721812)

“…<div><p>Innovation and entrepreneurship vitality, as a key factors in the development of the digital economy, significantly affects both regional economic development and residents’ consumption capacity. …”

Pearson test. by Yunying Cai (20721812)

“…<div><p>Innovation and entrepreneurship vitality, as a key factors in the development of the digital economy, significantly affects both regional economic development and residents’ consumption capacity. …”

Values of critical shape factor (<i>β</i>′) for different allowable relative deviations (<i>w</i>₂, in %). by Hong Zhang (25820)

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Soft phyllite specimens at different degrees of weathering: (a) strongly weathered; (b) weakly weathered; (c) slightly weathered. by Hong Zhang (25820)

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Schematic of the actual failure cross-sectional area. by Hong Zhang (25820)

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Schematic for measuring <i>D</i> and <i>D</i>′ values. by Hong Zhang (25820)

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Specimen <i>D</i> ranges at different allowable relative deviations (<i>w</i>₂, in %). by Hong Zhang (25820)

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Histogram of the area factorψ. by Hong Zhang (25820)

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Statistical results for <i>I</i>_s, Δ<i>D</i>, and <i>α</i> after outlier removal. by Hong Zhang (25820)

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Point load strength apparatus: (a) before modification; (b) after modification. by Hong Zhang (25820)

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Schematic of calculation for the point load strength. by Hong Zhang (25820)

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Relationship between <i>D</i> on <i>I</i>_s at different weathering levels (R²: 0.82, 0.89, 0.93 for highly, moderately, and slightly). by Hong Zhang (25820)

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Statistical parameters from three calculation methods. by Hong Zhang (25820)

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Histograms of <i>I</i>_s and Δ<i>D.</i> by Hong Zhang (25820)

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Relationship between <i>I</i>_s and <i>β</i> at different weathering levels (R²: 0.88, 0.83, 0.91 for highly, moderately, and slightly). by Hong Zhang (25820)

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Raw dataset Fig. 6. by Hong Zhang (25820)

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Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”