Time course thyroid phenotype progression by genotype. by Wendy J. Bailey (14926392)

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Consensus sequence assembly of the LINE-1 in intron 25 of mouse <i>Tg</i>, derived from long-read sequencing. by Wendy J. Bailey (14926392)

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Comparison of systemic inflammation biomarkers in infected and uninfected populations. by Lu Han (151620)

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Representative average structure of MD simulation trajectories during production run for WT and mutant mouse TG models. by Wendy J. Bailey (14926392)

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<i>Tg</i> RT-PCR from Thyroid RNA. by Wendy J. Bailey (14926392)

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Dose-response curve of the activity of chitosan solution (A), blank chitosan-TPP nanoparticles (B), AmB loaded chitosan-TPP nanoparticles (C) and AmB solution (pure) (D) against L. by Alaa Riezk (7037297)

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The UL4 mutation alleviated inflammation in PRV-infected mice. by Xiaohua Zhang (350570)

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The UL4 null mutation alleviates inflammasome activation in PRV-infected cells. by Xiaohua Zhang (350570)

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The UL4 mutation alleviates inflammation in PRV-infected pigs. by Xiaohua Zhang (350570)

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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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