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

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

Mean ± SD values of unipedal stance parameters evaluated at the different time points of the postural training session. by Cristina Dolciotti (16317330)

Subjects:

Mean ± SD of the different parameters relative to bipedal stance on soft support with the eyes open recorded in the Chewing and Hand Grip groups. by Cristina Dolciotti (16317330)

Subjects:

Time course of Path Length, LFS and Velocity during postural training. by Cristina Dolciotti (16317330)

Subjects:

Relation of the changes in Y Sway Amplitude and LFS induced by postural training with those in 95% Area. by Cristina Dolciotti (16317330)

Subjects:

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

Subjects:

Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training. by Cristina Dolciotti (16317330)

Subjects:

Relation between training-related changes in unipedal and bipedal stance. by Cristina Dolciotti (16317330)

Subjects:

Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS. by Cristina Dolciotti (16317330)

Subjects:

Consolidation of training-induced changes in unipedal stance: Path Length, X Sway Amplitude and Velocity. by Cristina Dolciotti (16317330)

Subjects:

Time course of 95% Area, X and Y Amplitude Sway during postural training. by Cristina Dolciotti (16317330)

Subjects:

Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session. by Cristina Dolciotti (16317330)

Subjects:

Flow diagram. by Cristina Dolciotti (16317330)

Subjects:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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

Subjects:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects: