Intersection genes obtained from the PPI network and PPI network analysis of intersection genes. colored circles represent genes. حسب Jiyong Zhang (2498740)

الموضوعات:

Expression profile heatmaps of key genes in gene sets. حسب Jiyong Zhang (2498740)

الموضوعات:

Influence of UHMWPE length on free swelling ratio. حسب Yonggang Huang (223155)

الموضوعات:

Construction of the WGCNA Co-expression Network. حسب Jiyong Zhang (2498740)

الموضوعات:

Influence of UHMWPE content on free swelling ratio. حسب Yonggang Huang (223155)

الموضوعات:

Differential Gene Expression Associated with Non-Alcoholic Fatty Liver Disease. حسب Jiyong Zhang (2498740)

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Interaction analysis of hub genes. حسب Jiyong Zhang (2498740)

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Sphingolipid biosynthetic pathway. حسب Hala Tamim El Jarkass (16625309)

الموضوعات:

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

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

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

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

الموضوعات:

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

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

الموضوعات:

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

الموضوعات:

Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

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

الموضوعات:

Textural profile of beef sausage containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات: