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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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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Dimensions and test results for compressive and tensile strength specimens. by Hong Zhang (25820)

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

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siRNA-mediated knockdown of myosin-9 decreases reovirus infection and egress. by Isabel Fernández de Castro (22431012)

Effects of GJE extract treatment decreased accumulation of Col1a1. by Natnicha Suttawong (22367172)

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.…”

Table 1_Group B Streptococcus vaginal colonisation throughout pregnancy is associated with decreased Lactobacillus crispatus and increased Lactobacillus iners abundance in the vagi... by Toby I. Maidment (15296219)

The Date. by Chengyuan Hao (21615653)

“…The relative high temperature indices showed an increasing trend while the relevant low temperature indices tended to decrease. …”

Mann-Kendall test for the mean temperature index. by Chengyuan Hao (21615653)

“…The relative high temperature indices showed an increasing trend while the relevant low temperature indices tended to decrease. …”

Variation curve of the extreme temperature index. by Chengyuan Hao (21615653)

“…The relative high temperature indices showed an increasing trend while the relevant low temperature indices tended to decrease. …”

Fluctuation trend of the mean temperature index. by Chengyuan Hao (21615653)

“…The relative high temperature indices showed an increasing trend while the relevant low temperature indices tended to decrease. …”