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

الموضوعات:

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)

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

الموضوعات:

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. حسب Cristina Dolciotti (16317330)

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

Flow diagram. حسب Cristina Dolciotti (16317330)

الموضوعات:

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

الموضوعات:

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)

الموضوعات:

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

الموضوعات: