Podocyte numbers in control and iPLA₂γ KO mice (WT1-positive cells). حسب Andrey V. Cybulsky (4007012)

الموضوعات:

STZ increases glomerular matrix expansion. حسب Andrey V. Cybulsky (4007012)

الموضوعات:

Primary data. حسب Andrey V. Cybulsky (4007012)

الموضوعات:

FBP primarily decreases the protein level of HMGB1 by promoting its lysosomal degradation upon viral infection. حسب Penghui Hu (695020)

Effects of GJE extract treatment decreased protein expression of MMP-12, α-SMA, IL-13, and TGF-β1 levels. حسب Natnicha Suttawong (22367172)

Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth. حسب Hala Tamim El Jarkass (16625309)

الموضوعات:

SWFT scores and Lactate Levels. حسب Burhan Demirkıran (21601740)

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:

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

الموضوعات:

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:

Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

A) RT-qPCR analysis of <i>Yap</i>, <i>Taz</i>, and <i>Tead2</i> shows a significant decrease in transcript levels over postnatal stages from P0 to P28. حسب Heather L. Dingwall (14573796)

Summary of meta-analysis results to compare visfatin level before and after NSPT among cases with periodontitis and T2DM. حسب Zahra Tajik (20752452)

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