Effects of GJE extract treatment decreased expression of NF-kB p65. by Natnicha Suttawong (22367172)

Cinacalcet administered early in the inactive phase markedly decrease parathyroid Ki-67 index. by Søren Egstrand (10906087)

Results of RF regression model validation and significance of influencing factors (desert area change and spatiotemporal characteristics of ERI). by Mingyue Sun (4638535)

Data Sheet 1_Elevated relative humidity significantly decreases cannabinoid concentrations while delaying flowering development in Cannabis sativa L..docx by Ingrid Carolina Corredor-Perilla (22631510)

“…Furthermore, high RH significantly suppressed cannabinoid accumulation: cannabidiolic acid (CBD-A), cannabidiol (CBD), and cannabichromenic acid (CBC-A) levels decreased by approximately 4.9-fold, 3.2-fold, and 13-fold, respectively. …”

ECoG timescales decrease during spatial attention. by Isabel Raposo (21615517)

Symbiodiniaceae cell density of (A) <i>Acropora</i> sp. and (B) <i>P. verrucosa</i>, areal chlorophyll content of (C) <i>Acropora</i> sp. and (D) <i>P. verrucosa</i>, and chlorophy... by Malte Ostendarp (13217973)

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Elevated concentrations of serum MMA among participants with decreased cognitive performance. by Yige Liu (11940344)

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

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

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

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

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

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

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

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

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

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

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Supplementary file 1_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.docx by Yongchao Han (10797698)

“…Compared with the WW treatment, at 30 DPA, the epidermal wax contents of the fibers of SD217 and XC7 increased significantly by 81.87% and 97.34%, respectively. …”

Supplementary file 2_Water stress reduces cellulose deposition in the cell wall and increases wax content, resulting in decreased fiber quality.xlsx by Yongchao Han (10797698)

“…Compared with the WW treatment, at 30 DPA, the epidermal wax contents of the fibers of SD217 and XC7 increased significantly by 81.87% and 97.34%, respectively. …”