Panel quantile regression results. by Getachew Magnar Kitila (19935139)

“…The empirical findings show that greater trade openness is associated with significantly higher CO2 emission, additionally; it demonstrates that the influence is heterogeneous across different CO2 emission quantiles in African countries. …”

Optimal proportion under comprehensive balance analysis (vertical "*" indicates the number of occurrences for a certain factor at a certain level, horizontal "*" denotes the degree... by Junxia Zhou (14381598)

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S1 Data - by Jessica C. M. Hui (20370522)

“…Compared to the SD, the HFD and SDG models exhibited significantly increased and decreased contraction velocities and could be used as models of diarrhoea and constipation in DM, respectively, while the ED model showed comparatively little change in motility. …”

Effect of sample size on reproducibility. by Jan Willem Koten (17743224)

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PRISMA flow diagram of study selection. by Masoud Rahmati (16665456)

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General characteristics of included studies. by Masoud Rahmati (16665456)

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Characteristics of individual studies. by Masoud Rahmati (16665456)

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SI Figure 1- uncropped western blots by Renata Goncalves (15806162)

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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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Correlation analysis, Data show only the values of the correlations that were significant (p < 0.05). by Glaucia Vilar-Pereira (686134)