Sphingolipid biosynthetic pathway. by Hala Tamim El Jarkass (16625309)

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Change in temperature from baseline. by Katharyn L. Flickinger (4759323)

Hemodynamic and respiratory changes over time. by Katharyn L. Flickinger (4759323)

Gating strategy of experiment using 30 min EdU pulses experiments in mOr2-Piwi1 juvenile polyps. by Eudald Pascual-Carreras (12115380)

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

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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. by Cristina Dolciotti (16317330)

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

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

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

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

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

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

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

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

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

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Flow diagram. by Cristina Dolciotti (16317330)

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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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