Mean values and 95% confidence intervals for resting flow, arterial occlusion pressure (AOP), biological zero, reactive hyperemia (RHmax), and time to peak across the three conditi... by Robert Trybulski (10998702)

Subjects:

General characteristics of relative handgrip strength at baseline. by Yeo Ju Sohn (18536198)

Subjects:

This dataset includes detailed information for 22,016 individuals. by Yeo Ju Sohn (18536198)

Subjects:

Flow diagram of participants meeting the inclusion and exclusion criteria. by Yeo Ju Sohn (18536198)

Subjects:

Initial participants by wave*. by Yeo Ju Sohn (18536198)

Subjects:

These files contain the STATA program codes used in the study. by Yeo Ju Sohn (18536198)

Subjects:

Generalized estimating equation model covariance structure analysis. by Yeo Ju Sohn (18536198)

Subjects:

Raw dataset collected from the KLoSA from 2006 to 2020. by Yeo Ju Sohn (18536198)

Subjects:

General characteristics of research participants. by Yeo Ju Sohn (18536198)

Subjects:

Generalized estimation equation model analysis of diabetes mellitus incidence according to relative handgrip strength. by Yeo Ju Sohn (18536198)

Subjects:

Effects of pre-medication and warming device on systolic (SAP), diastolic (DAP) and mean (MAP) arterial pressures in dogs following pre-medication, induction and inhalant anesthesi... by Jacob P. Rastas (20642173)

Subjects:

Comparison of the cohesion ranges of different food categories under IDDSI levels. by Muxi Chen (9294270)

Subjects:

Relationships between cohesiveness and IDDSI levels. by Muxi Chen (9294270)

Subjects:

Relationships between adhesiveness and IDDSI levels. by Muxi Chen (9294270)

Subjects:

Comparison of adhesiveness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

Subjects:

Cohesiveness changes across IDDSI levels and food categories. by Muxi Chen (9294270)

Subjects:

Multiple linear regression analysis results. by Muxi Chen (9294270)

Subjects:

Relationships between hardness and IDDSI levels. by Muxi Chen (9294270)

Subjects:

Adhesiveness changes across different IDDSI levels and food categories. by Muxi Chen (9294270)

Subjects:

Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. by Muxi Chen (9294270)

Subjects: