Line chart of MTT absorbance after PRP supplementation. by Rim Kooli (15426816)

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Effect of PRP on spermatozoa ROS production as assessed by the NBT test. by Rim Kooli (15426816)

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Effect of PRP on succinate dehydrogenase activity as assessed by the MTT test. by Rim Kooli (15426816)

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Line chart of NBT absorbance after PRP supplementation. by Rim Kooli (15426816)

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Promotion of CO₂ Reactivity by Organic Acid on Aerosol Surfaces by Hao Li (31608)

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Promotion of CO₂ Reactivity by Organic Acid on Aerosol Surfaces by Hao Li (31608)

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Promotion of CO₂ Reactivity by Organic Acid on Aerosol Surfaces by Hao Li (31608)

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The effect of PoFbx23 on the protein abundance, transcription level, and DNA binding ability of PoAce1 under glucose signal. by Zhongjiao Liu (11877464)

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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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Glucose/galactose selectively alters ISG protein not RNA levels in interferon-primed cells. by Tyron Chang (9922533)