Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”

KO of iPLA₂γ attenuates development of albuminuria in STZ-induced diabetic nephropathy. by Andrey V. Cybulsky (4007012)

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Control (Ctrl) STZ mice show changes in glomerular morphology. by Andrey V. Cybulsky (4007012)

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Control (Ctrl) GECs are more susceptible to injury compared to iPLA₂γ KO GECs. by Andrey V. Cybulsky (4007012)

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iPLA₂γ KO mice show increased glomerular autophagy. by Andrey V. Cybulsky (4007012)

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Podocyte numbers in control and iPLA₂γ KO mice (WT1-positive cells). by Andrey V. Cybulsky (4007012)

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STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

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Primary data. by Andrey V. Cybulsky (4007012)

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Craniocaudal impulses of fore- and hindlimbs at three bar heights during take-off. by Leena Inkilä (20614460)

Association of knee OA AMVF patients with continuous variables. by Izzatul Nadiah Zolkiply (19681460)

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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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Relevant parameters fitted by Pei model. by YongHe Liu (20477123)

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Performance index of fly ash. by YongHe Liu (20477123)

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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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This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

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

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