Differential Gene Expression Associated with Non-Alcoholic Fatty Liver Disease. حسب Jiyong Zhang (2498740)

الموضوعات:

Interaction analysis of hub genes. حسب Jiyong Zhang (2498740)

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

الموضوعات:

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

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

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

الموضوعات:

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

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

Flow diagram. حسب Cristina Dolciotti (16317330)

الموضوعات:

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

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

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات: