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)

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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)

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

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

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

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Flow diagram. حسب Cristina Dolciotti (16317330)

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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)

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

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

الموضوعات:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب 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. حسب Kazeem Dauda Adeyemi (21181818)

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Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Composition of beef sausage. حسب Kazeem Dauda Adeyemi (21181818)

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