Relationship between parasitemia, neurochemical and immunological stressors and behavioral and cognitive changes in chronically infected mice. (A) A circle represents a significant... by Glaucia Vilar-Pereira (686134)

(a) Mycelial diameter (mm) determination on PDA plates, (b) Inhibition diameters, and (c) inhibition percentages of <i>Aspergillus flavus</i> treated with <i>U. epigea</i> extract... by Martha Cebile Jobe (21175426)

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Qualitative analyses of <i>U. epigea</i> bulb phytochemicals. by Martha Cebile Jobe (21175426)

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Nucleotide sequence alignment of aflatoxin genes <i>Nor, Omt</i>, <i>Ver</i> and <i>aflR</i> treated with <i>U. epigea</i> extract, Ag/ZnO (Biosynthesized and Conventional) nanopar... by Martha Cebile Jobe (21175426)

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<i>Aspergillus flavus</i> mRNA expression (a) <i>aflD</i> and (c) <i>aflR</i> and phylogenetic analysis of (b) <i>aflD</i> and (d) <i>aflR</i> after exposure to 50 mg/mL of <i>U. e... by Martha Cebile Jobe (21175426)

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Primer pairs and PCR conditions used for amplification of selected Aflatoxin PCR gene primer pairs and their condition. by Martha Cebile Jobe (21175426)

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Screening HBV RNaseH inhibitors in HepDES19 cell for effects on capsids and core protein. by Daniel P. Bradley (10306893)

In individuals affected by PCA, there is a significant downregulation of genes associated with the cholesterol biosynthetic pathway. by Leemon Nikhila (22250736)

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Flow chart of data screening and analysis. by Yan She (8639796)

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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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