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

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

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

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

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

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

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

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Flow diagram. by Cristina Dolciotti (16317330)

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

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

Data Set. by Gozde Ibili (20715538)

“…The results revealed that maladaptive perfectionism significantly mediated the relationship between mindfulness and procrastination -indicating that dispositional mindfulness has a significant indirect effect on procrastination via decreased levels of maladaptive perfectionism. …”

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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