Laab Nuer^a. ^a Photographed by Vivat Keawdounglek. by Vivat Keawdounglek (9710710)

“…In the downstream operation, which refers to the consumers, this study included a questionnaire to measure the level of agreement for the different factors by using the One Way ANOVA at the 0.05 level of significance. …”

Summary of the research methodologies. by Vivat Keawdounglek (9710710)

“…In the downstream operation, which refers to the consumers, this study included a questionnaire to measure the level of agreement for the different factors by using the One Way ANOVA at the 0.05 level of significance. …”

Pure Ammonia-Fueled Roller Kiln for the Production of Ceramic Tiles: A First Demonstration by Jiwei Zhou (12059885)

“…It is concluded that ammonia combustion does not significantly alter the color of the tiles or negatively impact the properties of the ceramic tile. …”

Pure Ammonia-Fueled Roller Kiln for the Production of Ceramic Tiles: A First Demonstration by Jiwei Zhou (12059885)

“…It is concluded that ammonia combustion does not significantly alter the color of the tiles or negatively impact the properties of the ceramic tile. …”

The levels of non-heme iron in thalassemia red blood cell membrane treated with 6-shogaol-rich ginger extract at concentrations of 50, 100, and 200 µg/mL. by Hataichanok Chuljerm (19144293)

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Tgfβ-1 levels drives liver collagen deposition and pJak2-pStat3 signaling in obese <i>mMgat2</i> and <i>HuMgat2</i> mice. by J. Jose Corbalan (22439198)

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)

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

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

“…In contrast, BALP was significantly lower in the 9-week and 12-week model groups compared to levels in the sham operation group, while the levels of TRACP-5b in the 9-week and 12-week model groups were significantly higher than those in the sham operation group(P < 0.001).…”

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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