Group control-before intervention. حسب Nan Tang (642590)

الموضوعات:

Patient satisfaction with SFA intervention(%). حسب Nan Tang (642590)

الموضوعات:

Pre-Experiment. حسب Nan Tang (642590)

الموضوعات:

Group SFA-after intervention. حسب Nan Tang (642590)

الموضوعات:

IKK KO in microglia leads to increased accumulation of PK-resistant PrP <i>in vitro</i> but decreased accumulation <i>in vivo.</i> حسب Arielle J. D. Hay (15456341)

Clinical data of the control and CoA cases in our cohort. حسب Inmaculada Villanueva-Baxarias (21454246)

الموضوعات:

Proviral load in blood was decreased in HTLV-1 infected CD133+ Hu-mice when vCTCF-BS was deleted. حسب Ancy Joseph (5634794)

DALY and HLY in Portugal, 1990–2019. The first graph shows a decreasing trend of DALY and the second graph shows an increasing trend of HLY. حسب Aida Isabel Tavares (12080156)

Association between FF Proximity and BMI by sex. حسب Kimberly Yuin Y’ng Wong (22766265)

"…An exponential decrease in FF proximity was associated with 0.7 kg/m² (p < 0.001) increase in BMI among males and 0.4 kg/m² (p < 0.05) decrease among females. …"

Gender-specific incidence trends of HFMD in Guangzhou from 2013 to 2023. حسب Haipeng Luo (5322419)

الموضوعات:

Comparison of the cohesion ranges of different food categories under IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Relationships between cohesiveness and IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Hardness increase across different IDDSI levels and food categories. حسب Muxi Chen (9294270)

الموضوعات:

Relationships between adhesiveness and IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Comparison of adhesiveness ranges for different food categories under IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Cohesiveness changes across IDDSI levels and food categories. حسب Muxi Chen (9294270)

الموضوعات:

Relationships between hardness and IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Adhesiveness changes across different IDDSI levels and food categories. حسب Muxi Chen (9294270)

الموضوعات:

Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Comparison of hardness ranges for different food categories under IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات: