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

الموضوعات:

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)

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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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Identification of quantitative trait gene (QTG) for meat color lightness (L*) and redness (a*) in chickens. حسب Jiahong Sun (6497603)

Relationship between miR-129-5p and Mysm1 in depressed mice. حسب Qiaozhen Qin (13159201)

الموضوعات:

Unraveling the Anticancer Potential of SSRIs in Prostate Cancer by Combining Computational Systems Biology and <i>In Vitro</i> Analyses حسب Sanaa K. Bardaweel (9636542)

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Normal odor or shock acuity in Rubicon RNAi or Atg1 overexpression flies. حسب Tong Yue (6033305)

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)

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

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)

الموضوعات:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

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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