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Showing 1,161 - 1,180 results of 23,970 for search '(( significant decrease decrease ) OR ( significant ((greater decrease) OR (linear increase)) ))*', query time: 0.46s Refine Results
  1. 1161
    Time course of 95% Area, X and Y Amplitude Sway during postural training.

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

    Published 2025
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  2. 1162
    Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session.

    Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session. by Cristina Dolciotti (16317330)

    Published 2025
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  3. 1163
    Flow diagram.

    Flow diagram. by Cristina Dolciotti (16317330)

    Published 2025
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  4. 1164
    The clinical characteristic of patients.

    The clinical characteristic of patients. by Hai-bo Ai (20790405)

    Published 2025
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  5. 1165
    The results of threshold effect analysis.

    The results of threshold effect analysis. by Hai-bo Ai (20790405)

    Published 2025
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  6. 1166
    The forest plot of subgroup analysis.

    The forest plot of subgroup analysis. by Hai-bo Ai (20790405)

    Published 2025
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  7. 1167
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  8. 1168
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  9. 1169
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

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

    Published 2025
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  10. 1170
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  11. 1171
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  12. 1172
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

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

    Published 2025
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  13. 1173
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  14. 1174
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  15. 1175
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  16. 1176
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  17. 1177
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  18. 1178
    linear regression models for different knowledge subscales.

    linear regression models for different knowledge subscales. by Ali Hmedat (17250487)

    Published 2025
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  19. 1179
    Analyze data.

    Analyze data. by Xinhui Zhang (1624039)

    Published 2025
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  20. 1180
    Mouse spinal cord injury strike parame.

    Mouse spinal cord injury strike parame. by Xinhui Zhang (1624039)

    Published 2025
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