Prohibitin2 knockdown decreases glioma malignant phenotypes and radio-resistance by inhibiting mitophagy by Xuefei Xue (16496943)

“…</p> <p>The expression of PHB2 was significantly upregulated in glioma cells and closely correlated with the malignant degree of glioma. …”

The results of linear mixed model. by Soheila Qanbari (20455173)

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The flow of the participants from enrollment to analysis. by Soheila Qanbari (20455173)

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Correlation between treatment-induced changes in lumbar motor control and N150 amplitude. by Soheila Qanbari (20455173)

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Sensory-evoked potentials of N80 and N150. by Soheila Qanbari (20455173)

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The mean and standard deviation of outcome measures. by Soheila Qanbari (20455173)

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Linear relationships (Spearman’s r (p-value)) the treatment-induced changes in clinical and neurophysiological data. by Soheila Qanbari (20455173)

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The demographical and clinical characteristics of subjects at baseline. by Soheila Qanbari (20455173)

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Electrode montage and electric field distribution simulated with SimNIBS software. by Soheila Qanbari (20455173)

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Descriptive characteristics of the sample. by Ronna Bañada (19233063)

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Regression models of COVID-19-related racial discrimination and depression symptoms among the full sample. by Ronna Bañada (19233063)

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Ethnic identity as a moderator among APIDA students. by Ronna Bañada (19233063)

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Regression models of COVID-19-related racial discrimination and anxiety symptoms among the full sample. by Ronna Bañada (19233063)

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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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