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)

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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)

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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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Gating strategy of experiment using 30 min EdU pulses experiments in mOr2-Piwi1 juvenile polyps. حسب Eudald Pascual-Carreras (12115380)

Overview of the Yangtze River Economic Belt. حسب Mengmeng Yang (475288)

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Achieving Improved Ion Swarm Shaping Based on Ion Leakage Control in Ion Mobility Spectrometry حسب Jiyao Wang (2121157)

"…In Ion Mobility Spectrometry (IMS), ion gates are essential for controlling ion flow, significantly impacting detection sensitivity and resolution. …"

Summary of the CF phenotypes observed in DS models. Table expressing the level of changes found in skulls and mandibles: mild, strong and no significant (NS). حسب José Tomás Ahumada Saavedra (22290934)

Mean muscle activation patterns across the gait cycle during walking with mediolateral (ML) forces for <i>A)</i> able-bodied individuals and <i>B)</i> individuals after stroke duri... حسب Sanne Ettema (18786312)

Effects of different mixing ratios on forage root system, the bar graph indicates the distribution of data of each index, different symbols of a and b indicate significant differen... حسب Ting-Xu Feng (21094535)

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Stratified analysis of mortality rate based on alcohol consumption level. حسب Xiaoqin Qu (20923646)

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)

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

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

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Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب 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. 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)

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