Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS. by Cristina Dolciotti (16317330)

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

Flow diagram. by Cristina Dolciotti (16317330)

Subjects:

Percentage composition of microplastic shapes: A) sediment and B) water. by Jaimin Parmar (21533453)

Subjects:

Morphometric analysis of Dp(16)1Yey/Ripply3tm1b vs WT showed significant SHAPE changes at the level of the midface in the skull. by José Tomás Ahumada Saavedra (22290934)

“…(B) the most influential landmarks leading to this significant shape changes are located in the neurocranium (red circles in the graphic and yellow circles in the scheme of the Skull). …”

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

Analyze data. by Xinhui Zhang (1624039)

Subjects:

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

Subjects: