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)

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

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Morphometric analysis of Dp(16)1Yey/Ripply3tm1b vs WT showed significant SHAPE changes at the level of the midface in the skull. حسب 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. 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)

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

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

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

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

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Analyze data. حسب Xinhui Zhang (1624039)

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

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