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Showing 1,181 - 1,200 results of 21,342 for search '(( significant decrease decrease ) OR ( significant ((small decrease) OR (greater decrease)) ))', query time: 0.41s Refine Results
  1. 1181
    Training-induced changes in bipedal stance.

    Training-induced changes in bipedal stance. by Cristina Dolciotti (16317330)

    Published 2025
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  2. 1182
    Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training.

    Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training. by Cristina Dolciotti (16317330)

    Published 2025
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  3. 1183
    Relation between training-related changes in unipedal and bipedal stance.

    Relation between training-related changes in unipedal and bipedal stance. by Cristina Dolciotti (16317330)

    Published 2025
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  4. 1184
    Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS.

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

    Published 2025
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  5. 1185
    Consolidation of training-induced changes in unipedal stance: Path Length, X Sway Amplitude and Velocity.

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

    Published 2025
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  6. 1186
    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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  7. 1187
    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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  8. 1188
    Flow diagram.

    Flow diagram. by Cristina Dolciotti (16317330)

    Published 2025
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  9. 1189
    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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  10. 1190
    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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  11. 1191
    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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  12. 1192
    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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  13. 1193
    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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  14. 1194
    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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  15. 1195
    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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  16. 1196
    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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  17. 1197
    Composition of beef sausage.

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

    Published 2025
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  18. 1198
    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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  19. 1199
    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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  20. 1200
    Analyze data.

    Analyze data. by Xinhui Zhang (1624039)

    Published 2025
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