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Showing 1,001 - 1,020 results of 24,549 for search '(( significant decrease decrease ) OR ( significant ((threats decrease) OR (greater increase)) ))', query time: 0.49s Refine Results
  1. 1001
    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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  2. 1002
    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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  3. 1003
    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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  4. 1004
    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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  5. 1005
    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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  6. 1006
    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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  7. 1007
    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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  8. 1008
    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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  9. 1009
    Composition of beef sausage.

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

    Published 2025
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  10. 1010
    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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  11. 1011
    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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  12. 1012
    Correlation analysis, Data show only the values of the correlations that were significant (p < 0.05).

    Correlation analysis, Data show only the values of the correlations that were significant (p < 0.05). by Glaucia Vilar-Pereira (686134)

    Published 2025
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  13. 1013
    Heterologous expression of oxygen-binding proteins increases O<sub>2</sub> diffusion depth in snowflake yeast.

    Heterologous expression of oxygen-binding proteins increases O<sub>2</sub> diffusion depth in snowflake yeast. by Whitney Wong (20642739)

    Published 2025
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  14. 1014
    a-d. Difference in (a) probing depth; (b) clinical attachment level; (c) bleeding on probing, and (d) plaque index values between baseline and six months after treatment using systemic and local antibiotic treatment. **** - <i>p</i> values less than 0.001; ns – not significant.

    a-d. Difference in (a) probing depth; (b) clinical attachment level; (c) bleeding on probing, and (d) plaque index values between baseline and six months after treatment using syst... by Iva Milinkovic (22331710)

    Published 2025
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  15. 1015
    Allelic ratio of the significant differentially ASE genes in fat- and thin-tailed sheep breeds.

    Allelic ratio of the significant differentially ASE genes in fat- and thin-tailed sheep breeds. by Hossein Mansourizadeh (20479778)

    Published 2024
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  16. 1016
    Information of QTL interval and lead SNP significantly associated with meat color in fast-growing white-feathered chickens.

    Information of QTL interval and lead SNP significantly associated with meat color in fast-growing white-feathered chickens. by Jiahong Sun (6497603)

    Published 2024
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  17. 1017
    Predictive Significance of Glycosyltransferase-Related lncRNAs in Endometrial Cancer: A Comprehensive Analysis and Experimental Validation

    Predictive Significance of Glycosyltransferase-Related lncRNAs in Endometrial Cancer: A Comprehensive Analysis and Experimental Validation by Xiaoyu Shen (4715430)

    Published 2025
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  18. 1018
    Cohesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Cohesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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  19. 1019
    Adhesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Adhesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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  20. 1020
    Hardness characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Hardness characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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