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Showing 1,481 - 1,500 results of 21,342 for search '(( significant decrease decrease ) OR ( significant ((water decreases) OR (greater decrease)) ))', query time: 0.58s Refine Results
  1. 1481
    Relationship between UCS and curing time.

    Relationship between UCS and curing time. by Shoujie Wang (18326754)

    Published 2024
    “…The results show that the UCS and CBR values enhanced significantly with the increase in curing time. However, the moisture content and pH of the stabilized soil exhibited a decreasing trend. …”
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  2. 1482
    Strength characteristic curve of stabilized soil.

    Strength characteristic curve of stabilized soil. by Shoujie Wang (18326754)

    Published 2024
    “…The results show that the UCS and CBR values enhanced significantly with the increase in curing time. However, the moisture content and pH of the stabilized soil exhibited a decreasing trend. …”
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  3. 1483
    Change in pH value of stabilized soil.

    Change in pH value of stabilized soil. by Shoujie Wang (18326754)

    Published 2024
    “…The results show that the UCS and CBR values enhanced significantly with the increase in curing time. However, the moisture content and pH of the stabilized soil exhibited a decreasing trend. …”
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  4. 1484
    CBR test results at different curing time.

    CBR test results at different curing time. by Shoujie Wang (18326754)

    Published 2024
    “…The results show that the UCS and CBR values enhanced significantly with the increase in curing time. However, the moisture content and pH of the stabilized soil exhibited a decreasing trend. …”
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  5. 1485
    Physical properties of porous media.

    Physical properties of porous media. by Yingguo Wang (21094364)

    Published 2025
    “…The results demonstrated that interlayers significantly influence soil water distribution and transport patterns. …”
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  6. 1486
    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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  7. 1487
    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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  8. 1488
    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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  9. 1489
    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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  10. 1490
    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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  11. 1491
    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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  12. 1492
    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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  13. 1493
    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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  14. 1494
    Composition of beef sausage.

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

    Published 2025
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  15. 1495
    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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  16. 1496
    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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  17. 1497
    Analyze data.

    Analyze data. by Xinhui Zhang (1624039)

    Published 2025
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  18. 1498
    Mouse spinal cord injury strike parame.

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

    Published 2025
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  19. 1499
    NeuN expression and neuronal apoptosis in Sham and severely injured groups.

    NeuN expression and neuronal apoptosis in Sham and severely injured groups. by Xinhui Zhang (1624039)

    Published 2025
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  20. 1500
    Constructing the T10 spinal cord injury model.

    Constructing the T10 spinal cord injury model. by Xinhui Zhang (1624039)

    Published 2025
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