Product attributes and attribute levels. by Yulian Ding (5984591)

Subjects:

Dataset used in this study. by Yulian Ding (5984591)

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Socio-demographics of the subsamples with different habit strengths. by Yulian Ding (5984591)

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Definitions of the variables. by Yulian Ding (5984591)

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Variation matrix of the compositional data. by Zhihan Xu (9968993)

The interannual variation of runoff in Songnen Plain. by Zhong Lu (1917088)

Travel time estimate variation. by Shilpa Darivemula (19797310)

Key significant pathways in the final models of self-compassion. by Eriko Takahashi (22608061)

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The impact of urbanization on sarcoidosis-related AAMRs, showing variation between rural and urban settings. by Fatima Ali Raza (20542729)

Variation of flexural strength of BFRPGCs. by Xian Fu (573865)

Variation of compressive strength of BFRPGCs. by Xian Fu (573865)

The variation of D_1 with the number of dry-wet cycles. by Yongsheng Liu (142720)

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Weight and Height variations based on Gender and CHD type. by Radha Joshi (22411067)

Variations in SOD activity within callus. by Zhikai Wang (6302051)

Variations in POD activity within callus. by Zhikai Wang (6302051)

Significant inter-relationships between baseline variables and MSCC or MCS. by Harshit Arora (22008280)

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Average wellness for matchday, MD by Ivan Baptista (5278874)

“…<div><p>Background</p><p>Exposure to match loads significantly affects physiological and psychological indicators and, consequently, players’ wellness. …”

Increased infected CD14⁺ monocytes correlated with dermal parasite burden and infectiousness. by Max C. Waugh (20148326)

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked. by Indrani Bera (804948)

“…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…”

Based on our time series data(first from the left), the visualizations of linear residual predictions under different decimation rates (next three) show that as the decimation rate... by Hua Huo (1818133)