Significant clusters: Coronal PET images showing brain regions with significant (p < 0.001 and K > 50) metabolic inhibition (A-G) and activation (H-I) in rats following cocaine sel... by Christopher Rowan (21499924)

S1 File - Utilization of psychotropic drugs in Serbia from 2006 to 2021: Patterns before and during the COVID-19 pandemic by Jelena Filimonovic (22305307)

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Data Sheet 1_Secretoneurin plasma levels are decreased after catheter ablation for atrial fibrillation—patients with AF produce lower SN levels than healthy individuals: the SAFE r... by Jiří Plášek (21805048)

“…Of note, SN after the procedure correlated with plasma NT-proBNP levels (p < 0.001). PFA caused greater myocardial damage than did RFA (p < 0.001); inflammatory markers were increased post procedurally in both the RFA and the PFA group. …”

Anion-Assisted Glycosylation of Galactose: A Computational Study by Kerli Tali (22769704)

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Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by 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. by Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by 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. by Kazeem Dauda Adeyemi (21181818)

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Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by 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. by Kazeem Dauda Adeyemi (21181818)

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

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

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

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Shares of antibiotic substances on total prescription in UTI treatment (N39.0, N30.0) by sex and age group in 2019 (female: n = 238.670 prescriptions; male: n = 40.641 prescription... by Thomas Hanslmeier (19949694)

Subjects: “…fluoroquinolone shares decreased…”

Shares of antibiotic substances on total prescription by quarter from 2013 to 2019 for female and male patients with UTI (N39.0, N30.0)(female: n = 1.681.255 prescriptions; male: n... by Thomas Hanslmeier (19949694)

Subjects: “…fluoroquinolone shares decreased…”

Shares of specialist groups prescribing 1^st, 2^nd, and 3^rd antibiotic prescriptions in UTI treatment of females (N39.0, N30.0) in 2018 and 2019. by Thomas Hanslmeier (19949694)

Subjects: “…fluoroquinolone shares decreased…”

Number of antibiotic prescriptions in female and male patients with UTI (N30.0 and/or N39.0). by Thomas Hanslmeier (19949694)

Subjects: “…fluoroquinolone shares decreased…”

Shares of antibiotic substances on total prescription in female patients with UTI (N39.0, N30.0) by physician specialties (GPs: n = 1.299.641 prescriptions; gynecologists n = 141.8... by Thomas Hanslmeier (19949694)

Subjects: “…fluoroquinolone shares decreased…”