Enhanced Reaction Kinetics in Stationary Two-Phase Flow through Porous Media by Xueyi Zhang (2019148)

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Hausman test results. by Sakar Hasan Hamza (20978818)

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Variable’s construction. by Sakar Hasan Hamza (20978818)

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Moran’s I across countries. by Sakar Hasan Hamza (20978818)

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Raw dataset. by Sakar Hasan Hamza (20978818)

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Enhanced Reaction Kinetics in Stationary Two-Phase Flow through Porous Media by Xueyi Zhang (2019148)

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Impact on different areas of health. by Margherita Molaro (17803989)

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Digital Microfluidic Platform Based on Printed Circuit Board for Affinity Evaluation of Mertansine Aptamers by Dongliu Xiang (10688647)

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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)

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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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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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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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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CBCHCV rawdata. This file contains the raw dataset used in the analysis of decreased levels of inflammatory markers in patients with hepatitis C virus (HCV) infection. The dataset... by Lu Han (151620)

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DataSheet1_Pharmacological inhibition of receptor protein tyrosine phosphatase β/ζ decreases Aβ plaques and neuroinflammation in the hippocampus of APP/PS1 mice.docx by Teresa Fontán-Baselga (20392470)

“…In addition, we observed a significant decrease in the number and size of astrocytes in both sexes and in the number of microglial cells in a sex-dependent manner. …”