Newcastle-Ottawa scale. by Solima Sabeel (9545738)

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Illustrative images of the quantitative processing of polar maps from a myocardial perfusion study in one of the investigated patients. by Káryta Suely Macêdo Martins (22404155)

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

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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)

Apoptosis inhibitor abolished and restored rTsSPc-disrupted Caco-2 monolayer barrier integrity. by Qi Qi Lu (17721401)

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Inhibition of PGAM5 and apoptosis prevented <i>T. spiralis</i> larval invasion of Caco-2 monolayer. by Qi Qi Lu (17721401)

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PGAM5 knockdown prevented rTsSPc from disrupting Caco-2 monolayer integrity. by Qi Qi Lu (17721401)

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rTsSPc induced Caco-2 cell apoptosis. by Qi Qi Lu (17721401)

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Inhibition of PGAM5 and apoptosis alleviated the rTsSPc-damaged Caco-2 monolayer barrier integrity. by Qi Qi Lu (17721401)

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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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