Consumption frequencies of different types of SSBs. حسب Yulian Ding (5984591)

الموضوعات:

Summary statistics of the sample. حسب Yulian Ding (5984591)

الموضوعات:

The impact of health knowledge and obesity status on the effectiveness of a warning label. حسب Yulian Ding (5984591)

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

Definitions of the variables. حسب Yulian Ding (5984591)

الموضوعات:

Table 2 - حسب Rosanna Mary Rooney (17595801)

"…<div><p>Background</p><p>Evidence indicates that criminal behaviour in youth is linked with a range of negative physical, mental, and social health consequences. Despite a global decrease over the last 30 years, youth crime remains prevalent. …"

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

Raw data of Figs 1–6 in this study. حسب Qi Qi Lu (17721401)

الموضوعات:

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

الموضوعات:

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. حسب 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... حسب Hua Huo (1818133)

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

الموضوعات:

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

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

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

الموضوعات: