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

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

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

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

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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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Table 2 - by 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. by Eriko Takahashi (22608061)

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

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

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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)

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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