Mouse spinal cord injury strike parame. by Xinhui Zhang (1624039)

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NeuN expression and neuronal apoptosis in Sham and severely injured groups. by Xinhui Zhang (1624039)

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Constructing the T10 spinal cord injury model. by Xinhui Zhang (1624039)

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Expression of NeuN and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

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Expression of IBA1 and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

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Statistically Significant Results for Heart Rate Variability (HRV) Indices with Judgment Variables as Covariates. by David Vagni (8060432)

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Pan-cancer analyses of ANGPTL4 expression and its prognostic significance in the TCGA database. by Yu Zhang (12946)

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Pan-cancer analyses of NFKB2 expression and its prognostic significance in the TCGA database. by Yu Zhang (12946)

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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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