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Showing 1,461 - 1,480 results of 24,497 for search '(( significant decrease decrease ) OR ( significantly ((lower decrease) OR (greater disease)) ))', query time: 0.69s Refine Results
  1. 1461
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

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

    Published 2025
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  2. 1462
    This figure is the PRISMA used in synthesis of the systematic review.

    This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

    Published 2024
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  3. 1463
    This file includes a supplementary figure relevant to the main body of the manuscript.

    This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

    Published 2024
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  4. 1464
    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air content = 6.4%; (d) Air content = 9.6%.

    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

    Published 2024
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  5. 1465
    Fatty acid composition of fats and raw beef.

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

    Published 2025
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  6. 1466
    Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C.

    Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

    Published 2024
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  7. 1467
    This file includes a supplementary figure relevant to the main body of the manuscript.

    This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

    Published 2024
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  8. 1468
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  9. 1469
    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under 5 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air content = 6.4%; (d) Air content = 9.6%.

    Variation of T<sub>2</sub> spectrum of 0.38 water–binder ratio of concrete during F–T process under 5 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

    Published 2024
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  10. 1470
    Performance index of mineral powder.

    Performance index of mineral powder. by YongHe Liu (20477123)

    Published 2024
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  11. 1471
    Characteristics of included studies, mental health outcomes recorded, and study tools used.

    Characteristics of included studies, mental health outcomes recorded, and study tools used. by Aahan Arif (20189512)

    Published 2024
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  12. 1472
    Relevant parameters fitted by Bai model.

    Relevant parameters fitted by Bai model. by YongHe Liu (20477123)

    Published 2024
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  13. 1473
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  14. 1474
    Variation of MLR of concrete under three curing conditions after F–T: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing.

    Variation of MLR of concrete under three curing conditions after F–T: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing. by YongHe Liu (20477123)

    Published 2024
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  15. 1475
    Relationship between <i>β</i><sub>1</sub> and <i>β</i><sub>2</sub> and compressive strength.

    Relationship between <i>β</i><sub>1</sub> and <i>β</i><sub>2</sub> and compressive strength. by YongHe Liu (20477123)

    Published 2024
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  16. 1476
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  17. 1477
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  18. 1478
    Concrete mix proportions.

    Concrete mix proportions. by YongHe Liu (20477123)

    Published 2024
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  19. 1479
    Variation of CSC with curing age under three curing conditions: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing.

    Variation of CSC with curing age under three curing conditions: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing. by YongHe Liu (20477123)

    Published 2024
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  20. 1480
    Porosity changes in concrete after F–T under three curing conditions.

    Porosity changes in concrete after F–T under three curing conditions. by YongHe Liu (20477123)

    Published 2024
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