Experimental Study on Water-in-Oil Emulsion Stability Induced by Asphaltene Colloids in Heavy Oil by Fatemeh Mahmoudi Alemi (10312321)

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Examples of HPC plates from four different households showing variable removal depending on the microbial composition of the influent sample. by Hania Zanib (21864477)

Passive sensing data. by Thierry Jean (20691795)

“…Results also showed that metrics that do not account for imbalance (mean absolute error, accuracy) systematically overestimated performance, XGBoost models performed on par with or better than LSTM models, and a significant yet very small decrease in performance was observed as the forecast horizon expanded. …”

Surveys. by Thierry Jean (20691795)

“…Results also showed that metrics that do not account for imbalance (mean absolute error, accuracy) systematically overestimated performance, XGBoost models performed on par with or better than LSTM models, and a significant yet very small decrease in performance was observed as the forecast horizon expanded. …”

Table 2 - by Rosanna Mary Rooney (17595801)

“…Additionally, it will likely highlight significant trends in risk and protective factors, such as the dual role of academic achievement—both as a risk and protective factor—and the impact of family-based interventions. …”

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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Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Cytotoxicity (as of %Control) IC₅₀ value (mean ±SD in µM) of the tested compounds vs. Positive controls Cisplatin and doxorubicin against gastrointestinal and colorectal... by MohammedBashar Al-Qazzan (22439236)

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3D and 2D pose of the docked 4-hydroxyestrdiol diagram displaying a variety of interactions with enzyme’s active region. by MohammedBashar Al-Qazzan (22439236)

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Cytotoxicity (as of %Control) IC₅₀ value (mean ±SD in µM) of the tested compounds vs. positive controls Cisplatin and doxorubicin against other malignancy’ cell lines ad... by MohammedBashar Al-Qazzan (22439236)

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The role of glyoxalase system in methylglyoxal detoxification. by MohammedBashar Al-Qazzan (22439236)

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