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Showing 3,301 - 3,320 results of 12,723 for search '(( significant decrease decrease ) OR ( significantly increased decrease ))~', query time: 0.33s Refine Results
  1. 3301
    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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  2. 3302
    Antibacterial activity of medium derived from hADSCs stimulated by <i>E. coli</i> (ECM) on the growth of <i>P. aeruginosa</i>, <i>P. mirabilis</i> and MRSA.

    Antibacterial activity of medium derived from hADSCs stimulated by <i>E. coli</i> (ECM) on the growth of <i>P. aeruginosa</i>, <i>P. mirabilis</i> and MRSA. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  3. 3303
    Raw FCS data for FC_cd90_adsc2.

    Raw FCS data for FC_cd90_adsc2. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  4. 3304
    Primer sequences for RT-qPCR.

    Primer sequences for RT-qPCR. by Wenlong Shen (9313937)

    Published 2025
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  5. 3305
    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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  6. 3306
    Low NCOA4 expression promotes the migration and invasion of CCA cells in vitro.

    Low NCOA4 expression promotes the migration and invasion of CCA cells in vitro. by Wenlong Shen (9313937)

    Published 2025
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  7. 3307
    Alterations in hematological parameters induced by dimethoate after 90 days.

    Alterations in hematological parameters induced by dimethoate after 90 days. by Nida Saleem (17194610)

    Published 2025
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  8. 3308
    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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  9. 3309
    Raw data for Fig 4c.

    Raw data for Fig 4c. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  10. 3310
    Dataset.

    Dataset. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  11. 3311
    Raw qPCR data for Fig. 1.

    Raw qPCR data for Fig. 1. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  12. 3312
    Low expression of NCOA4 promotes the proliferation of CCA cells in vitro.

    Low expression of NCOA4 promotes the proliferation of CCA cells in vitro. by Wenlong Shen (9313937)

    Published 2025
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  13. 3313
    Hematological parameters.

    Hematological parameters. by Nida Saleem (17194610)

    Published 2025
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  14. 3314
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  15. 3315
    Raw LL-37 ELISA data for Fig 2.

    Raw LL-37 ELISA data for Fig 2. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  16. 3316
    Raw data for Fig 3c.

    Raw data for Fig 3c. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  17. 3317
    Raw data for Fig 4a.

    Raw data for Fig 4a. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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  18. 3318
    siRNA sequences and negative controls sequences.

    siRNA sequences and negative controls sequences. by Wenlong Shen (9313937)

    Published 2025
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  19. 3319
    Alterations in hematological parameters induced by dimethoate after 60 days.

    Alterations in hematological parameters induced by dimethoate after 60 days. by Nida Saleem (17194610)

    Published 2025
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  20. 3320
    Raw FCS data for FC_cd105_cd90_adsc1.

    Raw FCS data for FC_cd105_cd90_adsc1. by Parisa Afzal Haghjoo (22453647)

    Published 2025
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