Cesarean section. by Eva Rydahl (6260771)

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Flow chart of study participants. by Eva Rydahl (6260771)

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Timeseries analyses HSJ trend before- and during intervention. by Eva Rydahl (6260771)

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Absolute numbers among CS groups. by Eva Rydahl (6260771)

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HSJ and controls stratified by timing for CS and parity. by Eva Rydahl (6260771)

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Apoptosis inhibitor abolished and restored rTsSPc-disrupted Caco-2 monolayer barrier integrity. by Qi Qi Lu (17721401)

(A) NPRC was highly expressed in WT podocytes compared to either NPRA or NPRB in the presence of absence of NPRC KD. by Liming Wang (114648)

“…<p>In addition, NPRC KD effectively decreased NPRC mRNA in cultured podocytes. (B) NPRB expression was downregulated in NPRC KD cells. …”

YFV-Asibi cap0 grows slower and to reduced viral titers in secondary tissues after intrathoracic injection. by Anja vom Hemdt (19787189)

Translation efficiency of a replication-incompetent cap0 reporter YFV genome is reduced in Aag2 cells. by Anja vom Hemdt (19787189)

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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