Distribution of stable isotope values for consumers faceted by coastscape and feeding habit. حسب Nathan D. McTigue (10706460)

الموضوعات:

Mathematical treatments applied to data to correct stable isotope values for lipid content. حسب Nathan D. McTigue (10706460)

الموضوعات:

Posterior estimates of niche overlap for suspension feeders. حسب Nathan D. McTigue (10706460)

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Histogram of day-of-year for sample collection for data collected for this meta-analysis. حسب Nathan D. McTigue (10706460)

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Posterior estimates of niche overlap for opportunist/scavengers. حسب Nathan D. McTigue (10706460)

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Stable isotope biplots of end-members (colored points) faceted by coastscape and overlayed consumers (gray points). حسب Nathan D. McTigue (10706460)

الموضوعات:

Summary statistics of δ¹³C and δ¹⁵N for end-members and consumer feeding habits. حسب Nathan D. McTigue (10706460)

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Results from linear regression analysis for δ¹³C or δ¹⁵N and collection date. حسب Nathan D. McTigue (10706460)

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Distribution of stable carbon and nitrogen values for pPOM and sPOM. حسب Nathan D. McTigue (10706460)

الموضوعات:

Linear regressions of consumer stable carbon and nitrogen isotope values and collection date. حسب Nathan D. McTigue (10706460)

الموضوعات:

Linear regressions of pPOM and sPOM stable carbon and nitrogen isotope values versus collection date. حسب Nathan D. McTigue (10706460)

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Blood Pressure and LDL-C During Follow-up. حسب Karl Ingard (22582091)

الموضوعات:

Median EQ-5D-3L index values during 5 years of follow-up. حسب Karl Ingard (22582091)

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Baseline Characteristics of Included Patients. حسب Karl Ingard (22582091)

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Subgroup Analysis of the Occurrence of Secondary Endpoints. حسب Karl Ingard (22582091)

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Study flow chart. حسب Karl Ingard (22582091)

الموضوعات:

Kaplan-Meier curve of the primary outcome. حسب Karl Ingard (22582091)

الموضوعات:

Number of Patients Who Reached the Primary and Secondary Endpoints During Follow-up. حسب Karl Ingard (22582091)

الموضوعات:

Subgroup Analysis of the Occurrence of the Primary Endpoint and Its Components. حسب Karl Ingard (22582091)

الموضوعات:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات: