Effects of allopurinol on PG-LPS-induced increases in NOX4 حسب Akinaka Morii (12709672)

الموضوعات:

Microflow Liquid Chromatography Coupled to Multinozzle Electrospray Ionization for Improved Lipidomics Coverage of 3D Clear Cell Renal Cell Carcinoma حسب Sergey Girel (6887840)

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Increase in multiple-choice question scores pre- and post-VR operation. حسب Akihiro Kakimoto (343218)

Anion-Assisted Glycosylation of Galactose: A Computational Study حسب Kerli Tali (22769704)

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AAPC of ASMR and age-standardized DALYs for cardiovascular diseases attributable to secondhand smoke in countries with increasing trends. حسب Juan Dong (342384)

Key significant pathways in the final models of self-compassion. حسب Eriko Takahashi (22608061)

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(Related to Fig 6): NPF in LNd and NPFR in LPN are not required to high-temperature-induced evening sleep decrease. حسب Xin Yuan (174619)

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked. حسب Indrani Bera (804948)

"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"

Results of RF regression model validation and significance of influencing factors (desert area change and spatiotemporal characteristics of ERI). حسب Mingyue Sun (4638535)

Forest plot for the significant MR association between four mediators and anti-H. pylori IgG seropositivity. حسب Jing Wang (6206297)

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

الموضوعات:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

Textural profile of beef sausage containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات: