The impact of a warning label on carbonated beverage consumption. by Yulian Ding (5984591)

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Flow chart of the study. by Yulian Ding (5984591)

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A sample choice question with a warning label. by Yulian Ding (5984591)

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Consumption frequencies of different types of SSBs. by Yulian Ding (5984591)

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Summary statistics of the sample. by Yulian Ding (5984591)

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The impact of health knowledge and obesity status on the effectiveness of a warning label. by Yulian Ding (5984591)

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Product attributes and attribute levels. by Yulian Ding (5984591)

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Dataset used in this study. by Yulian Ding (5984591)

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Socio-demographics of the subsamples with different habit strengths. by Yulian Ding (5984591)

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Definitions of the variables. by Yulian Ding (5984591)

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

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Correlation analysis, Data show only the values of the correlations that were significant (p < 0.05). by Glaucia Vilar-Pereira (686134)

Significant cholesterol genes arranged by day. by Katherine M. Peterson (19746455)

“…Tiles represent the genes for each sample day when the P-value is ≤ 0.05. Genes with increased expression are blue; genes with decreased expression are orange; the depth of color reflects the magnitude of the increase or decrease. …”

Interaction plots for probability of in-hospital death by management group and spleen severity in patients (n = 8073) with AIS≤ = 2 in head/neck, face, chest, extremity, and extern... by Randeep S. Jawa (20489181)

<i>Kif15</i> deficiency affects the expression of excitatory postsynaptic receptors in PFC and hippocampus. by Xiaomei He (795333)

“…<b>(G and J)</b>: The expression of PSD95 in hippocampus of <i><i>Kif15</i></i>^<i>-/-</i> mice decreased at 3 weeks, n = 8 in <i><i>Kif15</i></i>^<i>+/+</i>group, n = 6 in <i><i>Kif15</i></i>^<i>-/-</i> group (<b>H and K</b>): The expression of PSD95 and GluN2A in hippocampus of <i><i>Kif15</i></i>^<i>-/-</i> mice was lower than that of wild type mice at 6 weeks, n = 6 in <i><i>Kif15</i></i>^<i>+/+</i> group, n = 8 in <i><i>Kif15</i></i>^<i>-/-</i> group. …”

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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This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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