Characterization and difference in various variables with different PA level. by Zixia Bu (21475019)

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Ether Cleavage Decreases the Ion Exchange Capacity of Anion Exchange Membranes by Shakkira Erimban (6882539)

Ether Cleavage Decreases the Ion Exchange Capacity of Anion Exchange Membranes by Shakkira Erimban (6882539)

Optimal proportion under comprehensive balance analysis (vertical "*" indicates the number of occurrences for a certain factor at a certain level, horizontal "*" denotes the degree... by Junxia Zhou (14381598)

The level of knowledge of the COVID-19 vaccine. by Adaobi Uchenna Mosanya (20384248)

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Innovation and night light in large and small cities. by Saul Estrin (8629173)

Alterations in CBC parameters in albino rats of both genders after 60 days of administration of dimethoate presented in Mean ± S.E.M. and their significance level. by Nida Saleem (17194610)

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Alterations in CBC parameters in albino rats of both genders after 30 days of administration of dimethoate presented in Mean ± S.E.M. and their significance level. by Nida Saleem (17194610)

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Alterations in CBC parameters in albino rats of both genders after 90 days of administration of dimethoate presented in Mean ± S.E.M. and their significance level. by Nida Saleem (17194610)

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The effect of pre-RT D-dimer levels on post-RT changes in D-dimer levels and on survival rates. by Huriye Senay Kiziltan (22298378)

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Log2 fold change (FC) of the overlaps of lipid metabolites between the study groups and those significant metabolites that appear exclusively in a single group (unique) represented... by Laia Bertran (3685147)

KEGG pathway enrichment bubble map of the top 20 DAPs. by Caijin Chen (3107787)

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The effect of CWI on blood levels of (A) thyroid-stimulating hormone (TSH) and (B) testosterone in young healthy males. by Aneta Teległów (9570190)

Identification of ACADM, ANGPTL4, and NFKB2 as significant predictors of OS in the TCGA-KIRC cohort. by Yu Zhang (12946)

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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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