Effectiveness of the proposed method to decrease chloroplast contamination. by Gabriela Madrid (11871401)

Sodium levels (mg/100 g) in matched restaurant menu items in 2016 and 2020 by UK NSRI food categories with ≥ 10 items. by Caroline G. Middleton (22041479)

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Phosphatidylcholine (PC) decreases the nuclear c-Fos and c-Jun protein levels under lipopolysaccharide (LPS) stimulation in MG6 cells. by Sachiko Mizuno (21799645)

RDA and pearson correlation analysis of soil bacterial communities and soil environmental factors. by Jun Sun (48981)

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The comparison of GCF visfatin level before and three months after NSPT among cases with periodontitis and T2DM. by Zahra Tajik (20752452)

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Sodium levels in Canadian restaurant menu items compared to UK National Salt Reduction Initiative (NSRI) targets by UK NSRI food category. by Caroline G. Middleton (22041479)

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Plasma cholesterol and LDL-C levels. by Xueqin lu (22250795)

KO of iPLA₂γ attenuates development of albuminuria in STZ-induced diabetic nephropathy. by Andrey V. Cybulsky (4007012)

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Control (Ctrl) STZ mice show changes in glomerular morphology. by Andrey V. Cybulsky (4007012)

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Control (Ctrl) GECs are more susceptible to injury compared to iPLA₂γ KO GECs. by Andrey V. Cybulsky (4007012)

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iPLA₂γ KO mice show increased glomerular autophagy. by Andrey V. Cybulsky (4007012)

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Podocyte numbers in control and iPLA₂γ KO mice (WT1-positive cells). by Andrey V. Cybulsky (4007012)

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STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

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Primary data. by Andrey V. Cybulsky (4007012)

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FBP primarily decreases the protein level of HMGB1 by promoting its lysosomal degradation upon viral infection. by Penghui Hu (695020)

Effects of GJE extract treatment decreased protein expression of MMP-12, α-SMA, IL-13, and TGF-β1 levels. by Natnicha Suttawong (22367172)

Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth. by Hala Tamim El Jarkass (16625309)

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SWFT scores and Lactate Levels. by Burhan Demirkıran (21601740)

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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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