Abundance of the top 20 most abundant genera in one patient (Patient 1), across the weeks running up to treatment. حسب Katrine Carlsen (5477300)

الموضوعات:

Development of alpha diversity across weeks towards a new TNF treatment for each IBD disease subtype. حسب Katrine Carlsen (5477300)

الموضوعات:

Community composition of samples from five individuals show clustering of samples according to individual. حسب Katrine Carlsen (5477300)

الموضوعات:

Study taxonomy. حسب Katrine Carlsen (5477300)

الموضوعات:

Microbiome profile of the most abundant phyla in one patient (Patient 1), across 12 infliximab treatments (-1 is the week before treatment, -2 the two weeks before treatment, etc). حسب Katrine Carlsen (5477300)

الموضوعات:

S5 Fig - حسب Katrine Carlsen (5477300)

الموضوعات:

Summary statistics for analysis of single family clades. حسب Katrine Carlsen (5477300)

الموضوعات:

STORMS microbiome reporting checklist. حسب Katrine Carlsen (5477300)

الموضوعات:

Sodium level changes in matched restaurant menu items (2016–2020) by UK NSRI food category. حسب Caroline G. Middleton (22041479)

الموضوعات:

Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in oxidative stress levels. حسب Qi He (384033)

Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in lipid peroxidation levels. حسب Qi He (384033)

Sphingolipid biosynthetic pathway. حسب Hala Tamim El Jarkass (16625309)

الموضوعات:

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: