Image 2_Absolute abundance calculation enhances the significance of microbiome data in antibiotic treatment studies.tif by Stefanie Wagner (743707)

“…In another experimental setting with tulathromycin treatment, bacterial abundance quantification by flow cytometry and by a spike-in method yielded similar results only on the phylum level. Even though the spike-in method identified the decrease of four genera, analysis by fluorescence-activated cell sorting (FACS) uncovered eight significantly reduced genera, such as Prevotella and Paraprevotella upon antibiotic treatment. …”

Image 4_Absolute abundance calculation enhances the significance of microbiome data in antibiotic treatment studies.tif by Stefanie Wagner (743707)

“…In another experimental setting with tulathromycin treatment, bacterial abundance quantification by flow cytometry and by a spike-in method yielded similar results only on the phylum level. Even though the spike-in method identified the decrease of four genera, analysis by fluorescence-activated cell sorting (FACS) uncovered eight significantly reduced genera, such as Prevotella and Paraprevotella upon antibiotic treatment. …”

MIP receptor expression in <i>N. lugens</i>: relative quantification of <i>mipr</i> transcript levels in different developmental stages (A) and tissues (B) of <i>N. lugens.</i> by Yi-Jie Zhang (713506)

Ecological risk level and area from 2000 to 2020. by Yin Yu (3139023)

“…The results show that (1) the landscape pattern changed visibly from 2000 to 2020, the comprehensive land-use dynamics increased from 8.53% to 9.66%, and the land use dynamics are greatest and change most dramatically on construction sites; (2) the landscape ecological risk level of the study area as a whole showed a declining trend, and 96.82% of the ecological risk plot index decreased, and the risk distribution was dominated by lower risk, medium risk and higher risk areas; (3) landscape ecological risk was spatially positively correlated across all time periods, and the spatial aggregation was gradually weakened, with the distribution of LH and HL areas dispersed and the distribution of HH and LL areas concentrated. …”

Additional file 6 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Association of <i>Shigella</i> infections with EE biomarker concentration over time. by Haley A. Liakakos (21445884)

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Associations between <i>Shigella</i> infections and EE biomarker concentrations from time of index subclinical <i>Shigella</i> detection through 6-months post-detection, stratified... by Haley A. Liakakos (21445884)

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Characteristics of non-diarrheal stool samples from 1715 children in MAL-ED study. by Haley A. Liakakos (21445884)

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

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

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

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

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Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Sensitivity analysis. by Ying Zhao (16546)

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