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

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Thick valves are associated with decreased valve function. حسب Renee Wei-Yan Chow (11949860)

<i>dSmad2</i> mutant clones display increased dILP2 in IPCs and decreased dILP5 in CPCs. حسب Samuel L. Goldsmith (5533913)

Decrease of soil acidity has greater effects than increase of aboveground carbon inputs on soil organic carbon in terrestrial ecosystems of China under nitrogen enrichment حسب xiaofei Lu (11679673)

"…<a>Although the meta-analysis revealed that N addition significantly enhanced plant biomass and SOC concentration across the selected studies, we found that SOC concentration was independent of, or even decreased with, the enhanced plant biomass due to increased soil C loss as increasing organic C inputs. …"

Comparison of serum lipids, HbA1C levels, plasma glucose, plasma insulin and insulin sensitivity after six months of exercise. حسب Khashayar Afshari (11993660)

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Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب 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. حسب Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of fats and raw beef. حسب Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب 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. حسب Kazeem Dauda Adeyemi (21181818)

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

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

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

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

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Fig 3 - حسب Hassan Mehmood (9574947)

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Fig 2 - حسب Hassan Mehmood (9574947)

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Fig 1 - حسب Hassan Mehmood (9574947)

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Surface structure of B₄C. حسب Charles Sarala Rubi (21608723)

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