Most important percentage changes in CoA scenarios. حسب Inmaculada Villanueva-Baxarias (21454246)

الموضوعات:

Velocity tracings of the healthy controls in our cohort.) حسب Inmaculada Villanueva-Baxarias (21454246)

الموضوعات:

Physiological regions considering ventricular depth variations. حسب Inmaculada Villanueva-Baxarias (21454246)

الموضوعات:

Comparison of the computational model’s healthy baseline simulated traces (black) with those obtained by ultrasound from control cases (grey), after manually tuning the model’s par... حسب Inmaculada Villanueva-Baxarias (21454246)

الموضوعات:

Confirmed aortic coarctation case at 32 weeks of gestation. حسب Inmaculada Villanueva-Baxarias (21454246)

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Confidence intervals for physiological regions. حسب Inmaculada Villanueva-Baxarias (21454246)

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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:

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

الموضوعات:

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

الموضوعات:

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

الموضوعات:

IFA reduced the capsular biosynthesis through altering bacterial metabolism. حسب Tingting Wang (123983)

Heat shock induced alterations in the production of viral progeny and baculovirus genomes. حسب Enrique Paz-Cortés (20988196)

Ni causes a decrease in membrane sterols in A549 lung epithelial cells. حسب Amber R. Matha (19681603)