Analysis of Significantly Different ARGs and Resistance Mechanisms. حسب Xu Jia (187142)

Pre-RT and post RT D-dimer levels in associated with prognostic significance. حسب Huriye Senay Kiziltan (22298378)

الموضوعات:

Innovation and night light in large and small cities. حسب Saul Estrin (8629173)

<b>Nest mass in forest tits </b><b><i>Paridae</i></b><b> </b><b>increases with elevation and decreasing body mass, promoting reproductive success</b> حسب Clara Wild (19246606)

"…We found that nest mass increased by ~ 60% along the elevational gradient, but the effect of canopy openness on nest mass was not significant, while nest mass decreased along the ranked species from the smallest <i>Periparus ater</i> to the medium-sized <i>Cyanistes caeruleus</i> and the largest <i>Parus major</i>. …"

Box plots showing the taxa that were significantly different between thin and normal cows. حسب Bhuripit Saraphol (20855573)

الموضوعات:

ActAs and CoT prompt strategies do not result in decreased error rate for tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

Self-correction prompt strategy results in decreased error rate for all tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

fileCont prompt strategy results in decreased error rate for some tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

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:

WT data of set A398E/V and set M1425V/I pooled for better comparison. حسب Yousra El Ghaleb (22075892)