Frequency of post-COVID-19 acute thromboembolic disorders among aspirin users vs. non-users within 12 months following index date. by Anna D. Ware (19688153)

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Tuning the Upper Critical Solution Temperature of the Polystyrene-Terpineol System toward a Low-Temperature Membrane Formation by Sulaiman Dhameri (22048528)

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Significant associations in GWAS. by Dai Nogimura (21445649)

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Table 1_Subjective spatial orientation discomfort is associated with decreased real-world spatial performance and lower cognitive function.docx by Johannes Gerb (10287758)

Analysis of the significantly different metabolomic features. by Bhuripit Saraphol (20855573)

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Table 6 - Gain and loss: Human and environmental wellbeing – drivers of Kilimanjaro’s decreasing biodiversity by Andreas Hemp (730415)

Correlations between significantly different microbiota and metabolites. by Bhuripit Saraphol (20855573)

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Task 1 two-way ANCOVA significant results. by Mucahit Gemici (21519313)

Task 2 one-way ANCOVA significant results. by Mucahit Gemici (21519313)

Comparison of upper and lower arch crowding between premolar extraction group and the mandibular third molar extraction groups. by Lijuan Liu (136685)

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Correlation analysis of the change of executive functions with the decrease of mobile phone addiction index and the increase of mindfulness level. by Jizhao Li (5856650)

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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