Newcastle-Ottawa scale. حسب Solima Sabeel (9545738)

الموضوعات:

Illustrative images of the quantitative processing of polar maps from a myocardial perfusion study in one of the investigated patients. حسب Káryta Suely Macêdo Martins (22404155)

الموضوعات:

Significant inter-relationships between baseline variables and MSCC or MCS. حسب Harshit Arora (22008280)

الموضوعات:

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked. حسب Indrani Bera (804948)

"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"

Based on our time series data(first from the left), the visualizations of linear residual predictions under different decimation rates (next three) show that as the decimation rate... حسب Hua Huo (1818133)

Apoptosis inhibitor abolished and restored rTsSPc-disrupted Caco-2 monolayer barrier integrity. حسب Qi Qi Lu (17721401)

الموضوعات:

Inhibition of PGAM5 and apoptosis prevented <i>T. spiralis</i> larval invasion of Caco-2 monolayer. حسب Qi Qi Lu (17721401)

الموضوعات:

PGAM5 knockdown prevented rTsSPc from disrupting Caco-2 monolayer integrity. حسب Qi Qi Lu (17721401)

الموضوعات:

rTsSPc induced Caco-2 cell apoptosis. حسب Qi Qi Lu (17721401)

الموضوعات:

Inhibition of PGAM5 and apoptosis alleviated the rTsSPc-damaged Caco-2 monolayer barrier integrity. حسب Qi Qi Lu (17721401)

الموضوعات:

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: