Frequency distribution of SOLEC at baseline and follow-ups in WAD grade 2 and WAD grade 3. by Anneli Peolsson (7867601)

Subjects:

The CONSORT flow diagram. by Anneli Peolsson (7867601)

Subjects:

Linear mixed model results, fixed effects for time points, group, time points x group and univariate effects in the two groups WAD grades 2 and 3. by Anneli Peolsson (7867601)

Subjects:

Baseline descriptive characteristics of trial participants (n = 140) with and without dizziness. by Anneli Peolsson (7867601)

Subjects:

Frequency distribution of SOLEC at baseline and follow-ups in the NSEIT and NSE groups. by Anneli Peolsson (7867601)

Subjects:

Outcomes in DHI score, dizziness and unsteadiness at baseline and at three- and 15-month follow-ups for each WAD group, and within-group effects. by Anneli Peolsson (7867601)

Subjects:

Baseline descriptive characteristics of trial participants with dizziness, by treatment group. by Anneli Peolsson (7867601)

Subjects:

Linear mixed model results, fixed effects for time points, group, time points x group and univariate effects in the neck-specific exercise with internet support (NSEIT) group and t... by Anneli Peolsson (7867601)

Subjects:

Outcomes in DHI score, dizziness and unsteadiness at baseline and at three- and 15-month follow-ups for each intervention group, and within-group effects. by Anneli Peolsson (7867601)

Subjects:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Effect of O-ag modifying glycosyltransferases on complement activation and <i>Salmonella</i> interactions with human serum. by Fermin E. Guerra (6084545)

The Fig illustrates the effects of mutations on the stability, flexibility, compactness, and interactions of the AKT2-Ipatasertib complex through molecular dynamics simulations. by Sadia Afrin Runa (22504971)

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

“…Roasting at 240°C increased PUFA, MUFA, and total cholesterol levels, and reduced SFA moisture, and fat levels (<i>P</i><0.05). The FT × RT interaction was significant for oxysterols, instrumental color and cook loss. …”

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

“…Roasting at 240°C increased PUFA, MUFA, and total cholesterol levels, and reduced SFA moisture, and fat levels (<i>P</i><0.05). The FT × RT interaction was significant for oxysterols, instrumental color and cook loss. …”

Restoration of <i>S</i>. Paratyphi A L O-ag reduces VL O-ag production and impacts IgM binding. by Fermin E. Guerra (6084545)

O-ag length and composition impacts complement activation by <i>Salmonella</i> nontyphoidal and enteric fever serovars. by Fermin E. Guerra (6084545)

<i>rfbV</i> gene triplication in S. Paratyphi A increases VL O-ag production and reduces C3b deposition. by Fermin E. Guerra (6084545)

<i>S</i>. Paratyphi A has deficient L O-ag production due to R98C mutation in WzzB. by Fermin E. Guerra (6084545)

Reduction of L O-ag production and antigenic shift to O2-antigen in by Fermin E. Guerra (6084545)