Epac activation increased MYPT phosphorylation via PLC/PKC. by Yoshiki Ohnuki (576298)

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Epac activation increased RLC phosphorylation via PLC/PKC. by Yoshiki Ohnuki (576298)

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Graphs showing the mean maximum temperature increase at the position with the highest mean temperature increase (A) and the mean temperature increase across all probes (B) for each... by Marsel Ganeyev (21453399)

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Differences in mean number of papers (top) and co-authors (bottom) depending on (1) NI membership and (2) time joined NI. by William C. Barley (8915282)

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Regression estimates and incidence rate ratios from GLMER for number of papers (top) and coauthors (bottom). by William C. Barley (8915282)

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<i>Ctsz</i>^{<i>−/−</i>} mice have higher lung burden and earlier spleen dissemination during acute infection followed by greater chronic inflammation and mortality risk.... by Rachel K. Meade (22216529)

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

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

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STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

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Increases in temperature for the two drill systems at different positions using different drilling procedures. The data in bold indicate the position where the highest mean tempera... by Marsel Ganeyev (21453399)

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Increases in temperature for the two drill systems at different positions using different drilling procedures and feed rates. The data in bold indicate the position where the highe... by Marsel Ganeyev (21453399)

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