Spatial distribution of NS in the Greater Mundri Area, South Sudan. حسب Gasim Omer Elkhalifa Abd-Elfarag (13171021)

الموضوعات:

Plant growth, nodulation, and N content as affected by manipulating of GmNN1/FT2a. حسب Xinxin Li (281237)

Expression of <i>GmNN1/FT2a</i> in various tissues of soybean plants. حسب Xinxin Li (281237)

GmNN1/FT2a interacted with GmNYFA-C in the BiFC assay. حسب Xinxin Li (281237)

Significant main effect of housing type. حسب Grace Hecker (18813445)

الموضوعات:

Significant interactions and main effects of day. حسب Grace Hecker (18813445)

الموضوعات:

Bacterial groups that showed a significantly decreased abundance after antibiotic treatment (AMC and DOX group) compared to the control group (CON group). حسب Evangelia M. Stavroulaki (11840809)

Gene specific primers used for <i>GmNN1/FT2a</i> fine mapping. حسب Xinxin Li (281237)

Burials <i>in situ</i> at the cemetery in Wtórek, Greater Poland, Poland. حسب Agata Hałuszko (13608045)

Behaviors with a significant main effect or interaction. حسب Grace Hecker (18813445)

الموضوعات:

PGRN decreased Dectin-2 expression on the surface of macrophages and neutrophils. حسب Jiayu Liu (3951515)

Phenotype and molecular identification of <i>GmNN1/FT2a</i> in stable transgenic soybean plants. حسب Xinxin Li (281237)

24 hours of ARD results in noticeable decrease in ORO staining. حسب Moriah Eustice (13813098)

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: