Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

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JP4-039 decreases mitochondrial ROS in human coronary artery endothelial cells <i>in vitro.</i> by Rayane Brinck Teixeira (6676529)

AdMSC-EVs enhanced colony formation and migration of LECs and decreased proliferation. by Xiaoqin Li (1399105)

Effects of GJE extract treatment decreased serum ALT and AST levels. by Natnicha Suttawong (22367172)

Data Sheet 1_Secretoneurin plasma levels are decreased after catheter ablation for atrial fibrillation—patients with AF produce lower SN levels than healthy individuals: the SAFE r... by Jiří Plášek (21805048)

“…Of note, SN after the procedure correlated with plasma NT-proBNP levels (p < 0.001). PFA caused greater myocardial damage than did RFA (p < 0.001); inflammatory markers were increased post procedurally in both the RFA and the PFA group. …”

Effects of allopurinol on PG-LPS-induced increases in NOX4 by Akinaka Morii (12709672)

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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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