Association of covariates and COPD risk. حسب Yushan Shi (16440272)

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Significant clusters: Coronal PET images showing brain regions with significant (p < 0.001 and K > 50) metabolic inhibition (A-G) and activation (H-I) in rats following cocaine sel... حسب Christopher Rowan (21499924)

Videofluoroscopic swallowing study parameters. حسب Rie Asayama (693361)

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Interventions for Psychological Stress in Pregnant African American Women: A Scoping Review حسب Taleah A. Frazier (22423294)

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S1 File - Utilization of psychotropic drugs in Serbia from 2006 to 2021: Patterns before and during the COVID-19 pandemic حسب Jelena Filimonovic (22305307)

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Anion-Assisted Glycosylation of Galactose: A Computational Study حسب Kerli Tali (22769704)

الموضوعات:

Characteristics of the included studies. حسب Xin Liu (43569)

الموضوعات:

Summary of results. حسب Xin Liu (43569)

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Bias risk assessments for each RCT study. حسب Xin Liu (43569)

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The flow chart of studies selecting. حسب Xin Liu (43569)

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Funnel plots for intraoperative blood loss. حسب Xin Liu (43569)

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Bias risk assessments for each RCS study. حسب Xin Liu (43569)

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Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب 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. حسب Kazeem Dauda Adeyemi (21181818)

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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: