Association of BMI with primary and secondary outcomes after adjusting for age, sex, index of multiple deprivation (for the United Kingdom data), primary surgical indication and Am... by Epaminondas Markos Valsamis (8194083)

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Values of critical shape factor (<i>β</i>′) for different allowable relative deviations (<i>w</i>₂, in %). by Hong Zhang (25820)

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Comparison of Visceral Adiposity Index (VAI), Lipid Accumulation Product (LAP), and Related Variables by Vitamin D Status (A) VAI, (B) LAP, (C) TG, (D) WC, (E) BMI, (F) HDL-C. by Hyelim Lee (11286822)

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Raw FCS data for FC_cd105_adsc4. by Parisa Afzal Haghjoo (22453647)

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Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under 5 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

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SEM images of alkali-activated samples JW1 and JW3 at a magnification of ×1000. by Liang Li (46069)

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Outcomes of Kp on by Siva Sankari (2827295)

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Performance index of mineral powder. by YongHe Liu (20477123)

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Density of alkali-activated composites with different SDW levels. by Liang Li (46069)

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Raw FCS data for FC_cd73_adsc3. by Parisa Afzal Haghjoo (22453647)

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Outcomes of M on . by Siva Sankari (2827295)

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Flexural strengths of alkali-activated composites cured for 28, 60, and 90 days. by Liang Li (46069)

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Raw FCS data for FC_cd73_adsc4. by Parisa Afzal Haghjoo (22453647)

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Outcomes of Nr on . by Siva Sankari (2827295)

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Characteristics of included studies, mental health outcomes recorded, and study tools used. by Aahan Arif (20189512)

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Relevant parameters fitted by Bai model. by YongHe Liu (20477123)

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BMI distribution of study population using World Health Organisation (WHO) categories. by Epaminondas Markos Valsamis (8194083)

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Distribution of HWP by Criteria and Vitamin D Status (Three Groups). by Hyelim Lee (11286822)

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Compressive strengths of alkali-activated composites with different SDW levels when cured for 28, 60, and 90 days. by Liang Li (46069)

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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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