Trends of uptake of routine maternal health services among women who had a live birth one year prior to the survey in the three most recent surveys, by marginalization status. by Resham B. Khatri (10949429)

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Top Four Items with Highest “Do Not Know” Responses. by Stephanie Eyram Diaba (22177463)

Highlights significant differences in telemedicine uptake by racial/ethnic group, with Black and Hispanic/Latinx populations showing the highest variability in adoption patterns. by John M. Meddar (8697882)

Subgroup analysis and interaction test of the association between BRI and the prevalence of low muscle mass and ASM/ BMI. by Wei Huang (36889)

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Weighted RCS curves for association between BRI and the prevalence of ASM/ BMI. by Wei Huang (36889)

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Weighted RCS curves for association between BRI and the prevalence of low muscle mass. by Wei Huang (36889)

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Weighted logistic regression for association between BRI and low muscle mass. by Wei Huang (36889)

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Weighted ROC curves for BRI, WC, BMI, Weight and ABSI. by Wei Huang (36889)

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Weighted Linear Regression Analysis of BRI and ASM/BMI. by Wei Huang (36889)

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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 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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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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Correlation and principal component analysis. by Jie Wei (264772)

a) Number weighted mean volume of AEII during postnatal development and in adults. There are no volume alterations before and at the end of bulk alveolarization. A significant increase was determined in adults compared to 3 and 7 days old pups. b) Size of AEII presented as V_S-ratioAEII during postnatal lung development into adulthood. Before and during bulk alveolarization there are no size changes. Adults show a significant increase compared to values before and at onset of alveolarization. c) Number weighted mean volume of AEII per lung volume during postnatal development and in adults. The highest values are seen before alveolarization. During alveolarization the quotient decreases and reaches significance compared to 3 days old pups at postnatal day 21.... by Julia Hüttmann (22656283)

“…The highest values are seen before alveolarization. During alveolarization the quotient decreases and reaches significance compared to 3 days old pups at postnatal day 21. …”