Table 2_Dexmedetomidine decreases cerebral hyperperfusion syndrome incidence following mechanical thrombectomy in acute ischemic stroke: a double-blind, randomized controlled trial... by Ziwen Gao (11627802)

Table 3_Dexmedetomidine decreases cerebral hyperperfusion syndrome incidence following mechanical thrombectomy in acute ischemic stroke: a double-blind, randomized controlled trial... by Ziwen Gao (11627802)

Additional file 9 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Additional file 8 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Supplementary Table S2 from Elevated Transglutaminase-2 in SOX10-Deficient Melanoma Promotes Tumor Onset and Decreases Intratumoral CD4⁺ T Cells by Signe Caksa (16745174)

Additional file 7 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Additional file 11 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Additional file 10 of Decreased complement 4 and interleukin-10 as biomarkers in aqueous humour for non-exudative age-related macular degeneration: a case control study by Juliane Schikora (20871169)

Disruption of the <i>pcnB</i> gene encoding poly(A) polymerase PAP I decreases pYV PCN as well as T3SS expression and activity. by Katherine Schubert (5452712)

Table 1_Association between decreased taurine levels in the anterior cingulate cortex and restricted and repetitive behaviors in autism spectrum disorder: a cross-sectional study.d... by Akihiro Minami (756085)

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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Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

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