The relationship between Δσ_n and τ₁, <i>JRC</i>. حسب Zhezhe Zhang (19704587)

الموضوعات:

Relationship between τ_<i>i</i> and σ_<i>i</i>. حسب Zhezhe Zhang (19704587)

الموضوعات:

Summary map of all contacts with statistically significant SVM classifications. حسب Alexander P. Rockhill (6053618)

"…Yellow indicates an increase in time-frequency clusters during number trials versus inter-trial intervals while blue indicates a decrease in time-frequency clusters. …"

The flow of the participants from enrollment to analysis. حسب Soheila Qanbari (20455173)

الموضوعات:

Correlation between treatment-induced changes in lumbar motor control and N150 amplitude. حسب Soheila Qanbari (20455173)

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Sensory-evoked potentials of N80 and N150. حسب Soheila Qanbari (20455173)

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The mean and standard deviation of outcome measures. حسب Soheila Qanbari (20455173)

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The demographical and clinical characteristics of subjects at baseline. حسب Soheila Qanbari (20455173)

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Electrode montage and electric field distribution simulated with SimNIBS software. حسب Soheila Qanbari (20455173)

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Seasonal spatial-temporal trend of NDVI in burned areas across Africa (2001–2020). Percentages (%) of increases or decreases (%) based on the Mann-Kendall test and statistically significant (<i>p</i> < 0.05) and non-significant (p > 0.05) values. حسب Oswaldo Maillard (20660661)

Comparison of the cohesion ranges of different food categories under IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Relationships between cohesiveness and IDDSI levels. حسب Muxi Chen (9294270)

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Relationships between adhesiveness and IDDSI levels. حسب Muxi Chen (9294270)

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Comparison of adhesiveness ranges for different food categories under IDDSI levels. حسب Muxi Chen (9294270)

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Cohesiveness changes across IDDSI levels and food categories. حسب Muxi Chen (9294270)

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Relationships between hardness and IDDSI levels. حسب Muxi Chen (9294270)

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Adhesiveness changes across different IDDSI levels and food categories. حسب Muxi Chen (9294270)

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Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

Comparison of hardness ranges for different food categories under IDDSI levels. حسب Muxi Chen (9294270)

الموضوعات:

In BC tissue samples and BC cell lines, the expression of let-7b-5p decreased while the expression of AURKB increased. حسب Murat Kaya (578380)