Supplementary file 1_Intercropping of short- and tall-stature maize decreases lodging risk without yield penalty at high planting density.docx by Jianhong Ren (2186293)

“…Yield of intercropped XY per meter row was 13.3% and 17.0% higher than sole XY in two years; however, yield of intercropped ZD in IND and IHD was 16.7% and 25.3% lower than sole ZD in this study, respectively. Compared with IND, IHD did not significantly improve the population yield. …”

Graphs showing the temporal effects of temperature at the four different positions during a drilling sequence with guide drilling in two steps and final widening drilling (MIPS) an... by Marsel Ganeyev (21453399)

Restoration of <i>S</i>. Paratyphi A L O-ag reduces VL O-ag production and impacts IgM binding. by Fermin E. Guerra (6084545)

<i>rfbV</i> gene triplication in S. Paratyphi A increases VL O-ag production and reduces C3b deposition. by Fermin E. Guerra (6084545)

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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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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Definitions of variables. by Qi Zhang (28502)

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Theoretical model diagram. by Qi Zhang (28502)

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PSM and Heckman regression results. by Qi Zhang (28502)

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Regression results from a business risk perspective. by Qi Zhang (28502)

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Other robustness test regression results. by Qi Zhang (28502)

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