STZ increases glomerular matrix expansion. by Andrey V. Cybulsky (4007012)

Subjects:

Craniocaudal impulses of fore- and hindlimbs at three bar heights during take-off. by Leena Inkilä (20614460)

Association of knee OA AMVF patients with continuous variables. by Izzatul Nadiah Zolkiply (19681460)

Subjects:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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

Subjects:

Performance index of fly ash. by YongHe Liu (20477123)

Subjects:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

Subjects:

This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

Subjects:

Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

Subjects:

Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

Subjects:

This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

Subjects:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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)

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects: