Lost cases. by Nan Tang (642590)

“…Comparing the two groups after the intervention, the intervention group demonstrated significantly lower SAS scores (t =  -10.348, P <  0.001), SDS scores (t =  -8.416, P <  0.001), and PSQI scores (t =  -5.087, P <  0.001), while FertiQoL scores were higher than the control group (t =  2.389, P =  0.019). …”

Group control-before intervention. by Nan Tang (642590)

“…Comparing the two groups after the intervention, the intervention group demonstrated significantly lower SAS scores (t =  -10.348, P <  0.001), SDS scores (t =  -8.416, P <  0.001), and PSQI scores (t =  -5.087, P <  0.001), while FertiQoL scores were higher than the control group (t =  2.389, P =  0.019). …”

Patient satisfaction with SFA intervention(%). by Nan Tang (642590)

“…Comparing the two groups after the intervention, the intervention group demonstrated significantly lower SAS scores (t =  -10.348, P <  0.001), SDS scores (t =  -8.416, P <  0.001), and PSQI scores (t =  -5.087, P <  0.001), while FertiQoL scores were higher than the control group (t =  2.389, P =  0.019). …”

Pre-Experiment. by Nan Tang (642590)

“…Comparing the two groups after the intervention, the intervention group demonstrated significantly lower SAS scores (t =  -10.348, P <  0.001), SDS scores (t =  -8.416, P <  0.001), and PSQI scores (t =  -5.087, P <  0.001), while FertiQoL scores were higher than the control group (t =  2.389, P =  0.019). …”

Group SFA-after intervention. by Nan Tang (642590)

“…Comparing the two groups after the intervention, the intervention group demonstrated significantly lower SAS scores (t =  -10.348, P <  0.001), SDS scores (t =  -8.416, P <  0.001), and PSQI scores (t =  -5.087, P <  0.001), while FertiQoL scores were higher than the control group (t =  2.389, P =  0.019). …”

Overview of the WeARTolerance program. by Ana Beato (20489933)

“…<div><p>The stigma surrounding mental health remains a significant barrier to help-seeking and well-being in youth populations. …”

Data Sheet 1_A synonymous mutation of rs1137070 cause the mice Maoa gene transcription and translation to decrease.pdf by Kai Xin Li (19696741)

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

S1 Graphical abstract - by Aman Goyal (19231397)

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