A Wettability Gradient Synergistic Bionic Wedge-Shaped Track for Ultrafast and Long-Distance Spontaneous Transport of Droplets by Xinghai Zhong (21450285)

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A Wettability Gradient Synergistic Bionic Wedge-Shaped Track for Ultrafast and Long-Distance Spontaneous Transport of Droplets by Xinghai Zhong (21450285)

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A Wettability Gradient Synergistic Bionic Wedge-Shaped Track for Ultrafast and Long-Distance Spontaneous Transport of Droplets by Xinghai Zhong (21450285)

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A Wettability Gradient Synergistic Bionic Wedge-Shaped Track for Ultrafast and Long-Distance Spontaneous Transport of Droplets by Xinghai Zhong (21450285)

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A Wettability Gradient Synergistic Bionic Wedge-Shaped Track for Ultrafast and Long-Distance Spontaneous Transport of Droplets by Xinghai Zhong (21450285)

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Table 3_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.docx by Linda S. Barter (21466916)

Image 2_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.jpeg by Linda S. Barter (21466916)

Image 1_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.jpeg by Linda S. Barter (21466916)

Table 1_Effect of decreased suspended sediment content on chlorophyll-a in Dongting Lake, China.docx by Le Zhang (88249)

“…The findings showed that, from BIT to AIT, the area proportion of ultraoligotrophic state significantly decreased, while the area proportion of oligotrophic, mesotrophic, and eutrophic states significantly increased, with eutrophic state observed for the first time in 2017. …”

(A) Hierarchical clustering results of differential proteins in SHR vs Model; (B) Differential protein enrichment bar chart in SHR vs Model; (C) Significantly enriched pathways and... by Xiao Zhang (152326)

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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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