Abundance of the top 20 most abundant genera in one patient (Patient 1), across the weeks running up to treatment. by Katrine Carlsen (5477300)

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Development of alpha diversity across weeks towards a new TNF treatment for each IBD disease subtype. by Katrine Carlsen (5477300)

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Community composition of samples from five individuals show clustering of samples according to individual. by Katrine Carlsen (5477300)

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Study taxonomy. by Katrine Carlsen (5477300)

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Microbiome profile of the most abundant phyla in one patient (Patient 1), across 12 infliximab treatments (-1 is the week before treatment, -2 the two weeks before treatment, etc). by Katrine Carlsen (5477300)

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S5 Fig - by Katrine Carlsen (5477300)

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Summary statistics for analysis of single family clades. by Katrine Carlsen (5477300)

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STORMS microbiome reporting checklist. by Katrine Carlsen (5477300)

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Sodium level changes in matched restaurant menu items (2016–2020) by UK NSRI food category. by Caroline G. Middleton (22041479)

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Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in oxidative stress levels. by Qi He (384033)

Mice subjected to chronic stress and provided with HRW exhibited a significant reduction in lipid peroxidation levels. by Qi He (384033)

Sphingolipid biosynthetic pathway. by Hala Tamim El Jarkass (16625309)

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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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