Distribution of regions in which total blood flow, wall shear stress and pressures are below a 5% (dark green), 10% (medium green), and 15% (light green) change in the whole fetal... by Inmaculada Villanueva-Baxarias (21454246)

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Most important percentage changes in CoA scenarios. by Inmaculada Villanueva-Baxarias (21454246)

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Velocity tracings of the healthy controls in our cohort.) by Inmaculada Villanueva-Baxarias (21454246)

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Physiological regions considering ventricular depth variations. by Inmaculada Villanueva-Baxarias (21454246)

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Comparison of the computational model’s healthy baseline simulated traces (black) with those obtained by ultrasound from control cases (grey), after manually tuning the model’s par... by Inmaculada Villanueva-Baxarias (21454246)

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Confirmed aortic coarctation case at 32 weeks of gestation. by Inmaculada Villanueva-Baxarias (21454246)

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Confidence intervals for physiological regions. by Inmaculada Villanueva-Baxarias (21454246)

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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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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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IFA reduced the capsular biosynthesis through altering bacterial metabolism. by Tingting Wang (123983)

Heat shock induced alterations in the production of viral progeny and baculovirus genomes. by Enrique Paz-Cortés (20988196)