How the Layer Alignment in Two-Dimensional Nanoporous Covalent Organic Frameworks Impacts Its Electronic Properties by Kuber Singh Rawat (13823696)

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Results of the M-K test in different seasons (significant level is 0.05). by Wang Runke (13256851)

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Burials <i>in situ</i> at the cemetery in Wtórek, Greater Poland, Poland. by Agata Hałuszko (13608045)

Behaviors with a significant main effect or interaction. by Grace Hecker (18813445)

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Horizontal displacement of cantilever wall top. by Xuening Ma (17941131)

“…The higher the filling height, the greater is the displacement. With an increase in the filling height, the earth pressure behind the upper wall increases gradually along the wall height and decreases slightly to the bottom of the wall, which is approximately a linear distribution. …”

Comparison results of earth pressure. by Xuening Ma (17941131)

“…The higher the filling height, the greater is the displacement. With an increase in the filling height, the earth pressure behind the upper wall increases gradually along the wall height and decreases slightly to the bottom of the wall, which is approximately a linear distribution. …”

PGRN decreased Dectin-2 expression on the surface of macrophages and neutrophils. by Jiayu Liu (3951515)

Seasonal trends in Tmax and Tmin over the 34 years period. by Jamal Hassan Ougahi (13513875)

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24 hours of ARD results in noticeable decrease in ORO staining. by Moriah Eustice (13813098)

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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