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significantly better » significantly greater (Expand Search), significantly lower (Expand Search), significantly affected (Expand Search)
better decrease » greater decrease (Expand Search), teer decrease (Expand Search), between decreased (Expand Search)
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Showing 21 - 40 results of 5,359 for search '(( significantly better decrease ) OR ( significantly higher decrease ))', query time: 0.25s Refine Results
  1. 21
    Higher sampling flow rates result in higher viral recovery.

    Higher sampling flow rates result in higher viral recovery. by Eloise Parry-Nweye (7548998)

    Published 2025
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  2. 22
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

    Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  3. 23
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  4. 24
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  5. 25
    Fatty acid composition of fats and raw beef.

    Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  6. 26
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  7. 27
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  8. 28
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  9. 29
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  10. 30
    Composition of beef sausage.

    Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  11. 31
    Textural profile of beef sausage containing different fats and roasted at different temperature.

    Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  12. 32
    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.

    Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

    Published 2025
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  13. 33
    The top 10 putative metabolites with the largest negative fold change between normal and thin cows.

    The top 10 putative metabolites with the largest negative fold change between normal and thin cows. by Bhuripit Saraphol (20855573)

    Published 2025
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  14. 34
    The top 10 putative metabolites with the largest positive fold change between normal and thin cows.

    The top 10 putative metabolites with the largest positive fold change between normal and thin cows. by Bhuripit Saraphol (20855573)

    Published 2025
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  15. 35
    The principal component analysis (PCA) plot utilized in the quality assurance process.

    The principal component analysis (PCA) plot utilized in the quality assurance process. by Bhuripit Saraphol (20855573)

    Published 2025
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  16. 36
    Diversity of the fecal microbiome in normal and thin cows according to 16S rRNA gene sequencing data.

    Diversity of the fecal microbiome in normal and thin cows according to 16S rRNA gene sequencing data. by Bhuripit Saraphol (20855573)

    Published 2025
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  17. 37
    The numbers of normal and thin cows from each farm.

    The numbers of normal and thin cows from each farm. by Bhuripit Saraphol (20855573)

    Published 2025
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  18. 38
    Multivariate and clustering analysis of metabolomic data.

    Multivariate and clustering analysis of metabolomic data. by Bhuripit Saraphol (20855573)

    Published 2025
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  19. 39
    Results of the pathway analysis performed using the STITCH bioinformatics tool.

    Results of the pathway analysis performed using the STITCH bioinformatics tool. by Bhuripit Saraphol (20855573)

    Published 2025
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  20. 40
    Raw metabolomic data.

    Raw metabolomic data. by Bhuripit Saraphol (20855573)

    Published 2025
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