Kaplan Meier curves of OS and PFS according to different pre-RT different D-dimer values. by Huriye Senay Kiziltan (22298378)

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Univariate and multivariable analyses for OS. by Huriye Senay Kiziltan (22298378)

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Characteristics of LC patients. by Huriye Senay Kiziltan (22298378)

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Decision curve analysis according to t D-dimer values in patients with OS ≥ 1 year and those with OS < 1 year. by Huriye Senay Kiziltan (22298378)

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Kaplan Meier curves of OS and PFS according to d-dimer values comparing OS rates between patients with D-dimer levels ≤ 0.3 µg/mL and those with levels > 0.3 µg/mL. by Huriye Senay Kiziltan (22298378)

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ROC curve according to their D-dimer values in patients with OS ≥ 1 year and those with OS < 1 year. p < 0.001 (95% CI: 6-24). by Huriye Senay Kiziltan (22298378)

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Flowchart of this study. by Huriye Senay Kiziltan (22298378)

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RT characteristics and D-dimer, OS and PFS of patients. by Huriye Senay Kiziltan (22298378)

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Tuning the Upper Critical Solution Temperature of the Polystyrene-Terpineol System toward a Low-Temperature Membrane Formation by Sulaiman Dhameri (22048528)

“…The study found that the hydrogen bond propensity and miscibility of the additives significantly affected the UCST. A change of over 35 °C was observed when the additive concentration varied from 0 to 15 wt %, and the transition temperature increased or decreased depending on the additive solvent strength. …”

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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