Bacterial taxa with a significant difference in the relative abundance between UnH and InH. by Pei P. Fu (12407203)

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

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Significant condition. by Junxia Zhou (14381598)

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Mechanical data for the two drill bits in the MIPS system (MIPS GS, MIPS WD) and the single drill bits in the MONO system at different feed rates (mm/s). The data are shown as the... by Marsel Ganeyev (21453399)

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Fractal dimension evolution of oil droplet flame under different spray hole diameter. by Lei Bai (631944)

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

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No significant difference in mitochondrial oxygen consumption in SARM1^KO mice infected with RML prions. by Anne Ward (334296)

Box plots of genera showing statistically significant difference in taxonomic abundance. by Hiroko Yahara (9707647)

NH₃ concentration decrease at different distances. by Haibao Yi (17666896)

Results obtained from different regression models along with their respective AIC values. by Farzana Afroz (20700794)

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Themes identified in free-text responses to question ‘In your life, have you had any positive effects from the COVID-19 pandemic’ with example quote, shown in decreasing order of f... by Samuel Cornell (11047806)

Hardness increase across different IDDSI levels and food categories. by Muxi Chen (9294270)

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

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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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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Binary comparison matrix of increasing and decreasing trends in fire density from summer to autumn and comparison of different cases of spatial overlap of these spatial trends. by Peyman Karami (5909264)

Variation in residence time of COD in the representative reach section under different pier densities. by Haibin Xiong (11778010)

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Change in average COD concentration peak value and arrival time at different cross-sections. by Haibin Xiong (11778010)

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