(A) Beta-diversity non-metric multidimensional scaling (NMDS) analysis at genus level, and (B) LEfSe for bacterial species biomarkers representing control vs. stroke groups. by Duangnapa Roongpiboonsopit (12829198)

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Microbial metabolic potentials categorized according to KEGG (A) level 1 and (B) level 2, representing control vs. stroke groups. by Duangnapa Roongpiboonsopit (12829198)

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Microbiota compositions in percent relative abundance between healthy control and stroke patient individuals (the average microbiota between groups were displayed on the rightmost... by Duangnapa Roongpiboonsopit (12829198)

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Sobel test for the significance of the mediation effect. by Getachew Magnar Kitila (19935139)

EVs from infected neurons alter astrocyte gene expression and decrease GLT-1 protein expression. by Emily Z. Tabaie (16630841)

Fig 3 - by Razieh Bidhendi-Yarandi (7139387)

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The results of the subgroup and meta-regression analyses, stratified by follow-up duration, age, gender, study design, and study setting. by Razieh Bidhendi-Yarandi (7139387)

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Characteristics of studied included. by Razieh Bidhendi-Yarandi (7139387)

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Flowchart of the search process. by Razieh Bidhendi-Yarandi (7139387)

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Funnel plot for testing asymmetry hypothesis using Freeman-Tukey double arcsine transformation for proportions. by Razieh Bidhendi-Yarandi (7139387)

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Results of random effect meta-analysis using Freeman-Tukey double arcsine transformation for proportions, regardless of the duration of their symptoms. by Razieh Bidhendi-Yarandi (7139387)

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Graded loading creep stress loading level. by Dengke Yang (842532)

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Schematic diagram of rock samples. by Dengke Yang (842532)

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Rock mechanics testing machine. by Dengke Yang (842532)

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Altered expression of genes related to Ca²⁺ cycling or myocardial contraction. by Hongyu Li (1332669)

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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