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Showing 21 - 40 results of 5,381 for search '(( significantly higher decrease ) OR ( significantly ((better decrease) OR (teer decrease)) ))', query time: 0.48s Refine Results
  1. 21
    Experimental flow.

    Experimental flow. by Chengmin Zhou (14554562)

    Published 2025
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  2. 22
    Example of Group C scene material.

    Example of Group C scene material. by Chengmin Zhou (14554562)

    Published 2025
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  3. 23
    SAGAT Assessment Sample Questions.

    SAGAT Assessment Sample Questions. by Chengmin Zhou (14554562)

    Published 2025
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  4. 24
    3x3 Latin square design.

    3x3 Latin square design. by Chengmin Zhou (14554562)

    Published 2025
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  5. 25
    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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  6. 26
    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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  7. 27
    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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  8. 28
    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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  9. 29
    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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  10. 30
    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)

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  11. 31
    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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  12. 32
    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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  13. 33
    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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  14. 34
    Composition of beef sausage.

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

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  15. 35
    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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  16. 36
    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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  17. 37
    The effect of HA digestion and HA replenishment alone or with CS on barrier function measured by TEER.

    The effect of HA digestion and HA replenishment alone or with CS on barrier function measured by TEER. by Charlotte J. van Ginkel (20790466)

    Published 2025
    “…PS decreased TEER. (C) Different treatments (treatment groups n = 8)with HA and/or CS did not affect TEER recovery after PS treatment, full recovery was seen in all groups after 24 hours. …”
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  18. 38
    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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  19. 39
    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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  20. 40
    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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