Variation of the most appropriate p value significance threshold with different ratios of the standard deviations and sample sizes. by Farrokh Habibzadeh (12256529)

Data Sheet 1_Secretoneurin plasma levels are decreased after catheter ablation for atrial fibrillation—patients with AF produce lower SN levels than healthy individuals: the SAFE r... by Jiří Plášek (21805048)

“…Plasma SN levels were significantly lower after the catheter ablation as compared with SN levels before (34.0 ± 15.1 and 40.0 ± 17.3 pmol/L, p = 0.032). …”

Supplementary file 1_Intercropping of short- and tall-stature maize decreases lodging risk without yield penalty at high planting density.docx by Jianhong Ren (2186293)

“…Yield of intercropped XY per meter row was 13.3% and 17.0% higher than sole XY in two years; however, yield of intercropped ZD in IND and IHD was 16.7% and 25.3% lower than sole ZD in this study, respectively. …”

Effects of pre-medication and warming device on systolic (SAP), diastolic (DAP) and mean (MAP) arterial pressures in dogs following pre-medication, induction and inhalant anesthesi... by Jacob P. Rastas (20642173)

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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Graphs showing the temporal effects of temperature at the four different positions during a drilling sequence with guide drilling in two steps and final widening drilling (MIPS) an... by Marsel Ganeyev (21453399)

Craniocaudal impulses of fore- and hindlimbs at three bar heights during take-off. by Leena Inkilä (20614460)

Fig 4 - by Leena Inkilä (20614460)

RDA and pearson correlation analysis of soil bacterial communities and soil environmental factors. by Jun Sun (48981)

Demographic data of female participants (n = 30). by Vanessa Wellauer (18408477)

“…Core temperature was significantly higher in the HWI than the CWI group (postInt and 30 min), while it was significantly lower in the CWI group than CON (30 min). …”