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higher decrease » higher degree (Expand Search), higher degrees (Expand Search), highest increase (Expand Search)
lower decrease » larger decrease (Expand Search), linear decrease (Expand Search), we decrease (Expand Search)
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Showing 161 - 180 results of 6,889 for search '(( significantly higher decrease ) OR ( significantly ((lower decrease) OR (teer decrease)) ))', query time: 0.44s Refine Results
  1. 161
    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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  2. 162
    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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  3. 163
    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)

    Published 2025
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  4. 164
    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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  5. 165
    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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  6. 166
    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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  7. 167
    Composition of beef sausage.

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

    Published 2025
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  8. 168
    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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  9. 169
    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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  10. 170
    Correlation and principal component analysis.

    Correlation and principal component analysis. by Jie Wei (264772)

    Published 2025
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  11. 171
    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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  12. 172
    Supplementary Material for: Adult Patients with Hbs-Only Phenotype of Sickle Cell Disease have a Decreased Arginine/Asymmetric Dimethylarginine Ratio

    Supplementary Material for: Adult Patients with Hbs-Only Phenotype of Sickle Cell Disease have a Decreased Arginine/Asymmetric Dimethylarginine Ratio by figshare admin karger (2628495)

    Published 2025
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  13. 173
    Critical Role of Voltage Application Points in “Analog” and “Digital” Electrospray Ionization Mass Spectrometry

    Critical Role of Voltage Application Points in “Analog” and “Digital” Electrospray Ionization Mass Spectrometry by Min-Min Hung (21096009)

    Published 2025
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  14. 174
    Critical Role of Voltage Application Points in “Analog” and “Digital” Electrospray Ionization Mass Spectrometry

    Critical Role of Voltage Application Points in “Analog” and “Digital” Electrospray Ionization Mass Spectrometry by Min-Min Hung (21096009)

    Published 2025
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  15. 175
    Analysis of the significantly different metabolomic features.

    Analysis of the significantly different metabolomic features. by Bhuripit Saraphol (20855573)

    Published 2025
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  16. 176
    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter

    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

    Published 2025
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  17. 177
    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter

    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

    Published 2025
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  18. 178
    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter

    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

    Published 2025
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  19. 179
    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter

    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

    Published 2025
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  20. 180
    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter

    Hydrate-Based Gas Storage Made Greener: Methane Hydrate Formation Enhancement with a Low-Toxicity Promoter by Katipot Inkong (7979942)

    Published 2025
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