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Showing 121 - 140 results of 53,316 for search '(( significantly higher increases ) OR ( significantly ((teer decrease) OR (greater decrease)) ))', query time: 1.36s Refine Results
  1. 121
    Image_2_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf

    Image_2_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf by Aline Freyssin (11912204)

    Published 2022
    “…Furthermore, a significant decrease in brain uptake of the TSPO PET tracer [<sup>18</sup>F]DPA-714 was observed with viniferin compared to resveratrol. …”
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  2. 122
    Table_2_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf

    Table_2_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf by Aline Freyssin (11912204)

    Published 2022
    “…Furthermore, a significant decrease in brain uptake of the TSPO PET tracer [<sup>18</sup>F]DPA-714 was observed with viniferin compared to resveratrol. …”
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  3. 123
    Image_4_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf

    Image_4_Trans ε-Viniferin Decreases Amyloid Deposits With Greater Efficiency Than Resveratrol in an Alzheimer’s Mouse Model.pdf by Aline Freyssin (11912204)

    Published 2022
    “…Furthermore, a significant decrease in brain uptake of the TSPO PET tracer [<sup>18</sup>F]DPA-714 was observed with viniferin compared to resveratrol. …”
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  4. 124
    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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  5. 125
    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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  6. 126
    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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  7. 127
    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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  8. 128
    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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  9. 129
    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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  10. 130
    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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  11. 131
    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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  12. 132
    Composition of beef sausage.

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

    Published 2025
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  13. 133
    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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  14. 134
    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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  15. 135
    Spatial distribution of NS in the Greater Mundri Area, South Sudan.

    Spatial distribution of NS in the Greater Mundri Area, South Sudan. by Gasim Omer Elkhalifa Abd-Elfarag (13171021)

    Published 2022
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  16. 136
    Effects of visual feedback on errors during increasing the minimum toe clearance (MTC) when higher MTC targets that were 5.5 cm higher than baseline MTC were presented.

    Effects of visual feedback on errors during increasing the minimum toe clearance (MTC) when higher MTC targets that were 5.5 cm higher than baseline MTC were presented. by Suzanne Martin (1535695)

    Published 2025
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  17. 137
    Additional variable significance.

    Additional variable significance. by Benjamin T. Newman (18397604)

    Published 2024
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  18. 138
    Participant selection from the I AM OLD cohort.

    Participant selection from the I AM OLD cohort. by Katerina L. Byanova (3252138)

    Published 2023
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  19. 139
    Minimal required data set.

    Minimal required data set. by Katerina L. Byanova (3252138)

    Published 2023
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  20. 140
    Significant main effect of housing type.

    Significant main effect of housing type. by Grace Hecker (18813445)

    Published 2024
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