Serves as the data source for Fig 7. by Shuai Huang (60512)

“…Additionally, 16S rRNA species profiling revealed that the composting process significantly altered the microbial community structure, with an increased abundance of Firmicutes and a decreased abundance of Bacteroidetes in composted pig manure. …”

Results of RF regression model validation and significance of influencing factors (desert area change and spatiotemporal characteristics of ERI). by Mingyue Sun (4638535)

Details of significantly differentially abundant metabolites (<i>PPP1CC</i>-SSKO vs control). by Jiahong Sun (6497603)

eQTL analysis of significant SNPs. by Dai Nogimura (21445649)

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Data Sheet 1_Elevated relative humidity significantly decreases cannabinoid concentrations while delaying flowering development in Cannabis sativa L..docx by Ingrid Carolina Corredor-Perilla (22631510)

“…Furthermore, high RH significantly suppressed cannabinoid accumulation: cannabidiolic acid (CBD-A), cannabidiol (CBD), and cannabichromenic acid (CBC-A) levels decreased by approximately 4.9-fold, 3.2-fold, and 13-fold, respectively. …”

ECoG timescales decrease during spatial attention. by Isabel Raposo (21615517)

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

Annual trends in the volumes of open and minimally invasive colostomy reversal, 2012-2022. The proportion of minimally invasive procedures significantly increased over the study pe... by Kevin Tabibian (21601494)

Supplementary file 1_Biodegradable plastic film mulch increased nitrous oxide emissions in organic leek but decreased emissions in organic cabbages.docx by Martin Samphire (22525445)