Impact of B₄C & Fly ash on the Density of AMCs. حسب Charles Sarala Rubi (21608723)

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Effect of Load on GRG. حسب Charles Sarala Rubi (21608723)

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Surface structure of B₄C. حسب Charles Sarala Rubi (21608723)

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Response table for GRG. حسب Charles Sarala Rubi (21608723)

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Effect of Reinforcement Percentage on GRG. حسب Charles Sarala Rubi (21608723)

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Surface structure of fly ash particles. حسب Charles Sarala Rubi (21608723)

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Elemental composition of Fly Ash. حسب Charles Sarala Rubi (21608723)

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Composition of LM6 alloy. حسب Charles Sarala Rubi (21608723)

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Image of the prepared sample (Pins and Disc). حسب Charles Sarala Rubi (21608723)

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Micrograph of worn pin of LM6 alloy. حسب Charles Sarala Rubi (21608723)

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Response graphs for GRG. حسب Charles Sarala Rubi (21608723)

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Effect of B₄C& Fly ash on the hardness of AMCs. حسب Charles Sarala Rubi (21608723)

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Graphical presentation of % decrease for C-peptide from baseline at different conditions. حسب Nathan Mubiru (21627195)

AZ10606120 treatment significantly increased cytotoxicity and reduced cell number in a dose-dependent manner. حسب Matthew Drill (22258391)

"…Cell numbers were significantly decreased in cells after treatment with AZ10606120 (50µM) compared to both temozolomide (TMZ; 50µM) treatment and untreated controls. …"

Diallyl Trisulfide, an Active Substance from Garlic, Inhibits Female Oviposition by Decreasing the Expression of the <i>OCT</i> Gene, which is Highly Expressed in the Spermathecal... حسب Wen-Han Yan (20539256)

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Diallyl Trisulfide, an Active Substance from Garlic, Inhibits Female Oviposition by Decreasing the Expression of the <i>OCT</i> Gene, which is Highly Expressed in the Spermathecal... حسب Wen-Han Yan (20539256)

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Effects of allopurinol on PG-LPS-induced increases in NOX4 حسب Akinaka Morii (12709672)

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Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب 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. حسب Kazeem Dauda Adeyemi (21181818)

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