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Showing 1,101 - 1,120 results of 19,656 for search '(( significantly increased decrease ) OR ( significantly ((greater decrease) OR (a decrease)) ))*', query time: 0.72s Refine Results
  1. 1101
    Principal Component Analysis (PCA) to illustrate the distribution of the significant lipid metabolites among the groups (NL, SS and MASH).

    Principal Component Analysis (PCA) to illustrate the distribution of the significant lipid metabolites among the groups (NL, SS and MASH). by Laia Bertran (3685147)

    Published 2025
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  2. 1102
    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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  3. 1103
    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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  4. 1104
    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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  5. 1105
    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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  6. 1106
    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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  7. 1107
    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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  8. 1108
    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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  9. 1109
    Composition of beef sausage.

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

    Published 2025
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  10. 1110
    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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  11. 1111
    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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  12. 1112
    Ecological factors associated with TB mortality.

    Ecological factors associated with TB mortality. by Alemneh Mekuriaw Liyew (9216921)

    Published 2024
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  13. 1113
    Suggestive significant associations in the candidate gene approach.

    Suggestive significant associations in the candidate gene approach. by Dai Nogimura (21445649)

    Published 2025
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  14. 1114
    Changes in growth characteristics (A = shoot fresh weight; B = shoot dry weight; C = root fresh weight; D = root dry weight) of M. stenopetala under drought conditions.

    Changes in growth characteristics (A = shoot fresh weight; B = shoot dry weight; C = root fresh weight; D = root dry weight) of M. stenopetala under drought conditions.... by Nadia Khater (22553166)

    Published 2025
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  15. 1115
    Group control-after intervention.

    Group control-after intervention. by Nan Tang (642590)

    Published 2025
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  16. 1116
    Group SFA-before intervention.

    Group SFA-before intervention. by Nan Tang (642590)

    Published 2025
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  17. 1117
    Lost cases.

    Lost cases. by Nan Tang (642590)

    Published 2025
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  18. 1118
    Group control-before intervention.

    Group control-before intervention. by Nan Tang (642590)

    Published 2025
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  19. 1119
    Patient satisfaction with SFA intervention(%).

    Patient satisfaction with SFA intervention(%). by Nan Tang (642590)

    Published 2025
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  20. 1120
    Pre-Experiment.

    Pre-Experiment. by Nan Tang (642590)

    Published 2025
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