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significantly linked » significantly longer (Expand Search), significantly altered (Expand Search), significantly higher (Expand Search)
linked decrease » marked decrease (Expand Search), linear decrease (Expand Search)
better decrease » greater decrease (Expand Search), between decreased (Expand Search)
teer decrease » mean decrease (Expand Search), greater decrease (Expand Search)
Showing 441 - 460 results of 2,512 for search '(( significantly linked decrease ) OR ( significantly ((better decrease) OR (teer decrease)) ))', query time: 0.52s Refine Results
  1. 441
    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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  2. 442
    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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  3. 443
    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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  4. 444
    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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  5. 445
    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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  6. 446
    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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  7. 447
    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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  8. 448
    Composition of beef sausage.

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

    Published 2025
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  9. 449
    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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  10. 450
    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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  11. 451
    NS delays the formation of atherosclerotic plaques in ApoE<sup>-/-</sup> mouse models.

    NS delays the formation of atherosclerotic plaques in ApoE<sup>-/-</sup> mouse models. by Yihua Wang (491766)

    Published 2025
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  12. 452
    Fig 6 -

    Fig 6 - by Takafumi Kabuto (14797727)

    Published 2024
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  13. 453
    NS attenuates ox-LDL-induced foam cell formation.

    NS attenuates ox-LDL-induced foam cell formation. by Yihua Wang (491766)

    Published 2025
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  14. 454
    NS affects the PI3K/AKT/mTOR pathway in RAW264.7 cells.

    NS affects the PI3K/AKT/mTOR pathway in RAW264.7 cells. by Yihua Wang (491766)

    Published 2025
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  15. 455
    Primers used for RT-qPCR.

    Primers used for RT-qPCR. by Yihua Wang (491766)

    Published 2025
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  16. 456
    Fig 4 -

    Fig 4 - by Takafumi Kabuto (14797727)

    Published 2024
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  17. 457
    NS effectively modulates the PI3K/Akt/mTOR signaling pathway and inhibits lipid transport, inflammation, and apoptosis in macrophages by enhancing autophagy.

    NS effectively modulates the PI3K/Akt/mTOR signaling pathway and inhibits lipid transport, inflammation, and apoptosis in macrophages by enhancing autophagy. by Yihua Wang (491766)

    Published 2025
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  18. 458
    NS co-suppresses Ox-LDL-induced apoptosis in RAW264.7 cells.

    NS co-suppresses Ox-LDL-induced apoptosis in RAW264.7 cells. by Yihua Wang (491766)

    Published 2025
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  19. 459
    NS enhances autophagy inhibits atherosclerosis in RAW264.7 cells.

    NS enhances autophagy inhibits atherosclerosis in RAW264.7 cells. by Yihua Wang (491766)

    Published 2025
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  20. 460
    NS affects lipid transport in ApoE<sup>-/-</sup>mouse models.

    NS affects lipid transport in ApoE<sup>-/-</sup>mouse models. by Yihua Wang (491766)

    Published 2025
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