Principle component analysis of the expression of mRNA in U937 cells in the presence / absence of fentanyl. by Janani Madhuravasal Krishnan (19736002)

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List of primers used to validate RNA sequencing data. by Janani Madhuravasal Krishnan (19736002)

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Treatment of cancer cells with vitamin D3 induced death <i>a.</i> by Vidya G. Bettada (22208808)

Expression of Caspase-3 in HCT 116 and Hep 3B: <i>2A. and 2B.</i> by Vidya G. Bettada (22208808)

Treatment with vitamin D3 reduced the viability of cancer cell lines: <i>1A & 1B.</i> by Vidya G. Bettada (22208808)

“…Better cytotoxic effect of vitamin D3 was observed at 48h of treatment starting from 125 µM concentration. …”

Vitamin D3, but not the Cisplatin, could moderately reduce STZ-induced hyperglycemia in mice (a) Schematic representation of experimental protocol followed in the study: After accl... by Vidya G. Bettada (22208808)

AO/EtBr Staining of Cancer cell lines: <i>To check whether vitamin D3 promoted cell death in cancer cells, a dual staining protocol was implemented as detailed in the methods secti... by Vidya G. Bettada (22208808)

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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Procedure for attaching the eye drop bottle and instilling eye drops. by Yuka Kasai (21354922)

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Effect of 0.1mM salicylic acid (SA) or hydrogen peroxide (H₂O₂) and salt treatment (0 and 75 mM NaCl) on in the guaicaolperoxydase activity (GPOX) in shoots (... by Amal Bouallegue (21512298)

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