<i>Aedes aegypti</i> database from SAGO traps. by Jesús A. Aguilar-Durán (9931967)

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Weather conditions and variation in the numbers of female <i>Ae. aegypti</i> captured in SAGO traps. by Jesús A. Aguilar-Durán (9931967)

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Average number of female <i><i>Ae</i></i>. <i><i>aegypti</i></i> in SAGOs traps per trap per week before and after treatments. by Jesús A. Aguilar-Durán (9931967)

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Glucose but not galactose culturing of IFN-γ primed cells reduces VACV and HSV-1 replication. by Tyron Chang (9922533)

Supplementary file 1_Intercropping of short- and tall-stature maize decreases lodging risk without yield penalty at high planting density.docx by Jianhong Ren (2186293)

“…Compared with IND, IHD did not significantly improve the population yield. The upper leaf area of intercropped XY was greater than sole stand, leading to increased interception of photosynthetically active radiation (PAR). …”

HSP90 inhibition by RGRN-305 and 17-AAG decreased proinflammatory protein secretion. by Hakim Ben Abdallah (14578241)

FBLN1 inhibits ferroptosis by reducing intracellular free ferrous iron. by Yaping Yuan (2734228)

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Restoration of <i>S</i>. Paratyphi A L O-ag reduces VL O-ag production and impacts IgM binding. by Fermin E. Guerra (6084545)

MAGMAS inhibition reduces DAOY cells migration. by Zahra Motahari (6814013)

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<i>rfbV</i> gene triplication in S. Paratyphi A increases VL O-ag production and reduces C3b deposition. by Fermin E. Guerra (6084545)

“…Multiple <i>rfbV</i> gene copies reduce IgM binding. Reduced IgM binding is also observed when the putative Rfb*U*X fusion protein is expressed. …”

Spaceflight in microgravity reduces sGAG content in the femoral head and distal epiphysis. by Rukmani Cahill (20939813)

Inhibition of LDHA leads to decreased ATP, reduced AKT phosphorylation, and enhanced chemotherapy sensitivity to LBP in A549 and NCL-H1975 cells. by Siyu Yuan (7425719)

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Description of the study sites in the NRE. by Jeong-Soo Gim (18058588)

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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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