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significantly teer » significantly better (Expand Search), significantly weaker (Expand Search), significantly lower (Expand Search)
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Showing 21 - 40 results of 2,271 for search '(( significantly teer decrease ) OR ( significantly ((better decrease) OR (greater decrease)) ))', query time: 0.42s Refine Results
  1. 21
    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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  2. 22
    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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  3. 23
    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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  4. 24
    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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  5. 25
    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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  6. 26
    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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  7. 27
    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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  8. 28
    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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  9. 29
    Composition of beef sausage.

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

    Published 2025
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  10. 30
    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. 31
    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. 32
    WT data of set A398E/V and set M1425V/I pooled for better comparison.

    WT data of set A398E/V and set M1425V/I pooled for better comparison. by Yousra El Ghaleb (22075892)

    Published 2025
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  13. 33
    Anion-Assisted Glycosylation of Galactose: A Computational Study

    Anion-Assisted Glycosylation of Galactose: A Computational Study by Kerli Tali (22769704)

    Published 2025
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  14. 34
    Tax1bp1-deficiency decreases the frequency of microabscess formation and lymphocyte depletion during <i>L. monocytogenes</i> infection.

    Tax1bp1-deficiency decreases the frequency of microabscess formation and lymphocyte depletion during <i>L. monocytogenes</i> infection. by Jeffrey Chin (22538086)

    Published 2025
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  15. 35
    Summary of significant treatment × time effect.

    Summary of significant treatment × time effect. by Wensheng Xiao (16557866)

    Published 2024
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  16. 36
    Predictive Significance of Glycosyltransferase-Related lncRNAs in Endometrial Cancer: A Comprehensive Analysis and Experimental Validation

    Predictive Significance of Glycosyltransferase-Related lncRNAs in Endometrial Cancer: A Comprehensive Analysis and Experimental Validation by Xiaoyu Shen (4715430)

    Published 2025
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  17. 37
    Cohesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Cohesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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  18. 38
    Adhesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Adhesion characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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  19. 39
    Hardness characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>.

    Hardness characteristics and statistical significance analysis of different ingredients across IDDSI levels<sup>b'*'</sup>. by Muxi Chen (9294270)

    Published 2025
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  20. 40
    GPT-4 results in decreased error rate for all tasks with increasing complexity when compared to GPT-3.5-turbo.

    GPT-4 results in decreased error rate for all tasks with increasing complexity when compared to GPT-3.5-turbo. by Jacqueline A. Jansen (14894276)

    Published 2025
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