Negative ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5). حسب Peng-fei Han (694841)

Positive ion mode significant differential metabolites (Fold Change greater than 2 or less than 0.5). حسب Peng-fei Han (694841)

Sobel test for the significance of the mediation effect. حسب Getachew Magnar Kitila (19935139)

Analysis of the significantly different metabolomic features. حسب Bhuripit Saraphol (20855573)

الموضوعات:

Correlations between significantly different microbiota and metabolites. حسب Bhuripit Saraphol (20855573)

الموضوعات:

Analysis of Significantly Different Bacteria. حسب Xu Jia (187142)

Path analysis diagram illustrating the associations between alexithymia, social support, anticipated stigma and patient satisfaction, with their respective correlation coefficients... حسب Keya Bibikar (22386306)

Analysis of Significantly Different ARGs and Resistance Mechanisms. حسب Xu Jia (187142)

Pre-RT and post RT D-dimer levels in associated with prognostic significance. حسب Huriye Senay Kiziltan (22298378)

الموضوعات:

Box plots showing the taxa that were significantly different between thin and normal cows. حسب Bhuripit Saraphol (20855573)

الموضوعات:

ActAs and CoT prompt strategies do not result in decreased error rate for tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

Self-correction prompt strategy results in decreased error rate for all tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

fileCont prompt strategy results in decreased error rate for some tasks with increasing complexity. حسب Jacqueline A. Jansen (14894276)

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

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

الموضوعات:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of fats and raw beef. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات: