Comparison between simulation tests and bench tests. حسب Yifei Li (198040)

Comparison between simulation tests and bench tests. حسب Yifei Li (198040)

Comparison between simulation tests and bench tests. حسب Yifei Li (198040)

Box plots of the three-dimensional displacement variations and the COR. حسب Yifei Li (198040)

Advantages of Novel Anti-cancer Selenosemicarbazones: Preferential Reactivity of Their Fe(III), Cu(II), and Zn(II) Complexes with Key Physiological Reductants/Ligands Versus Isoste... حسب Mahendiran Dharmasivam (14165426)

"…The role of glutathione in all three latter reactions is significant, given the greater reactivity of the selenosemicarbazone, and glutathione’s key role in selenosemicarbazone and thiosemicarbazone anticancer activity.…"

Advantages of Novel Anti-cancer Selenosemicarbazones: Preferential Reactivity of Their Fe(III), Cu(II), and Zn(II) Complexes with Key Physiological Reductants/Ligands Versus Isoste... حسب Mahendiran Dharmasivam (14165426)

"…The role of glutathione in all three latter reactions is significant, given the greater reactivity of the selenosemicarbazone, and glutathione’s key role in selenosemicarbazone and thiosemicarbazone anticancer activity.…"

(a)(b)(c). Relationship between the OHAT-J score for “lips” or “saliva” or “dentures” and the BI at discharge. حسب Misaki Nakamura (756854)

Distribution of women aged 15–49 years who had a live birth one year prior to the survey by background variables, NDHS 2022. حسب Resham B. Khatri (10949429)

(A) and (B) represent the total ion chromatogram in positive and negative model of qualitative analysis, respectively. حسب Xiaoqiang Huang (1457860)

Downregulation of CD36 impaired phagocytic capacity and is associated with a proinflammatory phenotype of <i>Mst1</i> deficiency macrophages. حسب Jianyang Li (461703)

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

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

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

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

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Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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

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Textural profile of beef sausage containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

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Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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