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... by 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... by 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.…”

Wetland classification scheme for the contemporary period. by Nic Gedney (19762301)

Decadal seasonality of the hydrological cycle over the wetland regions. by Nic Gedney (19762301)

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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

Subjects:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

Fig 2 - by Qingqing Hao (5464070)

S1 File - by Chantelle M. de Vet (16535257)

“…Moreover, the mean of those differences were significantly different for all trainees for LV-GLS (<i>p</i>_adj<0.001) and RV-GLS (<i>p</i>_adj = 0.029), and did significantly change over time for RV-GLS (<i>p</i>_adj<0.001) but not for LV-GLS.…”

Changes in AL (A) and SE (B) according to the treatment time estimation curve in patients given 0.125% atropine. by Zi-Rong Chen (9227618)

Subjects:

Flow diagram of the patient selection into the final analysis. by Zi-Rong Chen (9227618)

Subjects:

Patients’ demographics and clinical parameters. by Zi-Rong Chen (9227618)

Subjects: