Data_road. by Qianhong Mao (22305184)

“…Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Excel_ESs and transfer matrix. by Qianhong Mao (22305184)

“…Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Data sources and descriptions. by Qianhong Mao (22305184)

“…Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Coupling coordination types. by Qianhong Mao (22305184)

“…Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Results_urban-fringe-rural. by Qianhong Mao (22305184)

“…Most of the mean value of ESs showed a gradient increasing differences along urban-fringe-rural, while the greatest decrease occurs in fringe expansion and urban expansion areas; and (3) interactions for changes in ES pairs also more closely linked in these two regions, with synergies dominating. …”

Position of each slice of anthracite. by Danan Zhao (20861666)

“…The CO₂/CH₄/N₂ gas molecule adsorption capacity of the anthracite macromolecular structure model decreases with increasing temperature. The increase in temperature has the greatest influence on the CO₂ absorption capacity, followed by the CH₄ and N₂ adsorption capacities. …”

Minimal data set. by Danan Zhao (20861666)

“…The CO₂/CH₄/N₂ gas molecule adsorption capacity of the anthracite macromolecular structure model decreases with increasing temperature. The increase in temperature has the greatest influence on the CO₂ absorption capacity, followed by the CH₄ and N₂ adsorption capacities. …”

Schematic of the experiment apparatus. by Danan Zhao (20861666)

“…The CO₂/CH₄/N₂ gas molecule adsorption capacity of the anthracite macromolecular structure model decreases with increasing temperature. The increase in temperature has the greatest influence on the CO₂ absorption capacity, followed by the CH₄ and N₂ adsorption capacities. …”

Physicochemical properties of CO₂, CH₄ and N₂. by Danan Zhao (20861666)

“…The CO₂/CH₄/N₂ gas molecule adsorption capacity of the anthracite macromolecular structure model decreases with increasing temperature. The increase in temperature has the greatest influence on the CO₂ absorption capacity, followed by the CH₄ and N₂ adsorption capacities. …”

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

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

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

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

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