Search alternatives:
greater decrease » greatest decrease (Expand Search), greater increase (Expand Search), greater disease (Expand Search)
larger decrease » marked decrease (Expand Search)
lower decrease » linear decrease (Expand Search), teer decrease (Expand Search), we decrease (Expand Search)
Showing 161 - 180 results of 5,005 for search 'significantly ((((lower decrease) OR (larger decrease))) OR (greater decrease))', query time: 0.21s Refine Results
  1. 161
    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
    Subjects:
    Save to List
    Saved in:
  2. 162
    Factors associated with facility readiness for providing modern family planning services in 2014 and 2017.

    Factors associated with facility readiness for providing modern family planning services in 2014 and 2017. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  3. 163
    Fatty acid composition of fats and raw beef.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  4. 164
    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
    Subjects:
    Save to List
    Saved in:
  5. 165
    Modern family planning service readiness score by division in 2014 (A) and 2017 (B).

    Modern family planning service readiness score by division in 2014 (A) and 2017 (B). by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  6. 166
    Flowchart of the sample selection procedure from BHFS 2014 and 2017.

    Flowchart of the sample selection procedure from BHFS 2014 and 2017. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  7. 167
    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
    Subjects:
    Save to List
    Saved in:
  8. 168
    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
    Subjects:
    Save to List
    Saved in:
  9. 169
    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
    Subjects:
    Save to List
    Saved in:
  10. 170
    Mean readiness score of modern family planning service by facility type in 2014 and 2017.

    Mean readiness score of modern family planning service by facility type in 2014 and 2017. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  11. 171
    Composition of beef sausage.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  12. 172
    Overall and domain-specific mean readiness score by survey years, 2014 and 2017.

    Overall and domain-specific mean readiness score by survey years, 2014 and 2017. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  13. 173
    Percentage distribution (weighted) of surveyed facilities in 2014 and 2017.

    Percentage distribution (weighted) of surveyed facilities in 2014 and 2017. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  14. 174
    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
    Subjects:
    Save to List
    Saved in:
  15. 175
    Datasets used in the study.

    Datasets used in the study. by Rajon Banik (12066099)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  16. 176
    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
    Subjects:
    Save to List
    Saved in:
  17. 177
    Stability differences between condition 1 and other conditions across participants on the non-hemiparetic side (NHP) side.

    Stability differences between condition 1 and other conditions across participants on the non-hemiparetic side (NHP) side. by Hyung Suk Yang (20442438)

    Published 2024
    Subjects:
    Save to List
    Saved in:
  18. 178
    Stability differences between condition 1 and other conditions across participants on the hemiparetic (HP) side.

    Stability differences between condition 1 and other conditions across participants on the hemiparetic (HP) side. by Hyung Suk Yang (20442438)

    Published 2024
    Subjects:
    Save to List
    Saved in:
  19. 179
    Impact on different areas of health.

    Impact on different areas of health. by Margherita Molaro (17803989)

    Published 2025
    Subjects:
    Save to List
    Saved in:
  20. 180
    Anion-Assisted Glycosylation of Galactose: A Computational Study

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

    Published 2025
    Subjects:
    Save to List
    Saved in:

Search Tools: