Weighted comparison of baseline characteristics. by Wei Huang (36889)

“…Each10 units increase in BRI, ASM/ BMI decreased by 29% (β = −0.29,95% CI: −0.31, −0.28, <i><i>p</i></i> value < 0.0001). …”

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

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Availability of modern family planning methods in 2014 and 2017. by Rajon Banik (12066099)

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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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Facilities offering modern family planning services by survey years and facility types, 2014 and 2017. by Rajon Banik (12066099)

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

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

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

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

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

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

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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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Renal (urea and creatinine) (a, b) and Liver function (ALT and AST) (c, d) test in serums of different experimental groups and body weight changes (e) on day 10. by Omid Mehrpour (9385929)

The global disease burden of <i><i>Klebsiella pneumoniae</i></i> associated LRI for both sexes in 204 countries and territories. (a) The number of DALYs in 2021; (b) The EAPC of DA... by Juanjuan Li (399633)