The RSD results were obtained for different proportions of the extraction solvent/tissue (each proportion was prepared in triplicate repetition, n = 3). by Ewa Paszkowska (21246702)

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Data file. by Ji Woong Chang (1829314)

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The influence of the controlled pH conditions at the sample preparation step on the obtained signals (panel A: extraction using a mixture of MeOH and EtOH; panel B: extraction usin... by Ewa Paszkowska (21246702)

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Chromatograms proved the selectivity of the proposed method. Red line: tissue spiked at the LOQ level; green line: blank tissue. Panel A: SIM and SIMA; panel B: LOV and LOVA. by Ewa Paszkowska (21246702)

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Synthetic feasibility scores of 20 molecular fragments. by Bin Pan (742525)

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The scatter plot of the target variable solubility dataset. by Bin Pan (742525)

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Samples with the highest solubility after high-throughput screening. by Bin Pan (742525)

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Assessment values of machine learning models. by Bin Pan (742525)

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List of datasets in AqSolDB. by Bin Pan (742525)

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Schematic workflow diagram of the StackBoost model framework. by Bin Pan (742525)

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Comparison of training and predicted values of compound water solubility for different machine learning models: (A) AdaBoost, (B) GBDT, (C) LGBM, (D) RF, (E) XGBoost, (F) RF, and (... by Bin Pan (742525)

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Pearson correlation analysis between pairs of feature parameters. by Bin Pan (742525)

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Comparison of actual vs predicted values after transfer. by Bin Pan (742525)

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List of available information in each column of AqSolDB. by Bin Pan (742525)

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3D Scatter plot of features related to water-soluble materials. by Bin Pan (742525)

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Workflow diagram of the prediction algorithm framework. by Bin Pan (742525)

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Feature importance derived from SHAP analysis. by Bin Pan (742525)

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Capabilities expansion scenarios considered. <i><i>g</i></i>_GDP and <i><i>g</i></i>_fHE refer to the growth rate of annual GDP (in constant 2015 US$) and growt... by Margherita Molaro (17803989)

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Sodium levels in Canadian restaurant menu items compared to UK National Salt Reduction Initiative (NSRI) targets by UK NSRI food category. by Caroline G. Middleton (22041479)

Area under the curve responses to breakfast, lunch and dinner during the baseline week and follow-up week. by Jennifer S. Barrett (20308363)