System nutrient structure. by Rachel Van Duinen (22311382)

The catalase enzyme response of <i>A</i>. <i>albopictus</i> larvae decreased (1.5-fold) in response to <i>M</i>. <i>robertsii</i>-derived copper nanoparticles. by Perumal Vivekanandhan (4863484)

Multi-organ differential gene expression changes statistically significant at hypertension onset. by Eden Hornung (20148295)

“…<i>Tgfb1</i> is significantly decreased in male SHR kidney compared to female at 16 weeks of age (p = 0.004). …”

Table 1_United States military working dogs from 2019 to 2021: analysis of causes of service discharge and decreased service life.docx by Dakota Discepolo (16804191)

“…ANOVA analysis comparing mean service life resulted in significant differences of mean overall service with main effects of breed (p = 0.0252), outcome (p = 0.0004), service discharge category (p < 0.0001), and subpopulation (p < 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 division in 2014 (A) and 2017 (B). by Rajon Banik (12066099)

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

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

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