statistical analysis system (sas, 2000 version 8) (SAS institute)
SAS institute is a verified supplier 
90
Structured Review
SAS institute
statistical analysis system (sas, 2000 version 8)
Statistical Analysis System (Sas, 2000 Version 8), supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+analysis+system+(sas%2C+2000+version+8)/sas+version+9+4/10__56557_slash_pcbmb_slash_2022_slash_v23i9___107503-58-4-0
Average 90 stars, based on 1 article reviews
Statistical Analysis System (Sas, 2000 Version 8), supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+analysis+system+(sas%2C+2000+version+8)/sas+version+9+4/10__56557_slash_pcbmb_slash_2022_slash_v23i9___107503-58-4-0
Average 90 stars, based on 1 article reviews
statistical analysis system (sas, 2000 version 8) - by Bioz Stars,
2026-10
90/100 stars
Images
Related Articles
other:Article Title: Utilization of Carob (&lt;i&gt;Ceratonia siliqua&lt;/i&gt; L.) Extract as Functional Ingredient in Some Confectionery Products Article Snippet: Data were statistically analyzed using Article Title: RESPONSE OF THREE CYCLES OF S1 RECURRENT SELECTION FOR GRAIN YIELD IN MAIZE POPULATION SAKHA 14 Article Snippet: Article Title: Effects of feeding pomegranate seed pulp and coconut meal by-products on milk yield, milk quality, and metabolic responses of Awassi ewes and pre-weaning growth Article Snippet: Article Title: Association of Early Childhood Caries with Body Mass Index, Dietary Habits, and Socioeconomic Status among Preschool Children of Kelambakkam Article Snippet: All the data were loaded into Article Title: Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil Article Snippet: Accepted Manuscript Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil Yunfei Xie, Shouhao Jiang, Mi Li, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao PII: S0023-6438(19)30017-9 DOI: https://doi.org/10.1016/j.lwt.2019.01.016 Reference: YFSTL 7758 To appear in: LWT - Food Science and Technology Received Date: 14 March 2018 Revised Date: 9 November 2018 Accepted Date: 15 January 2019 Please cite this article as: Xie, Y., Jiang, S., Li, M., Guo, Y., Cheng, Y., Qian, H., Yao, W., Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil, LWT - Food Science and Technology (2019), doi: https://doi.org/10.1016/j.lwt.2019.01.016.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: Polymorphisms of the genes CTLA4, PTPN22, CD40, and PPARG and their roles in Graves' disease: susceptibility and clinical features. Article Snippet: Purpose CTLA4, PTPN22, and CD40 are immune-regulatory genes strongly associated with GD, as well as PPARG, but their clinical significance in different populations is still uncertain.. Methods We genotyped 282 Brazilian GD patients (234 women and 48 men, 39.80 ± 11.69 years old), including 144 patients with GO, and 308 healthy control individuals (246 women and 62 men, 36.86 ± 12.95 years old).. Results A multivariate analysis demonstrated that the inheritance of the GG genotype rs3087243 of CTLA4 (OR= 2.593; 95% CI= 1.630–4.123; p < 0.0001) and the CC genotype of rs3789607 of PTPN22 (OR= 2.668; 95% CI= 1.399–5.086; p= 0.0029) consisted in factors independent of the susceptibility to GD. Software:Article Title: The ability of Bacillus subtilis and Bacillus natto to degrade zearalenone and its application in food Article Snippet: J Food Process Preserv.. 2019;00:e14122. wileyonlinelibrary.com/journal/jfpp | 1 of 9 https://doi.org/10.1111/jfpp.14122 © 2019 Wiley Periodicals, Inc. 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China 2School of Food Science and Technology, Jiangnan University, Wuxi, China 3Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China Correspondence Weirong Yao, State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.. Email: yaoweirongcn@jiangnan.edu.cn Funding information National First‐Class Discipline Program of Food Science and Technology, Grant/Award Number: JUFSTR20180509; China Postdoctoral Science Foundation Funded Project, Grant/Award Number: 2018M642165; Yangtze River Delta Project of Shanghai, Grant/Award Number: 18395810200; Natural Science Foundation of Jiangsu Province, Grant/Award Number: BK20171139; Science and Technology Project of Jiangsu Bureau of Quality and Technical Supervision, Grant/Award Number: KJ175923 and KJ185646; the Postgraduate Research & Practice Innovation Program of Jiangsu Provence, Grant/Award Number: KYCX18_1766; National Key Technology R & D Program in the 13th Five Year Plan of China, Grant/Award Number: 2018YFC1602300; Science and Technology Plan of Changzhou City, Grant/Award Number: CE20172002; Forestry Science and Technology Innovation and Extension Project of Jiangsu Province, Grant/Award Number: No. LYKJ [2017] 26 |