social statistics version 26 (SPSS Inc)
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social statistics version 26
Social Statistics Version 26, supplied by SPSS Inc, 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/statistics+26/version+26/pmc11790282-159-9-11
Average 90 stars, based on 1 article reviews
Social Statistics Version 26, supplied by SPSS Inc, 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/statistics+26/version+26/pmc11790282-159-9-11
Average 90 stars, based on 1 article reviews
social statistics version 26 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup Article Snippet: 17 Red Sour Soup (RSS), a traditional Miao delicacy from Guizhou, China, is 18 primarily fermented using tomatoes, red peppers, white wine, glutinous rice flour, and 19 salt.. To elucidate the mechanisms underlying flavor formation of RSS, this study 20 examined four fundamental components of RSS.. Findings revealed that ethanol plays 21 a role in inhibiting the proliferation of harmful microorganisms. Article Title: Enhanced recovery pathway in adult patients with spinal deformity undergoing open thoracolumbar surgery. Article Snippet: All statistical analyses were performed using Article Title: Purification mechanism of emergent aquatic plants on polluted water: A review. Article Snippet: Nitrogen and phosphorus inputs to surface water bodies lead to a decline in water quality and a disruption in the balance of aquatic ecosystems.. Emergent aquatic plants were widely used for their high efficiency in removing nitrogen and phosphorus from surface waters.. However, there was a lack of systematic analyses on the purification of surface waters by emergent aquatic plants, and the mechanism of differences in nitrogen and phosphorus removal by different plants needs to be further revealed. Article Title: Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration Article Snippet: Processed cheese analogues (PCA) are popular among consumers worldwide for their diverse flavors and forms.. Casein/κ-carrageenan (CA/KC), as the main structural basis of common PCA, suffers from syneresis and thermal instability, which could be well ameliorated by locust bean gum (LBG) as a thickening, non-gelatinizing polysaccharide.. However, the mechanism by which LBG improves the gel properties of CA/KC composites has not yet been clarified. Article Title: Identification and mechanistic investigation of novel adhesion inhibitory peptides against Helicobacter pylori from corn protein hydrolysates Article Snippet: SPSS Statistics 26 (SPSS Inc., USA) was used to analyze the data. Article Title: The difference of organophosphate esters (OPEs) uptake, translocation and accumulation mechanism between four varieties in Poaceae. Article Snippet: To explore variation patterns of uptake, translocation, and accumulation processes responding to organophosphate esters (OPEs) among Poaceae plants, hydroponic and computer simulation experiments were executed.. Plant growth, OPEs’ concentration, and bioinformation and transcript of lipid transporters in the three terrestrial barley, wheat, and maize and aquatic rice seedlings were studied after exposure to seven OPE congeners.. Four types of plants could accumulate seven OPE congeners. Article Title: Enhanced Endothelialization Using Resveratrol-Loaded Polylactic Acid-Coated Left Atrial Appendage Occluders in a Canine Model Article Snippet: The statistical package, Software:Article Title: High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion. Article Snippet: In this experiment, we investigated the structural properties, digestibility, and variations in antioxidant activity of rice bran-tissue peanut protein (RB-TPP), which was created through high-moisture extrusion between peanut protein powder (PPP) and various additions (0 %, 5 %, 10 %, 15 %, and 20 %) of rice bran (RB).. The disulfide bonding and hydrophobic interactions were strengthened, and the hydrogen bonding in the RB-TPP was weakened by adding 5–10 % RB.. Additionally, the β-sheet content reached its maximum at RB-10 %, which allowed the hydrophobic groups to be encapsulated ina stable protein network fiber structure, enhancing degree of organization, the thermal stability and digestibility of RB-TPP. |