Automatic Bayesian Inference of Reaction Networks via Guiding by Arya, Gaurav

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Judical management in practice : case studies by Chan, Siew Fong, Leong, Hong Yew, Yeo, Kai Zher

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Small range localization using wireless ultrasound sensor network by Tan, Eric Wee Shan

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Timekeeper by Ng, Yang Meng

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Effect of pharmaceuticals on the performance of a novel osmotic membrane bioreactor (OMBR) by Wang, Rong, Tang, Chuyang Y., Lay, Winson Chee Loong, Zhang, Qiaoyun, Zhang, Jinsong, McDougald, Diane, Liu, Yu, Fane, Anthony Gordon

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Pakistan and Benazir : the way forward by Mohamed Nawab Mohamed Osman

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Measuring magic on a quantum processor by Oliviero, Salvatore F. E., Leone, Lorenzo, Hamma, Alioscia, Lloyd, Seth

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Synthetic protocols for designing chiral P,N-chelate complexes by Katona, David

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Leveraging Multi-Stage Machine Learning Pipelines for Extracting Structured Key-Value Pairs from Documents by Pyo, Bryan

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Water-rich sublithospheric melt channel in the equatorial Atlantic Ocean by Mehouachi, Fares, Singh, Satish C.

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Illusory occlusion affects stereoscopic depth perception by Chen, Zhimin, Denison, Rachel N., Whitney, David, Maus, Gerrit W.

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Sentiment analysis and topic modelling of 2024 U.S. and Indonesian election tweets: a study of political discourse and public opinion by Widawati, Elisia Brispalma

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The question of beauty in contemporary fiction by Teo, Tiffany Xi Qing

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Profitability of technical analysis - the case of Malaysian stock market. by Kang, Kean Hin.

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Spatial-frequency approaches to texture analysis by Mo, Xiaoran.

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A mobile learning platform (pres-on) by Ho, Xin Tze

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Advances in the chemistry of base-stabilized germanium(I) compounds towards C-C bond formation by Ong, Melissa Xin Yi

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Investigating the toxicity of ATA nanoparticles in vitro and cardioprotective effects of ATA on DOX-induced cardiotoxicity in zebrafish by Lee, Eden Hui Ling

“…Higher concentrations of free ATA at 20 μM and 40 μM were found to cause developmental malformations and mortality in zebrafish. …”
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Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

“…However, the amount of SFC in the perfector or tube cooler unit increased to 15.9, 13.9, and 15.6% in margarine produced at emulsion temperatures of 40, 45, and 50°C, respectively. At 40°C, the lowest SFC was developed during storage even though this margarine had the highest consistency. …”
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Automatic analysis of lawn tennis games by Lin, Bi Wei.

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