Results 301 to 310 of about 5,181,801 (356)
The association between consumption of ultra-processed foods and sperm quality parameters: a cross-sectional study. [PDF]
Soltani M +7 more
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Protective Effect of B1 and B12 Vitamins on Post-Thaw Sperm Quality Parameters and Seminal Plasma Antioxidant Status in Rams. [PDF]
Tabatabaei Vakili S, Zeidi R, Nabhani R.
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Comparison of the effects of platelet-rich plasma and nanocurcumin on the sperm quality parameters in frozen-thawed semen of men with asthenoteratozoospermia: A lab trial study. [PDF]
Soltani M +5 more
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Phthalate esters and semen quality parameters
Biological Mass Spectrometry, 1987Analysis of reports in the world's literature suggests that average sperm densities for groups of unselected males were relatively constant at about 108 million cells per ml prior to 1950. Subsequent to that time mean sperm densities appear to have declined.
D A, Murature +3 more
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Air Quality and Characteristic Community Parameters
Journal of the Air Pollution Control Association, 1968Statistical correlations between all pairs of 16 selected air quality measurements and 13 selected community parameters for 66 standard metropolitan statistical areas have been calculated, tested for significance, and reviewed for meaningful relationships. Some of the more meaningful relationships are presented in this paper.
T B, McMullen +3 more
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On the quality of man parameters
Life Sciences, 1965Abstract The quality of man parameters was found to be of not equivalent standard to the quality of machine and environment parameters, ergo providing both a challenge to improve that quality and a requirement to re-examine tenets for measuring and expressing man parameters.
J W, BRANT, K J, LOVE
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Py—a parameter for meat quality
Meat Science, 2003The P(y) is a parameter which assesses the integrity of the cell membranes. It is a direct indicator for the volume fraction of cells surrounded by insulating cell membranes. The P(y) has been shown to correlate well with meat quality parameters like the drip loss or pH. It is a useful parameter for the discrimination between normal suited meat and PSE
U, Pliquett +3 more
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