Zobrazeno 1 - 5
of 5
pro vyhledávání: '"A. S. Mobasher"'
Autor:
Muhammad Ashfaq, Khalid Rauf, S. Mobasher Ali Abid, Yasser Msa Al-Kahraman, Fawad Ahmad, Jamshaid Ahmad, Muhammad Haroon, Saima Ikram
Publikováno v:
Revista de Chimie. 71:182-192
Dopamine is a catecholamine neurotransmitter that control several important functions via different dopamine receptors(D1-D5). The Dopamine (DRD2) receptor and other D2 family receptors (D3 and D4) are predominantly involved in the inhibitory activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ad9cf49bcdbbf56d2ad39e53330915
https://doi.org/10.37358/rc.20.10.8362
https://doi.org/10.37358/rc.20.10.8362
Publikováno v:
Engineering Research Journal - Faculty of Engineering (Shoubra). 46:33-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5649a02b0ea251a1c626ece6691a7a26
https://doi.org/10.21608/erjsh.2020.228175
https://doi.org/10.21608/erjsh.2020.228175
Publikováno v:
GEGET. 14:82-89
Background Lupus nephritis is one of the most serious manifestations of Systemic lupus erythematosus. Proteinuria, complement level, anti-dsDNA and creatinine are the most widely used to assess activity. Aim of Work The aim of this study was to asses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219f18d412cd610602f372e0a9ca9b53
https://doi.org/10.21608/geget.2019.38029
https://doi.org/10.21608/geget.2019.38029
Publikováno v:
Food Chemistry. 14:215-225
An attempt has been made to accelerate Ras cheese ripening by pre-treatment of cheese milk with β-galactosidase. Milk was treated with a β-galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33°C for 1 h or at 4°C for 18 h, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23d2e70e7afc9e0ec4ed21102e349b8f
https://doi.org/10.1016/0308-8146(84)90060-8
https://doi.org/10.1016/0308-8146(84)90060-8
Publikováno v:
Food Chemistry. 20:201-212
Cheese milk exposed to gamma irradiation at a dose of 0·5 Mrad was used in the manufacture of Ras cheese. Quality and ripening of cheese made from irradiated milk were compared with those of cheese made from heat-treated milk. Gamma irradiation of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79e784fefe811735ceea6dfc728320de
https://doi.org/10.1016/0308-8146(86)90173-1
https://doi.org/10.1016/0308-8146(86)90173-1