Zobrazeno 1 - 10
of 94
pro vyhledávání: '"A. T. Vinutha"'
Autor:
Narasimham Dokka, Jayram Bagri, Maniraj Rathinam, Shaily Tyagi, M.D. Prathibha, T. Vinutha, G. Rama Prashat, M.S. Sheshshayee, Prasanta K Dash, Ashwani Pareek, Rohini Sreevathsa
Publikováno v:
Plant Stress, Vol 13, Iss , Pp 100528- (2024)
This study provides intriguing mechanistic insights into the innate immunity of the pigeonpea wild relative, Cajanus platycarpus, in comparison to the cultivated Cajanus cajan, based on biochemical and metabolic changes during Helicoverpa armigera in
Externí odkaz:
https://doaj.org/article/06660c81ea44492c9748176fedcc20b7
Autor:
Rahul Kumar Thakur, Shalini Gaur Rudra, Harsh Kr. Dikshit, Sukanta Dash, Rakesh Bhardwaj, T. Vinutha, Shiv Kumar, Sangeeta Chopra
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100380- (2024)
Lentils (Lens esculenta), abundant in complex carbohydrates, proteins, dietary fiber, and micronutrients, stand out as a promising raw material for the rapidly growing snacks industry. Three Indian biofortified lentil varieties: L 4147, L 4717, and I
Externí odkaz:
https://doaj.org/article/ceae2e2f5a8c4f4d9237571d3489bbf2
Autor:
Tapan Kumar, Neha Tiwari, C. Bharadwaj, Manish Roorkiwal, Sneha Priya Pappula Reddy, B. S. Patil, Sudhir Kumar, Aladdin Hamwieh, T. Vinutha, Shayla Bindra, Inderjit Singh, Afroz Alam, Sushil Kumar Chaturvedi, Yogesh Kumar, M. S. Nimmy, K. H. M. Siddique, Rajeev K. Varshney
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Soil salinity affects various crop cultivation but legumes are the most sensitive to salinity. Osmotic stress is the first stage of salinity stress caused by excess salts in the soil on plants which adversely affects the growth instantly. Th
Externí odkaz:
https://doaj.org/article/c5047b5382c94e2e9795c127c36263cd
Autor:
Kumar, Ranjeet R., Singh, Sumer Pal, Rai, Gyanendra K., Krishnan, Veda, Berwal, Mukesh K., Goswami, Suneha, T., Vinutha, Mishra, Gyan P., Satyavathi, C. Tara, Singh, Bhupinder, Praveen, Shelly
Publikováno v:
In Journal of Food Composition and Analysis August 2022 111
Autor:
Tomar, Maharishi, Bhardwaj, Rakesh *, Kumar, Manoj, Pal Singh, Sumer, Krishnan, Veda, Kansal, Rekha, Verma, Reetu, Yadav, Vijay Kumar, dahuja, Anil, Ahlawat, Sudhir Pal, Rana, Jai Chand, Bollinedi, Haritha, Ranjan Kumar, Ranjeet, Goswami, Suneha, T, Vinutha, Satyavathi, C. Tara, Praveen, Shelly *, Sachdev, Archana *
Publikováno v:
In Journal of Food Composition and Analysis October 2021 103
Publikováno v:
Astrophysics. :75-94
Kantowski-Sachs perfect fluid cosmological model is explored in modified gravity with functional form $f(R, T)$=$f_1(R)$+$f_2(T)$ where $R$ is Ricci scalar, and $T$ is the trace of the energy-momentum tensor. With this functional form, three differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8608e3406465247cbadb5b855874dabc
https://doi.org/10.54503/0571-7132-2023.66.1-75
https://doi.org/10.54503/0571-7132-2023.66.1-75
Autor:
T. Vinutha, K. Sri Kavya
Publikováno v:
Results in Physics, Vol 23, Iss , Pp 103863- (2021)
The LRS Bianchi-I spatially homogeneous and anisotropic perfect fluid cosmological model is studied in f(R,T) theory by specific choice of f(R,T)=R+αRn+λT. In this paper, to get the deceleration parameter as a function of time (t), the scale factor
Externí odkaz:
https://doaj.org/article/06005cb8e67d4de4b14e605fb7e64afe
Publikováno v:
Indian Journal of Physics. 97:1621-1632
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01b4dd3a4869699e460d23f92e9618ac
https://doi.org/10.1007/s12648-022-02470-5
https://doi.org/10.1007/s12648-022-02470-5
Publikováno v:
General Relativity and Gravitation. 55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0874463817d83a05d15f1a991ce606a6
https://doi.org/10.1007/s10714-023-03112-9
https://doi.org/10.1007/s10714-023-03112-9
Autor:
Ansheef Ali, Ranjeet R. Kumar, T. Vinutha, Tejveer Singh, Sumer Pal Singh, C. Tara Satyavathi, Shelly Praveen, Suneha Goswami
Publikováno v:
European Food Research and Technology. 248:2197-2213
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5be0da6fd9e49a8a7ad856267eaec13d
https://doi.org/10.1007/s00217-022-04026-7
https://doi.org/10.1007/s00217-022-04026-7