Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Alin Khaliduzzaman"'
Publikováno v:
Poultry Science, Vol 100, Iss 7, Pp 101189- (2021)
ABSTRACT: Some unresolved questions in poultry science were addressed: what determines the yield of chick embryos or hatchlings; what kind of influence does egg yolk content have on embryonic development; and how to detect eggs producing super grade
Externí odkaz:
https://doaj.org/article/86832ee7aef0440e88d82f5c47936894
Publikováno v:
Sensors, Vol 20, Iss 20, p 5888 (2020)
Non-destructive monitoring of chick embryonic growth can provide vital management insights for poultry farmers and other stakeholders. Although non-destructive studies on fertility, hatching time and gender have been conducted recently, there has bee
Externí odkaz:
https://doaj.org/article/2aaa6d6392c64143858b227db13ad237
Autor:
Alin, Khaliduzzaman, Fujitani, Shinichi, Kashimori, Ayuko, Suzuki, Tetsuhito, Ogawa, Yuichi, Kondo, Naoshi
Publikováno v:
In Computers and Electronics in Agriculture March 2019 158:30-35
Autor:
Md Azizul Haque, Alin Khaliduzzaman, Mohammad Asaduzzaman, Shib Nath Pattadar, Maksudul Hasan
Publikováno v:
International Food Research Journal. 30:63-78
Food antioxidants can prevent or/and delay free radical formation which is responsible for oxidative stress. Nowadays, natural remedy is the highest concern in many countries, as well as discouraging the intake of synthetic counterparts to avoid the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77dc6ee2354de2e2962a64deb5fc4685
https://doi.org/10.47836/ifrj.30.1.04
https://doi.org/10.47836/ifrj.30.1.04
Autor:
Md. Sultan Mahomud, Raju Ahmmed, Shib Nath Pattadar, Md. Azizul Haque, Md. Asaduzzaman, Alin Khaliduzzaman, Md. Rizvi Alam
Publikováno v:
Food Science and Biotechnology
Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::267037738de241e8d27b1202e4d4972d
https://doi.org/10.1007/s10068-021-00881-4
https://doi.org/10.1007/s10068-021-00881-4
Autor:
Afzal RAHMAN, Md SYDUZZAMAN, Alin KHALIDUZZAMAN, Shinichi FUJITANI, Ayuko KASHIMORI, Tetsuhito SUZUKI, Yuichi OGAWA, Naoshi KONDO
Publikováno v:
Engineering in Agriculture, Environment and Food. 14:61-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74e7f0e2f7260e8e86f751e5d216ddf2
https://doi.org/10.37221/eaef.14.2_61
https://doi.org/10.37221/eaef.14.2_61
Autor:
Alin KHALIDUZZAMAN, Shinichi FUJITANI, Ayuko KASHIMORI, Tetsuhito SUZUKI, Yuichi OGAWA, Naoshi KONDO
Publikováno v:
Engineering in Agriculture, Environment and Food. 14:45-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7531c116dc027470bf6dbe1bae543430
https://doi.org/10.37221/eaef.14.2_45
https://doi.org/10.37221/eaef.14.2_45
Autor:
Francisco Rovira-Más, Dimas Firmanda Al Riza, Keiji Konagaya, Naoshi Kondo, Ken Abamba Omwange, Alin Khaliduzzaman, Hiroki Nagasato, Kazunori Ninomiya, Andrea Martínez Oliver
Publikováno v:
Photochemical & Photobiological Sciences. 19:1630-1635
We investigated the association of blue fluorescence (excitation at 365 nm) with the traits of the fruit, pericarp, and epidermis in green peppers. The fruits were manually classified into two groups based on fluorescence brightness. The dark fluores
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f44bc799ba81b51367b79a28da7e88c
https://doi.org/10.1039/d0pp00236d
https://doi.org/10.1039/d0pp00236d
Publikováno v:
Informatics in Poultry Production ISBN: 9789811925559
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::422c72a74738cd2b9909c0b176238b83
https://doi.org/10.1007/978-981-19-2556-6_5
https://doi.org/10.1007/978-981-19-2556-6_5
Autor:
Md. Kamrul Hasan, Alin Khaliduzzaman
Publikováno v:
Informatics in Poultry Production ISBN: 9789811925559
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90beb4a76c2d6e849eb33fae7a37797e
https://doi.org/10.1007/978-981-19-2556-6_2
https://doi.org/10.1007/978-981-19-2556-6_2