Zobrazeno 1 - 9
of 9
pro vyhledávání: '"David WAIKHOM"'
Autor:
Soibam Ngasotter, K.A.Martin Xavier, Maibam Malemngamba Meitei, David Waikhom, Madhulika, Jyotirmoy Pathak, Soibam Khogen Singh
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100349- (2023)
Chitin, a widely available natural polymer, is the fundamental structural component of crustacean shells. The crustacean processing industry produces a lot of shell waste each year (in millions), most of which is discarded and poses serious environme
Externí odkaz:
https://doaj.org/article/71e12a741d3d462f8ee167638c1946ae
Autor:
Soibam NGASOTTER, Susmita MUKHERJEE, Soibam Khogen SINGH, Deeksha BHARTI, Ramjanul HAQUE, Shubham VARSHNEY, Chinmay NANDA, David WAIKHOM, Manoharmayum Shaya DEVI, Asem Sanjit SINGH
Publikováno v:
Mediterranean Journal of Infection, Microbes and Antimicrobials, Vol 11, Iss 1 (2022)
Vibrio parahaemolyticus is a curved, rod-shaped, Gram-negative, halophilic bacterium that is widely disseminated in coastal, marine, and estuarine environments and causes acute gastroenteritis due to raw or undercooked seafood consumption, wound infe
Externí odkaz:
https://doaj.org/article/44566622a8c24eaca1660161c864e0cd
Autor:
David Waikhom, Jeena Kezhedath, Rahul Krishnan, Tincy Varghese, Pani Prasad Kurcheti, Rajendran Kooloth Valappil
Publikováno v:
Fish & Shellfish Immunology. 131:855-861
Trained immunity refers to the memory acquired by innate immune cells, leading to cross-protection and non-specific responses to subsequent infection, thereby improving host survival. Trained immunity induction is a combined effect of immune signalin
Autor:
Maibam Malemngamba Meitei, Manoharmayum Shaya Devi, Yumnam Abungcha Mangang, Asem Sanjit Singh, Suraj Kumar Irungbam, David Waikhom, Soibam Ngasotter, Bhuneshwar, Sanjeev Sharma
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 9:263-275
Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic c
Autor:
David Waikhom, Soibam Ngasotter, Upasana Mohanty, Sahina Akter, Susmita Mukherjee, Laishram Soniya Devi, Saumya Priyadarshini Panda
Publikováno v:
International Journal of Bio-resource and Stress Management. 11:370-380
Autor:
David Waikhom, Manoharmayum Shaya Devi, Susmita Mukherjee, Soibam Ngasotter, Asem Sanjit Singh
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:2238-2249
Autor:
Shubham Sahu, Manu Mog, Somlang Tesia, David Waikhom, Soibam Ngasotter, Sanjeev Sharma, Bandela Dayakar
Publikováno v:
International Journal of Chemical Studies. 8:2411-2417
Tryptophan is the sole amino acid in proteins deriving from the indole group that gives an advantage in life chemistry either from metabolizing its C11 skeleton or using its –R residue in proteins and peptides for structural stability. The input of
Autor:
Soibam NGASOTTER, Susmita MUKHERJEE, Soibam Khogen SINGH, Deeksha BHARTI, Ramjanul HAQUE, Shubham VARSHNEY, Chinmay NANDA, David WAIKHOM, Manoharmayum Shaya DEVI, Asem Sanjit SINGH
Publikováno v:
Mediterranean Journal of Infection Microbes and Antimicrobials.
Autor:
Soibam Ngasotter, Laishram Soniya Devi, Manoharmayum Shaya Devi, David Waikhom, Asem Sanjit Singh
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:2990-2903