Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Deepak Kumar Sachan"'
Autor:
Vineeta Sharma, Samiya Baby, Sukhveer Singh, Deepak Kumar Sachan, Abhishek Mishra, Aditya Bhushan Pant, Ramakrishnan Parthasarathi, Vikas Srivastava
Publikováno v:
The Microbe, Vol 3, Iss , Pp 100061- (2024)
The rapid emergence of genetic variants of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) after late 2020, lead to origin of the term “variant of concern” and became the prime issue for the health of the human populations across the
Externí odkaz:
https://doaj.org/article/0bf13a8bfb1c4f019e178c704105130f
Publikováno v:
Journal of Chemical Information and Modeling. 61:202-210
Processing and packaging food has greatly exaggerated the use of food additives in different types of food products. Safety assessment to determine the pharmacokinetic and toxicological properties of food additives is imperative and experimentally ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3413ed513b9de3c037fe993e1ea306c6
https://doi.org/10.1021/acs.jcim.0c01147
https://doi.org/10.1021/acs.jcim.0c01147
Publikováno v:
Artificial Intelligence in Medicine ISBN: 9783030580803
Artificial Intelligence in Medicine
Artificial Intelligence in Medicine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be0e5c1e66dec5599a5eb50afeca577
https://doi.org/10.1007/978-3-030-64573-1_137
https://doi.org/10.1007/978-3-030-64573-1_137
Autor:
Roshni Bhattacharya, Deepak Kumar Sachan, Prakrity Singh, Meetali Sinha, Ramakrishnan Parthasarathi
Publikováno v:
Food Chemistry. 370:131350
Polyphenols are bioactive substances that minimize the risk of a variety of chronic diseases. Exposure to polyphenol bioactive compounds in our diet has increased across the globe, with amplified expectations from consumers, industry, and regulators
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4406f8345e3fd027be63dacab14092f5
https://doi.org/10.1016/j.foodchem.2021.131350
https://doi.org/10.1016/j.foodchem.2021.131350