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Publikováno v:
In Chemistry of Thermal and Non-Thermal Food Processing Technologies 2025:111-136
Autor:
Babu, Ardra C., Behzadnia, Asma, Bhavya, Mysore Lokesh, Božovi, Danica, Campagnol, Paulo Cezar Bastianello, Chinnappa, Aishwarya, Choudhary, Pintu, Cichoski, Alexandre José, Condezo-Hoyos, Luis, Cortés-Avendaño, Paola, Dallagi, Heni, Das, Rahel Suchintita, dos Santos, Bibiana Alves, Dutta, Sadhan Jyoti, Ferreira-Lazarte, Alvaro, Gaikwad, Pratik Subhash, Gengatharan, Ashwini, Gomathy, K., Gómez-Salazar, Julián Andrés, Halim, Ronald, Hebbar, H. Umesh, Hourani, Sara, Jacob, Anjitha, Jancen, Marcel, Jethani, Hitesh, Jha, Piyush Kumar, Keran, David Amelia, Kumar, Paramasivam Suresh, Kumar, Ranganathan, Lorenzo, José Manuel, Miloševi, Sanja, Noore, Shaba, O’Donnell, Colm P., Pandiselvam, Ravi, Pathania, Shivani, Patras, Ankit, Pavli, Branimir, Prendeville, Jack, Prithviraj, V., Radhakrishnan, Mahendran, Rahimi, Mohammadhosein, Rajauria, Gaurav, Rawat, Santoshi, Rubeka, Sengar, Animesh Singh, Sharma, Aakash, Shen, Hao, Shewale, Sandhya R., Shonte, Tigist Tadesse, Sosa-Morales, María Elena, Tang, Jiafei, Tarakanth, Kuttagulla, Tesli, Nemanja, Thivya, Perumal, Tiwari, Abhinav, Tiwari, Brijesh K., Tiwari, Uma, Topfl, Stefan, Vashisht, Pranav, Velusamy, Monica, Venugopal, Vasudevan, Verma, Dhruviya, Villamiel, Mar, Zekovi, Zoran, Zhao, Liming, Zhu, Xianglu
Publikováno v:
In Chemistry of Thermal and Non-Thermal Food Processing Technologies 2025:ix-xi
Autor:
Dutta, Sadhan Jyoti
The study of foods has been an interesting subject since the history of mankind, be it intentionally or unintentionally. The way humans evolved has a lot to do with what and how humans consumed the food over the course of time. It all began when the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d74f27c36161342c3e149f1b861916c
Autor:
Dutta, Sadhan Jyoti
Objective- To develop nanosensors using silver nanoparticles to detect urea in milk and predict its amount using neural networks. Methodology- Synthesis of silver nanoparticles (AgNps) and the development of silver nanoparticles (AgNps) have been don
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8583dbe148915a3d7e551f3e4f2831bb
Autor:
Dutta, Sadhan Jyoti
Synthesis of silver nanoparticles(AgNps) and the development of silver nanoparticles(AgNps) has been done using the green synthesis method. Tea extract(Camelia sinensis) has been used as the reducing agent(bioreductor) due to its presence of antioxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::969f987cd1c13081baa516196fac9317
Autor:
Dutta, Sadhan Jyoti1 (AUTHOR), Chakraborty, Gourav2 (AUTHOR), Chauhan, Vineet2 (AUTHOR), Singh, Lochan1,3 (AUTHOR) lochan2626@gmail.com, Sharanagat, Vijay Singh2 (AUTHOR), Gahlawat, Vijay Kumar1 (AUTHOR) drvijay.niftem@gmail.com
Publikováno v:
LWT - Food Science & Technology. Oct2022, Vol. 168, pN.PAG-N.PAG. 1p.
Autor:
Singh, Sukh Veer, Singh, Rakhi, Singh, Anurag, Chinchkar, Ajay V., Kamble, Meenatai G., Dutta, Sadhan Jyoti, Singh, Shyam Beer
Publikováno v:
Applied Food Research; December 2022, Vol. 2 Issue: 2