Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jessie Suneetha W"'
Autor:
Nagaraju Dharavath, Hemantha Kumar J., Ravi Kumar K., Jessie Suneetha W, Rukmini Devi K., Chaithanya V., Phanisri P.S.M., Uma Reddy R., Prasad J. V., Sravani A.
Publikováno v:
Environment Conservation Journal, Vol 24, Iss 2 (2023)
Rainfall is an important factor for agriculture in India as nearly 60 per cent net arable land lacks irrigation and water availability determines the yield of pulses, rice, wheat and sugarcane. The variation of rainfall was one of the major concerns
Externí odkaz:
https://doaj.org/article/8149515aac22458eb423d1a4bca5cf3c
Autor:
A. Sravani, J. V. Prasad, R. Uma Reddy, P. S. M. Phanisri, K. Ravi Kumar, V. Chaithanya, K. Rukmini Devi, Jessie Suneetha W, J. Hemantha Kumar, Nagaraju Dharavath
Publikováno v:
International Journal of Plant & Soil Science. :221-232
Climate change is one of the most important global environmental challenges at global, national and regional level. The resultant global warming due to increase in temperature by 1.5°C in the near-term (2021-2040) can cause unavoidable increase in m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3a05b86bf894e40f648d8902df71325
https://doi.org/10.9734/ijpss/2022/v34i2331582
https://doi.org/10.9734/ijpss/2022/v34i2331582
Publikováno v:
International Journal of Chemical Studies. 8:379-382
About 95% of brain volume development takes place by 6 years. As growth occurs, volume of the grey matter decreases and white matter increases with the 100-fold increase for the signal transmissions. Human brain is composed of 60% fat mainly as docos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f97016e3491d537f741127a2aae2301c
https://doi.org/10.22271/chemi.2020.v8.i4g.10103
https://doi.org/10.22271/chemi.2020.v8.i4g.10103
Akademický článek
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Publikováno v:
International Journal of Chemical Studies. 8:2438-2440
Instant foods are now a part of Indian cuisine making cooking easier for households and encouraging entrepreneurs into the market who can add variety. Dosa is a common breakfast item which is made from rice and black gram in the ratio of 70:30 respec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9cfc4d82c068d71720b03057a8a0e1b
https://doi.org/10.22271/chemi.2020.v8.i1ak.8631
https://doi.org/10.22271/chemi.2020.v8.i1ak.8631
Autor:
Jessie SW; Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, 570 020, India., Krishnakantha TP
Publikováno v:
Molecular and cellular biochemistry [Mol Cell Biochem] 2005 Oct; Vol. 278 (1-2), pp. 59-63.