Zobrazeno 1 - 10
of 59
pro vyhledávání: '"K. M. Faridul Hasan"'
Autor:
Simang Champramary, Boris Indic, Attila Szűcs, Chetna Tyagi, Omar Languar, K. M. Faridul Hasan, András Szekeres, Csaba Vágvölgyi, László Kredics, György Sipos
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Externí odkaz:
https://doaj.org/article/236516612e10422c9418ecd1ed2e6b6c
Autor:
K. M. Faridul Hasan, KM. Noman Al Hasan, Péter György Horváth, Bernadett Bolodár Varga, Zsófia Kóczán, Bejo Laszlo, Miklós Bak, Tibor Alpár
Publikováno v:
Results in Chemistry, Vol 6, Iss , Pp 101066- (2023)
Innovation and research in the field of natural fiber-reinforced composites have garnered significant attention in recent times due to the pursuit of sustainable materials for diverse applications in the automotive, building and construction, marine,
Externí odkaz:
https://doaj.org/article/f150ef32287e4d1fbc7758a0ac45cbd3
Autor:
Simang Champramary, Boris Indic, Attila Szűcs, Chetna Tyagi, Omar Languar, K. M. Faridul Hasan, András Szekeres, Csaba Vágvölgyi, László Kredics, György Sipos
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2023)
Genes involved in mycoremediation were identified by comparative genomics analysis in 10 armillarioid species and selected groups of white-rot Basidiomycota (14) and soft-rot Ascomycota (12) species to confine the distinctive bioremediation capabilit
Externí odkaz:
https://doaj.org/article/15ff666f156347469bce6a932010a7a4
Autor:
Xiaoyi Liu, Shuai Chen, Huijuan Liu, Jiao Xie, K. M. Faridul Hasan, Qibing Zeng, Shaofeng Wei, Peng Luo
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Grifola frondosa is an edible medicinal mushroom that has been proven to have a variety of health benefits. The main active ingredients of this mushroom are polysaccharides. In this study, ultrasonic-assisted extraction was used to obtain crude Grifo
Externí odkaz:
https://doaj.org/article/906f70ce07264d9abe23e5f9da4c22e9
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract This study reports on a novel coloration approach for sisal/cotton interwoven fabric via in situ synthesis of European larch (Larix decidua) heartwood-anchored sustainable nanosilver. The heartwood extracts functioned as the reducing and sta
Externí odkaz:
https://doaj.org/article/a308bae4cee54298bdf49c4a64efe779
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Coir is one of the most important natural fibers having significant potentiality in structural biocomposites production. The long coir fiber (LCF) and short fibrous chips (CFC) were extracted from the husk of coconut. The dimensions of the C
Externí odkaz:
https://doaj.org/article/37802552f01d4939bb798dd4b9b97545
Publikováno v:
ACS Omega, Vol 6, Iss 9, Pp 6124-6133 (2021)
Externí odkaz:
https://doaj.org/article/30ed2a777ba14d89a044d5cd9676d774
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 264-275 (2021)
Broad bean sauce with chili (BBSC) is a traditional condiment in Guizhou province of China. In order to solve some problems especially lack of dominant strains during the fermentation of BBSC, enzyme-producing strains were screened and identified fro
Externí odkaz:
https://doaj.org/article/9b7e9fb481764c39b4755b80fafcf1ce
Autor:
Shaofeng Wei, Xiaoyi Liu, K. M. Faridul Hasan, Yang Peng, Jiao Xie, Shuai Chen, Qibing Zeng, Peng Luo
Publikováno v:
Molecules, Vol 27, Iss 24, p 8985 (2022)
Cataracts are an ailment representing the leading cause of blindness in the world. The pathogenesis of cataracts is not clear, and there is no effective treatment. An increasing amount of evidence shows that oxidative stress and autophagy in lens epi
Externí odkaz:
https://doaj.org/article/23649fef6a7b4a3aadd320f548036ee7
Autor:
Haoxin Li, Renrun Tang, Wan Aida Wan Mustapha, Jia Liu, K. M. Faridul Hasan, Xin Li, Mingzheng Huang
Publikováno v:
Gels, Vol 8, Iss 1, p 21 (2021)
Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C
Externí odkaz:
https://doaj.org/article/0db78f9781a44d6aaf157499b352f83d