Zobrazeno 1 - 10
of 39
pro vyhledávání: '"K.R. Viswanathan"'
The transition from a response-based paradigm to an anticipative, prevention-based approach remains a stubborn challenge in Disaster Risk Reduction (DRR). Whilst the United Nations Office for Disaster Risk Reduction (UNDRR) has advocated the latter s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e4a86d2a8d6c63bec1cd4cda540d55f
Synthesis of 7-hydroxy-4-methyl coumarin over Lewis acid metal ion-exchanged ZAPO-5 molecular sieves
Autor:
K.R. Viswanathan, J. Herbert Mabel, Muthiahpillai Palanichamy, Velayutham Murugesan, S. Vishnu Priya, S. Gopalakrishnan
Publikováno v:
Microporous and Mesoporous Materials. 118:523-530
Zinc aluminophosphate (ZAPO-5) molecular sieve was synthesized hydrothermally and ion-exchanged with Lewis acid metal ions such as Ga3+, In3+, La3+ and Ce3+ by wet method. The materials were characterized by XRD, FT-IR, BET, ICP-AES, 27Al and 31P MAS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c36820637986eafa57e46bb4feb97efd
https://doi.org/10.1016/j.micromeso.2008.09.030
https://doi.org/10.1016/j.micromeso.2008.09.030
Autor:
J. Herbert Mabel, Muthiahpillai Palanichamy, S. Vishnu Priya, S. Gopalakrishnan, Velayutham Murugesan, K.R. Viswanathan
Publikováno v:
Catalysis Communications. 10:23-28
Magnesium aluminophosphate (MAPO-5) molecular sieve was synthesised hydrothermally and ion-exchanged with Lewis acid metal ions such as Ga 3+ , In 3+ , La 3+ and Ce 3+ by wet method. The materials were characterised using XRD, FT-IR, SEM, TPD (ammoni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68e41081be68e2fea07a6bbda644c13e
https://doi.org/10.1016/j.catcom.2008.07.032
https://doi.org/10.1016/j.catcom.2008.07.032
Autor:
K.R. Viswanathan, D. Lumbroso, R. Clements, R. Sogani, S.H.M. Fakhruddin, Sumit Dugar, T. Oakley, S. Wade, M. Hanif, M. Joshi, L. Dashora, G. Vellingiri, K. Prasad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a38875054257f1944760a75eb5cd0c88
https://doi.org/10.12774/eod_cr.june2015.vellingirigetal
https://doi.org/10.12774/eod_cr.june2015.vellingirigetal
Publikováno v:
International Journal of Food Properties. 6:291-309
The shelf stability of textured soya protein (TSP) procured from a single source and packaged in seven different packaging materials [viz. low density polyethylene (LDPE), HDPE, and polypropylene (PP) of 300 and 500 G and HDPE–LDPE–HDPE] in quant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cdf8ae91b5afcf48964224838fc1804
https://doi.org/10.1081/jfp-120017820
https://doi.org/10.1081/jfp-120017820
Publikováno v:
Nutrition Research. 20:893-897
The modulation of detoxifying enzymes; catalase, glutathione peroxidase (GSH-Px), glutathione reductase (GSSGR), glutathione-S-transferase (GST) in liver and γ-glutamyl transpeptidase (GGT) in kidney elicited by pre feeding of dehydrated carrot at 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32dd70b3e606b86883f73b6450466234
https://doi.org/10.1016/s0271-5317(00)00165-2
https://doi.org/10.1016/s0271-5317(00)00165-2
Publikováno v:
Plant Foods for Human Nutrition. 55:207-218
Legumes, leafy vegetables, roots and tubers, gourds and other vegetables were analyzed for total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber contents, both before and after cooking either by a conventional open-pan method or by pressure co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa1e7350f9ff9fd777b920b7e49eb868
https://doi.org/10.1023/a:1008155732404
https://doi.org/10.1023/a:1008155732404
Publikováno v:
Plant Foods for Human Nutrition. 55:347-355
Curry leaves are one of the spices used in Indian dishes for aroma and preservation. There are no reports on the antioxidant properties of curry leaves. In this study, the antioxidant potential of curry leaves in rats treated with a known chemical ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d5efa41e961613cb3ebc171c9b1cd50
https://doi.org/10.1023/a:1008148531495
https://doi.org/10.1023/a:1008148531495
Autor:
N. Narayan Prasad, R.V Rao, K. Santhanam, K. Radhakrishna, K.R. Viswanathan, M. Siddalingaswamy, P.M Parameswariah
Publikováno v:
Food Chemistry. 68:87-94
Proximate and mineral composition of 30 different traditional and popular Indian foods, categorised as either ready-to-eat or easy-to-reconstitute or freeze dried products have been evaluated. Of the 30 products, the proximal score of eleven and mine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc55cacfca3fd1b2d36ee87fa607af4b
https://doi.org/10.1016/s0308-8146(99)00168-5
https://doi.org/10.1016/s0308-8146(99)00168-5