Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Kanika, Mitra"'
Autor:
Farjana Akter Hira, Ashekul Islam, Kanika Mitra, Ummey Hafsa Bithi, Khondoker Shahin Ahmed, Sanzida Islam, Shaike Mohammad Abdullah, Md. Nazim Uddin
Publikováno v:
Biochemistry Research International, Vol 2024 (2024)
Conclusions: The mixed-solvent extract had higher levels of catechin hydrate, rutin hydrate, trans-ferulic acid, and vanillic acid, whereas the ethanol extract contained more (−) epicatechin, catechol, kaempferol, quercetin, and trans-cinnamic acid
Externí odkaz:
https://doaj.org/article/bf93f9342ec1403b85b72c3b02d437d5
Publikováno v:
Informatics in Medicine Unlocked, Vol 43, Iss , Pp 101400- (2023)
Fruits contain natural compounds which are useful for therapeutic effects. Phytochemicals are secondary metabolites created by plants during their biosynthetic pathways with a wide range of antifungal, antiviral, anticancer, and antibacterial activit
Externí odkaz:
https://doaj.org/article/be94c48f852d43e8ab6cdfddc1e1c6fa
Autor:
Md Munnaf Hossen, Mohammad Lokman Hossain, Kanika Mitra, Billal Hossain, Ummey Hafsa Bithi, Md Nazim Uddin
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100460- (2022)
Aloe vera (A. vera), one of the most popular medicinal plants, is regularly used throughout the world to prevent or treat cancer, metabolic problems, cardiovascular diseases, and skin concerns. In this study, we investigated the antioxidant propertie
Externí odkaz:
https://doaj.org/article/f058fed2729544e3902f1b8dc5f58c57
Autor:
Md. Munnaf Hossen, Md. Nazim Uddin, Md. Shafiqul Islam Khan, S.M. Hedaytul Islam, Md. Hasanuzzaman, Ummey Hafsa Bithi, Md. Abu Tareq, Md. Nazmul Hassan, Abu Sayeed, Rahat Bin Robbani, Kanika Mitra
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11267- (2022)
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study’s objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it’s to commercial desserts (CODs). Results
Externí odkaz:
https://doaj.org/article/7f6d34b9b9af448a9899ddaca3c06d57
Autor:
Md. Nazim Uddin, Md. Abdus Samad, Md. Abu Zubair, Md. Zahurul Haque, Kanika Mitra, Tanzir Ahmed Khan, Md Amir Hossain, Ashikujaman Syed, Aklima Afroze
Publikováno v:
Asian Pacific Journal of Tropical Biomedicine, Vol 10, Iss 12, Pp 555-562 (2020)
Objective: To investigate bioactive phytochemicals and antioxidant activities of Nymphaea nouchali and to explore its anticancer pathways by a network pharmacology approach. Methods: Using a spectrophotometer and high-performance liquid chromatograph
Externí odkaz:
https://doaj.org/article/75928f0e86ca4c45b7e6bccb5bb979a1
Autor:
Rahat Bin Robbani, Md. Munnaf Hossen, Kanika Mitra, Md. Zahurul Haque, Md. Abu Zubair, Shumsuzzaman Khan, Md. Nazim Uddin
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared
Externí odkaz:
https://doaj.org/article/e9ebcd49f5cd499bb1bc3a150d38a7ae
Autor:
Subrata Chandra Roy, Nazim Uddin, Zahurul Haque, Mohammad Lokman Hossain, Kanika Mitra, Abdulla All Mamun
Publikováno v:
Journal of Bangladesh Academy of Sciences. 44:33-41
The phytochemicals (total phenolic, tannin, flavonoid, alkaloid, and saponin) contents in the Aloe vera gel derived from the leaf of Aloe vera (L.) Burm. f. (Synonym Aloe barbadensismiller) were extracted and their antioxidant capacity was studied by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a1991023b31c49514cc040697562a7f
https://doi.org/10.3329/jbas.v44i1.48561
https://doi.org/10.3329/jbas.v44i1.48561
Autor:
Rahat Bin, Robbani, Md Munnaf, Hossen, Kanika, Mitra, Md Zahurul, Haque, Md Abu, Zubair, Shumsuzzaman, Khan, Md Nazim, Uddin
Publikováno v:
International journal of food science. 2022
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9f74ae04f4809e0df23d6af04749bfff
https://pubmed.ncbi.nlm.nih.gov/36147879
https://pubmed.ncbi.nlm.nih.gov/36147879
Autor:
Md Munnaf, Hossen, Md Nazim, Uddin, Md Shafiqul, Islam Khan, S M Hedaytul, Islam, Md, Hasanuzzaman, Ummey Hafsa, Bithi, Md, Abu Tareq, Md Nazmul, Hassan, Abu, Sayeed, Rahat Bin, Robbani, Kanika, Mitra
Publikováno v:
Heliyon. 8(10)
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study's objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it's to commercial desserts (CODs). Results ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fb66245d2673ba7c52cc6b0cc861125d
https://pubmed.ncbi.nlm.nih.gov/36339995
https://pubmed.ncbi.nlm.nih.gov/36339995
This study aimed to determine the anti-nutrients of cheese produced from soya beans by chemical processing. Effect of processing using a chemical method on anti-nutritional constituents of soybean seed meal and cheese were carried out. Levels of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50b1eb5a91b78c67e5332255104e4552
