Zobrazeno 1 - 10
of 557
pro vyhledávání: '"Kawaljit Singh"'
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
Immunotherapy has proved to be a breakthrough in cancer treatment. So far, a bulk of the approved/late-stage cancer immunotherapy are antibody-based. Although these antibody-based drugs have demonstrated great promise, a majority of them are limited
Externí odkaz:
https://doaj.org/article/ffba05186a044a9e8b91fa4bcefb320a
Publikováno v:
Journal for ImmunoTherapy of Cancer, Vol 11, Iss Suppl 1 (2023)
Externí odkaz:
https://doaj.org/article/738496ec13df49f899c217062ac7e70e
Autor:
Sandeep Goyal, Avijit Goswami, Princy Khurana, Kawaljit Singh, Ishani Ghoshal, Aditya Kulkarni
Publikováno v:
Journal for ImmunoTherapy of Cancer, Vol 11, Iss Suppl 1 (2023)
Externí odkaz:
https://doaj.org/article/38669d3ee8534a4b8b0bac1a028fc6cf
Autor:
Sukhvinder Singh Purewal, Kartik Sharma, Pinderpal Kaur, Kawaljit Singh Sandhu, Rishav Kamboj
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100275- (2023)
Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bi
Externí odkaz:
https://doaj.org/article/e6d75688fd254224812d2974b14498f4
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100135- (2022)
During the present study, Kinnow seeds were studied in terms of their bioactive profile and antioxidant properties. Seeds extracts prepared in water, ethanol, ethanol (50%), methanol and methanol (50%) were screened for bioactive compounds (condensed
Externí odkaz:
https://doaj.org/article/f769615011644b2eb526fc273b4ecb1d
Autor:
Sukhvinder Singh Purewal, Rishav Kamboj, Kawaljit Singh Sandhu, Pinderpal Kaur, Kartik Sharma, Maninder Kaur, Raj Kumar Salar, Sneh Punia, Anil Kumar Siroha
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100057- (2022)
The experimental work on ready to serve Kinnow-Amla beverage was conducted to check the effect of storage duration on sensorial, physicochemical and antioxidant properties. Experimental work during the present study aimed to prepare Kinnow-Amla based
Externí odkaz:
https://doaj.org/article/5e9480448d544b61869d3036f7219a0b
Autor:
Sneh Punia Bangar, Kawaljit Singh Sandhu, Alexandru Rusu, Monica Trif, Sukhvinder Singh Purewal
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting ant
Externí odkaz:
https://doaj.org/article/117c0bf1d29e47bf9ea34ca34d78049f
Autor:
Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Alexandru Rusu, Ioana Delia Pop, Manoj Kumar
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have been discovered, and barley ex
Externí odkaz:
https://doaj.org/article/6170f8978c42463eb04f273d3d483d5d
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 378-384 (2019)
Wheat cultivars from Triticum aestivum L. grown at same location were chosen and classified on the basis of their protein contents into low protein cultivars (LPC’s), medium protein cultivars (MPC’s) and high protein cultivars (HPC’s). Protein
Externí odkaz:
https://doaj.org/article/d263eb3273ea41bbb05643768bb220f3
Autor:
Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, Lalit Sangwan, Manju Nehra, Sukhvinder Singh Purewal
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100073- (2021)
Sorghum starch was cross-linked (CL) with epiclorohydrin (EPI) at different concentrations (0.1–1.0%). Degree of cross-linking (DC) ranged between 49.5-89.7% (for 0.5–1.0% CL starch); the highest value was observed for 1.0% CL starch. Amylose con
Externí odkaz:
https://doaj.org/article/e206aebfbc504b3ca4fd768be8a25b88