Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Lopamudra Sahu"'
Autor:
Lopamudra Sahu, Suresh K Singh
Publikováno v:
National Journal of Community Medicine, Vol 3, Iss 03 (2012)
Bacground: Women empowerment is an essential precondition for elimination of poverty. Many International and National bodies have stressed on women empowerment giving attention to their participation in society, decision-making, education and health.
Externí odkaz:
https://doaj.org/article/f9926f71883f4bcd963a28c09fc45416
Autor:
Oluwafemi Ayodeji Adebo, Martins Ajibade Adefisoye, Md Latiful Bari, Sudhanshu S. Behera, Ramakrishna Biswal, Wei Chen, Urmimala Das, Gargi Dey, Eleftherios H. Drosinos, Chandan Goswami, Ezekiel Green, Tatsuhiko Hirota, Julie Kellershohn, Nasim Khorshidian, Sae Hun Kim, Jongho Koh, Sripathi Rao Kulkarni, Kwangsei Lim, Natalia Lumby, Soumya R. Mahapatra, Md Arafat Al Mamun, Juliana Mandha, Athanasia O. Matemu, Swati S. Mishra, Namrata Misra, Sushama Mohanta, Neda Mollakhalili Meybodi, Didier Montet, Amir M. Mortazavian, Sarah Sanaei Nasab, Patrick Berka Njobeh, Ajibola Bamikole Oyedeji, Sandeep K. Panda, Spiros Paramithiotis, Jonghun (Jay) Park, Katleen Raes, Inge Russell, Susrita Sahoo, Lopamudra Sahu, Habtu Shumoy, Mrutyunjay Suar, Hirosuke Sugahara, Maria K. Syrokou, Pei Lei Tan, Phillippe Thonart, Sudsai Trevanich, Mojtaba Yousefi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caf8f93e0b5ba6427881bcc8b5d19d44
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
Autor:
Lopamudra Sahu, Sandeep Panda
Publikováno v:
Probiotic Beverages ISBN: 9780128185889
This chapter describes three functional probiotic beverages namely kefir, kombucha, and sour beer. It reviews the original preparation technology, current variants of products, microbial diversity, and technological advances for commercial production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97177f25bfb0df8e21408ed025234fea
https://doi.org/10.1016/b978-0-12-818588-9.00008-5
https://doi.org/10.1016/b978-0-12-818588-9.00008-5
Publikováno v:
Bioprocessing for Biomolecules Production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1978c4fc7b0c8a379d10cc87a00fddee
https://doi.org/10.1002/9781119434436.ch9
https://doi.org/10.1002/9781119434436.ch9
Publikováno v:
Materials Science and Engineering: A. 660:47-51
Ratcheting (i.e., asymmetric stress-controlled fatigue) behavior of a non-conventional stainless steel X12CrMnNiN17-7-5 has been investigated with various combinations of stress amplitudes, mean stresses and number of cycles. XRD profile analysis fol
Autor:
Lopamudra Sahu, Sandeep Panda
Publikováno v:
Innovations in Technologies for Fermented Food and Beverage Industries ISBN: 9783319748191
The chapter presents an overview of the recent developments in the different perspectives of fermented food and beverage industries. The novel innovations in starter culture, health beneficial foods and beverages, nutraceuticals, alcoholic beverages,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c60c34f47f567656deedaa3860600bb
https://doi.org/10.1007/978-3-319-74820-7_1
https://doi.org/10.1007/978-3-319-74820-7_1
Publikováno v:
Journal of Materials Engineering and Performance. 23:4122-4129
Ratcheting fatigue behavior of a non-conventional stainless steel X12CrMnNiN17-7-5 has been investigated with varying combinations of mean stress (σm) and stress amplitude (σa) at room temperature using a servo-hydraulic universal testing machine.
Publikováno v:
Materials Science and Engineering: A. 598:299-303
Asymmetric stress-controlled fatigue i.e., ratcheting behaviour of a non-conventional stainless steel X12CrMnNiN17-7-5 has been investigated with varying mean stresses, stress amplitudes and number of cycles at room temperature using a servo hydrauli
Publikováno v:
Scientia Horticulturae. 125:461-468
A protocol is developed for Agrobacterium -mediated genetic transformation of Amaranthus tricolor via explant co-cultivation with Agrobacterium rhizogenes . Bacteria-plant specific factors which influenced transformation were optimized. Of the two Ag