Zobrazeno 1 - 10
of 10
pro vyhledávání: '"M.M. Chayan Mahmud"'
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15482- (2023)
Foodborne pathogens are a major public health concern and have a significant economic impact globally. From harvesting to consumption stages, food is generally contaminated by viruses, parasites, and bacteria, which causes foodborne diseases such as
Externí odkaz:
https://doaj.org/article/83e0dd5a4dcc475dabfa4dc5daf246d4
Autor:
Dipendra Kumar Mahato, Raveena Kargwal, Madhu Kamle, Bharti Sharma, Shikha Pandhi, Sadhna Mishra, Akansha Gupta, M.M. Chayan Mahmud, Maneesh Kumar Gupta, Lal Bihari Singha, Pradeep Kumar
Publikováno v:
Phytomedicine Plus, Vol 2, Iss 1, Pp 100168- (2022)
Background: Moringa oleifera Lam (family Moringaceae) is a plant innate to India and has now been cultivated in various other regions of the world. It is extensively grown for its highly nutritious plant parts as a source of various nutrients like pr
Externí odkaz:
https://doaj.org/article/dfe17d09a36c456383a7b8d824408edb
Autor:
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra, M.M. Chayan Mahmud, Elham Assadpour, Ren-You Gan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Trends in Food Science & Technology. 136:64-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::854e76bdce8edbd4fa5eb5e3dadb3c56
https://doi.org/10.1016/j.tifs.2023.03.025
https://doi.org/10.1016/j.tifs.2023.03.025
Autor:
Russell Keast, M.M. Chayan Mahmud, Mohammadreza Mohebbi, Dipendra Kumar Mahato, Robert A. Shellie
Publikováno v:
Journal of Food Science. 86:5004-5015
The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced-coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a383bef197dc974ce41a76207b838da1
https://doi.org/10.1111/1750-3841.15932
https://doi.org/10.1111/1750-3841.15932
Autor:
Mohammadreza Mohebbi, Russell Keast, Catherine Georgina Russell, Penelope Oliver, M.M. Chayan Mahmud, Dipendra Kumar Mahato, Shirani Gamlath, Djin Gie Liem, Sara Cicerale
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a34ef4ae12938215c1da4e6f12a0dea
https://pubmed.ncbi.nlm.nih.gov/34155639
https://pubmed.ncbi.nlm.nih.gov/34155639
Autor:
Pradeep Kumar, Deepaksshi Rawal, Rituraj Borah, Shafiul Haque, Himashree Bora, Sukni Bui, Dipendra Kumar Mahato, Ajay Kumar Shah, M.M. Chayan Mahmud, Bharti Sharma
Publikováno v:
Toxicon : official journal of the International Society on Toxinology. 187
Ochratoxins (OTs) are a group of mycotoxins produced by Aspergillus and Penicillium spp. which are ubiquitous. They infect the crops during pre- and post-harvest conditions and contaminate various food and feed. Among all the OTs produced, ochratoxin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20b1ca267e8938b9882af08397a46781
https://pubmed.ncbi.nlm.nih.gov/32889024
https://pubmed.ncbi.nlm.nih.gov/32889024
Autor:
Ahlam Al-Azkawi, Saif Al Bahry, Huda Al-Battashi, Sérgio L. Alves, Diva S. Andrade, Neelamegam Annamalai, Sourav Kumar Bagchi, Chiranjib Banerjee, Seema A. Belorkar, Atul Bhargava, Rajeev Bhat, Charline Bonatto, Sidnei Emilio Bordignon, Aline Frumi Camargo, Bruna Barcelos Cardias, Jorge Alberto Vieira Costa, Anderson Dal Molin, Etiele Greque de Morais, Michele Greque de Morais, Gnanasekaran Dineshbabu, Saijasi Dubey, Sivaramasamy Elayaraja, Paulo A.A. Ferreira, Gislaine Fongaro, Nicholas Gathergood, Freddy Zambrano Gavilanes, Maria Gavrilescu, Vijai Kumar Gupta, Dawrul Islam, Madhu Kamle, Yevgen Karpichev, Divyanshu Kumar, Pradeep Kumar, Prashant Kumar, Vipin Kumar, Gustavo Henrique Leite Castro, Dipendra Kumar Mahato, M.M. Chayan Mahmud, Nirupama Mallick, Ajay Kumar Maurya, Marcio A. Mazutti, Fabrício Bruno Mendes, Maneesh Mishra, P.K. Mishra, B. Greg Mitchell, Juliana Botelho Moreira, Caroline Müller, Anu Sadasivan Nair, Piotr Oleskowicz-Popiel, W.J. Oosterkamp, Karan Pandey, Reeza Patnaik, Rishabh Rathour, Deepaksshi Rawal, Madhurya Ray, Richa Salwan, Thamarys Scapini, Minaxi Sharma, Vivek Sharma, Akshay K. Shrivastav, Helder Rodrigues Silva, Nagendra Pratap Singh, Nallusamy Sivakumar, Manish Srivastava, Neha Srivastava, Shilpi Srivastava, Fábio Spitza Stefanski, Tiago Santos Telles, Helen Treichel, Marcus V. Tres, Vijay Tripathi, V.S. Uma, Zeba Usmani, Bruna da Silva Vaz, Govind Kumar Yadav, Giovani L. Zabot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba4732e26aa8baf33668a1f25234d01a
https://doi.org/10.1016/b978-0-12-819597-0.00027-1
https://doi.org/10.1016/b978-0-12-819597-0.00027-1
Autor:
Madhu Kamle, Pradeep Kumar, Dipendra Kumar Mahato, Vijay Tripathi, Deepaksshi Rawal, Prashant Kumar, Dawrul Islam, M.M. Chayan Mahmud, Ajay Kumar Maurya
Publikováno v:
Recent Developments in Bioenergy Research ISBN: 9780128195970
Lignocellulose is a major component of agricultural waste. It is abundantly available, and lack of proper utilization has led to wastage and disposal in the environment, leading to air, water, and land pollution. If this component can be utilized in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d53e6a373377adb3cb296a9bd2d3f53
https://doi.org/10.1016/b978-0-12-819597-0.00009-x
https://doi.org/10.1016/b978-0-12-819597-0.00009-x
Autor:
Akansha Gupta, Sadhna Mishra, Shikha Pandhi, Raveena Kargwal, Lal Bihari Singha, Madhu Kamle, Pradeep Kumar, Maneesh Kumar Gupta, Bharti Sharma, Dipendra Kumar Mahato, M.M. Chayan Mahmud
Publikováno v:
Phytomedicine Plus, Vol 2, Iss 1, Pp 100168-(2022)
Background Moringa oleifera Lam (family Moringaceae) is a plant innate to India and has now been cultivated in various other regions of the world. It is extensively grown for its highly nutritious plant parts as a source of various nutrients like pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7da38b5a488812927b90ab4f5fc52708
https://doi.org/10.1016/j.phyplu.2021.100168
https://doi.org/10.1016/j.phyplu.2021.100168
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 19(5)
Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6631bfd1efdf496b313eb9e01bf3cdf
https://pubmed.ncbi.nlm.nih.gov/33336982
https://pubmed.ncbi.nlm.nih.gov/33336982