Zobrazeno 1 - 4
of 4
pro vyhledávání: '"MOHAMMAD TAREK AZIZ"'
Autor:
Tanjim Mahmud, Nippon Datta, Rishita Chakma, Utpol Kanti Das, Mohammad Tarek Aziz, Musaddikul Islam, Abul Hasnat Muhammed Salimullah, Mohammad Shahadat Hossain, Karl Andersson
Publikováno v:
IEEE Access, Vol 12, Pp 173583-173598 (2024)
Objectives: The agricultural sector in many South Asian countries, including Bangladesh and India, plays a pivotal role in the economy, with a significant portion of the population dependent on it for livelihood. However, farmers often encounter chal
Externí odkaz:
https://doaj.org/article/cbf65ac089ab42ae8b65d0287af61890
Autor:
MOHAMMAD TAREK AZIZ, JUEL SIKDER, TAOHIDUR RAHMAN, ARMANDO DACALCAP DEL MUNDO, S.M FAHIM FAISAL, NAYEEM UDDIN AHMED KHAN
At present, COVID-19 has become a severe threat to students, teachers, doctors, scientists, and governments all over the world. It is a single-stranded RNA virus with one of the enormous RNA genomes, and it is changing through mutation in every day.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a814f30601f4e3ac288eb07b54b5c3
Autor:
Md. Murad Hasan, Md. Ibrahim, Suzia Akter Suchi, Md. Giash Uddin, Mohammad Tarek Aziz, Md. Saddam Hussain
Publikováno v:
Animal Models and Experimental Medicine
Background The present study covered an assessment of methanolic acetate fractions of Pistia stratiotes, commonly known as water lettuce, for analgesic, anti‐inflammatory, and CNS depressant activities. Methods The methanol acetate fractions were e
Autor:
Hosneara Shiddika, Mohammad Nurul Amin, Shajal Hossain Emon, Mst Monira Khanom, Tanjina Parvin Tuli, Muhammed Yusuf Miah, Mohammad Tarek Aziz, Md. Mahabub Alam Rasel, Abida Sultana, Ashish Kumar Sarker, Farzana Sharmin, Md. Abdul Hakim
Publikováno v:
Cell Biology. 5:57
The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.