Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Mohan, Kavya"'
Interfering Coherent Lightsheets Assisted Structure Synthesis (iCLASS) Technique for Nanofabrication
Autor:
Mohan, Kavya, Mondal, Partha Pratim
We propose a light-sheet based plane-selective fabrication technique that enables fabrication of nano-electronic/nano-fluidic components (nano-wires, nano-waveguides, nano-gratings and nano-channels) with specificity, selectivity on a user-defined pa
Externí odkaz:
http://arxiv.org/abs/1809.05456
Publikováno v:
In Trends in Food Science & Technology June 2022 124:208-218
Autor:
Mohan, Kavya1 (AUTHOR), Pai, Sunaja Devi Kalathiparambil Rajendra1 (AUTHOR) sunajadevi.kr@christuniversity.in, Reghunath, Baby Shalini1 (AUTHOR), Pinheiro, Dephan1 (AUTHOR)
Publikováno v:
ChemistrySelect. 7/7/2023, Vol. 8 Issue 25, p1-40. 40p.
Autor:
Bhattacharyya, Som Sekhar, Raghuwanshi, Vinay, Mohan, Kavya S, Prasad, Arjun V, Murari, Krishna, Sarkar, Arnab
Publikováno v:
Indian Journal of Industrial Relations, 2020 Jan 01. 55(3), 506-518.
Externí odkaz:
https://www.jstor.org/stable/27199280
Autor:
Mohan, Kavya, Mondal, Partha Pratim
We propose a laser interference nano-lithography technique for fabrication of nano-structures. This is inspired by a 2pi-illumination system that consists of two cylindrical lens arranged face-to-face at a distance 2f with a common geometrical focus.
Externí odkaz:
http://arxiv.org/abs/1408.1848
Autor:
Tharayil Udayarajan, Chinthu1 (AUTHOR), Mohan, Kavya1,2 (AUTHOR), Pulliyil Muhammed, Ramees1 (AUTHOR), Mendez Ts, Titto1 (AUTHOR), Nisha, P.1,2 (AUTHOR) bp.nisha@yahoo.com
Publikováno v:
Journal of Culinary Science & Technology. May2024, p1-19. 19p. 8 Illustrations, 7 Charts.
Autor:
Mohan, Kavya1,2 (AUTHOR), Makebe, Calister Wingang1,3 (AUTHOR), Jayamurthy, Purushothaman1,2 (AUTHOR), Nisha, Prakasan1,2 (AUTHOR) bp.nisha@yahoo.com
Publikováno v:
Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-13. 13p.
Publikováno v:
In Heliyon October 2018 4(10)
Akademický článek
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Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-24
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f131279d25be103107c3cc36576e9721
https://doi.org/10.1080/10408398.2022.2142195
https://doi.org/10.1080/10408398.2022.2142195