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Reactivity of O-Drug Bond in some Suggested Voltarine Carriers: Semiempirical and ab Initio Methods

Autor: Rehab M. Kubba, mustafa mohammed Kadhim

Publikováno v: Baghdad Science Journal, Vol 18, Iss 4 (2021)

In this work, the possibility to use new suggested carriers (D= Aspirin, Ibuprofen, Paracetamol, Tramal) is discussed for diclofenac drug (voltarine) by using quantum mechanics calculations. The calculation methods (PM3) and (DFT) have been used for

Externí odkaz: https://doaj.org/article/4111fb84023748d2b5e6c91f35e36eb5

Parametric study and improved capacity model for RC beams strengthened with side NSM CFRP bars

Autor: Akram Jawdhari, Majid Kadhim, Mustafa Mohammed Kadhim

Publikováno v: Structures. 39:1118-1134

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7def010a1eba9181feed3012fb7a492
https://doi.org/10.1016/j.istruc.2022.04.003

Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids

Autor: Hafsan HAFSAN, Dinh Tran Ngoc HUY, Pham VAN TUAN, Trias MAHMUDIONO, Tarekegn DINKU, Chairun NASIRIN, Sutarto SUTARTO, Mustafa Mohammed KADHIM, Krishanveer SINGH, Zaid Shaker AL-MAWLAWI

Publikováno v: Food Science and Technology, Volume: 43, Article number: e111621, Published: 03 APR 2023

High hydrostatic pressure technology is a relatively new method for the food industry and is considered more as an alternative to traditional storage methods such as thermal processes. Inactivation of spores, models, yeasts, and viruses has been demo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e63b72b82cb13378727c287bdf1fbff
https://doi.org/10.1590/fst.111621

The role of fat-producing yeasts in reducing food industry waste

Autor: Dinh Tran Ngoc HUY, Trias MAHMUDIONO, Nguyen Dinh TRUNG, Kadda HACHEM, Ahmed Remthane HUSSEIN, Hafsan HAFSAN, Gunawan WIDJAJA, Dmitry BOKOV, Aruna DHAMIJA, Mustafa Mohammed KADHIM

Publikováno v: Food Science and Technology, Volume: 42, Article number: e112221, Published: 02 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Yeasts are widely used as cellular factors in the production of bread and, more recently, various metabolic products such as vitamins, ethanol, citric acid, and lipids. Lipids synthesized by microorganisms are used in the pharmaceutical industry for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::427a9c06b77725e8075f20a0ae6cbf13
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101079&lng=en&tlng=en