Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Najwa Mohamed"'
Autor:
Loyd, Daisy, Opoku, Maxwell Peprah, Walker, Zachary, Alhosani, Najwa Mohamed, Elhoweris, Hala, Almuhairy, Osha, Mohamed, Ahmed, Takriti, Rachel Alison, Al Maktoum, Sana Butti, Mohamed, Amani, Jibar, Hamdah, Baja, Emmanuel, Garces‐Bacsal, Rhoda Myra
Publikováno v:
Journal of Research in Special Educational Needs; Jul2024, Vol. 24 Issue 3, p837-854, 18p
Autor:
Aliaa M. M. Khalifa, Salha M. Tawati, Tahani Aeyad, Najwa Mohamed, Salem Jabber, Eman Bobtaina, Ruwida M.K. Omar, Adel M. Najar
Publikováno v:
Journal of Drug Delivery and Therapeutics. 12:73-80
Compounds with more than one bioactive motif become of great interest. In this regard, a new tridentate 1,2-unsymmetrical ligand consists of flexible and rigid bioactive arms spaced by benzene ring in an ortho position designed to form a bifunctional
Publikováno v:
Pedagogy, Culture & Society; Jan2024, Vol. 32 Issue 1, p77-95, 19p
Publikováno v:
MEJ. Mansoura Engineering Journal. 20:1-11
A simple, easy built forced convection solar drying system consisting of a solar air heater, drying chamber and thermal storage has been constructed and tested. A new simple pebble bed storage, with special and easy form was designed to be heated wit
Publikováno v:
Journal of Biomolecular Structure and Dynamics. 40:7351-7366
In this work, an attempt to identify the flavonoid content of the Libyan Onosma Cyrenaicum led to the isolation of three flavonoids 7,8-dihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one(GE-001), 5,7-dihydroxy-2-(3-hydroxy-4-methoxy phenyl)-4H-chromen-4-
Publikováno v:
Molecules, Vol 17, Iss 5, Pp 5062-5080 (2012)
Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Bud
Externí odkaz:
https://doaj.org/article/59610c254bcb439798871bd9c3b3f810
Publikováno v:
QJM: An International Journal of Medicine; 2024 Supplement, Vol. 117, pii412-ii413, 2p
Autor:
Mohd Effendy Abd Wahid, Nor Afiqah-Aleng, Pen Heng Chang, Roger Sie-Maen Chong, Max de Kantzow, Xuan Dong, Marine Fuhrmann, Judith Handlinger, Paul Hick, Tee Ka Hong, Arokiadhas Iswarya, Brian Jones, Siti Nor Khadijah Addis, Ratna A. Kurniasih, Henry S. Lane, Lee Kok Leong, Thangapandi Marudhupandi, Rebecca Millard, Munirah Mohamad, Nor Najwa Mohamed, Nadirah Musa, Najiah Musa, Nurshafiqah Norizan, Erandi Pathirana, Tanjung Penataseputro, Khumaira Puspasari, Stephen B. Pyecroft, Faizah Shaharom-Harrison, Chumporn Soowannayan, Joko Suwiryono, Baskaralingham Vaseeharan, Wan Nurhafizah Wan Ibrahim, Zakiyah Widowati, Vanessa Xerri, Sandra Catherine Zainathan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc4cc634fab3e381a7528fe39998b52e
https://doi.org/10.1016/b978-0-323-95434-1.01002-0
https://doi.org/10.1016/b978-0-323-95434-1.01002-0
Publikováno v:
Journal of Computational and Theoretical Nanoscience. 16:4954-4959
Recently, a lot of strategies have been developed to enhance oral protein delivery. The combination of biodegradable polymer which is alginate-inulin as the material for hydrogel matrices was studied as a carrier of BSA which was used as a model prot