Zobrazeno 1 - 10 of 247 pro vyhledávání: '"RAGHUVANSHI, R. S."'
1
Akademický článek
Quality Enhancement of Black Soybean [Glycine max (L.) Merrill] Flour using Germination Technique.
Autor: Dobhal, Neetu1 nishudhnew@gmail.com, Raghuvanshi, R. S.1
Publikováno v: Legume Research: An International Journal. Jan2023, Vol. 46 Issue 1, p44-49. 6p.
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2
Akademický článek
AN EFFICIENT, ONE-POT SYNTHESIS OF ORGANIC DITHIOCARBAMATES USING TETRAETHYLAMMONIUM SUPEROXIDE.
Autor: YADAV, B., SHUKLA, A. K., RAGHUVANSHI, R. S.
Publikováno v: Oxidation Communications; 2023, Vol. 46 Issue 4, p1030-1034, 5p
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3
Akademický článek
Physical characteristics and effect of germination on functional properties of black soybean (Glycine max).
Autor: Dobhal, Neetu1 nishudhnew@gmail.com, Raghuvanshi, R. S.1
Publikováno v: Asian Journal of Dairy & Food Research. Mar2018, Vol. 37 Issue 1, p56-60. 5p.
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4
Akademický článek
Phytochemical Analysis, Cytotoxicity, and Antitrypanosomal, Antioxidant, and Anti‐Inflammatory Activities of Clausena anisata Fruit, Azadirachta indica Leaf, and Stem Bark Extracts.
Autor: Kumatia, Emmanuel Kofi1 (AUTHOR) kofi2rhyme@yahoo.com, Zoiku, Felix Kwame2 (AUTHOR), Baffour, Prince Kyei1 (AUTHOR), Anokye-Kumatia, Anne Boakyewaa3 (AUTHOR), Asase, Alex4 (AUTHOR), López-Arellano, María Eugenia (AUTHOR) mlopez.arellano@gmail.com
Publikováno v: Journal of Parasitology Research. 11/27/2024, Vol. 2024, p1-9. 9p.
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5
Akademický článek
Controlled-Release Iodine Fertilizer Improved Iodine Accumulation, Antioxidant Capacity, and Quality of Lettuce.
Autor: Chen, Haining1,2 (AUTHOR) 1065199758@163.com, Jiang, Faxiang1 (AUTHOR) lnfaxiang@163.com, Zhou, Huafei1 (AUTHOR) zhhf2010@126.com, Zhang, Zhantian1 (AUTHOR) zhantianzhang@126.com, Zhang, Zhihan2 (AUTHOR), Liu, Baoyou1,2 (AUTHOR) baoyou1022@163.com
Publikováno v: Agronomy. Nov2024, Vol. 14 Issue 11, p2578. 12p.
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6
Akademický článek
Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna unguiculata (L.)Walp].
Autor: Tiwari, Deepa, Dutta, Anuradha, Singh, Y. V., Raghuvanshi, R. S., Shukla, Pushpa, Khan, Raushan, Tilara, Soni
Publikováno v: Indian Journal of Agricultural Research; Dec2019, Vol. 53 Issue 6, p662-668, 7p
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7
Akademický článek
Development and Effectual Evaluation of Gluten Free Multi Millet Pasta based on Nutritional, Sensory and Colour Characteristics.
Autor: Rodge, S. M.1 shradharodge1994@gmail.com, Devkatte, A. N.1, Shere, P. D.1, Pawar, G. S.2
Publikováno v: Asian Journal of Dairy & Food Research. Sep2024, Vol. 43 Issue 3, p478-484. 7p.
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8
Akademický článek
Advances and Challenges in Immune-Modulatory Biomaterials for Wound Healing Applications.
Autor: Cao, Yuqi1 (AUTHOR) qq1656445881@163.com, Sun, Jiagui1 (AUTHOR) 13209846730@139.com, Qin, Shengao2 (AUTHOR) shengaoqin123@163.com, Zhou, Zhengshu1 (AUTHOR) zhzsyydsh@163.com, Xu, Yanan1 (AUTHOR) 15838399049@163.com, Liu, Chenggang1 (AUTHOR) liukaifu86904003@126.com
Publikováno v: Pharmaceutics. Aug2024, Vol. 16 Issue 8, p990. 44p.
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9
Akademický článek
Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications.
Autor: Mitharwal S; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, India., Saini A; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, India., Chauhan K; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, India., Taneja NK; Department of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, India., Oberoi HS; Department of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, India.
Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Sep; Vol. 23 (5), pp. e70001.
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10
Akademický článek
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread.
Autor: EREN, ERDI1 erdi.eren@alanyauniversity.edu.tr, AKKAYA, MURAT REIS2
Publikováno v: Czech Journal of Food Sciences. 2024, Vol. 42 Issue 3, p216-223. 8p.
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