Zobrazeno 1 - 10
of 323
pro vyhledávání: '"SAGHIR AHMAD"'
Autor:
Abdul Haque, Saghir Ahmad, Mohd Adnan, Mohammad Idreesh Khan, Syed Amir Ashraf, Z.R.A.A. Azad
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100179- (2024)
In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study wa
Externí odkaz:
https://doaj.org/article/22b0852969f24cd5bf92f92ba8af0f63
Autor:
Saghir Ahmad, Muhammad Abdul Qadir, Mahmood Ahmed, Muhammad Imran, Muhammad Ahmad, Numan Yousaf, Tanveer A. Wani, Seema Zargar, Ijaz Ali, Muhammad Muddassar
Publikováno v:
ACS Omega, Vol 8, Iss 48, Pp 46165-46181 (2023)
Externí odkaz:
https://doaj.org/article/f2b895d18c5f4c6599a32e5ffec6af69
Publikováno v:
Agronomy, Vol 14, Iss 9, p 1933 (2024)
Cotton is one of the world’s leading fiber crops, but climate change, drought, heat, and salinity have significantly decreased its production, consequently affecting the textile industries globally. To acclimate to these environmental challenges, a
Externí odkaz:
https://doaj.org/article/40151c4d1f844da4822b9ff998c3ab7f
Autor:
Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, Ufaq Fayaz, Kshirod K. Dash, Rafeeya Shams, Saghir Ahmad, Iqra Bashir, Jibreez Fayaz, Poornima Singh, Shafat Ahmad Khan, Tariq Ahmad Ganaie
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100296- (2023)
Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling
Externí odkaz:
https://doaj.org/article/57492a35528e49ce9d1ec37dfc526032
Autor:
Muhammad Rafiq Shahid, Muhammad Farooq Cotton, Wajid Nazeer, Muhammad Iqbal, Muhammad Akram, Anser Ali, Abrar Ahmad, Khurram Shahzad, Ali Raza, Saghir Ahmad, Maryam Iqbal
Publikováno v:
Journal of Bioresource Management, Vol 9, Iss 3, Pp 01-13 (2022)
The sowing date is very crucial among agronomic techniques for ensuring productivity and controlling insect pest. In 2018 and 2019, sowings were carried out 15 days intervals, starting on March 1 and ending on June 16. The dates were: March 1, March
Externí odkaz:
https://doaj.org/article/f1a3c1a1662a4fe0b5dcc6adc8a71654
Autor:
Saghir Ahmad, Muhammad Abdul Qadir, Mahmood Ahmed, Muhammad Imran, Numan Yousaf, Tanveer A. Wani, Seema Zargar, Ijaz Ali, Muhammad Muddassar
Publikováno v:
Frontiers in Chemistry, Vol 11 (2023)
Derivative synthesis has been a crucial method for altering the effects of already-approved medications, especially to lessen adverse effects and enhance results. Making use of this multi-target approach, a series of naproxen-sulfa drug conjugates wa
Externí odkaz:
https://doaj.org/article/183b37fcd32748f38800b435d11d24e1
Publikováno v:
PeerJ, Vol 11, p e14977 (2023)
Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-pro
Externí odkaz:
https://doaj.org/article/e1c26f68145740af92b4c765a4f26359
Publikováno v:
International Journal of Educational Leadership and Management, Vol 11, Iss 1 (2023)
Servant leadership is a type of leadership that encourages people to work together. A leader intends to help the institution’s personnel favorably. The school leader interacts with teachers and administrative staff as a collegial friend rather than
Externí odkaz:
https://doaj.org/article/7e141e9646014246b7d358c472961de4
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100183- (2022)
This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorpo
Externí odkaz:
https://doaj.org/article/c720d737dc68441db4db978eef41be58
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100159- (2022)
Externí odkaz:
https://doaj.org/article/e9f2b49d29324bc4881a4adfcd3414fa