Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Shantanu Agarwal"'
Publikováno v:
Clinical Case Reports, Vol 11, Iss 4, Pp n/a-n/a (2023)
Abstract Myxoid liposarcoma of the inguinal region is rare, can mimics an inguinal hernia. Any swelling in the inguinal region, that is partially reducible, fluctuant, soft, and without any signs of bowel obstruction should be evaluated further.
Externí odkaz:
https://doaj.org/article/f9fdfc84841b4e54b0dabf938e056536
Autor:
Shantanu Agarwal
Publikováno v:
Baltic Carbon Forum. 1
Far from being Plan B, carbon di oxide removal is a critical part of Plan A (as laid out by IPCC > 5GT will be needed by 2050). Without removing excess carbon from the air our toolbox is missing a major tool needed to curb climate change. Current glo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2e70c9173b1f97ba4426e439c3752f4
https://doi.org/10.21595/bcf.2022.22946
https://doi.org/10.21595/bcf.2022.22946
Autor:
Mary-Grace C. Danao, Shantanu Agarwal, Soon Kiat Lau, Byron D. Chaves, Jeyamkondan Subbiah, Xinyao Wei
Publikováno v:
Journal of Dairy Science. 103:6904-6917
Persistence of Salmonella in milk powders has caused several foodborne outbreaks. The determination of proper pasteurization processing conditions requires an understanding of the thermal inactivation kinetics of Salmonella in milk powders. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80ddc269d42a511b5dc864d5d9187d59
https://doi.org/10.3168/jds.2020-18298
https://doi.org/10.3168/jds.2020-18298
Publikováno v:
Communications in Computer and Information Science ISBN: 9783031217494
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::036cbf3287419f8429dc73616f420099
https://doi.org/10.1007/978-3-031-21750-0_6
https://doi.org/10.1007/978-3-031-21750-0_6
Publikováno v:
Journal of dairy science. 104(9)
Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8129e099b29a9709e9bb572bf918076
https://pubmed.ncbi.nlm.nih.gov/34176627
https://pubmed.ncbi.nlm.nih.gov/34176627
Publikováno v:
Journal of dairy science. 104(1)
While the increase in thermal resistance of microorganisms at reduced water activity is demonstrated for low-moisture food products, the effect of storage time on the thermal resistance of microorganisms in low-moisture foods is not well established.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d263b66268d387a2f787df09c8a1555
https://pubmed.ncbi.nlm.nih.gov/33189289
https://pubmed.ncbi.nlm.nih.gov/33189289
Publikováno v:
Advances in Intelligent Systems and Computing ISBN: 9789811501838
SocProS (2)
SocProS (2)
The increased usage of image and video compression in real-time applications has led to pressing need for efficient compression algorithms and dedicated hardware circuits. The aim of this proposed paper is to design an efficient adder compressor for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::589e596bf37964fc4ab184d63e3d178b
https://doi.org/10.1007/978-981-15-0184-5_49
https://doi.org/10.1007/978-981-15-0184-5_49
Publikováno v:
Communications in Computer and Information Science ISBN: 9789811359491
VDAT
VDAT
There are many attempts being made to design circuits in the post-CMOS scenario. One such attempt includes the Nanomagnetic logic. In this logic, a top-down methodology is followed. This paper presents the design of high speed 5:2 and 7:2 compressors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::510148dd5dd82c22e7c86dd349b41510
https://doi.org/10.1007/978-981-13-5950-7_5
https://doi.org/10.1007/978-981-13-5950-7_5
Publikováno v:
Journal of Food Science. 80:A23-A29
Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34357ed1276c0bcb486b2c138a637169
https://doi.org/10.1111/1750-3841.12807
https://doi.org/10.1111/1750-3841.12807