Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Singh Narayan"'
Publikováno v:
Yugoslav Journal of Operations Research, Vol 26, Iss 1, Pp 103-120 (2016)
This paper investigates a Supply Chain System for deteriorating items in which a supplier supplies a manufacturer with raw material, and the manufacturer produces the finished goods. Demand rate is assumed to be time-sensitive in nature (Trapezoid
Externí odkaz:
https://doaj.org/article/e93c8922fef44db285e7eb2e17347eae
Autor:
Erickson, Thane M., Lewis, Jamie A., Crouch, Tara A., Singh, Narayan B., Cummings, Mackenzie H.
Publikováno v:
In Journal of Anxiety Disorders March 2023 94
Publikováno v:
In Journal of Functional Foods August 2022 95
Autor:
Singh, Narayan1 (AUTHOR), Khurana, Rohini1 (AUTHOR), Sapru, Shantanu1 (AUTHOR), Rastogi, Madhup1 (AUTHOR), Gandhi, Ajeet1 (AUTHOR), Rath, Satyajeet2 (AUTHOR), Hadi, Rahat1 (AUTHOR), Mishra, Surendra1 (AUTHOR), Srivastava, Anoop1 (AUTHOR), Bharti, Avinav1 (AUTHOR), Sahni, Kamal1 (AUTHOR), Ali, Mohammad3 (AUTHOR), Tiwari, Ramakant4 (AUTHOR), Singh, Narayan Pratap5 (AUTHOR), Gandhi, Ajeet Kumar5 (AUTHOR), Mishra, Surendra Prasad5 (AUTHOR), Srivastava, Anoop Kumar5 (AUTHOR)
Publikováno v:
Journal of Cancer Research & Therapeutics. Oct-Dec2022, Vol. 18 Issue 6, p1461-1468. 8p.
Autor:
Singh, Laxman, Sharma, Ravikant, Singh, Narayan, Kumar, Atendra, Mahato, Dev K, Lee, Youngil, Bechelany, Mikhael, Mandal, KD
Publikováno v:
In Progress in Crystal Growth and Characterization of Materials November 2021 67(4)
Publikováno v:
In Journal of Anxiety Disorders August 2021 82
Publikováno v:
Journal of Functional Foods, Vol 95, Iss , Pp 105158- (2022)
Colostrum whey is rich in lots of bioactive protein like immunoglobulin, lactoferrin, lactoperoxidase, lysozyme etc. Colostrum whey with high protein concentration liberates higher amount of bioactive peptides which havea positive impact on physiolog
Externí odkaz:
https://doaj.org/article/850d73d2b04c49ce9aa943a0631207a5
Autor:
Singh, Narayan B., Björling, Elin A.
Publikováno v:
In Addictive Behaviors July 2019 94:133-146
Publikováno v:
Journal of Food Science and Technology. 60:211-221