Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tankesh Kumar"'
Autor:
Tankesh Kumar, Sushil K Jha
Publikováno v:
PLoS ONE, Vol 7, Iss 10, p e47042 (2012)
Post-learning sleep facilitates negative memory consolidation and also helps preserve it over several years. It is believed, therefore, that sleep deprivation may help prevent consolidation of fearful memory. Its effect, however, on consolidation of
Externí odkaz:
https://doaj.org/article/c0985a06192d49feb20e1658a52e379d
Publikováno v:
Journal of Experimental Agriculture International. :145-151
The present study on different characteristics of some selected varieties of paddy was undertaken to study dimensional, gravimetric and frictional properties of paddy. The physical properties such as average length, width, thickness, geometric mean d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::769bd691fb6ab907c498cf03fdcce052
https://doi.org/10.9734/jeai/2020/v42i230477
https://doi.org/10.9734/jeai/2020/v42i230477
Autor:
Tankesh Kumar
Publikováno v:
International Journal of Chemical Studies. 8:2793-2797
Physicochemical properties are essential factors during processing and preservation of food. The changes in physicochemical properties of the product depend upon the processing technique. The effect of ohmic heating on the some physicochemical proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7b3a3961ae0a877ffdb133908159ec9
https://doi.org/10.22271/chemi.2020.v8.i2aq.9171
https://doi.org/10.22271/chemi.2020.v8.i2aq.9171
Publikováno v:
International Research Journal of Pure and Applied Chemistry. :1-9
The present study was undertaken to study the evaluate the effect of processing of Chhattisgarh local paddy variety to flaked rice (Poha) on proximate, functional and chemical characteristics. In the proximate analysis, change in crude fat content fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62f3e26e95459e7ef2123a28c88d6a52
https://doi.org/10.9734/irjpac/2019/v19i330110
https://doi.org/10.9734/irjpac/2019/v19i330110
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:1506-1513
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bb77abae6c0854b427c23f7c0b60429
https://doi.org/10.20546/ijcmas.2019.803.174
https://doi.org/10.20546/ijcmas.2019.803.174
Autor:
Ram Kumar, Tankesh Kumar
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:567-576
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55fd6645a62467da0ffc8d2ba549e2a2
https://doi.org/10.20546/ijcmas.2018.711.068
https://doi.org/10.20546/ijcmas.2018.711.068
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:1914-1921
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb4f9a9e4eceb41101ddf310225c5e6a
https://doi.org/10.20546/ijcmas.2018.705.224
https://doi.org/10.20546/ijcmas.2018.705.224
Autor:
Deepika Kant, Shweta Tripathi, Munazah F. Qureshi, Swati Pandey, Gunjan Singh, Tankesh Kumar, Fayaz A. Mir, Sushil K. Jha
Publikováno v:
Neuroscience Letters. 560:98-102
The glutamate neurotransmitter is intrinsically involved in learning and memory. Glial glutamine synthetase enzyme synthesizes glutamine, which helps maintain the optimal neuronal glutamate level. However, the role of glutamine synthetase in learning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7628fdd201a646d24097e2dae581ae9e
https://doi.org/10.1016/j.neulet.2013.12.033
https://doi.org/10.1016/j.neulet.2013.12.033
Autor:
Tankesh Kumar, Sushil K. Jha
Publikováno v:
Neurobiology of learning and memory. 144
Many studies suggest that fear conditioning influences sleep. It is, however, not known if the changes in sleep architecture after fear conditioning are essentially associated with the consolidation of fearful memory or with fear itself. Here, we hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71d22f79b44abb2a9a3b954277e372e5
https://pubmed.ncbi.nlm.nih.gov/28733208
https://pubmed.ncbi.nlm.nih.gov/28733208
Autor:
Tankesh Kumar
Publikováno v:
Tankesh Kumar
Ohmic heating is a novel and alternating thermal processing technology wherein food materials are heated by passing electric current through materials. Ohmic heating has extreme potential for achieving rapid and uniform heating in foods, providing mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38e2dd853a36bd15475594bccf0c2be5
http://ndpublisher.in/admin/issues/IJAEBv11n4j.pdf
http://ndpublisher.in/admin/issues/IJAEBv11n4j.pdf
