Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Venkatesh Chunduri"'
Autor:
Venkatesh Chunduri, Srinivas Maddi
Publikováno v:
ADMET and DMPK (2022)
Drug discovery and development have become a very time-consuming and expensive process. Preclinical animal models have become the gold standard for studying drug pharmacokinetic and toxicity parameters. However, the involvement of a huge number of an
Externí odkaz:
https://doaj.org/article/ec05c6b4781744c8a2a8836f87e0153c
Autor:
Venkatesh Chunduri, Amandeep Kaur, Shubhpreet Kaur, Aman Kumar, Saloni Sharma, Natasha Sharma, Pargat Singh, Payal Kapoor, Satveer Kaur, Anita Kumari, Joy Roy, Jaspreet Kaur, Monika Garg
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Recent weather fluctuations imposing heat stress at the time of wheat grain filling cause frequent losses in grain yield and quality. Field-based studies for understanding the effect of terminal heat stress on wheat are complicated by the effect of m
Externí odkaz:
https://doaj.org/article/b53275e9dfde4e58a9e7846f24c93aad
Publikováno v:
PLoS ONE, Vol 16, Iss 1, p e0246095 (2021)
Chapatti (unleavened flatbread) is a staple food in northern India and neighboring countries but the genetics behind its processing quality are poorly understood. To understand the genes determining chapatti quality, differentially expressed genes we
Externí odkaz:
https://doaj.org/article/0e8abf6b2bcc41f7af1ef193124548d1
Autor:
Natasha Sharma, Simran Bhatia, Venkatesh Chunduri, Satveer Kaur, Saloni Sharma, Payal Kapoor, Anita Kumari, Monika Garg
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intoleranc
Externí odkaz:
https://doaj.org/article/60474a52f4cd40f1b05dd9a167bcaa01
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Wheat is one of the most important staple crops in the world and good source of calories and nutrition. Its flour and dough have unique physical properties and can be processed to make unique products like bread, cakes, biscuits, pasta, noodles etc.,
Externí odkaz:
https://doaj.org/article/58236cdf61244f6aba7adac36e002e85
Autor:
Natasha Sharma, Vandita Tiwari, Shreya Vats, Anita Kumari, Venkatesh Chunduri, Satveer Kaur, Payal Kapoor, Monika Garg
Publikováno v:
Molecules, Vol 25, Iss 24, p 5785 (2020)
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat f
Externí odkaz:
https://doaj.org/article/87ab7eb1d2264920b9a8cfb444381193
Autor:
Anita Kumari, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal, Monika Garg
Publikováno v:
Molecules, Vol 25, Iss 21, p 5071 (2020)
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The eff
Externí odkaz:
https://doaj.org/article/44870c1c21594ff398269e16e694c06d
Autor:
Monika Garg, Natasha Sharma, Saloni Sharma, Payal Kapoor, Aman Kumar, Venkatesh Chunduri, Priya Arora
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
Biofortification is an upcoming, promising, cost-effective, and sustainable technique of delivering micronutrients to a population that has limited access to diverse diets and other micronutrient interventions. Unfortunately, major food crops are poo
Externí odkaz:
https://doaj.org/article/3fd05ea0b2e04a19bdd63aff34c81ef9
Autor:
Saloni Sharma, Venkatesh Chunduri, Aman Kumar, Rohit Kumar, Pragyanshu Khare, Kanthi Kiran Kondepudi, Mahendra Bishnoi, Monika Garg
Publikováno v:
PLoS ONE, Vol 13, Iss 4, p e0194367 (2018)
Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat l
Externí odkaz:
https://doaj.org/article/539ec19195b947668ccdfa126ba5d09b
Autor:
Aman Kumar, Monika Garg, Navneet Kaur, Venkatesh Chunduri, Saloni Sharma, Swati Misser, Ashish Kumar, Hisashi Tsujimoto, Quan-Wen Dou, Raj K. Gupta
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of proces
Externí odkaz:
https://doaj.org/article/c6b10b369fd747e8b6fde7f8fdc03624