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Magnetic nano-ferrites as targeted drug delivery system for the treatment of cancer

AIP Conference Proceedings, 2023, Vol.2735 (1)

2023

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Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Journal of food processing and preservation, 2016-10, Vol.40 (5), p.999-1009

2016

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Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk

Foods, 2020-11, Vol.9 (11), p.1721

2020

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Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Foods, 2021-12, Vol.10 (12), p.3146

2021

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Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

Food science & technology, 2016-10, Vol.72, p.99-106

2016

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Material optimization for the development of delayed release formulation using computational tools

Materials today : proceedings, 2022, Vol.68, p.722-727

2022

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When A Toxic Thyroid Makes The Liver Toxic: A Case Of Thyroid Storm Complicated By Acute Liver Failure

AACE clinical case reports, 2017-01, Vol.3 (3), p.e200-e204

2017

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Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

International journal of food science, 2014, Vol.2014, p.564564-8

2014

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SUN-369 Challenges in Diagnosing and Managing PPNAD in a Patient with Carney Complex

Journal of the Endocrine Society, 2019-04, Vol.3 (Supplement_1)

2019

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Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham: Moisture Sorption Study of Cham-cham

Journal of food processing and preservation, 2016-10, Vol.40 (5), p.999-1009

2016

Volltextzugriff (PDF)

Letter by Mezue et al Regarding Article, “Effect of Intensive Versus Usual Blood Pressure Control on Kidney Function Among Individuals With Prior Lacunar Stroke: A Post Hoc Analysis of the Secondary Prevention of Small Subcortical Strokes (SPS3) Randomized Trial”

Circulation (New York, N.Y.), 2016-07, Vol.134 (4), p.e24-e25

2016

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Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes

International dairy journal, 2019-04, Vol.91, p.165-171

2019

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Magnetosomes: A Tool for Targeted Drug Delivery in the Management of Cancer

Journal of nanomaterials, 2022-01, Vol.2022 (1)

2022

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Biocompatible nanosponges for drug targeting in pancreatic cancer

Materials today : proceedings, 2022, Vol.68, p.867-872

2022

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Maternal Race/Ethnicity and Postpartum Diabetes Screening: A Systematic Review and Meta-Analysis

Journal of women's health (Larchmont, N.Y. 2002), 2020-05, Vol.29 (5), p.609

2020

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Delactosed permeate as a dairy processing co‐product with major potential value: a review

International journal of food science & technology, 2019-04, Vol.54 (4), p.999-1008

2019

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Self-nanoemulsifying drug delivery system of docosahexanoic acid: development, in vitro, in vivo characterization

Drug development and industrial pharmacy, 2016-07, Vol.42 (7), p.1032-1041

2016

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Update on Biosimilar Insulins: A US Perspective

BioDrugs : clinical immunotherapeutics, biopharmaceuticals, and gene therapy, 2020-08, Vol.34 (4), p.505-512

2020

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Effect of coating material on dissolution profile of BCS class 1 anti-epileptic extended-release tablets

Materials today : proceedings, 2022, Vol.68, p.774-779

2022

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Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.n/a

2017

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Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese: MOISTURE SORPTION OF LOW SODIUM CHEDDAR

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.e12991

2017

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Sensory characterization of vegetarian pizza by using quantitative descriptive analysis

Indian journal of dairy science, 2021-06, Vol.74 (2), p.101-109

2021

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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Dairy science & technology, 2015-05, Vol.95 (3), p.265-278

2015

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Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham

Journal of food science and technology, 2016-02, Vol.53 (2), p.1238-1246

2016

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Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid-Heat Coagulated Dairy Dessert: Texture and Microstructure of Cham-Cham

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12841

2017

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Magnetic nano-ferrites as targeted drug delivery system for the treatment of cancer

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

Material optimization for the development of delayed release formulation using computational tools

When A Toxic Thyroid Makes The Liver Toxic: A Case Of Thyroid Storm Complicated By Acute Liver Failure

Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

SUN-369 Challenges in Diagnosing and Managing PPNAD in a Patient with Carney Complex

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham: Moisture Sorption Study of Cham-cham

Letter by Mezue et al Regarding Article, “Effect of Intensive Versus Usual Blood Pressure Control on Kidney Function Among Individuals With Prior Lacunar Stroke: A Post Hoc Analysis of the Secondary Prevention of Small Subcortical Strokes (SPS3) Randomized Trial”

Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes

Magnetosomes: A Tool for Targeted Drug Delivery in the Management of Cancer

Biocompatible nanosponges for drug targeting in pancreatic cancer

Maternal Race/Ethnicity and Postpartum Diabetes Screening: A Systematic Review and Meta-Analysis

Delactosed permeate as a dairy processing co‐product with major potential value: a review

Self-nanoemulsifying drug delivery system of docosahexanoic acid: development, in vitro, in vivo characterization

Update on Biosimilar Insulins: A US Perspective

Effect of coating material on dissolution profile of BCS class 1 anti-epileptic extended-release tablets

Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese

Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese: MOISTURE SORPTION OF LOW SODIUM CHEDDAR

Sensory characterization of vegetarian pizza by using quantitative descriptive analysis

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham

Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid-Heat Coagulated Dairy Dessert: Texture and Microstructure of Cham-Cham

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