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Control of Foodborne Pathogenic and
Spoilage Bacteria by Garcinol and Garcinia
indica...
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Computational fluid dynamics modeling of bread baking process.
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Mixed reverse micellar systems for extraction and purification of beta-glucosidase
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Differential partitioning of beta-galactosidase and beta-glucosidase using aqueous two...
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Degradation of DDT by a Defined Microbial Consortium: Optimization of Degradation...
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Co-Metabolic Degradation of Dichloro Diphenyl Trichloroethane by a Defined Microbial...
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Fermentation of feruloyl and non-feruloyl xylooligosaccharides by mixed fecal cultures...
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Storage Studies of Fig Fruits (Ficus Carica, L.) for Shelf Life Extension and Quality...
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Lipase-Catalyzed Synthesis of Isoamyl Butyrate:
Optimization by Response Surface...
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Some engineering aspects of solid-state fermentation
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Napin from Brassica juncea: Thermodynamic and
structural analysis of stability
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Studies on factors influencing methane production from tomato-processing waste.
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Relationship between sensory and texture measurement of jamun and positioning of jamun...
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Aroma characterization of coriander (Coriandrum sativum L.) oil samples.
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The nature of the complex proanthocyanidins.
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Some characteristics of the additional anthocyanidins formed during conversion of...
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Polyphenolic substances of arecanut. II. Changes during maturation and ripening.
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Polyphenolic substances of arecanut. I. Chromatographic analysis of fresh mature nut.
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Effect of initial concentration of carbon dioxide in modified atmosphere on the storage...
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Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume.
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Biological properties of curcumin-cellular and molecular mechanisms of action.
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Regulation of aging in yeast by glycation inhibitors
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Variation of Stable Carbon and Nitrogen Isotopic Composition of PM10 at Urban Sites of...
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Vibrational spectroscopic studies of Lithium para nitrophenolate trihydrate single...
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VO2 nanorods for efficient performance in thermal fluids and sensors
CSIR Central
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