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Variation in amylose concentration to enhance wheat flour extrudability
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model
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- Journal Article
- A1
- open access
Endeavors towards transformation of M. tuberculosis thymidylate kinase (MtbTMPK) inhibitors into potential antimycobacterial agents
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- Journal Article
- A1
- open access
Development of a dissolution method for lumefantrine and artemether in immediate release fixed dose artemether/lumefantrine tablets
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- Journal Article
- A1
- open access
A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications
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Chromium(III) in deep eutectic solvents : towards a sustainable chromium(VI)-free steel plating process
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Combining MCR-ALS and EXAFS as tools for speciation of highly chlorinated chromium(III) in mixtures of deep eutectic solvents and water
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Formulation approaches to reduce post-application pesticide volatilisation from glass surfaces
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation