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View article: Evaluation of Blackgram (Vigna mungo (L.) Hepper) Genotypes for Nutritional Quality
Evaluation of Blackgram (Vigna mungo (L.) Hepper) Genotypes for Nutritional Quality Open
Blackgram (Vigna mungo (L.), is the most important legume crop, rich in high-quality protein, energy, fibre and micronutrients especially iron, zinc. High genetic diversity is known to exist among blackgram genotypes for micronutrient dens…
View article: Evaluation of Acaricidal Effects of Extracts from the Plants Achillea millefolium L. and Ferula asafoetida H. Karst. on Hyalomma sp. Ticks and Cytotoxic Activity on Vero Cells
Evaluation of Acaricidal Effects of Extracts from the Plants Achillea millefolium L. and Ferula asafoetida H. Karst. on Hyalomma sp. Ticks and Cytotoxic Activity on Vero Cells Open
Ticks of the genus Hyalomma are a key vector for the transmission of various microorganisms to humans and animals. Current research focuses on evaluating herbal medicines and natural products for tick control. This study assessed the acari…
View article: Development of Biodegradable Starch-Based Edible Films Enhanced with Periwinkle Extracts for Sustainable Food Packaging
Development of Biodegradable Starch-Based Edible Films Enhanced with Periwinkle Extracts for Sustainable Food Packaging Open
The increasing demand for sustainable and biodegradable packaging materials has driven the development of edible films with antimicrobial properties. This study explores the potential of potato starch-based edible films incorporated with p…
View article: Studies on changes in the cellular pattern of cryopreserved explants of Saccharum spp and sugarcane cultivar
Studies on changes in the cellular pattern of cryopreserved explants of Saccharum spp and sugarcane cultivar Open
Cryopreserved samples in sugarcane generally require a long culturing period and can experience unexpected stress due to ultra-low freezing temperatures. This study aims to investigate the factors that hinder long-term storage by examining…
View article: DEVELOPMENT OF A RECIPE FOR THE PRODUCTION OF BREAD USING AN INFUSION OF COMMON HEATHER AND PUMPKIN PUREE
DEVELOPMENT OF A RECIPE FOR THE PRODUCTION OF BREAD USING AN INFUSION OF COMMON HEATHER AND PUMPKIN PUREE Open
Currently, the use of vegetable components in the production of bread is an urgent direction. The purpose of the work was to make a recipe and carry out high-quality bread with the introduction of pumpkin puree and infusion of common heath…