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Anika Singh

Showing results (11-20 of 40) with videos related to

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International Journal of Surgery Case Reports|April 1, 2023
Could blunt trauma lead to a double lumen esophagus?Manpreet K Singh, Shamieh Banihani, Anika Singh, et al.
Scientific Reports|October 13, 2023
Mercaptonicotinic acid activated thiolated chitosan (MNA-TG-chitosan) to enable peptide oral delivery by opening cell tight junctions and enhancing transepithelial transportAnubhav Pratap-Singh, Yigong Guo, Alberto Baldelli, et al.
Frontiers in Psychiatry|February 11, 2025
Pituitary adenylyl cyclase-activating polypeptide modulates the stress response: the involvement of different brain areas and microgliaAnika Singh, Paul Shim, Sadaf Naeem, et al.
Foods (Basel, Switzerland)|January 8, 2023
A Risk-Benefit Analysis of First Nation's Traditional Smoked Fish ProcessingDavid D Kitts, Anubhav Pratap-Singh, Anika Singh, et al.
Journal of Food Science|October 11, 2019
Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean OilsDavid D Kitts, Anika Singh, Farahnaz Fathordoobady, et al.
Scientific Reports|April 30, 2021
Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction systemAnubhav Pratap-Singh, Yigong Guo, Sofia Lara Ochoa, et al.
Scientific Reports|July 1, 2020
Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oilAnubhav Pratap Singh, Farahnaz Fathordoobady, Yigong Guo, et al.
Comprehensive Reviews in Food Science and Food Safety|May 1, 2026
Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat SystemsAmir Amiri, David Julian McClements, Srishty Maggo, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)Corrie Landymore, Timothy D Durance, Anika Singh, et al.
Comprehensive Reviews in Food Science and Food Safety|July 13, 2026
Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based TexturizationAmir Amiri, Klaudia Masztalerz, Srishty Maggo, et al.
Pageof 4

Showing results (11-20 of 40) with videos related to

Sort By:
Pageof 4
International Journal of Surgery Case Reports|April 1, 2023
Could blunt trauma lead to a double lumen esophagus?Manpreet K Singh, Shamieh Banihani, Anika Singh, et al.
Scientific Reports|October 13, 2023
Mercaptonicotinic acid activated thiolated chitosan (MNA-TG-chitosan) to enable peptide oral delivery by opening cell tight junctions and enhancing transepithelial transportAnubhav Pratap-Singh, Yigong Guo, Alberto Baldelli, et al.
Frontiers in Psychiatry|February 11, 2025
Pituitary adenylyl cyclase-activating polypeptide modulates the stress response: the involvement of different brain areas and microgliaAnika Singh, Paul Shim, Sadaf Naeem, et al.
Foods (Basel, Switzerland)|January 8, 2023
A Risk-Benefit Analysis of First Nation's Traditional Smoked Fish ProcessingDavid D Kitts, Anubhav Pratap-Singh, Anika Singh, et al.
Journal of Food Science|October 11, 2019
Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean OilsDavid D Kitts, Anika Singh, Farahnaz Fathordoobady, et al.
Scientific Reports|April 30, 2021
Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction systemAnubhav Pratap-Singh, Yigong Guo, Sofia Lara Ochoa, et al.
Scientific Reports|July 1, 2020
Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oilAnubhav Pratap Singh, Farahnaz Fathordoobady, Yigong Guo, et al.
Comprehensive Reviews in Food Science and Food Safety|May 1, 2026
Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat SystemsAmir Amiri, David Julian McClements, Srishty Maggo, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)Corrie Landymore, Timothy D Durance, Anika Singh, et al.
Comprehensive Reviews in Food Science and Food Safety|July 13, 2026
Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based TexturizationAmir Amiri, Klaudia Masztalerz, Srishty Maggo, et al.
Pageof 4