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Laxmi

Showing results (61-70 of 2,247) with videos related to

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The Journal of the Association of Physicians of India|April 21, 2007
Secondary Sjogren's syndrome and scleroderma presenting as renal tubular acidosisP Baburaj, Laxmi Khanna
Frontiers in Plant Science|November 19, 2015
Transcriptional regulation of drought response: a tortuous network of transcriptional factorsDhriti Singh, Ashverya Laxmi
Journal of Food Science and Technology|August 2, 2018
Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processingChandrahas Vishwasrao, Laxmi Ananthanarayan
Methods in Molecular Biology (Clifton, N.J.)|March 13, 2012
Discovering patterns in gene orderLaxmi Parida, Niina Haiminen
Journal of Food Science and Technology|June 23, 2022
Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juiceGayatri Bakshi, Laxmi Ananthanarayan
Journal of Food Science and Technology|February 11, 2021
Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulsesAnuradha Deorukhkar, Laxmi Ananthanarayan
Cognitive Processing|May 19, 2018
Topographical assessment of neurocortical connectivity by using directed transfer function and partial directed coherence during meditationLaxmi Shaw, Aurobinda Routray
Journal of Food Science and Technology|September 4, 2019
Changes in ACE inhibitory and antioxidant activities in alcalase treated <i>idli</i> batter and <i>idli</i> after fermentationBincy Bhaskar, Laxmi Ananthanarayan
Global Advances in Integrative Medicine and Health|January 22, 2026
Rutin Exhibits In-Vitro Anticoagulant Activity in Human Blood Samples by Prolonging Coagulation Pathway TimesAnjan Palikhey, Laxmi Zaiswal, Amit Kumar Shrivastava, et al.
Journal of Food Science and Technology|March 22, 2021
Evaluating the effect of additives on stability of betacyanin pigments from <i>Basella rubra</i> in a model beverage system during storageAmruta V Karangutkar, Laxmi Ananthanarayan
Pageof 225

Showing results (61-70 of 2,247) with videos related to

Sort By:
Pageof 225
The Journal of the Association of Physicians of India|April 21, 2007
Secondary Sjogren's syndrome and scleroderma presenting as renal tubular acidosisP Baburaj, Laxmi Khanna
Frontiers in Plant Science|November 19, 2015
Transcriptional regulation of drought response: a tortuous network of transcriptional factorsDhriti Singh, Ashverya Laxmi
Journal of Food Science and Technology|August 2, 2018
Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processingChandrahas Vishwasrao, Laxmi Ananthanarayan
Methods in Molecular Biology (Clifton, N.J.)|March 13, 2012
Discovering patterns in gene orderLaxmi Parida, Niina Haiminen
Journal of Food Science and Technology|June 23, 2022
Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juiceGayatri Bakshi, Laxmi Ananthanarayan
Journal of Food Science and Technology|February 11, 2021
Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulsesAnuradha Deorukhkar, Laxmi Ananthanarayan
Cognitive Processing|May 19, 2018
Topographical assessment of neurocortical connectivity by using directed transfer function and partial directed coherence during meditationLaxmi Shaw, Aurobinda Routray
Journal of Food Science and Technology|September 4, 2019
Changes in ACE inhibitory and antioxidant activities in alcalase treated <i>idli</i> batter and <i>idli</i> after fermentationBincy Bhaskar, Laxmi Ananthanarayan
Global Advances in Integrative Medicine and Health|January 22, 2026
Rutin Exhibits In-Vitro Anticoagulant Activity in Human Blood Samples by Prolonging Coagulation Pathway TimesAnjan Palikhey, Laxmi Zaiswal, Amit Kumar Shrivastava, et al.
Journal of Food Science and Technology|March 22, 2021
Evaluating the effect of additives on stability of betacyanin pigments from <i>Basella rubra</i> in a model beverage system during storageAmruta V Karangutkar, Laxmi Ananthanarayan
Pageof 225