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Runu Chakraborty

Showing results (1-10 of 29) with videos related to

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Current Opinion in Clinical Nutrition and Metabolic Care|August 28, 2014
Interest of functional foods for low-income countriesArpita Das, Runu Chakraborty
Nanomedicine (London, England)|April 12, 2023
Prophylactic and therapeutic role of catechin-loaded poly(D,L-lactic-co-glycolic acid) nanocapsules in gastric ulcer by <i>in vitro</i> and <i>in vivo</i> approachAnirban Roy, Runu Chakraborty
Current Pharmaceutical Design|July 22, 2011
The 21st century form of vitamin E--tocotrienolJayeeta Bardhan, Runu Chakraborty, Utpal Raychaudhuri
International Journal of Food Sciences and Nutrition|December 17, 2011
Effect of freeze drying and oven drying on antioxidant properties of fresh wheatgrassArpita Das, Utpal Raychaudhuri, Runu Chakraborty
Journal of Food Science and Technology|December 3, 2013
Cereal based functional food of Indian subcontinent: a reviewArpita Das, Utpal Raychaudhuri, Runu Chakraborty
Asian-Australasian Journal of Animal Sciences|March 9, 2016
Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A ReviewRunni Mukherjee, Runu Chakraborty, Abhishek Dutta
Journal of Food Science and Technology|April 18, 2014
Artificial sweeteners - a reviewSanchari Chattopadhyay, Utpal Raychaudhuri, Runu Chakraborty
3 Biotech|March 22, 2017
Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivitySatyabrata Ghosh, Runu Chakraborty, Utpal Raychaudhuri
Journal of Food Science and Technology|June 2, 2015
Effects of hydrocolloids as texture improver in coriander breadLipi Das, Utpal Raychaudhuri, Runu Chakraborty
Applied Biochemistry and Biotechnology|October 11, 2022
Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and NanotechnologyDebopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Current Opinion in Clinical Nutrition and Metabolic Care|August 28, 2014
Interest of functional foods for low-income countriesArpita Das, Runu Chakraborty
Nanomedicine (London, England)|April 12, 2023
Prophylactic and therapeutic role of catechin-loaded poly(D,L-lactic-co-glycolic acid) nanocapsules in gastric ulcer by <i>in vitro</i> and <i>in vivo</i> approachAnirban Roy, Runu Chakraborty
Current Pharmaceutical Design|July 22, 2011
The 21st century form of vitamin E--tocotrienolJayeeta Bardhan, Runu Chakraborty, Utpal Raychaudhuri
International Journal of Food Sciences and Nutrition|December 17, 2011
Effect of freeze drying and oven drying on antioxidant properties of fresh wheatgrassArpita Das, Utpal Raychaudhuri, Runu Chakraborty
Journal of Food Science and Technology|December 3, 2013
Cereal based functional food of Indian subcontinent: a reviewArpita Das, Utpal Raychaudhuri, Runu Chakraborty
Asian-Australasian Journal of Animal Sciences|March 9, 2016
Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A ReviewRunni Mukherjee, Runu Chakraborty, Abhishek Dutta
Journal of Food Science and Technology|April 18, 2014
Artificial sweeteners - a reviewSanchari Chattopadhyay, Utpal Raychaudhuri, Runu Chakraborty
3 Biotech|March 22, 2017
Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivitySatyabrata Ghosh, Runu Chakraborty, Utpal Raychaudhuri
Journal of Food Science and Technology|June 2, 2015
Effects of hydrocolloids as texture improver in coriander breadLipi Das, Utpal Raychaudhuri, Runu Chakraborty
Applied Biochemistry and Biotechnology|October 11, 2022
Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and NanotechnologyDebopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Pageof 3