E-LIB Suche - Ergebnisse für: Subedi, Ujjwol

1

Fermenting kale (Brassica oleracea L.) enhances its functio..:

Subedi, Ujjwol ; Raychaudhuri, Samnhita ; Fan, Si..
Food Science & Nutrition. 12 (2024) 8 - p. 5480-5496 , 2024

Link: https://doi.org/10.1002/..

2

OR22-07-23 Kale Vegetable Attenuates Colitis by Abating the..:

Raychaudhuri, Samnhita ; Fan, Si ; Obanda, Diana..
Current Developments in Nutrition. 7 (2023) - p. 101506 , 2023

Link: https://doi.org/10.1016/..

3

The Vegetable 'Kale' Protects against Dextran-Sulfate-Sodiu..:

Raychaudhuri, Samnhita ; Shahinozzaman, Md ; Subedi, Ujjwol...
Nutrients. 15 (2023) 14 - p. 3222 , 2023

Link: https://doi.org/10.3390/..

4

P03-019-23 Urtica dioica Whole Vegetable Attenuates Diet-In..:

Fan, Si ; Obanda, Diana ; Ogedengbe, Opeyemi..
Current Developments in Nutrition. 7 (2023) - p. 100530 , 2023

Link: https://doi.org/10.1016/..

5

Resistance to Diet Induced Visceral Fat Accumulation in C57..:

Raychaudhuri, Samnhita ; Shahinozzaman, Md ; Fan, Si...
Microorganisms. 11 (2023) 9 - p. 2153 , 2023

Link: https://doi.org/10.3390/..

6

P06-046-23 Fermentation of Kale (Brassica oleracea var. sab..:

Subedi, Ujjwol ; Fan, Si ; Obanda, Diana..
Current Developments in Nutrition. 7 (2023) - p. 100882 , 2023

Link: https://doi.org/10.1016/..

7

CARCASS AND MEAT QUALITY CHARACTERISTICS OF WILD BOAR CROSS..:

Gorkhali, Neena Amatya ; Koirala, Prashanna ; Sapkota, Saroj...
Indonesian Journal of Applied Research (IJAR). 2 (2021) 2 - p. 104-116 , 2021

Link: https://doi.org/10.30997..

8

Malting quality of seven genotypes of barley grown in Nepal:

Ojha, Pravin ; Gautam, Nagina ; Subedi, Ujjwol.
Food Science & Nutrition. 8 (2020) 9 - p. 4794-4804 , 2020

Link: https://doi.org/10.1002/..

9

Degree of Milling Effect on Cold Water Rice Quality:

Dongol, Durga Man Singh ; Shrestha, Man Bahadur ; Mishra, Achyut...
Journal of Nepal Agricultural Research Council. 4 (2018) - p. 7-17 , 2018

Link: https://doi.org/10.3126/..

10

Milling, Nutritional, Physical and Cooking Properties of Fo..:

Dongol, Durga Man Singh ; Karki, Roman ; Subedi, Ujjwol..
Journal of Nepal Agricultural Research Council. 4 (2018) - p. 18-24 , 2018

Link: https://doi.org/10.3126/..

11

Malting and fermentation effects on antinutritional compone..:

Ojha, Pravin ; Adhikari, Roshan ; Karki, Roman...
Food Science & Nutrition. 6 (2017) 1 - p. 47-53 , 2017

Link: https://doi.org/10.1002/..

12

Malting and fermentation effects on antinutritional compone..:

Ojha, Pravin ; Adhikari, Roshan ; Karki, Roman...
https://repository.publisso.de/resource/frl:6416910. , 2017

Link: https://repository.publi..

13

Randomized Approach tor Set Cover with Multiple Phases*:

Subedi, Ujjwol
https://scholarworks.utrgv.edu/etd/368. , 2017

Link: https://scholarworks.utr..

14

The Vegetable 'Kale' Protects against Dextran-Sulfate-Sodiu..:

Samnhita Raychaudhuri ; Md Shahinozzaman ; Ujjwol Subedi...
https://www.mdpi.com/2072-6643/15/14/3222. , 2023

Link: https://doi.org/10.3390/..

15

The Vegetable 'Kale' Protects against Dextran-Sulfate-Sodiu..:

Samnhita Raychaudhuri ; Md Shahinozzaman ; Ujjwol Subedi...
Phytochemicals and Human Health. , 2023

Link: https://doi.org/10.3390/..