Bhat, Salma Fayaz
138  results:
Search for persons X
?
1

Gender Prediction from Images Using Deep Learning Technique:

, In: 2019 International Artificial Intelligence and Data Processing Symposium (IDAP),
 
?
5

Estimation of pentacyclic triterpenoids from hydromethanoli..:

Gupta, Raghbir Chand ; Bhat, Nusrat Fayaz ; Bansal, Anshu
JPC - Journal of Planar Chromatography - Modern TLC.  31 (2018)  4 - p. 337-342 , 2018
 
?
7

Obesity and neurological disorders: Dietary perspective of ..:

Bhat, Zuhaib F. ; Morton, James D. ; Mason, Sue..
Critical Reviews in Food Science and Nutrition.  59 (2017)  8 - p. 1294-1310 , 2017
 
?
8

Effect of Incorporation of Tribulusterrestris (Gokshura) on..:

., Sabahunoor ; Bhat, Zuhaib Fayaz
THE INDIAN JOURNAL OF VETERINARY SCIENCES AND BIOTECHNOLOGY.  12 (2017)  4 - p. , 2017
 
?
9

Antihypertensive peptides of animal origin: A review:

Bhat, Zuhaib Fayaz ; Kumar, Sunil ; Bhat, Hina Fayaz
Critical Reviews in Food Science and Nutrition.  57 (2016)  3 - p. 566-578 , 2016
 
?
10

In vitro meat production: Challenges and benefits over conv..:

Bhat, Zuhaib Fayaz ; Kumar, Sunil ; Fayaz, Hina
Journal of Integrative Agriculture.  14 (2015)  2 - p. 241-248 , 2015
 
?
11

Bioactive peptides of animal origin: a review:

Bhat, Z. F. ; Kumar, Sunil ; Bhat, Hina Fayaz
Journal of Food Science and Technology.  52 (2015)  9 - p. 5377-5392 , 2015
 
?
12

In vitro meat: A future animal-free harvest:

Bhat, Zuhaib Fayaz ; Kumar, Sunil ; Bhat, Hina Fayaz
Critical Reviews in Food Science and Nutrition.  57 (2015)  4 - p. 782-789 , 2015
 
?
13

Bioactive peptides from egg: a review:

Bhat, Z. F. ; Kumar, Sunil ; Bhat, Hina Fayaz
Nutrition & Food Science.  45 (2015)  2 - p. 190-212 , 2015
 
?
14

Effect of refrigerated storage on the quality characteristi..:

Bhat, Zuhaib Fayaz ; Pathak, Vikas ; Fayaz, Hina
Journal of Food Science and Technology.  50 (2011)  5 - p. 926-933 , 2011
 
?
15

Effect of skin, enrobing and refrigerated storage on the qu..:

Bhat, Zuhaib Fayaz ; Kumar, Pavan ; Kumar, Sunil
Journal of Food Science and Technology.  50 (2011)  5 - p. 890-899 , 2011
 
1-15