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Number of items: 7.

Aiswarya Gangadheran Nambiyar and Brindha Durairaj (2024) Characterisation and Toxicity Evaluation of Synthesized Phloridzin Chitosan Nanoparticles in in vivo Model. Characterisation and Toxicity Evaluation of Synthesized Phloridzin Chitosan Nanoparticles in in vivo Model, 59 (1). S102-S113.

Thangavelu, AU (2024) Identi cation and in silico analysis of phytochemicals from Phyla nodi ora (l.): Potential bioactive compounds for targeted therapy. Identification and in silico analysis of phytochemicals from Phyla nodiflora (l.): Potential bioactive compounds for targeted therapy. pp. 1-11. ISSN 2693-5015

Thangavelu, AU (2024) Identi cation of Volatile Compounds in Moringa Pods ( Moringa oleifera ) During Cooking Using HS SPME Coupled with GC-MS. Identi cation of Volatile Compounds in Moringa Pods ( Moringa oleifera ) During Cooking Using HS SPME Coupled with GC-MS. pp. 1-10. ISSN 2693-5015

Thangavelu, AU (2024) Identifi cation and in silico analysis ofphytochemicals from Phyla nodifl ora (l.): Potentialbioactive compounds for targeted therapy. Identifi cation and in silico analysis ofphytochemicals from Phyla nodifl ora (l.): Potentialbioactive compounds for targeted therapy. pp. 1-11. ISSN 2693-5015

Thangavelu, AU (2024) Identifi cation of Volatile Compounds in MoringaPods ( Moringa oleifera ) During Cooking Using HS-SPME Coupled with GC-MS. Identifi cation of Volatile Compounds in MoringaPods ( Moringa oleifera ) During Cooking Using HS-SPME Coupled with GC-MS. pp. 1-10.

Thangavelu, AU (2024) Identification and in silico analysis of phytochemicals from Phyla nodiflora (l.): Potential bioactive compounds for targeted therapy. Identification and in silico analysis of phytochemicals from Phyla nodiflora (l.): Potential bioactive compounds for targeted therapy. ISSN 2693-5015

Thangavelu, AU (2024) Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS�SPME Coupled with GC-M. Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS�SPME Coupled with GC-M. ISSN 2693-5015

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