Results 111 to 120 of about 230,670 (252)
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT The 15 guar genotypes were exposed to different concentrations of salt (0, 10, and 15 dS m−1 NaCl) in a factorial experiment (RCBD, r = 3) and different morpho‐physiological, physiological, growth, and yield characteristics were assessed. The lowest seed gum (21.11%), carbohydrate (23.59%), protein content (24.20%), fat (2.21%), fiber (9.38%),
WarqaaMuhammed ShariffAl‐Sheikh +3 more
wiley +1 more source
Frontiers in ChemistryThis study investigates the quantitative structure–property relationship (QSPR) modeling of guar gum biomolecules, focusing on their structural parameters.
Waheed Khalid, Shamaila Yousaf
doaj +1 more source
The inhibitory effect of newly synthesized guar, chitosan and cellulose resins on the growth of pathogenic bacteria [PDF]
, 2015 Guar, Chitosan and Cellulose based new chelating ionexchangeresins were synthesized. The inhibitory activity of Chitosan triazine phenyl alanine hydroxamate [CT-PAH],Guar-triazine phenyl alanine hydroxamate [GT-PAH], Celluloseepoxy leucine hydroxamate ...
Dadhich, Kamodini +2 more
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
Nitrate Removal from Aqueous Solutions using Green and Biodegradable Zerovalent Iron Nanoparticles
Muhandisī-i Bihdāsht-i Muḥīṭ, 2019 Background and objectives: Zerovalent iron nanoparticles (ZVIN) had high potential for nitrate removal from aqueous solutions due to high surface area and reactivity of them.
Mohammad Taghi Kouhiyan Afzal +2 more
doaj
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh +2 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Guar (Cyamopsis tetragonoloba L.) is a drought‐tolerant crop and an important source of gum and bioactive compounds. The present study was conducted to investigate the response of 15 different guar genotypes under three soil moisture levels (100%, 70%, and 45% FC).
Warqaa Muhammed ShariffAl‐Sheikh +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Journal of Science: Advanced Materials and DevicesThe present study explains the unmoved synthesis of Pd nanoparticle-decorated guar gum utilized as Fe3O4 NPs (Fe3O4@guar gum/Pd NPs), the resultant catalytic and biological applications within the context of an eco-friendly procedure. FT-IR, FE-SEM, TEM,
Junrui Luan, Xin Dong, Shuwen Zhou
doaj +1 more source
Influencia de las redes sociales de internet en el rendimiento acad?mico del ?rea de inform?tica en los estudiantes de los grados 8? y 9? del instituto promoci?n social del norte de Bucaramanga [PDF]
, 2014 95 P?ginasRecurso Electr?nicoEl mundo est? cambiando. Internet est? modificando los h?bitos de vida de la sociedad moderna. La tecnolog?a ha permeado la vida de las personas y herramientas como Internet y las redes sociales ahora son parte de la ...
Castro Pacheco, Angel Ausberto +1 more
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