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3. Efficiency of zakat institutions: Evidence from an emerging economy

4. DNA Sequence and Length Dictate the Assembly of Nucleic Acid Block Copolymers

7. Investigations of In vitro Digestibility of Proteins Bound to Food Colors

10. Innovation sharing a remedial measure: the case of Covid-19 pandemic

11. Knowledge, attitude, and practice of clinicians about antimicrobial stewardship and resistance among hospitals of Pakistan: a multicenter cross-sectional study

13. Antibacterial and antioxidant potential of the phenolic extract and its fractions isolated from Allium ascalonicum (onion) peel

14. Effect of Consumption Value on Consumer Willingness to Consume GM Food: A Post-COVID-19 Analysis

15. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

16. The Impact of Innovative Plant Sources (

17. Honey and Nigella sativa against COVID-19 in Pakistan (HNS-COVID-PK): A multicenter placebo-controlled randomized clinical trial

18. On the Efficient Representation of Datasets as Graphs to Mine Maximal Frequent Itemsets

20. Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

21. Comparative performance analysis of cemented carbide, TiN, TiAlN, and PCD coated inserts in dry machining of Al 2024 alloy

22. Tourist Intentions to Visit or Revisit Archaeological Sites in Pakistan

23. Development and tribo-mechanical properties of functional ternary nitride coatings: Applications-based comprehensive review

24. Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

25. Clinical efficacy of iodine complex in SARS-CoV-2-infected patients with mild to moderate symptoms: study protocol for a randomized controlled trial

26. Comparative analysis of low-temperature PVD-based TiN nano-thin-film-coated and -uncoated TNMG inserts in dry machining

29. Prophylactic potential of honey and Nigella sativa L. against hospital and community-based SARS-CoV-2 spread: a structured summary of a study protocol for a randomised controlled trial

30. Anti-COVID property of subcutaneous ivermectin in synergy with zinc among midlife moderately symptomatic patients: a structured summary of a study protocol for a randomised controlled trial

31. Sharp Bounds of Hankel Determinant on Logarithmic Coefficients for Functions Starlike with Exponential Function

32. Honey and Nigella Sativa in the Prophylaxis of COVID-19; A Randomized Controlled Trial

33. Tick-crocodilian interactions: a review, with the first record of tick (Acari: Ixodidae) infestation in the saltwater crocodile (Crocodylus porosus), and a concise host-parasite index

35. Experimental investigation of tribo-mechanical and chemical properties of TiN PVD coating on titanium substrate for biomedical implants manufacturing

37. Knowledge, attitude and practice of clinicians about antimicrobial stewardship and resistance among hospitals of Pakistan: A multicenter cross-sectional study

38. COVID-19: A Potential Trigger for Thyroid Dysfunction

39. Intelligent Predictive Maintenance Model for Rolling Components of a Machine based on Speed and Vibration

40. A quadruple blinded placebo controlled randomised trial to evaluate the effectiveness of an Iodine complex for patients with mild to moderate COVID-19 in Pakistan (I-COVID-PK): A structured summary of a study protocol for a randomised controlled trial

41. Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

42. KINERJA KARBON AKTIF DARI AMPAS TEBU (Saccharum officinarum L.) DENGAN AKTIVATOR KOH SEBAGAI ELEKTRODA SUPERKAPASITOR

45. GM trust shaped by trust determinants with the impact of risk/benefit framework: the contingent role of food technology neophobia

46. The Sharp Bounds of the Third-Order Hankel Determinant for Certain Analytic Functions Associated with an Eight-Shaped Domain

47. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

50. Utilization of <scp> Vigna mungo </scp> flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

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