169 results on '"Keshavan, A."'
Search Results
2. An Engineering View of the Fate of Food in the Gastrointestinal Tract (GIT)
3. Thermal Processing of Foods
4. Elements of Heat Transfer
5. Elements of Mass Transfer
6. Phase and Reaction Equilibrium, and Phase Transitions
7. Elements of Fluid Flow
8. Reaction Kinetics
9. Mass and Energy Balances
10. A Selection of Engineering Methodologies for Food Product Realisation
11. Structural Biomaterials for Affordable Health Care
12. Finite-Time Formation Convergence of Vision-Based Nonholonomic Systems Without Explicit Communication
13. Protest as Performance: The Staging of CAA Protests
14. Nanomaterials and Neutrophils
15. Schizophrenia
16. Impact of Non-pharmacological Interventions on Brain Structure and Function in Schizophrenia
17. Medical Causes of Psychosis: Lessons for Individuals with Attenuated Psychosis Syndromes
18. A Clinical Perspective on Big Data in Mental Health
19. Role of Biopesticides in the Management of Nematodes and Associated Diseases in Horticultural Crops
20. Hemianopic Alexia
21. Pathophysiology of Schizophrenia
22. Dataflow Graph Partitioning for Optimal Spatio-Temporal Computation on a Coarse Grain Reconfigurable Architecture
23. Compiling Techniques for Coarse Grained Runtime Reconfigurable Architectures
24. Framework for Enabling Highly Available Distributed Applications for Utility Computing
25. 31P Magnetic Resonance Spectroscopy Study of Brain Metabolism in Schizophrenia
26. Schizophrenia
27. Sensory and Oral Processing of Semisolid Foods
28. Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
29. Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture
30. Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors
31. The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels
32. Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes
33. Structuring Semisolid Foods
34. LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods
35. Overview: Semisolid Foods
36. Semisolid Food Tribology
37. Rheological Testing for Semisolid Foods: Traditional Rheometry
38. Introduction: Measuring Rheological Properties of Foods
39. Laws and Regulations of Traditional Foods: Past, Present and Future
40. Safety, Nutrition and Functionality of the Traditional Foods
41. Mediterranean Foods and Human Health
42. Indian Traditional Foods: Preparation, Processing and Nutrition
43. Chinese Traditional Foods: Preparation and Processing
44. Traditional Foods, Sensory Excitements and Pleasure
45. Traditional Foods: Overview
46. Traditional Foods in Maghreb: Production and Research Progress
47. Arab Traditional Foods: Preparation, Processing and Nutrition
48. GCC Traditional Foods: Preparation and Processing
49. Nutritional and Functional Attributes of Fruit Products
50. Thermal Drying of Foods
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.