175 results on '"Keshavan, A."'
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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. Cognitive Enhancement in Schizophrenia and Related Disorders
20. Role of Biopesticides in the Management of Nematodes and Associated Diseases in Horticultural Crops
21. Hemianopic Alexia
22. Pathophysiology of Schizophrenia
23. Dataflow Graph Partitioning for Optimal Spatio-Temporal Computation on a Coarse Grain Reconfigurable Architecture
24. Compiling Techniques for Coarse Grained Runtime Reconfigurable Architectures
25. Understanding Schizophrenia: A Practical Guide for Patients, Families, and Health Care Professionals
26. Social Neuroscience: Brain, Mind, and Society
27. Framework for Enabling Highly Available Distributed Applications for Utility Computing
28. 31P Magnetic Resonance Spectroscopy Study of Brain Metabolism in Schizophrenia
29. Schizophrenia
30. Social Neuroscience : Brain, Mind, and Society
31. Sensory and Oral Processing of Semisolid Foods
32. Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
33. Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture
34. Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors
35. The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels
36. Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes
37. Structuring Semisolid Foods
38. LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods
39. Overview: Semisolid Foods
40. Semisolid Food Tribology
41. Rheological Testing for Semisolid Foods: Traditional Rheometry
42. Introduction: Measuring Rheological Properties of Foods
43. Laws and Regulations of Traditional Foods: Past, Present and Future
44. Safety, Nutrition and Functionality of the Traditional Foods
45. Mediterranean Foods and Human Health
46. Indian Traditional Foods: Preparation, Processing and Nutrition
47. Chinese Traditional Foods: Preparation and Processing
48. Traditional Foods, Sensory Excitements and Pleasure
49. Traditional Foods: Overview
50. Traditional Foods in Maghreb: Production and Research Progress
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