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Cocoa pod shell mediated silver nanoparticles synthesis, characterization, and their application as nanocatalyst and antifungal agent.
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- Applied Nanoscience, 2023, v. 13, n. 6, p. 4235, doi. 10.1007/s13204-023-02873-8
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Development and optimization of Zn–Ni–TiO<sub>2</sub> composite coating, assessment of its corrosion resistance and antimicrobial activity.
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- Applied Nanoscience, 2021, v. 11, n. 9, p. 2469, doi. 10.1007/s13204-021-02029-6
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- Article
Comparison of response surface methodology and artificial neural network to enhance the release of reducing sugars from non-edible seed cake by autoclave assisted HCl hydrolysis.
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- 3 Biotech, 2018, v. 8, n. 2, p. 1, doi. 10.1007/s13205-018-1163-9
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- Article
Biofilm characterization in removal of total chemical oxygen demand and nitrate from wastewater using draft tube spouted bed reactor.
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- Biotechnology Letters, 2021, v. 43, n. 10, p. 2001, doi. 10.1007/s10529-021-03181-3
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THE APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF AUTOCLAVE ASSISTED HCL HYDROLYSIS OF AN AGRO RESIDUE COCOA POD SHELLS FOR RELEASING REDUCED SUGARS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, n. 3, p. 548, doi. 10.15414/jmbfs.2019/20.9.3.548-551
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- Article
ISOLATION OF NOVEL AEROBIC DENITRIFIER AND OPTIMIZATION OF PROCESS PARAMETERS FOR BIOLOGICAL DENITRIFICATION USING RSM.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 8, n. 6, p. 1235, doi. 10.15414/jmbfs.2019.8.6.1235-1241
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OPTIMIZATION OF MICROWAVE ASSISTED H2SO4 HYDROLYSIS OF COCOA POD SHELLS: COMPARISON BETWEEN RESPONSE SURFACE METHODOLOGY AND ARTIFICIAL NEURAL NETWORK AND PRODUCTION OF BIOETHANOL THEREOF.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 5, p. 473, doi. 10.15414/jmbfs.2018.7.5.473-477
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FERMENTED FRUIT JUICE PRODUCTION USING UNCONVENTIONAL SEASONAL FRUITS THROUGH BATCH FERMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 6, n. 6, p. 1305, doi. 10.15414/jmbfs.2017.6.6.1305-1308
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- Article
PRODUCTION OF CONCOCTION WINE USING PALM SAP AND RAISIN THROUGH BATCH FERMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 3, p. 293, doi. 10.15414/jmbfs.2015/16.5.3.293-296
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- Article