Last Updated: 09/26/2026
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Found 14 publications
Curcumin analogues suppress cellular pro-inflammatory mediators and reduce edema.
Journal: Naunyn-Schmiedeberg's archives of pharmacology
Published: April 25, 2026
Nano-Enabled Potentiation of a Lead Mono-Carbonyl Curcumin Analogue via PEGylated Graphene Oxide for Enhanced Glycemic Control.
Journal: Pharmaceutics
Published: March 16, 2026
Phytochemical profiling and antioxidant potential of Phlomoides rotata essential oils.
Journal: Scientific reports
Published: July 18, 2025
Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel.
Journal: Molecules (Basel, Switzerland)
Published: September 18, 2023
Synthesis and analysis of silica nanocarriers for pectinase immobilization: Enhancing enzymatic stability for continuous industrial applications.
Journal: Heliyon
Published: July 16, 2023
Development of Pectinase Based Nanocatalyst by Immobilization of Pectinase on Magnetic Iron Oxide Nanoparticles Using Glutaraldehyde as Crosslinking Agent.
Journal: Molecules (Basel, Switzerland)
Published: October 14, 2022
Phytochemical Profiling, Antioxidant, Antimicrobial and Cholinesterase Inhibitory Effects of Essential Oils Isolated from the Leaves of Artemisia scoparia and Artemisia absinthium.
Journal: Pharmaceuticals (Basel, Switzerland)
Published: August 23, 2022
In Vitro and In Silico Investigation of Diterpenoid Alkaloids Isolated from Delphinium chitralense.
Journal: Molecules (Basel, Switzerland)
Published: May 15, 2022
Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate.
Journal: Molecules (Basel, Switzerland)
Published: April 21, 2022
Neuroprotective Potential of Synthetic Mono-Carbonyl Curcumin Analogs Assessed by Molecular Docking Studies.
Journal: Molecules (Basel, Switzerland)
Published: October 25, 2021
Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate.
Journal: Food chemistry
Published: October 21, 2019
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate.
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate.
Journal: Food science and biotechnology
Published: December 16, 2018
Last Updated: 09/26/2026