نتایج جستجو برای: glucose and d

تعداد نتایج: 16927816  

Journal: :journal of research in medical sciences 0
shole shahgheibi fariba farhadifar bahar pouya

background: vitamin d deficiency is common in pregnancy, leading to increase in the frequency of preeclampsia, cesarean delivery, neonatal bacterial vaginosis, and gestational diabetes. the current study was designed and implemented to investigate the effect  of vitamin d during the first and second trimesters of pregnancy in reducing the risk of gestational diabetes mellitus (gdm) in women who...

Journal: :Molecules 2021

In the present work, shape tailored Cu2O microparticles were synthesized by changing nature of reducing agent and studied subsequently. d-(+)-glucose, d-(+)-fructose, d-(+)xylose, d-(+)-galactose, d-(+)-arabinose chosen as agents due to their different abilities. The morpho-structural characteristics X-ray diffraction (XRD), scanning electron microscopy (SEM), diffuse reflectance spectroscopy (...

Background and Objective: Use of medicinal plants for attenuation of hyperglycemia and restoration of lipids to normal level is clinically very important. We decided to assess the preventive role of aqueous extract of Berberis Integerrima root on the serum levels of glucose, insulin, and lipid profile in Streptozotocin (STZ)-induced diabetic rats.Materials and Methods: Forty male rats were divi...

Journal: :مهندسی بیوسیستم ایران 0
منصوره سلیمانی فرد دانشجوی کارشناسی ارشد علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهران اعلمی استادیار دانشکدۀ علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان فرامرز خدائیان دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران گودرز نجفیان دانشیار موسسۀ تحقیقات اصلاح و تهیۀ نهال و بذر علیرضا صادقی ماهونک دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران مرتضی خمیری دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران

kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and i...

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