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Opportunities and Challenges in the Use of TiO2 Nanoparticles Modified with Citric Acid to Synthesis Advanced Nanocomposites Based on Poly(Amide-Imide) Containing N,N′-(Pyromellitoyl)-bis-L-leucine Segments
Molten salt-supported polycondensation of optically active diacid monomers with an aromatic thiazole bearing diamine using microwave irradiation
Students
Miniaturized integrated electrochemical sensor using Ag@MoS2/graphene oxide aerogel for implantable non-enzymatic glucose monitoring
Publications
study of bronsted acidic ionic liquids methyl 2-pyrrolidonium and morpholinium hydrogen sulfate and use of them in synthesis of some compounds
synthesis and characterization of coumarins, 1-amidoalkyl 2-naphtols and amino nitrils using ionic liquid 3-carboxypyridinium hydrogen sulfate under green conditions
application of aminoacid and ionic liquids as chiral reaction medium and using in rapid reduction of prochiral ketones to optically active alcohols.
Studies on the role of root morphology attribution in salt tolerance of blue-panicgrass (Panicum antidotale Retz.) using artificial neural networks (ANN)
Insight into the effect of weld pitch on the microstructure-properties relationships of St 37/AISI 316 steels dissimilar welds processed by friction stir welding
Insight into the effect of weld pitch on the microstructure-properties relationships of St 37/AISI 316 steels dissimilar welds processed by friction stir welding
Interaction of seed coat color and seed hardness An effective relationship which can be exploited to enhance resistance to the safflowerfly (Acanthiophilus helianthi) in Carthamus spp.
Interaction of seed coat color and seed hardness An effective relationship which can be exploited to enhance resistance to the safflowerfly (Acanthiophilus helianthi) in Carthamus spp.
Interaction of seed coat color and seed hardness An effective relationship which can be exploited to enhance resistance to the safflowerfly (Acanthiophilus helianthi) in Carthamus spp.
The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in maillard reactions in alkaline degradation of sugars and in caramelisation