Chemistry

DEVELOPMENT OF HERBAL-BASED FOOD PROCESSES AS IMMUNOSTIMULANT AND ANTI-MICROBIAL PRODUCTS TO PREVENT THE SPREAD OF COVID-19 INFECTION

The utilization of black rice yeast and its physiological effects on mice (Mus musculus) which are exposed to type 2 diabetes mellitus

Sesbagrandiflorain F, a new 2-arylbenzofuran from the stem bark of sesbania grandiflora L

Melixyloidin, a new acridone alkaloid from melicope xanthoxyloides leaves

Kinetic release study of diabetes mellitus drug encapsulated on chitosan alginate matrix

Identification of the chemical constituents of the selected fraction of the dichloromethane extract of syzygium samarangense stem bark using LC-ESI-MS and evaluation its potential as antifungal agent

Heterogeneous deacetylation reaction of chitin under low-frequency ultrasonic irradiation

Ground state energies of helium-like ions using a simple parameter-free matrix method

Graphene oxide-paraffin-nanobentonite as working electrode for cyclic voltammetry analysis for nicotinic acid

Ginger and temulawak based herbal tea as potential functional drink products in the era of covid-19