8篇
您的检索式：作者名="Pulivarthy"
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| 1 | Highresolution time course analysis of gene expression from pituitary显示文摘 | Hughes M Deharo L Pulivarthy S R | 2007 | Cold Spring Harbor Symp Quant Biol2007，72，： | 1 |
| 2 | Medulloblastomas overexpress the p53-inactivating oncogene WIP1/PPM1D显示文摘 | Robert C. Castellino Massimiliano Bortoli Xiongbin Lu Sung-Hwan Moon Thuy-Ai Nguyen Mark A. Shepard Pulivarthi H. Rao Lawrence A. Donehower John Y. H. Kim | 2008 | Journal of Neuro - Oncology2008，，3： | 1 |
| 3 | High-resolution time course analysis of gene expression from pituitary显示文摘 | Hughes M Deharo L Pulivarthy SR | | 0，，01： | 1 |
| 4 | Effectiveness of d - dimer as a screening test for venous thromboembolism: an update显示文摘 | Pulivarthi S Gurram MK | 2014 | N Am J Med Sci2014，6，10： | 1 |
| 5 | Chromosomal amplifications,3q gain and deletions of 2q33-q37 are the frequent genetic changes in cervical carcinoma显示文摘 | Pulivarthi H Rao | 2004 | BMC Cancer2004，4，5： | 1 |
| 6 | Predictors of nosoeomial pneumonia in intraeerebral hemorrhage patients:a muhicenter observational study显示文摘 | Divani AA Hevesi M Pulivarthi S | 2014 | Neuroerit Care2014，，： | 1 |
| 7 | Effectiveness of d-dimer as a screening test for venous thromboembolism, an up- date显示文摘 | Pulivarthi S Gurram MR | 2014 | N Am J Med Sci2014，6，10： | 1 |
| 8 | Considerations for gluten free foods-pearl and finger millet processing and market demand显示文摘The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods.Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients such as vitamins,minerals,dietary fibers and phenolic compounds.Among various millets,the finger millet and the pearl millet are the two most important and common millet varieties grown extensively.Since,they are regarded as the staple foods of the poor and vulnerable populations,development of new products and improvements in their nutritional quality will aid in the general health of these population.Processing of millets and production of variable gluten-free ready-to-eat and nutritional supplements has increased their market value in the recent years.Furthermore,processing can also help in shelf-life extension of the millets with nutritional enrichment,expanding its markets to non-traditional millet consumers.In this context,the present review is aimed to focus on the current processing methods to develop products from the two millet varieties that are gluten free and outline their nutritional benefits. | Manivannan Selladurai Manoj Kumar Pulivarthi Anu Suprabha Raj Mehreen Iftikhar P.V.Vara Prasad Kaliramesh Siliveru | 2023 | Grain & Oil Science and Technology2023，6，2： | 0 |
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