|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Genome-wide transcriptomic analysis of cotton under drought stress reveal significant down-regulation of genes and pathways involved in fibre elongation and up-regulation of defense responsive genes显示文摘 | Kethireddy Venkata Padmalatha Gurusamy Dhandapani Mogilicherla Kanakachari Saravanan Kumar Abhishek Dass Deepak Prabhakar Patil Vijayalakshmi Rajamani Krishan Kumar Ranjana Pathak Bhupendra Rawat Sadhu Leelavathi Palakolanu Sudhakar Reddy Neha Jain Kasu N | 2012 | Plant Molecular Biology2012，，3： | 1 |
| 2 | Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘 | ML Sudha V Baskaran b K Leelavathi | 2007 | Food Chemistry2007，104，： | 1 |
| 3 | Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making 显示文摘 | Sudha M L Baskaran V Leelavathi K | 2007 | Food Chemistry2007，，104： | 1 |
| 4 | Effect of fat-type on cookie dough and cookie quality 显示文摘 | Jacob Jissy Leelavathi K | 2007 | Journal of Food Engineering2007，79，： | 1 |
| 5 | Mango peel powder:A potential source of antioxidant and dietary fiber in macaroni preparations显示文摘 | Ajila C M Aalami M Leelavathi K | 2010 | Innovative food science and emerging technologies2010，11，1： | 1 |
| 6 | Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality 显示文摘 | Sudha M L Vetrimani tL Leelavathi K | 2007 | Food Chemistry2007，100，4： | 1 |
| 7 | Distribution of enzymes in wheat flour mill streams显示文摘 | Ranik U Prasada U J S Leelavathi K | 2001 | Journal of Cereal Science2001，34，： | 1 |
| 8 | Mango peel powder: A potential source of antioxi- dant and dietary fiber in macaroni preparations显示文摘 | Ajila CM Aalami M Leelavathi K | 2010 | Innov Food Sci EmergTechnol2010，11，1： | 1 |
| 9 | Onychomycosis nailed 显示文摘 | Leelavathi M 1 Noorlaily M | 2014 | Malays Faro Physician2014，9，1： | 1 |
| 10 | Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality显示文摘 | SUDHA M L VETRIMANI R LEELAVATHI K | 2007 | Food Chemistry2007，100，： | 1 |
| 11 | Apple pomaee as a source of dietary fiber and polyphenols and its effect on the theological characteristics and cake making 显示文摘 | Sudha M L Baskaran V Leelavathi K | 2007 | Food Chemistry2007，104，： | 1 |
| 12 | Promise of metformin for preventing age-related cognitive dysfunction显示文摘The expanded lifespan of people,while a positive advance,has also amplified the prevalence of age-related disorders,which include mild cognitive impairment,dementia,and Alzheimer's disease.Therefore,competent therapies that could improve the healthspan of people have great significance.Some of the dietary and pharmacological approaches that augment the lifespan could also preserve improved cognitive function in old age.Metformin,a drug widely used for treating diabetes,is one such candidate that could alleviate age-related cognitive dysfunction.However,the possible use of metformin to alleviate age-related cognitive dysfunction has met with conflicting results in human and animal studies.While most clinical studies have suggested the promise of metformin to maintain better cognitive function and reduce the risk for developing dementia and Alzheimer's disease in aged diabetic people,its efficacy in the nondiabetic population is still unclear.Moreover,a previous animal model study implied that metformin could adversely affect cognitive function in the aged.However,a recent animal study using multiple behavioral tests has reported that metformin treatment in late middle age improved cognitive function in old age.The study also revealed that cognitionenhancing effects of metformin in aged animals were associated with the activation of the energy regulator adenosine monophosphate-activated protein kinase,diminished neuroinflammation,inhibition of the mammalian target of rapamycin signaling,and augmented autophagy in the hippocampus.The proficiency of metformin to facilitate these favorable modifications in the aged hippocampus likely underlies its positive effect on cognitive function.Nonetheless,additional studies probing the outcomes of different doses and durations of metformin treatment at specific windows in the middle and old age across sex in nondiabetic and non-obese prototypes are required to substantiate the promise of metformin to maintain better cognitive function in old age. | Leelavathi N.Madhu Maheedhar Kodali Ashok K.Shetty | 2022 | Neural Regeneration Research2022，17，3： | 1 |
| 13 | Influ-ence of fiber from different cereals on the rheo-logical characteristics of wheat flour dough andon biscuit quality 显示文摘 | Sudha M L Vetrimani R Leelavathi K | 2007 | Food Chemistry2007，100，4： | 1 |
| 14 | Influ ence of fiber from different cereals on the rheo logical characteristics of wheat flour dough and on biscuit qualiy显示文摘 | Sudha M L Vetrimani R Leelavathi K | 2007 | Food Chemistry2007，100，： | 1 |
| 15 | Apple pomace as a source of dietary fiber and polyphenols and its drrect on the rheological characteristics and cake making显示文摘 | Sudha M L Baskaran V Leelavathi K | 2007 | Food Chemistry2007，104，2： | 1 |
| 16 | Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘 | Sudha M L Baskaran V Leelavathi K | 2007 | Food Chemistry2007，，104： | 1 |
| 17 | Apple pomace as a source of dietary fiber and polyphenoIs and its effect on the rheological characteristics and cake making 显示文摘 | SUDHA M L BASKARAN V LEELAVATHI K | 2007 | Food Chemistry2007，104，2： | 1 |
| 18 | Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations显示文摘 | Ajila C M Aalami M Leelavathi K | 2010 | Innovative food science and emerging technologies2010，11，1： | 1 |
| 19 | Efficacy of autologous platelet-rich plasma in the treatment of chronic nonhealing leg ulcers显示文摘Aim:The aim was to evaluate the efficacy of platelet-rich plasma(PRP)in the treatment of chronic nonhealing ulcers.Methods:A nonrandomized,uncontrolled study was performed on 24 patients with 33 nonhealing ulcers of various etiologies.All patients were treated with PRP at weekly intervals for a maximum of 6 treatments.At the end of the 6-week period,reduction in size of the ulcers(area and volume)was assessed.Results:The mean age of the patients was 42.5 years(standard deviation[SD]12.48).Of 33 ulcers,there were 19 venous ulcers,7 traumatic ulcers,2 ulcers secondary to pyoderma gangrenosum,2 diabetic ulcers,2 trophic ulcers,and 1 vasculitic ulcer.The mean duration of healing of the ulcers was 5.6 weeks(SD 3.23).The mean percentage of reduction in area and volume of the ulcers was 91.7%(SD 18.4%)and 95%(SD 14%),respectively.About 100%resolution in the area was seen in 25(76%)of the ulcers and 100%reduction in volume was seen in 24(73%)of the ulcers at the end of the 6th treatment.Conclusion:Conventional therapies do not provide satisfactory healing for chronic nonhealing ulcers as they are not able to provide the necessary growth factors(GFs)(platelet-derived GF,epidermal GF,vascular endothelial GF,etc.)which are essential for the healing process.PRP is a safe,affordable,biocompatible,and simple office-based procedure for the treatment of nonhealing ulcers. | Shwetha Suryanarayan Leelavathy Budamakuntla Syed Iqbalulla Sha Khadri Sacchidanand Sarvajnamurthy | 2014 | Plastic and Aesthetic Research2014，1，1： | 1 |
| 20 | Distribution of Enzymes in Wheat Flour Mill Streams显示文摘 | Rani K U Prasada U J S Leelavathi K | 2001 | Journal of Cereal Science2001，34，： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员