Search Results - "Joshi, N.S."

Contrast Enhanced Computed Tomography can predict the glycosaminoglycan content and biomechanical properties of articular cartilage by Bansal, P.N, Joshi, N.S, Entezari, V, Grinstaff, M.W, Snyder, B.D

“…Summary Objective An early hallmark of osteoarthritis (OA) is the progressive loss of glycosaminoglycans (GAGs), the extracellular matrix (ECM) component of…”
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The NSCL cyclotron gas stopper – Under construction by Schwarz, S., Bollen, G., Brodeur, M., Chouhan, S.S., DeKamp, J., Gehring, A.E., Joshi, N.S., Magsig, C., Morrissey, D.J., Ringle, R., Ottarson, J., Zeller, A.F.

“…Rare isotopes are produced at the NSCL by projectile fragmentation at energies on the order of 100MeV/u for a wide range of research. In order to provide these…”
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Effect of calcium on microstructure and meltability of part skim mozzarella cheese by Joshi, N S, Muthukumarappan, K, Dave, R I

“…The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning…”
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Understanding the role of calcium in functionality of part skim Mozzarella cheese by Joshi, N S, Muthukumarappan, K, Dave, R I

“…The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium…”
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Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese by Joshi, N.S, Muthukumarappan, K, Dave, R.I

“…Fat-free mozzarella cheeses containing 4 levels of calcium (0.79%, 0.66%, 0.59%, and 0.50%) were manufactured on 4 separate occasions. Meltability as softening…”
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Development of an integrated methodology in support of remaining life assessment of Co-60 based gamma irradiation facilities by Varde, P.V., Joshi, N.S., Agarwal, Mayank, Shrivastava, Amit, Bandi, L.N., Kohli, A.K.

“…▶ Application of Probabilistic Safety Assessment method as part of risk-informed approach in support of aging management. ▶ An integrated framework has been…”
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Textural and rheological properties of processed cheese by Joshi, N.S, Jhala, R.P, Muthukumarappan, K, Acharya, M.R, Mistry, V.V

“…Cheddar cheeses made from ultra filtered (UF) as well as vacuum condensed milks (CM) containing two protein levels (4.5 and 6.0%) were used to manufacture…”
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Modeling rheological characteristics and calcium content of mozzarella cheese by Joshi, N.S, Muthukumarappan, K, Dave, R.I

“…Correlation and regression analyses of calcium concentration and rheological characteristics in Mozzarella cheese were studied. Part‐skim and fat‐free…”
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Viscoelastic properties of part skim Mozzarella cheese: effect of calcium, storage, and test temperature by Joshi, N.S, Muthukumarappan, K, Dave, R.I

“…Part skim Mozzarella cheeses with four levels of calcium (0.65% in control, 0.48% in T 1 , 0.42% in T 2 , and 0.35% in T 3 ) were manufactured on four separate…”
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