Aprepitant, a Newer Antiemetic in Chemotherapy Induced Nausea and Vomiting

Selva, Preetha; Saranya, M

doi:10.7897/2277-4572.04219

Cited by 2 publications

References 9 publications

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Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Sreeja

Prajapati

2020

Ethnic Fermented Foods and Beverages of India: Science History and Culture

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Traditional fermented foods prepared using milk, cereals, and pulses occupy a pivotal position in the dietary practice of people of India's western states Gujarat and Rajasthan. Fermented foods such as dahi, chhash, raita, shrikhand, dhokla, khaman, handvo and khandvi are consumed routinely and are associated with the traditional customs and beliefs of people of these two states. Dahi, chhash, raita, and shrikhand are fermented milk products, whereas dhokla, khaman, handvo, raabadi and khandvi are prepared using cereals and pulses. These popular traditional foods are valued for their high nutrition and possible therapeutic value and relished for their characteristic flavour and palatability. Lactic acid bacteria and yeasts are the major groups playing a crucial role in the fermentation of these foods. Production of most of these products is still largely confined to home and by unorganized sector, mainly by small dairy farms. Recently several large cooperative dairies and organized sectors have started manufacturing dahi, buttermilk, and shrikhand on large scale and are having good market. The limited shelf life of these foods at room and refrigeration temperature is a major constraint in their effective marketing. Researchers have tried various techniques for preparation and extending the shelf life of some of these ethnic foods.

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Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Sreeja

Prajapati

2020

Ethnic Fermented Foods and Beverages of India: Science History and Culture

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Nanoparticles Based Carbon Paste Electrodes for the Determination of Flupentixol Dihydrochloride: Application to Pharmaceutical Analysis and Pharmacokinetic Study

Abdallah¹

2016

International Journal of Electrochemical Science

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Five different carbon paste electrodes were developed and applied for the electrochemical determination of flupentixol dihydrochloride. Sensor 1 was fabricated using a mixture of graphite powder and multiwall-carbon-nanotubes. Different additives were used to improve the performance and the sensitivity of the carbon paste electrode. Sensor 2 was developed using chitosan in addition to the graphite powder and the multiwall-carbon-nanotubes while sensor 3 was fabricated with the addition of calix[4]arene ionophore. Copper nanoparticles were incorporated in the membrane paste of sensor 4. Sensor 5 was fabricated using a mixture of copper nanoparticles, multiwall-carbon-nanotubes and calix [4]arene in a graphite paste. The studied carbon paste electrodes exhibited the best performance characteristics with slopes of 29.7, 28.8, 30.2, 30.7 and 30.8 (mV / concentration decade) and linear concentration ranges of 1.0 × 10 -5 -1.0 × 10 -2 , 1.0 × 10 -6 -1.0 × 10 -1 , 1.0 × 10 -7 -1.0 × 10 -2 , 1.0 × 10 -9 -1.0 × 10 -2 and 1.0 × 10 -10 -1.0 × 10 -2 mol L -1 for sensors 1, 2, 3, 4 and 5, respectively. The sensors linear ranges deviated from their ideal ranges after 40, 46, 58, 63 and 82 days for sensors 1, 2, 3, 4 and 5, respectively. All the proposed sensors were successfully used for the determination of flupentixol dihydrochloride in bulk, tablets dosage forms and human plasma samples.

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Aprepitant, a Newer Antiemetic in Chemotherapy Induced Nausea and Vomiting

Cited by 2 publications

References 9 publications

Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Nanoparticles Based Carbon Paste Electrodes for the Determination of Flupentixol Dihydrochloride: Application to Pharmaceutical Analysis and Pharmacokinetic Study

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