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Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

The team has also documented markers of senescence in kidneys of lupus prone mice

Treatment with ES2 or Dabrafenib did not alter survival times

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Lung Cancer 77 , 438442, (2012)

Novel trimetallic oxide (CdO/ZnO/V 2 O 5 ) nanocomposite derived from eggshell membrane: Synthesis, structural characterization, antibacterial and antifungal activities