Sanjib Kumar Panda Department of Life Science and Bioinformatics, Assam University, India, India,
1 protocol

Pankaj Borgohain Department of Life Science and Bioinformatics, Assam University, India, India,
1 protocol

Sanjenbam Sanjibia Devi Department of Life Science and Bioinformatics, Assam University, India, India,
1 protocol

Bhaben Chowardhara Department of Life Science and Bioinformatics, Assam University, India, India,
1 protocol
Ali Parsaeimehr University of Florida
2 protocols

Mahfoudh Abdulghani UCP, Qassim University, Saudi Arabia
1 protocol

Scott McAdam Purdue University
24 protocols

Reviewer
Bedabrata Saha
  • Post-Doc, School of Biological Science, National Institute of Science Education and Research
Research focus
  • Plant science
  • Plant Science
  • 1 Author merit

Education

PhD, Assam University, 2016

Publications

1 Protocol published
Qualitative Analysis of Lipid Peroxidation in Plants under Multiple Stress Through Schiff’s Reagent: A Histochemical Approach
Lipid peroxidation is a physiological indicator of both biotic and abiotic stress responses, hence is often used as a biomarker to assess stress-induced cell damage or death. Here we demonstrate an easy, quick and cheap staining method to assess ...
2 Protocols reviewed
Preparation of Silk Fibroin Nanoparticles and Enzyme-Entrapped Silk Fibroin Nanoparticles
Author:  Yu-Qing Zhang, date: 12/20/2018, view: 2363, Q&A: 0
After silk fiber is degummed in boiling 0.2% Na2CO3 solution, the degummed fibroin fiber could be dissolved in highly concentrated neutral salts such as CaCl2. The partially degraded polypeptides of silk fibroin, ...
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GC-MS-Based Analysis of Methanol: Chloroform-extracted Fatty Acids from Plant Tissues
Authors:  Manish Kumar Patel, Shubhashis Das and Jitendra Kumar Thakur, date: 09/20/2018, view: 4006, Q&A: 0
Fatty acids (FAs) are carboxylic acids with long aliphatic chains that may be straight, branched and saturated or unsaturated. Most of the naturally occurring plant FAs contains an even number of carbon (C4-C24). FAs are used in food and ...
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