- Title
- In vitro antioxidant activities of black cumin seeds oil and computational evaluation of thymoquinone and thymohydroquinone as inhibitors of EGFR tyrosine kinase
- Creators - without role
- A. M. Mohammad - University of Science and Technology ChittagongP. Rimon - University of Science and Technology ChittagongG. Kashif - King Saud UniversityA. H. Rukshana - University of Science and Technology ChittagongC. Tuhina - University of Science and Technology ChittagongA. Nurul - University of Science and Technology ChittagongF. Sahena - Int Islamic Univ Malaysia, Fac Sci, Kuantan, MalaysiaA. K. Azad - International Islamic University MalaysiaI. S. M. Zaidul - Int Islamic Univ Malaysia, Fac Pharm, Dept Pharmaceut Technol, Kuantan, Malaysia
- Contributors - without role
- M E AliNNA Nizar
- Publication Details
- Preparation and Processing of Religious and Cultural Foods, pp.173-192
- Series
- Woodhead Publishing Series in Food Science Technology and Nutrition
- Publisher
- Woodhead Publ Ltd; CAMBRIDGE
- Number of pages
- 20
- Grant note
- RIGS16-303-0467 / International Islamic University Malaysia University of Science and Technology Chittagong 0026 / International Scientific Partnership Program ISPP at King Saud University, Riyadh, Saudi Arabia through ISPP
- Identifiers
- 9946377608331
- Academic Unit
- King Saud University
- Language
- English
- Resource Type
- Book chapter
Book chapter
In vitro antioxidant activities of black cumin seeds oil and computational evaluation of thymoquinone and thymohydroquinone as inhibitors of EGFR tyrosine kinase
Preparation and Processing of Religious and Cultural Foods, pp.173-192
Woodhead Publishing Series in Food Science Technology and Nutrition, Woodhead Publ Ltd
01/01/2018
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