Dr. Yashwant Singh Parmar University of Horticulture and Forestry

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Indian Institute of Horticultural Research印度1
2. Lala Lajpat Rai University of Veterinary and Animal Sciences印度1
3. Asian Institute of Technology泰国1
4. Indian Council of Agricultural Research印度1
5. New South Wales Department of Primary Industries澳大利亚1

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逐年被引

最新文献

1. 1
   Residues of lambda-cyhalothrin and novaluron in Brassica oleracea L. var. italica Plenck: method validation, residual behaviour and dietary risk assessmentJournal of Consumer Protection and Food Safety20251
2. 2
   Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applicationsComprehensive Reviews in Food Science and Food Safety202514
3. 3
   Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its productsJournal of Food Safety20243
4. 4
   Dissipation kinetics and consumer risk assessment of novaluron + lambda-cyhalothrin co-formulation in cabbageEcotoxicology and Environmental Safety202047

高被引文献

1. 1
   Dissipation kinetics and consumer risk assessment of novaluron + lambda-cyhalothrin co-formulation in cabbageEcotoxicology and Environmental Safety202047
2. 2
   Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applicationsComprehensive Reviews in Food Science and Food Safety202514
3. 3
   Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its productsJournal of Food Safety20243
4. 4
   Residues of lambda-cyhalothrin and novaluron in Brassica oleracea L. var. italica Plenck: method validation, residual behaviour and dietary risk assessmentJournal of Consumer Protection and Food Safety20251

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