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443 articles for “forms”
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Molecular Docking Analysis of Phytocompounds from Ficus hispida Aagainst Epidermal Growth Factor Receptor Kinase Domain
Abstract: The Epidermal Growth Factor Receptor (EGFR) kinase domain plays a key role in cancer, as it promotes tumour growth and helps cancer cells survive, making it an important focus for developing treatments. Through comprehensive computational analysis, this study investigates the anticancer potential of phytocompounds from Ficus hispida, a medicinal plant renowned for its diverse bioactive compounds, as novel EGFR inhibitors. Molecular docking techniques using Py Rx software were employed to …
Published in International Journal of Cell Biology and Cellular Functions · Vol. 3, Issue 2, 2025 Read article
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Molecular Docking Analysis of Phytocompounds from Ficus hispida Against Epidermal Growth Factor Receptor Kinase Domain
Abstract: The Epidermal Growth Factor Receptor (EGFR) kinase domain plays a key role in cancer, as it promotes tumour growth and helps cancer cells survive, making it an important focus for developing treatments. Through comprehensive computational analysis, this study investigates the anticancer potential of phytocompounds from Ficus hispida, a medicinal plant renowned for its diverse bioactive compounds, as novel EGFR inhibitors. Molecular docking techniques using Py Rx software were employed to …
Published in International Journal of Cell Biology and Cellular Functions · Vol. 3, Issue 2, 2025 · pp. 48–62 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article