Sreenath PillaiUniversité de Poitiers | UP · Institut de Chimie des Milieux et Matériaux de Poitiers (IC2MP) (UMR 7285)
MSc Sustainable Management of Pollution
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Citations since 2017
0 Research Items
May 2016 - present
March 2016 - April 2016
Due to abundance of silica and carbon in rice (Oryza sativa) husk (RH), we exploited it for the synthesis of mesoporous silica oxide micro-particles (mesoSiO2)/C-dots complex for biological imaging using a novel hot injection method commonly used for semiconductor quantum dots. Highly green fluorescent carbon dots (C-dots) were observed under UV-li...
Fish skin, directly exposed to the ambient toxicants; is used extensively as a potential indicator of contaminated aquatic environment. Chronic effect of fenthion on melanophore of Cyprinus carpio was investigated to understand its toxicity on melanophore morphology. Observed toxicological alterations include significant variations in size, shape a...
Pesticide products containing pyrethroids are often described by pest control operator and community mosquito management bureaus as safe chrysanthemum flowers. While the pyrethroids are a synthetic version of an extract from the chrysanthemum, they were chemically designed to be more toxic with longer breakdown times, and are formulated with synerg...
In the present world, it is not a difficult thing to preserve any kind of food item provided we follow the correct methods. The food stuffs are to be basically kept safe from the various microorganisms that thrive on the food materials. In this context is that the technique of radiation comes into the fore front. It even has a high margin of safety...
: Consumers demand high quality and convenient products with natural flavor and taste, and greatly appreciate the fresh appearance of minimally processed food. In order to harmonize or blend all these demands without compromising the safety of the products, it is necessary to implement newer preservation technologies in the food industry. High pres...
Consumers demand high quality and convenient products with natural flavor and taste, and greatly appreciate the fresh appearance of minimally processed food. In order to harmonize or blend all these demands without compromising the safety of the products, it is necessary to implement newer preservation technologies in the food industry. High pressu...