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Shashi Lata Bharati

Shashi Lata Bharati, Ph.D. (Editor 2) is presently working as ‘Assistant Professor’ in the ‘Department of Chemistry, North Eastern Regional Institute of Science and Technology, Nirjuli, Arunachal Pradesh (India). She has been teaching for the past many years. She has good academic as well as research career. She was awarded with ‘UGC-DSA fellowship’ for the meritorious students during her Ph.D. program. She obtained her Ph.D. degree in 2012 in ‘Chemistry’. She was awarded with UGC-post doctoral fellowship for women in 2013 and worked as ‘Post-Doctoral Fellow’ in the ‘Department of Chemistry’ of DDU Gorakhpur University, Gorakhpur (India). Along with academic works, she is also interestingly involved in research works. She has guided many M.Sc. project students and also, supervising a Ph.D. research scholar. She has 40+ publications (Books, journals papers, and papers as chapters in edited books) in national and international journals/publishers of repute. She has expertise in the field of inorganic chemistry, organometallic chemistry, biological chemistry, environmental, and enzymology.

Shashi Lata Bharati

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The Chemistry inside Spices & Herbs: Research and Development: Volume 1

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The Chemistry inside Spices & Herbs: Research and Development: Volume 1

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part I focuses on the general aspects of spice biotechnology, structure activity relationships and the natural products that can be used to treat different diseases - such as neurological diseases, inflammation, pain and infections. This part also covers information about phenolic compounds, flavonoids and turmeric supplements. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

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