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Articles Related to SBE

Effect of Hot Water Treatment on DNA Quality of Sweet Orange (Citrus sinensis (L) osbeck) Fruits

In this study, mature sweet orange fruits (amber variety) were separately subjected to hot water treatments: 35 o C for 25 and 30 minutes; 45 o C for 15, 20 and 25 minutes; 48 o C for 10, 15 and 20 minutes; 50 o C for 10, 15 and 20 minutes; 53 o C for 10 minutes and 55 o C for 5 minutes and were thereafter assessed for their DNA quality while unheated fruits served as control. The DNA quality was done by rapid random polymorphic DNA-polymersae chain reaction (RAPD-PCR) on the extracted DNA from each set of treated fruits using the RAPD primer OPR 02 (5’ – CAC AGC TGC C-3’).
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Reduction of Bitterness and Enhancing Palatability of Cetirizine Oral Liquid Dosage Forms by Cyclodextrins

The aim of this manuscript is to study cyclodextrins (CDs) as a potential excipient to suppress bitterness and enhance palatability of pediatric liquid preparations for Cetirizine, an extremely bitter drug. Natural α, β and γ CDs; and β CD derivatives such as hydroxyl propyl (HP), randomly methylated (RM) and sulfobutyl ether (SBE) β-CDs were screened in different molar ratios of 1:1, 1:2 and 1:3 for their inhibition of the extremely bitter taste of Cetirizine using the human gustatory sensation test.
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Editorial Board Members Related to SBE

Akram Asbeutah

Assistant Professor
Department of Radiologic Sciences Jabriya
Kuwait University
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