Open Access and Peer Review Journals

SDIP Press is a peer review, Open Access Scientific research publication journal that publishes 17 Diverse Categories of Journals. SDIP Press has more than 300 Academic reviewer from all over the world. Our journals have a very low application process charge and fast publication record. The journals are listed below : Azerbaijan Medical Journal Gongcheng Kexue Yu Jishu/Advanced Engineering Science Zhonghua er bi yan hou tou jing wai ke za zhi = Chinese journal of otorhinolaryngology head and neck surgery Interventional Pulmonology Zhenkong Kexue yu Jishu Xuebao/Journal of Vacuum Science and Technology Wuhan Ligong Daxue Xuebao (Jiaotong Kexue Yu Gongcheng Ban)/Journal of Wuhan University of Technology (Transportation Science and Engineering)

A-Z Categories

Tagliche Praxis Bulletin of National Institute of Health Sciences Journal of the Austrian Society of Agricultural Economics Azerbaijan Medical Journal Gongcheng Kexue Yu Jishu/Advanced Engineering Science Zhonghua er bi yan hou tou jing wai ke za zhi = Chinese journal of otorhinolaryngology head and neck surgery Interventional Pulmonology Zhenkong Kexue yu Jishu Xuebao/Journal of Vacuum Science and Technology Wuhan Ligong Daxue Xuebao (Jiaotong Kexue Yu Gongcheng Ban)/Journal of Wuhan University of Technology (Transportation Science and Engineering) Zhonghua yi shi za zhi (Beijing, China : 1980) Zhongguo Shiyou Daxue Xuebao (Ziran Kexue Ban)/Journal of China University of Petroleum (Edition of Natural Science) Tobacco Science and Technology

Latest Articles

Teikyo Medical Journal Connected Health Agricultural Mechanization in Asia, Africa and Latin America International Medical Journal Technology Reports of Kansai University Asia Life Sciences Teikyo Medical Journal Connected Health Agricultural Mechanization in Asia, Africa and Latin America International Medical Journal Technology Reports of Kansai University Asia Life Sciences Zhonghua yi shi za zhi (Beijing, China : 1980) Zhongguo Shiyou Daxue Xuebao (Ziran Kexue Ban)/Journal of China University of Petroleum (Edition of Natural Science) Tobacco Science and Technology Tagliche Praxis Bulletin of National Institute of Health Sciences Journal of the Austrian Society of Agricultural Economics
Open Access Category: EJIM Total View - 458
TUMOR MICROENVIRONMENT AND BREAST CANCER Paper ID: EJIM-25-07-2022-198
Abstract : To study the correlation between the expression of tumor microenvironment receptors and molecular biological subtypes of breast cancer, as well as their effect on prognosis. To improve the diagnosis and treatment of breast cancer by studying the tumor microenvironment, its impact on the course and prognosis, we analyzed a group of 457 breast cancer patients. PD-1, PD-L1, EGFR and CK 5/6 in luminal tumors had lower values than in triple-negative forms of breast cancer. In luminal type A - PD-1=30%, PD-L 1 - 17.7%, EGFR - 5.9%, and CK 5/6-3.3%, whereas in triple-negative cancers, these indicators were 61.7%, 39.8%, and 53.4%, respectively. Data analysis showed that there is a strong correlation between the expression of the above markers and molecular biological subtypes of breast cancer.
Full article
Open Access Category: AJFSN Total View - 472
Nutritional quality of Solanum aethiopicum L. Shum berry as affected by agroecological zones of production Paper ID: AJFSN-06-03-2022-196
Abstract : Solanum aethiopicum L. Shum (SAS) berries are consumed either raw or as in the form of a tea. This work was performed to study the chemical composition and microbial load of SAS berry harvested from five agroecological zones in Cameroon. The results showed that, berries freshly harvested from all the five agroecological zones were highly contaminated by microorganisms. Berries from the highlands and bimodal rainfall forest zones had a higher rate of contamination, while they were less contaminated in the sudano-sahelian zone. The berries were cleaned with sodium hypochlorite eliminating them from pathogenic microorganisms. The agroecological zones influenced the chemical composition of the SAS berries (P < 0.05), with exception of proteins and lipids (P > 0.05). These berries were more concentrated in the Sudano-sahelian zone and more hydrated in the monomodal rainfall forest zone. However, carbohydrates were the most abundant macronutrient irrespective of the place of production, bitter taste of berries is probably determined by their phytonutrients. Mineral salts such as calcium, magnesium, potassium varied following the agroecological zones, as well as trace-elements like zinc and manganese (P < 0.05), Compared to the iron which reminded unchanged irrespective of the place of production (P > 0.05). These results suggested that the chemical composition and microbial load of SAS depended on the agroecological zones, while confirming their richness in important nutrients.
Full article
Open Access Category: BJCAE Total View - 480
Effect of fiber type and content on mechanical properties of non-proprietary UHPC concrete Paper ID: BJCAE-01-03-2022-195
Abstract : The purpose of this study was to investigate the effect of fiber type and content on the mechanical properties of non-proprietary, cost-effective ultra-high-performance concrete (UHPC) mixtures using locally produced material in the state of Florida with crushed limestone fine aggregate. Ultra-fine recovery (UFR) material was used for the first time to improve the particle packing and density of the non-proprietary UHPC mixtures. The UHPC mixes were developed using particle packing analysis and then modified through small trial batches. Qualified mix designs were further evaluated through several different experimental tests, including bulk resistivity. Results showed that using steel fibers with 0.2 mm diameter and 13mm length led to better performance compared to longer metallic fibers and nonmetallic fibers, and less clumping and segregation issues were observed on samples containing these fibers (0.2 mm and 13 mm length). In conclusion, non-proprietary UHPC mix designs containing 2% steel fibers made by locally produced material in Florida, can obtain comparable performance to commercial versions of UHPC mixtures.
Full article
Open Access Category: AJFSN Total View - 26
Antibacterial property of commonly used spices in Abuja, Nigeria Paper ID: AJFSN-08-08-2021-190
Abstract : Spices are additives to improve the flavor, taste, and colour of food. Spices are also known to extend shelf life by inhibiting growth or decreasing food borne pathogens. The study is aimed to evaluate seven spices for antibacterial properties on some bacteria. The local and botanic names of the seven spices are Ehuru (Monodora myristica), Uziza (Piper guineese), Turmeric (Curcuma longa), Garlic (Allium sativum), Ginger (Zingiber officinale), Cayenne pepper (Capsicum annum), cinnamon (Cinnamonum cassie) were purchased in the market in Abuja, Nigeria and identified in Herbarium Unit of National Institute for Pharmaceutical Research and Development, these spices were dried and pulverized into powder. These powders were extracted with 70% methanol into crude extracts. The crude extracts were screened for antibacterial property against Salmonella typhi, Escherichia coli, Staph. aureus and Bacillus subtilis at varied concentration of 80,40, 20 and 10 mg/mL using the agar. Curcuma longa and Piper guineese inhibited the growth of test bacteria at the concentration of 10 mg/mL while Cinnamonum cassie and Capsicum annuum inhibited the growth of three of the test bacteria. Zingiber officnale crude extract was found to be resistance against to E. coli and Salmonella typhi, while Allium sativum extract was also exhibit resistance to Sal. typhiand E. coli growth. Monodora myristica crude extract was found to have not inhibitory potential on the test bacteria. The concentration of 10 mg/mL
Full article
Open Access Category: AJFSN Total View - 14
Effect of substitution of glucose syrup with date syrup on the nutritional quality of Granola bar Paper ID: AJFSN-08-08-2021-189
Abstract : Granola bar is a ready- to- eat snack food that is highly nutritious due to the presence of different ingredients such as oat, cashew nut and puffed rice. They are rich in protein, dietary fiber, vitamins and minerals. They consumed in place of breakfast or in between meal to temper hunger for people on the go. In order to make granola bar even more nutritious and healthy, the sugar content can be substituted with natural sweeteners. Therefore, the overall objective of this study was to produce 5 high energy nutritious granola bars by combining oat, puffed rice, corn flakes, cashew nut, chickpea, raisins and substituting the glucose with date syrups namely: (GBA 100% glucose syrup:0 % date syrup (Control); (GBB 75% glucose syrup: 25% date syrup); (GBC 50% glucose syrup: 50% date syrup); (GBD 25% glucose syrup: 75% date syrup); and (GBE 100% date syrup: 0 % glucose syrup). Microbial load, nutrient composition, sensory evaluations were performed. Flaxseed had the highest total viable count, fungal count and chickpea has the highest Salmonella Shigella count. On dry weight basis, moisture content ranged from (1.05±0.0 to 1.07±0.0); protein (8.5±0.02 to 12.6±0.05); fiber (0.53±0.04 to 1.1±0.02). GBC has the highest moisture content (1.07±0.0). GBE was scored higher in taste (4.05), chewiness (3.65), aftertaste (3.75) and overall acceptability (4.05). GBC scored (4.05) in color and crunchiness (4.25). In conclusion, date syrup can be substituted for glucose syrup in the production
Full article

Our Certifications

Feedback

We are keen to hear what you think about SDIP. To leave us your feedback, suggestions or questions please click here.

See what our Editors say about us.

About SDIP

A pioneer in scholarly open access publishing, SDIP PRESS has supported academic communities since 2018. Based in London, UK. SDIP PRESS has the mission to foster open scientific exchange in all forms, across all disciplines. Our 17 diverse, peer-reviewed, open access journals are supported by over 300 academic editors. We serve scholars from around the world to ensure the latest research is freely available and all content is distributed under a Creative Commons Attribution License (CC BY).

Back to Top