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Amritpreet Kaur

As seen in: Wiley Online Library, MDPI, BMC Biotechnology
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Articles

Correction: Artificial Neural Network - Multi-Objective Genetic Algorithm based optimization for the enhanced pigment accumulation in Synechocystis sp. PCC 6803 | BMC Biotechnology | Full Text

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By Guddu Kumar, Amritpreet Kaur, Banaras Hindu
| BMC Biotechnology
Correction: Artificial Neural Network - Multi-Objective Genetic Algorithm based optimization for the enhanced pigment accumulation in Synechocystis sp. PCC 6803 Correction Open access Published: 24 July 2025 BMC Biotechnology volume 25, Article number: 78 (2025) Cite this article The Original Article was published on 15 March 2025 Correction: BMC Biotechnology (2025) 25:23 Following publication of the original article [1], the authors updated Fig.
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Artificial Neural Network - Multi-Objective Genetic Algorithm based optimization for the enhanced pigment accumulation in Synechocystis sp. PCC 6803 - BMC Biotechnology

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By Guddu Kumar, Amritpreet Kaur, Banaras Hindu
| BMC Biotechnology
Cyanobacterium Synechocystis sp. PCC 6803 (Accession no. PRJNA821690) was procured from the Central University of Hyderabad (UoH) [Courtesy: Prof. JSS Prakash, Department of Biotechnology and Bioinformatics, UoH]. The axenic culture was photo-autotrophically cultivated in the 250 mL Erlenmeyer flask containing 50 mL of BG-110 medium (pH 8) at 30 ± 2 ℃ under continuous illumination of 50 µmol photons /m2/s.
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Effect of Foam Mat Drying on Extraction of Anthocyanins from Syzygium cumini (Jamun)

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By Amritpreet Kaur, Darshanjot Kaur, Ovais Shafiq Qadri
| Wiley Online Library Verified
References 1, , , , Food. Nutr. Sci. 2012, 03 (08), 1100–1117. DOI: https://doi.org/10.4236/fns.2012.38146 2, , , , , , Jamun (Syzygium cumini L. Skeels): A Promising Fruit for the Future, Wiley, Hoboken 2005. DOI: https://doi.org/10.1002/9781119750802.ch5 3, , , , , Curr. Res. Nutr.2017, 5 (1), 25–35. DOI: https://doi.org/10.12944/CRNFSJ.5.1.04 4, , , , J. Food Sci. Technol. 2014, 52, 3617–3626. DOI: https://doi.org/10.1007/s13197-014-1429-0 5, , Annu. Rev. Food. Sci. Technol. 2010, 1 (1), 163–187.
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