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Analysis of SQL Injection Detection Techniques

100%

Singh J. P.

Theoretical and Applied Informatics

2016

tom Vol. 28, No. 1-2

37--55

SQL Injection is one of the vulnerabilities in OWASP's Top Ten List forWeb Based Application Exploitation. These type of attacks take place on Dynamic Web applications as they interact with databases for various operations. Current Content Management System like Drupal, Joomla or Wordpress have all information stored in their databases. A single intrusion into these type of websites can lead to overall control of websites by an attacker. Researchers are aware of basic SQL Injection attacks, but there are numerous SQL Injection attacks which are yet to be prevented and detected. Over here, we present the extensive review for the Advanced SQL Injection attack such as Fast Flux SQL Injection, Compounded SQL Injection and Deep Blind SQL Injection. We also analyze the detection and prevention using the classical methods as well as modern approaches. We will be discussing the Comparative Evaluation for prevention of SQL Injection.

Postharvest hydrogen sulfide infiltration modulates antioxidative metabolism and increases shelf life of litchi

51%

Deshi V. , Siddiqui M. W. , Homa F. , Singh J. P.

Acta Physiologiae Plantarum

2020

tom 42

nr 05

6-Benzylaminopurine affects lipid peroxidation and membrane permeability and thereby preserves curd quality and antioxidants during storage of cauliflower

38%

Siddiqui M. W. , Singh J. P. , Nayyer M. A. , Barman K. , Ahmad M. S. , Kumar V.

Acta Physiologiae Plantarum

2015

tom 37

nr 05

Cauliflower curd has a relatively short postharvest life and develops unpleasant odour and browning within a short period. A few low-temperaturelinked attempts, with limited success, have been made. However, in most of the countries, it is not stored under cold temperature at practical levels. On the other hand, no study has been carried out to assess the senescence-related changes in cauliflower during postharvest storage. In this study, fresh cauliflower curds were treated with 6-benzylaminopurine (BAP) at three concentrations (100, 200, or 300 ppm w/v) and its effects on lipid peroxidation, membrane integrity, bioactive molecules, antioxidant activity, soluble sugar, etc. were observed during storage at ambient conditions. BAP profoundly delayed lipid peroxidation and loss of membrane integrity of the tissue, which was associated with the ageing and senescence processes. A positive effect of BAP on maintaining higher bioactive molecules (ascorbic acid and total phenols), antioxidant activity, and soluble sugar was also observed, which was decreased in control curds. A correlation among different quality parameters was also calculated. The results suggested that the maximum storability period for control curds was 6 days, while BAP treated (200 and 300 ppm) curds could be stored with optimal quality and enhanced antioxidant activity up to 12 days at 25 °C.