Zobrazeno 1 - 10
of 29
pro vyhledávání: '"A S, Vainerman"'
Autor:
Viktor S. Vainerman
Publikováno v:
Достоевский и мировая культура: Филологический журнал, Iss 1, Pp 255-262 (2021)
Going “against the grain”, Carol Apollonio notices unusual and unexpected relations between characters, and by underlining the realism in Dostoevsky’s works, she relates them to real life. There is no work of Dostoevsky that could be able to st
Externí odkaz:
https://doaj.org/article/7a86655f548346e090bcdc36b8800175
Autor:
Viktor S. Vainerman
Publikováno v:
Dostoevsky and world culture. Philological journal. :255-262
Going “against the grain”, Carol Apollonio notices unusual and unexpected relations between characters, and by underlining the realism in Dostoevsky’s works, she relates them to real life. There is no work of Dostoevsky that could be able to st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0772e289bd301d3ed505d346238ba577
https://doi.org/10.22455/2541-7894-2021-1-255-262
https://doi.org/10.22455/2541-7894-2021-1-255-262
Publikováno v:
Fibre Chemistry. 53:36-38
The results from investigation of the possibility of obtaining nonwoven materials from marine collagen are presented. Collagen fibers “Kolmarin” and collagen “placencol” were analyzed. A three-layer structural composition of collagen-containi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0f9b75db66e2cf6e56d5260b2eda139
https://doi.org/10.1007/s10692-021-10235-9
https://doi.org/10.1007/s10692-021-10235-9
Publikováno v:
Food / Nahrung. 27:721-726
The germ meal out of corn-oil cake contained up to 24.3 % of protein, on the average. The main part of germ meal proteins was represented by the alkali-soluble fraction, up to 79.9%: the water-soluble proteins made up 7.3%, the salt-soluble — up to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86c7674c4454646b25f459095b95ea5a
https://doi.org/10.1002/food.2750270802
https://doi.org/10.1002/food.2750270802
Publikováno v:
Food / Nahrung. 36:551-558
This paper is devoted to the study of the heat treatment regime affection on the rheological properties of the actomyosin (AM) thermotropic gels of the muscle tissue of carp. It is shown, that systems containing AM undergo several conformational tran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a47beadfc78517b6bb96a2f1ccd891
https://doi.org/10.1002/food.19920360606
https://doi.org/10.1002/food.19920360606
Publikováno v:
Polymer Bulletin. 25:709-716
A method to determine the apparent coordinates of critical points and effective values of the second virial coefficients in water-protein-neutral polymer systems enabling one to obtain the above values from data on the phase analysis within a restric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ec6474081ac546226b8647ad99afd7f
https://doi.org/10.1007/bf01032669
https://doi.org/10.1007/bf01032669
Publikováno v:
Food / Nahrung. 35:53-59
Rheological properties of concentrated dispersions of muscle Pollack proteins acetylated to different degrees as a function of temperature have been studied. The character of viscosity changes of the partially acetylated isolates is almost identical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be0067eb1b69250174b250ae9211f44a
https://doi.org/10.1002/food.19910350115
https://doi.org/10.1002/food.19910350115
Publikováno v:
Magnetic Resonance in Chemistry. 28:651-655
2H and 13C NMR techniques were used to investigate the thermodynamic state of water molecules and of poly(vinyl alcohol) (PVA) chain segments in frozen 10% PVA solutions in 99.8% and 8.5% 2H2O in the -66 to 3°C temperature range. The minimum amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dac4a4bfcfdb805e18520bda3c9d83f
https://doi.org/10.1002/mrc.1260280717
https://doi.org/10.1002/mrc.1260280717
Autor:
E. F. Titova, S. V. Rogozhin, E. S. Vainerman, Vladimir I. Lozinsky, S. A. Morozova, E. M. Belavtseva, M. I. Shtil'man
Publikováno v:
Acta Polymerica. 40:8-15
The influence of the freezing procedure of the solution of initial reactants (acrylamide, N,N′-methylene-bis-acrylamide, radical polymerization initiator) on the dynamics of gel formation and on the properties of the obtained cryogels was investiga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95126251fe9f9b56eaac1b4becab0ad3
https://doi.org/10.1002/actp.1989.010400103
https://doi.org/10.1002/actp.1989.010400103
Publikováno v:
Colloid & Polymer Science. 262:775-779
Estimation des differents niveaux d'organisation de la structure tridimensionnelle des cryogels de polyacrylamide reticule, prepare soit dans l'eau congelee soit dans le formamide congele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baab90a061da9d8aa1b9a5c8fef36e8f
https://doi.org/10.1007/bf01451706
https://doi.org/10.1007/bf01451706