Výsledky vyhledávání - "A Yu Medelyaeva"

Akademický článek

Biochemical evaluation of the assortment of pumpkin vegetable crops for the creation of functional food products.

Autor: A Yu, Medelyaeva, Bukharov, A F, Trunov, Yu V, Kirina, I B, Titova, L V, Protasova, O A

Publikováno v: IOP Conference Series: Earth & Environmental Science; 11/11/2021, Vol. 845 Issue 1, p1-7, 7p

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Leaves of non-traditional crops in the production of food for a healthy diet

Autor: K V Bryksina, E I Popova, N V Khromov, A Yu Medelyaeva, Yu V Trunov

Publikováno v: IOP Conference Series: Earth and Environmental Science. 845:012083

In the course of the study, it was determined that the chemical composition and nutritional value of the Viburnum vulgaris is explained by a group of substances of different nature. Their qualitative and quantitative component depends, first of all,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3d993c06efc629f1b593719e123f8a77
https://doi.org/10.1088/1755-1315/845/1/012083

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Biochemical and agro-technological evaluation of the assortment of tomatoes to create a functional food

Autor: A F Bukharov, S I Danilin, A Yu Medelyaeva, Yu V Trunov, E I Popova, D V Akishin

Publikováno v: IOP Conference Series: Earth and Environmental Science. 845:012072

Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties and hybrids have been created for industrial and amateur vegetable growing, which differ in the type of bush, yield, early maturity, marketabili

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f47d69538d245d0a9bdbf72f582647ff
https://doi.org/10.1088/1755-1315/845/1/012072

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Development of a new method for determining the degree of ripeness of tomato fruits with different colors of ripe fruits

Autor: V A Gudkovsky, A V Sutormina, O V Akishin, A Yu Medelyaeva, A A Potapova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 845:012011

The paper evaluates the most common sensory, physical, physicochemical and biochemical methods of determining the degree of ripeness of tomato fruits. On the example of small-fruit varieties with red, orange, yellow and brown colors of ripe fruits, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5dc63287cc8dcb69739c547ffa96e72f
https://doi.org/10.1088/1755-1315/845/1/012011

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Biochemical and technological evaluation of peppers (Capsicum annuum L.) for functional food products

Autor: Yu V Trunov, E N Lisova, A F Bukharov, A Yu Medelyaeva

Publikováno v: IOP Conference Series: Earth and Environmental Science. 845:012010

Pepper is one of the main nightshade vegetables in open and protected ground. There are a large number of varieties and hybrids that differ in agrotechnological characteristics and biochemical composition of fruits (content of dry substances, sugars,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d17072e36c07ec5d7a29889f468fac4
https://doi.org/10.1088/1755-1315/845/1/012010

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