Zobrazeno 1 - 10
of 44
pro vyhledávání: '"A. D. Zhamsaranova"'
Autor:
D. A. Tarbaeva, T. Y. Belokrinitskaya, T. I. Papkina, A. A. Gerasimova, O. O. Grigoryeva, M. S. Gomboeva, A. A. Dorzhizhapova, Y. B. Bolotova, A. T. Bazarova, A. D. Zhamsaranova
Publikováno v:
Acta Biomedica Scientifica, Vol 1, Iss 2, Pp 25-30 (2016)
The aim of this study was to assess 5-years catamnesis of children from mothers who had A(H1N1)pdm09 influenza during pregnancy. The design of the research: cohort cross-sectional retrospective "case - control" study. The study group included 227 chi
Externí odkaz:
https://doaj.org/article/33b4cf88b0f240cbb1b70ae2ec1a17e7
Autor:
Svetlana N. Lebedeva, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Bayana A. Bazhenova, Svetlana Yu. Leskova
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 412-422 (2024)
Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as p
Externí odkaz:
https://doaj.org/article/c4a65b1c38b04cc09bcbecdb40b118f4
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 488-496 (2024)
The topicality of studying synthetic colorants and a possibility of their strictly regulated application is linked with an increasing producers’ interest in natural food colorants due to the attempt to grant the status of natural products to foods.
Externí odkaz:
https://doaj.org/article/2e55dd4db864485cb6541ea6b536380c
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 34-42 (2023)
Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that dra
Externí odkaz:
https://doaj.org/article/774ba836a1a34e35aa65e757fbf50ba4
Autor:
Dmitry V. Sokolov, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Svetlana N. Lebedeva, Bayana A. Bazhenova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 86-96 (2023)
Soy continues to be one of the top sources of vegetable protein. Structurally modified soy proteins and processed products are used as part of functional foods. Enzymatic hydrolysates of food proteins have different degrees of hydrolysis and function
Externí odkaz:
https://doaj.org/article/37126e1e532f4bf2b7ad2a27494126ba
Autor:
S. N. Lebedeva, A. A. Tykheev, D. V. Shalbuev, T. B. Tumurova, M. Bayarzhargal, S. D. Zhamsaranova
Publikováno v:
Acta Biomedica Scientifica. 7:220-231
Background. In the world, dozens of new local wound healing agents are developed and improved every year, which undergo preliminary tests on laboratory animals due to the presence of common phases of the course of the wound process with humans.The ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e9cfa6f29fd7f4cc61ec4ab01160ee
https://doi.org/10.29413/abs.2022-7.1.25
https://doi.org/10.29413/abs.2022-7.1.25
Autor:
S. N. Lebedeva, O. S. Ochirov, M. N. Grigoryeva, S. D. Zhamsaranova, S. A. Stelmakh, D. M. Mognonov
Publikováno v:
Acta Biomedica Scientifica, Vol 5, Iss 4, Pp 103-107 (2020)
Background. Previously, we have shown that the polyhexamethylene guanidine hydrochloride hydrogel exhibits a pronounced wound healing. At the same time, no studies of the toxic effect of the hydrogel on animals have been conducted. Aim of the researc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b305a887dcbebe168915e7721f9e7146
https://doi.org/10.29413/abs.2020-5.4.15
https://doi.org/10.29413/abs.2020-5.4.15
Autor:
M. N. Grigor’eva, N. M. Garkusheva, S. A. Stel’makh, V. B. Batoev, S. N. Lebedeva, S. D. Zhamsaranova, O. S. Ochirov, D. M. Mognonov
Publikováno v:
Polymer Bulletin. 78:1997-2008
The aim of this study was to obtain new water-soluble polyguanidines, assess their antimicrobial properties with respect to the test objects of Escherichia coli and Bacillus cereus and establish the hazard class regulated in the territory of the Russ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1364205fe47f0cb19689ee1d1e2bc646
https://doi.org/10.1007/s00289-020-03197-1
https://doi.org/10.1007/s00289-020-03197-1
Autor:
A. V. Gerasimov, A. D. Burkhanova, B. A. Bazhenova, N. D. Zambulaeva, S D Zhamsaranova, Yu. Yu. Zabalueva
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 4, Iss 4, Pp 4-11 (2019)
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66f3cd0c118185f9f5f2631ab6726346
https://www.meatjournal.ru/jour/article/view/123
https://www.meatjournal.ru/jour/article/view/123
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 441-448 (2019)
The analysis of isotopes of the main biogenic elements is carried out in determining the geographical origin of the sources of raw materials used for the manufacture of food products, as well as the authenticity of its origin (natural or obtained as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd077d8bb6196bf7e23e4bf48a46f2cf
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2036
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2036