Zobrazeno 1 - 5
of 5
pro vyhledávání: '"A. E. Karchevskaya"'
Autor:
E. A. Trush, A. E. Karchevskaya, R. V. Maslennikov, E. A. Poluektova, O. S. Shifrin, V. T. Ivashkin
Publikováno v:
Российский журнал гастроэнтерологии, гепатологии, колопроктологии, Vol 34, Iss 3, Pp 62-77 (2024)
Introduction. Genetic predisposition in combination with environmental factors and the patient’s psychological and emotional state play a key role in the development of irritable bowel syndrome (IBS). Studies of association between genetic polymorp
Externí odkaz:
https://doaj.org/article/655c2e893d2e4e149ff5a23795db5a8a
Autor:
V. T. Ivashkin, O. S. Medvedev, E. A. Poluektova, A. V. Kudryavtseva, I. R. Bakhtogarimov, A. E. Karchevskaya
Publikováno v:
Российский журнал гастроэнтерологии, гепатологии, колопроктологии, Vol 32, Iss 2, Pp 19-34 (2022)
Aim: To review the main methods of intestinal microbiota studying.Key points. Currently, molecular genetic methods are used mainly for basic research and do not have a unified protocol for data analysis, which makes it difficult to implement them in
Externí odkaz:
https://doaj.org/article/ede13ba9dc5f401e840d9ee3316996d3
Publikováno v:
Анналы клинической и экспериментальной неврологии, Vol 17, Iss 1, Pp 55-68 (2023)
Head injury is one of the main disability causes among the working-age population. Stroke energy induces mechanical injury of tissues to launch secondary damage, i.e. neurotransmission, blood-brain barrier disruption, blood infiltration of brain tiss
Externí odkaz:
https://doaj.org/article/277d1db5940441e9a6c54fe62e04afaa
Publikováno v:
Biomedicines, Vol 11, Iss 10, p 2714 (2023)
The etiology of intervertebral disc degeneration (IVDD) is complex and multifactorial, and it is still not fully understood. A better understanding of the pathogenesis of IVDD will help to improve treatment regimens and avoid unnecessary surgical agg
Externí odkaz:
https://doaj.org/article/a4855b07d0b94f50996fdd42612ce5a3
Publikováno v:
Russian Agricultural Sciences. 39:197-202
The results of studies on selection of baking triticale on the Don are given. The parameters of commercial cultivars of grain that can be used in bread baking were demonstrated. The ways for improvement of technological properties of the flour from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cac8de7365763cf5ca40c1180d45c774
https://doi.org/10.3103/s1068367413030087
https://doi.org/10.3103/s1068367413030087