Zobrazeno 1 - 10
of 508
pro vyhledávání: '"A. I. Zakharova"'
Autor:
N. E. Posokina, A. I. Zakharova
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 298-304 (2024)
Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks
Externí odkaz:
https://doaj.org/article/2974b3877f184ce797178aeb96e751b3
Autor:
N. E. Posokina, A. I. Zakharova
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 4-10 (2023)
Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximu
Externí odkaz:
https://doaj.org/article/d8d62df168fd44038930f4ee5b91038f
Autor:
A. I. Zakharova, T. N. Obukhova
Publikováno v:
Онкогематология, Vol 0, Iss 1, Pp 17-23 (2022)
Molecular-genetic markers are the most important prognostic factors of B-cell chronic lymphocytic leukemia (B-CLL). These markers are VH mutational status, it’s surrogate markers — СD38, ZAP-70, LPL и ADAM29 and the aim of this study - cytogene
Externí odkaz:
https://doaj.org/article/46c4536954d74224acba2ec533dae0a9
Publikováno v:
Acta Biomedica Scientifica, Vol 5, Iss 4, Pp 14-20 (2020)
Aim of the research. To study the parameters of nutritional status of patients with acute and chronic coronary syndromes and symptoms of heart failure in conjunction with clinical, anthropometric, laboratory parameters, structural and functional char
Externí odkaz:
https://doaj.org/article/4ebfc26fae584567b3b38467865c95b1
Publikováno v:
Овощи России, Vol 0, Iss 5, Pp 77-80 (2018)
Along with heat treatment, Smoking and drying in the sun, one of the oldest ways to preserve food is fermentation (fermentation). Fermented foods appeared long before people learned about the existence of microorganisms, and entered the traditional d
Externí odkaz:
https://doaj.org/article/50b851749e66447eaa9c7f74d23be8a1
Publikováno v:
Овощи России, Vol 0, Iss 4, Pp 81-85 (2018)
Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large lo
Externí odkaz:
https://doaj.org/article/ce77af9e269d4d0b9622414203fe36f7
Autor:
V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, E. S. Shishlova, A. I. Zakharova, V. I. Tereshonok
Publikováno v:
Овощи России, Vol 0, Iss 5, Pp 88-91 (2018)
The aim of the research was to study the dynamics of active and titratable acidity with a low and high initial titer, while cultivating white head cabbage of the variety ‘Parus’ with lactic acid bacteria Leuconostoc lactis VKPM V-12150 and Leucon
Externí odkaz:
https://doaj.org/article/d31f0cc5a6724f768809dfff77cb74b3
Autor:
V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina, A. Yu. Gracheva, A. I. Zakharova, V. I. Tereshonok
Publikováno v:
Овощи России, Vol 0, Iss 1, Pp 71-75 (2017)
Existing approaches for evaluation of types of interactions between individual monocultures in consortiums allow obtaining only qualitative results (synergistic, antagonistic, additive interaction) as a whole, without regarding to changes in the cult
Externí odkaz:
https://doaj.org/article/0135a0c6d93f404c8b7aac3afe36e25a
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 584-592 (2021)
Introduction. Creating favorable conditions for the development of lactic acid microorganisms is one of the main factors in obtaining high-quality fermented products. The cycle of their life directly depends on the amount and composition of carbohydr
Externí odkaz:
https://doaj.org/article/191aa6767b9c47e4af369709c949b115
Autor:
Andrei D. Kaprin, Boris Ia. Alekseev, Vsevolod B. Matveev, Dmitrii Iu. Pushkar’, Aleksandr V. Govorov, Nina A. Gorban’, Andrei A. Kirichek, Vitalii A. Biriukov, Mariia I. Volkova, Igor A. Gulidov, Iuliia V. Gumenetskaia, Valerii V. Krylov, Oleg B. Kariakin, Aleksei A. Krasheninnikov, Iurii S. Mardynskii, Kirill M. Niushko, Tatiana I. Zakharova, Andrei A. Kostin, Evgenii V. Khmelevskii, Aleksandr A. Fedenko, Larisa V. Bolotina, Natalia A. Falaleeva, Elena V. Filonenko, Aleksei A. Nevol’skikh, Sergei A. Ivanov, Zhanna V. Khailova, Tigran G. Gevorkian
Publikováno v:
Современная онкология, Vol 23, Iss 2, Pp 211-247 (2021)
Prostate cancer (RPP) is a malignant neoplasm that arises from the epithelium of the prostate gland gland (PJ). Thethiology and pathogenesis of this disease remain poorly studied. Many studies are aimed at studying diet, food, hormonal impact, as
Externí odkaz:
https://doaj.org/article/2afb69db5b6e45638b0cf1aae2012c87