Zobrazeno 1 - 10
of 95
pro vyhledávání: '"A. R. Vafin"'
Publikováno v:
Известия высших учебных заведений: Проблемы энергетики, Vol 19, Iss 9-10, Pp 85-93 (2018)
In the article the prospects of using local solid fuel as an energy resource at the objects of small distributed generation is analyzed. The estimation of coal supply of Russian regions is carried out. Coal reserves for each of the regions are reduce
Externí odkaz:
https://doaj.org/article/6f2f138c5ef247dca7d0c26e726d319d
Autor:
A. R. Vafin, G. R. Mingaleeva
Publikováno v:
Известия высших учебных заведений: Проблемы энергетики, Vol 0, Iss 5-6, Pp 8-15 (2017)
In article the results of theoretical and experimental researches of composition, rheological and thermophysical properties of mazut coal fuels, based on mazut M100 type и Kuznetsk lean coal are presented. Dependencies to determine dynamic viscosity
Externí odkaz:
https://doaj.org/article/1ccfb39b672d4ad59c15793d52507643
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 282-287 (2024)
Tea or tea shrub is a plant of the Camellia sinensis species, the leaves of which, previously prepared in a special way, are the traditional raw material for the production of tea products. Varietal gene identification of tea allows us to increase th
Externí odkaz:
https://doaj.org/article/d0fbafddafa5460489268c9395fcf2ba
Autor:
M. B. Mironov, M. O. Abramov, V. V. Kondratenko, I. R. Vafin, S. Yu. Smirnov, S. E. Vaganov, A. A. Ivanov
Publikováno v:
Эпилепсия и пароксизмальные состояния, Vol 16, Iss 1, Pp 8-17 (2024)
Background. Given the difficulties in identifying absences and assessing the level of consciousness in epilepsy patients, it is extremely relevant to develop digital programs for automatic registration and testing of this type of epileptic seizures a
Externí odkaz:
https://doaj.org/article/1b2be3cedfd8412c80995788449aabcd
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 180-187 (2023)
The Vitis vinifera L. UFGT gene is one of the diagnostically significant genes for genetic testing of technical grape varieties as well as wine materials and wines produced from them. The strategy for genetic identification of grape varieties and DNA
Externí odkaz:
https://doaj.org/article/5b82279301584ec596dad082a4d67778
Autor:
Ramil R. Vafin, Iskra A. Radaeva, Alexandr G. Kruchinin, Elena E. Illarionova, Alana V. Bigaeva, Svetlana N. Turovskaya, Georgy A. Belozerov, Khamid Kh. Gilmanov, Elena A. Yurova
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 95-105 (2021)
Introduction. Numerous molecular genetic studies have revealed a correlation between the polymorphism of milk protein genes and the technological properties of milk raw materials. DNA analysis, in particular, initiated research into the influence of
Externí odkaz:
https://doaj.org/article/aed840ae14444fdcba52867801ccba60
Autor:
Lev A. Oganesyants, Vladislav K. Semipyatniy, Aram G. Galstyan, Ramil R. Vafin, Sergey A. Khurshudyan, Anastasia E. Ryabova
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 12-19 (2020)
The paper deals with the theory of fuzzy sets as applied to food industry products. The fuzzy indicator function is shown as a criterion for determining the properties of the product. We compared the approach of fuzzy and probabilistic classifiers, t
Externí odkaz:
https://doaj.org/article/8bae1bd27b974afb8239823e5f7e318c
Autor:
Timur R. Gaynutdinov, Konstantin N. Vagin, Yagafar M. Kurbangaleev, Kamil T. Ushmukhametov, Farit Kh Kalimullin, Vanentina A. Guryanova, Ilnar R. Yunusov, Aleksey V. Frolov, Fanil R. Vafin
Publikováno v:
Veterinary Medicine International, Vol 2022 (2022)
Since the search for the effective medication in combined lesions includes the selection of an optimal experimental model for such injuries, there is actually a study aimed at developing an optimal model of combined radiation-biology (Pasteurella) le
Externí odkaz:
https://doaj.org/article/6fb7e4b2f12b47a9b6277af84e4e6ae0
Autor:
Lev A. Oganesyants, Ramil R. Vafin, Aram G. Galstyan, Anastasia E. Ryabova, Sergey A. Khurshudyan, Vladislav K. Semipyatniy
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 364-374 (2019)
Beer DNA authentication is the process of authentication by identification of barley malt Hordeum vulgare or its substitutes, as well as hops and yeast. The method is based on molecular genetic analysis of residual quantities of nucleic acids extract
Externí odkaz:
https://doaj.org/article/0d22072e0dd84299b7f8b16e976fbf29
Autor:
Lev A. Oganesyants, Ramil R. Vafin, Aram G. Galstyan, Vladislav K. Semipyatniy, Sergey A. Khurshudyan, Anastasia E. Ryabova
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 438-448 (2018)
Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted
Externí odkaz:
https://doaj.org/article/d7f594b0db8c4d12b24382b5c596d0be