Zobrazeno 1 - 10
of 24
pro vyhledávání: '"E. I. Martirosova"'
Autor:
M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 160-168 (2024)
The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of e
Externí odkaz:
https://doaj.org/article/ecc4a0d78ba443e297f831a063dc7c4e
Autor:
D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova
Publikováno v:
Пищевые системы, Vol 3, Iss 1, Pp 16-20 (2020)
The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-p
Externí odkaz:
https://doaj.org/article/1d08079a6e2742be8f54df67a8605124
Autor:
Е. V. Оzhimkova, А. I. Sidorov, I. G. Plashchina, E. I. Martirosova, I. V. Uschapovsky, A. N. Danilenko
Publikováno v:
Тонкие химические технологии, Vol 4, Iss 3, Pp 70-74 (2009)
The submitted work observes the ultrasonic low-frequency (30 кHz) extraction and investigates the basic physicochemical properties of flax seeds polysaccharide extracts. The developed technique allows to decrease extraction time (from 24 hrs to 16 m
Externí odkaz:
https://doaj.org/article/bd9c6dd620fd417a98250927961fd2bb
Autor:
N. P. Palmina, N. N. Sazhina, N. G. Bogdanova, A. S. Antipova, E. I. Martirosova, I. G. Plashchina, V. V. Kasparov, M. G. Semenova
Publikováno v:
Biophysics. 66:786-796
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5ff82d915f49a22887fd4699772b509
https://doi.org/10.1134/s0006350921050171
https://doi.org/10.1134/s0006350921050171
Autor:
Tamara A. Misharina, Maria G. Semenova, N. P. Palmina, E. I. Martirosova, N. I. Krikunova, Anna S. Antipova
Publikováno v:
Applied Biochemistry and Microbiology. 57:250-256
Gas chromatography was used to study changes in the fatty-acid (FA) profile of the liver and brain lipids in six groups of mice that received nanoliposomal complexes of different compositions added to drinks that replaced water in a long-term diet (3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660534b736e6574524e1980dfb0aa40a
https://doi.org/10.1134/s0003683821020101
https://doi.org/10.1134/s0003683821020101
Publikováno v:
Biophysics. 65:649-655
Much attention is given to research and development of efficient systems for the delivery of essential omega-3-polyunsaturated fatty acids and other nutraceuticals to the human body with food. Nanocomplexes, which are based on soybean phosphatidylcho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280437f0e1a2d8c3baaca9aa94f8b13c
https://doi.org/10.1134/s0006350920040193
https://doi.org/10.1134/s0006350920040193
Autor:
Anna S. Antipova, S. A. Chebotarev, E. I. Martirosova, Maria G. Semenova, Yu. V. Samuseva, M. D. Gureeva, D. V. Zelikina
Publikováno v:
Food systems. 3:16-20
The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ -
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b959ed62be881273104d52e80cb1792c
https://doi.org/10.21323/2618-9771-2020-3-1-16-20
https://doi.org/10.21323/2618-9771-2020-3-1-16-20
Autor:
E. I. Martirosova, A.P. Komarova, D. V. Zelikina, Anna S. Antipova, Maria G. Semenova, S. A. Chebotarev, M. S. Anokhina
Publikováno v:
http://eng.biomos.ru/conference/articles.htm. 1:302-304
Foaming properties were studied for the complexes of milk proteins (sodium caseinate or whey protein isolate) with hydrophobic biologically active substances (phosphatidylcholine, fish oil and essential oil of clove bud).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf31835fcf8edfcecd08cd3fb7cba92b
https://doi.org/10.37747/2312-640x-2021-19-302-304
https://doi.org/10.37747/2312-640x-2021-19-302-304
Autor:
Maria G. Semenova, V. V. Kasparov, Anna S. Antipova, S. A. Chebotarev, Tamara A. Misharina, M. D. Gureeva, H. P. Palmina, V. I. Binukov, N. G. Bogdanova, E. I. Martirosova, N. I. Krikunova, D. V. Zelikina
Publikováno v:
Russian Journal of Physical Chemistry B. 13:932-937
Nanosized and water-soluble complexes have been formed between biopolymers (a covalent conjugate of sodium caseinate with maltodextrin) and essential lipids. These lipids were liposomes of soy phosphatidylcholine (PC: 59% omega-6 linoleic acid (LA);
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2333b1f8fd4c7eda41c10bf0f4f9c0f4
https://doi.org/10.1134/s1990793119060289
https://doi.org/10.1134/s1990793119060289
Autor:
Maria G. Semenova, Igor Popov, Anna S. Antipova, N. P. Palmina, E. I. Martirosova, Natalya Sazhina
Publikováno v:
Neuroscience for Medicine and Psychology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3710b380c9680df2be9743d82ddc9c08
https://doi.org/10.29003/m1235.sudak.ns2020-16/402-403
https://doi.org/10.29003/m1235.sudak.ns2020-16/402-403