Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Irina, Potoroko"'
Publikováno v:
Scientia Pharmaceutica, Vol 92, Iss 3, p 49 (2024)
The gut is an intricate and diverse organ system for investigating visceral pattern generation. The gut made an early evolutionary breakthrough. There is evidence that the molecular mechanisms governing the development of gastrointestinal patterns ar
Externí odkaz:
https://doaj.org/article/c7150c67f4ff400c939a15b452666ce3
Autor:
Varisha Anjum, Uday Bagale, Ammar Kadi, Artem Malinin, Irina Potoroko, Amal H. Alharbi, Doaa Sami Khafaga, Marawa AlMetwally, Al-Seyday T. Qenawy, Areefa Anjum, Faraat Ali
Publikováno v:
Molecules, Vol 29, Iss 8, p 1797 (2024)
Nanoemulsions are gaining interest in a variety of products as a means of integrating easily degradable bioactive compounds, preserving them from oxidation, and increasing their bioavailability. However, preparing stable emulsion compositions with th
Externí odkaz:
https://doaj.org/article/86327c28678e4fec843d4b21c33bc533
Publikováno v:
Indonesian Journal of Biotechnology, Vol 27, Iss 4, Pp 219-226 (2022)
Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using variou
Externí odkaz:
https://doaj.org/article/f8b7feead32641b784d143e4a60e18d3
Autor:
Fatimah Kadhim Ibrahim AL-Mahdawi ,, Mazin Razooqi Mohammed,, Mustafa Gheni Taher,, Wasan A.Wahab Alsiadi,, Ammar Kadi ,, Irina Potoroko ,, Marouane Chemek
Publikováno v:
Diyala Journal of Medicine, Vol 24, Iss 2 (2023)
Background: One of the more significant hormonal systems, the renin-angiotensin-aldosterone system, controls the kidney function, adrenal gland through its effect on the balance of sodium and potassium, blood pressure, fluid volume, and also manages
Externí odkaz:
https://doaj.org/article/14945ab9dc154f61a74f4dd4fac1e527
Publikováno v:
Molecules, Vol 28, Iss 20, p 7073 (2023)
Natural products with curative properties are gaining immense popularity in scientific and food research, possessing no side effects in contrast to other drugs. Guduchi, or Tinospora cordifolia, belongs to the menispermaceae family of universal drugs
Externí odkaz:
https://doaj.org/article/ad2cbe9cce554fb69cccb5b294a1274d
Publikováno v:
Biology, Vol 12, Iss 4, p 514 (2023)
Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections, including SARS-CoV-2, the virus responsible for COVID-19. The creation of new forms of zinc
Externí odkaz:
https://doaj.org/article/dd68d70adab745e8a8e99225bddba96b
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a
Externí odkaz:
https://doaj.org/article/99776380b1d34f049fe12cd3cce1c6be
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to
Externí odkaz:
https://doaj.org/article/bf8214b0ac404f45a4782f1c42bde5b6
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 3, p 2663 (2023)
The aim of this paper was to determine the effect of stabilized curcumin nanoemulsions (CUNE) as a food additive capable of directionally acting to inhibit molecules involved in dairy products’ quality and digestibility, especially cheese. The obje
Externí odkaz:
https://doaj.org/article/8ca781326a834a6f9c1f79369a754d30
Publikováno v:
Fermentation, Vol 8, Iss 12, p 723 (2022)
The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. The object of the study were beverages obtained from hemp seeds and fermented with B
Externí odkaz:
https://doaj.org/article/665ba6171c60451389c6b172def12b0f