Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Irina Kalinina"'
Publikováno v:
IEEE Access, Vol 12, Pp 28437-28448 (2024)
This manuscript explores the application of deep learning (DL) techniques for classifying gene expression data. A key aspect of our research is the comparative analysis of various DL neural network architectures, including Convolution Neural Networks
Externí odkaz:
https://doaj.org/article/9df7f1efa24149c398a5838aa0798882
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11823 (2023)
The importance of gene expression data processing in solving the classification task is determined by its ability to discern intricate patterns and relationships within genetic information, enabling the precise categorization and understanding of var
Externí odkaz:
https://doaj.org/article/4d4f5906dd80486cae896e897baf32d4
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
The plant flavonoids taxifolin and rutin are among the best known and best studied antioxidants. In addition to their antioxidant properties, other pharmacobiological properties have been established for these substances. At the same time, taxifolin
Externí odkaz:
https://doaj.org/article/74ffb235a898436f9bbd1b19fd4f7662
Autor:
Natalya Naumenko, Rinat Fatkullin, Natalia Popova, Alena Ruskina, Irina Kalinina, Roman Morozov, Vyacheslav V. Avdin, Anastasia Antonova, Elizaveta Vasileva
Publikováno v:
Fermentation, Vol 9, Iss 3, p 246 (2023)
Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks,
Externí odkaz:
https://doaj.org/article/43c0fe866c144c649b789ea1f25712c1
Publikováno v:
Fermentation, Vol 9, Iss 3, p 263 (2023)
Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can high
Externí odkaz:
https://doaj.org/article/28676c88c4a84090ba8e987056ffc0c7
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
Autor:
Irina Kalinina
Publikováno v:
Taikomoji kalbotyra, Vol 15 (2021)
This article belongs to the interface of terminology and translation studies and aims to describe the principles of meaning construction in the translation of field-specific terms in biodynamic osteopathy. The central problem of the study presented i
Externí odkaz:
https://doaj.org/article/6f6ffa1285d44f349235928805fadffd
Autor:
Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Alena Ruskina, Natalia Popova, Ekaterina Naumenko
Publikováno v:
Fermentation, Vol 8, Iss 8, p 378 (2022)
The aim of the present study was to investigate the possibility of encapsulating the plant antioxidant taxifolin in the living cells of the yeast Saccharomyces cerevisiae. Taxifolin is an unstable substance prone to oxidative degradation and actively
Externí odkaz:
https://doaj.org/article/61c1556347a84039bad5fe44baa7c512
Publikováno v:
Fermentation, Vol 8, Iss 8, p 384 (2022)
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of
Externí odkaz:
https://doaj.org/article/65633cd5c1b94db49da1c9e211ef0509
Autor:
Rinat Fatkullin, Natalya Naumenko, Natalia Popova, Alena Ruskina, Irina Kalinina, Irina Potoroko
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Today, food products not only should serve the source of main nourishment but also must minimize the risk of negative impact on the human body. Products enriched with antioxidants can be referred to such category. For food producers, the development
Externí odkaz:
https://doaj.org/article/7e1b6af12369406ab93ef240995edca0