Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Marina Sizonenko"'
Autor:
Igor Rzhepakovsky, Sergei Piskov, Svetlana Avanesyan, Magomed Shakhbanov, Marina Sizonenko, Lyudmila Timchenko, Mohammad Ali Shariati, Maksim Rebezov, Andrey Nagdalian
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10642 (2023)
X-ray contrast techniques were tested on the chick embryos in early periods of embryogenesis. For contrast stain, reagents with radiopacity in various concentrations were used: silver proteinate, eosin, Lugol’s solution (I2KI), phosphomolybdic acid
Externí odkaz:
https://doaj.org/article/a85b47c2832b4d4c9030a5a623f41393
Autor:
Sergey Piskov, Lyudmila Timchenko, Svetlana Avanesyan, Shahida Anusha Siddiqui, Marina Sizonenko, Vladimir Kurchenko, Igor Rzhepakovsky, Andrey Blinov, Andrey Nagdalian, Mohammad Ali Shariati, Salam A. Ibrahim
Publikováno v:
Agriculture, Vol 12, Iss 10, p 1590 (2022)
Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated
Externí odkaz:
https://doaj.org/article/c1d030d625c3406bb9eff3431d0b8f04
Autor:
Sergey Piskov, Lyudmila Timchenko, Wolf-Dieter Grimm, Igor Rzhepakovsky, Svetlana Avanesyan, Marina Sizonenko, Vladimir Kurchenko
Publikováno v:
Foods, Vol 9, Iss 2, p 160 (2020)
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on
Externí odkaz:
https://doaj.org/article/dd051289363a40ea86bacd6f85ced28f
Autor:
Sergey Piskov, Marko Vukovic, N. I. Enukashvily, Volker Heinz, Mehmet Benlidayi, Kunaal Dhingra, Lyudmila Timchenko, Alexander Dolgalev, Marina Sizonenko, Shahida Anusha Siddiqui, A.A. Nagdalian, Igor Rzhepakovsky, Tilman Fritsch, Stanislav Kochergin, Svetlana Avanesyan, Wolf-Dieter Grimm
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 10, Pp 5648-5669 (2021)
Food Science & Nutrition
Food Science & Nutrition
Finding new, safe strategies to prevent and control rheumatoid arthritis is an urgent task. Bioactive peptides and peptide‐rich protein hydrolyzate represent a new trend in the development of functional foods and nutraceuticals. The resulting tissu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30af251d26d310ea0061fc41aa190984
https://doaj.org/article/2d7e7ce61e364ec78eb74ac1bbae0d87
https://doaj.org/article/2d7e7ce61e364ec78eb74ac1bbae0d87
Autor:
Sergey Piskov, Lyudmila Timchenko, Svetlana Avanesyan, Shahida Anusha Siddiqui, Marina Sizonenko, Vladimir Kurchenko, Igor Rzhepakovsky, Andrey Blinov, Andrey Nagdalian, Mohammad Ali Shariati, Salam A. Ibrahim
Publikováno v:
Agriculture; Volume 12; Issue 10; Pages: 1590
Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7931790ff3b6484d0f9caec4f0145d0
https://mediatum.ub.tum.de/1693545
https://mediatum.ub.tum.de/1693545
Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
Autor:
Sergey Piskov, Svetlana Avanesyan, Lyudmila Timchenko, Igor Rzhepakovsky, David A. Areshidze, Marina Sizonenko, Nadezhda Bondareva
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 375-386 (2019)
Oyster mushroom (Pleurotus ostreatus L.) is a valuable food product. It possesses an antiatherogenic potential, which has to be preserved during processing. The paper features the production of oyster mushroom sublimates. It focuses on such pre-treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a137391db84c96bd885ebe86d2bb577
http://jfrm.ru/files/archive/14/17.pdf
http://jfrm.ru/files/archive/14/17.pdf
Autor:
Stanislav Kochergin, Igor Rzhepakovsky, Wolf-Dieter Grimm, N. I. Enukashvily, Svetlana Avanesyan, Marco Alexander Vukovic, Lyudmila Timchenko, Tilman Fritsch, Marina Sizonenko, Mehmet Benlidayi, Sergey Piskov, Alexander Dolgalev, Kunaal Dhingra
Finding new, safe strategies to prevent and control rheumatoid arthritis is an urgent task. Of particular interest in this regard are bioactive peptides and peptide-rich protein hydrolyzates, which represent a new trend in the development of function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::070b655377ba29cb6e7f245ae84b1643
Autor:
Wolf-Dieter Grimm, Lyudmila Timchenko, Marina Sizonenko, Svetlana Avanesyan, Igor Rzhepakovsky, Vladimir P. Kurchenko, Sergey Piskov
Publikováno v:
Foods, Vol 9, Iss 2, p 160 (2020)
Foods
Volume 9
Issue 2
Foods
Volume 9
Issue 2
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3640d502a171a055d767ae6f8054ca55
https://www.mdpi.com/2304-8158/9/2/160
https://www.mdpi.com/2304-8158/9/2/160