Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mikhail N. Eliseev"'
Autor:
Irina N. Gribkova, Mikhail N. Eliseev, Maxim A. Zakharov, Olga A. Kosareva, Varvara A. Zakharova
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 2, Pp 318-328 (2022)
The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation. The re
Externí odkaz:
https://doaj.org/article/8ff1941b513f4beebc55641a714ce198
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 2, Pp 244-253 (2021)
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify addit
Externí odkaz:
https://doaj.org/article/91e2d60d3940490d873ecd5c8f1c1809
Autor:
Irina N. Gribkova, Mikhail N. Eliseev, Irina V. Lazareva, Varvara A. Zakharova, Dmitrii A. Sviridov, Olesya S. Egorova, Valery I. Kozlov
Publikováno v:
Molecules, Vol 28, Iss 5, p 2295 (2023)
Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it s
Externí odkaz:
https://doaj.org/article/92db84dfe0264479b5030af9a36698e4
Autor:
Boris V. Ignatenko, Mikhail N. Eliseev
Publikováno v:
Вестник Российского экономического университета имени Г. В. Плеханова, Vol 0, Iss 3, Pp 154-158 (2017)
The article deals with problems of developing high-quality kvass with considerable customer demand. It investigates directions of developing kvass production from the point of view of fast growing food industry: the development of new kvass technolog
Externí odkaz:
https://doaj.org/article/b231855b1b92477caa38456073a2db7d