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Autor:
Muradova, M., Poirier, N., Moreno, J., Proskura, A., Lirussi, F., Heydel, J. M., Baranenko, D., Nadtochii, L., Neiers, F., Schwartz, M.
Publikováno v:
Crystallography Reports; Aug2024, Vol. 69 Issue 4, p507-512, 6p
Autor:
Schwartz M; CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France., Boichot V; CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France., Muradova M; CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France.; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Russia., Fournier P; Independent Researcher, Charlotte, NC, USA., Senet P; Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, Dijon, France., Nicolai A; Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, Dijon, France., Canon F; CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France., Lirussi F; Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Bioinformatique & Big Data Au Service de La Santé 2B2S, UFR Santé, Université de Franche-Comté, INSERM U1231, Centre Hospitalier Universitaire, Besançon, France., Ladeira R; Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Bioinformatique & Big Data Au Service de La Santé 2B2S, UFR Santé, Université de Franche-Comté, INSERM U1231, Centre Hospitalier Universitaire, Besançon, France., Maibeche M; Institut d'Ecologie et des Sciences de l'Environnement de Paris, Sorbonne Université, INRAE, CNRS, IRD, UPEC, Paris, France., Chertemps T; Institut d'Ecologie et des Sciences de l'Environnement de Paris, Sorbonne Université, INRAE, CNRS, IRD, UPEC, Paris, France., Aubert E; Université de Lorraine, CNRS, CRM2, Nancy, France., Didierjean C; Université de Lorraine, CNRS, CRM2, Nancy, France., Neiers F; CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France.
Publikováno v:
FEBS letters [FEBS Lett] 2023 Dec; Vol. 597 (24), pp. 3038-3048. Date of Electronic Publication: 2023 Nov 07.
Autor:
Gasimova U; Neurology, SSM (Sisters of St. Mary) Health Saint Louis University School of Medicine, St. Louis, USA., Adah O; Ophthalmology, SSM (Sisters of St. Mary) Health Saint Louis University School of Medicine, St. Louis, USA., Muradova M; Ophthalmology, National Center Ophthalmology named after Academician Zarifa Aliyeva, Baku, AZE., Roberts K; Pathology and Laboratory Medicine, Washington University School of Medicine, St. Louis, USA., Dahiya S; Pathology and Laboratory Medicine, Washington University School of Medicine, St. Louis, USA., Verma R; Ophthalmology, Northwell Health, New York, USA., Rukmangadachar L; Neurology, BSW (Baylor Scott & White) Health, Austin, USA.
Publikováno v:
Cureus [Cureus] 2024 Jan 03; Vol. 16 (1), pp. e51614. Date of Electronic Publication: 2024 Jan 03 (Print Publication: 2024).
The article presents analysis of the students training of the basic cardiopulmonary resuscitation in the medical universities during anti-epidemic regime-restrictive measures for prevention of spreading of the coronavirus infection from 2019 to 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88aef6af7c49a4f7fdbea2611886f515
Autor:
Muradova M; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia., Proskura A; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia., Canon F; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France., Aleksandrova I; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia., Schwartz M; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France., Heydel JM; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France., Baranenko D; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia., Nadtochii L; International Research Center 'Biotechnologies of the Third Millennium', Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia., Neiers F; Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Dec 14; Vol. 12 (24). Date of Electronic Publication: 2023 Dec 14.
Autor:
Schwartz M; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Boichot V; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Fraichard S; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Muradova M; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Senet P; Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France., Nicolai A; Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France., Lirussi F; UMR 1231, Lipides Nutrition Cancer, INSERM, 21000 Dijon, France.; UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, 25000 Besançon, France.; Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000 Besançon, France., Bas M; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Canon F; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Heydel JM; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France., Neiers F; Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France.
Publikováno v:
Biomolecules [Biomolecules] 2023 Feb 08; Vol. 13 (2). Date of Electronic Publication: 2023 Feb 08.
Article The biomass of insect larvae is world-widely used as a valuable raw material for the pharmaceutical, microbiological, cosmetic industry and feeding production, also in the food industry. There is certain complex technology for processing biom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4917b432a45de975ea2cbc1fe24efc7e
Article In certain countries of the world, camel's milk is used for food on a level with cow's milk. Shubat is a traditional food product based on camel milk in Kazakhstan. It is a fermented milk product obtained as a result of spontaneous fermentati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::664e07e86528cb74223c6c07a08947d4
http://hdl.handle.net/10492/4510
http://hdl.handle.net/10492/4510
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2021, Vol. 624, p1-4, 4p