Zobrazeno 1 - 10
of 68
pro vyhledávání: '"N. A. Alekhina"'
Autor:
A. V. Alekhin, T. N. Erivantseva, V. V. Ryazhenov, N. N. Lyskov, N. A. Alekhina, M. M. Kuznetsova
Publikováno v:
Фармация и фармакология (Пятигорск), Vol 11, Iss 2, Pp 161-172 (2023)
The aim of the work was to study the legal aspects of the legislative regulation for manufacturing medicines in a pharmacy organization.Materials and methods. Databases of ConsultantPlus, Cyberleninka, Food and Drug Administration (FDA), European Med
Externí odkaz:
https://doaj.org/article/7457954f912b42b8adab0c2ba2fcaae5
Publikováno v:
Биопрепараты: Профилактика, диагностика, лечение, Vol 22, Iss 3, Pp 249-265 (2022)
Shigellosis (bacterial dysentery) is an acute infectious disease caused by Shigella spp., members of the Enterobacteriaceae family. The disease has the highest mortality rate amongst bacterial enteric infections. A considerable proportion of Shigella
Externí odkaz:
https://doaj.org/article/aafa8f8b1e2f4b5d8b53c91bb9031581
Publikováno v:
Биопрепараты: Профилактика, диагностика, лечение, Vol 21, Iss 2, Pp 85-96 (2021)
Typhoid fever is an acute infectious disease caused by Salmonella enterica subsp. enterica serovar Typhi (S. Typhi), which is still extremely common in endemic low- and middle-income countries of Asia and Africa. Industrialised countries may also be
Externí odkaz:
https://doaj.org/article/98259abab9da4704a81dd74f16c2a664
Autor:
N. N. Alekhina
Publikováno v:
Vestnik MGTU, Vol 24, Iss 3, Pp 245-258 (2021)
One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d1dda4aa65f3a0747a8a093e71793d1
http://vestnik.mstu.edu.ru/show.shtml?art=2104
http://vestnik.mstu.edu.ru/show.shtml?art=2104
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 53-58 (2020)
Currently, in the technology of bakery products, it is important to replace margarine with vegetable oil, which is rich in vitamins, provitamins, polyunsaturated fatty acids, which will enrich the finished product not only with useful substances, but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::a7121fe674be32f7a18fc44c51e2eccb
https://www.vestnik-vsuet.ru/vguit/article/view/2295
https://www.vestnik-vsuet.ru/vguit/article/view/2295
Publikováno v:
N.N. Priorov Journal of Traumatology and Orthopedics. 1:17-18
Central Institute of Traumatology and Orthopedics. N.N. Priorova, Institute of General Genetics, MoscowAs a result of studies using the cytogenetic method, it was shown that gunshot injuries can cause violations of the integrity of the chromosomal ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c749909ee84845f924f8d69946fe56fa
https://doi.org/10.17816/vto63783
https://doi.org/10.17816/vto63783
Autor:
N N Alekhina, S.I. Lukina, E.B. Barabashov, Llc \\'Lasenor Rusia», L.A. Revina, O.B. Skvortsova, Lasenor Rusia, E.I. Ponomareva
Publikováno v:
Khleboproducty. 29:44-46
A new bakery product with the introduction of hydrolyzed lecithin VEROLEC HE-60 was developed. The effectiveness of its application in the form of an emulsion of melted margarine, lecithin and water with a temperature by beating in a container with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14b13912b6e8185f761a548093cd1c1f
https://doi.org/10.32462/0235-2508-2020-29-10-44-46
https://doi.org/10.32462/0235-2508-2020-29-10-44-46
Autor:
Елена Ивановна Пономарева (Ru), Надежда Николаевна Алехина (Ru), Светлана Ивановна Лукина (Ru), S I Lukina, Yevgenia Gabelko, Andrey Krivosheev, E I Ponomareva, Boris Agapov, N N Alekhina
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 1, Pp 114-124 (2018)
At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ea7c8a718548364fbd095814ae49528
https://doi.org/10.21603/2074-9414-2018-1-114-124
https://doi.org/10.21603/2074-9414-2018-1-114-124
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012033
Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a6e215f8c780326a961b71526e95625
https://doi.org/10.1088/1755-1315/1052/1/012033
https://doi.org/10.1088/1755-1315/1052/1/012033
Publikováno v:
Socìalʹna farmacìâ v ohoronì zdorov'â. 4:3-11
Aim. To select tests that will allow assessing the level of development of socio-psychological characteristics (SPChs) of specialists in pharmacy. Materials and methods. The methods of expert evaluations, analytical, comparative and logical meth ods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76da62bba1c4a7e867d24615c9372fcb
https://doi.org/10.24959/sphhcj.18.132
https://doi.org/10.24959/sphhcj.18.132