Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Nadezhda Anikina"'
Autor:
Lyudmila Semenycheva, Vasiliy Smirnov, Olga Smirnova, Andrey Shishkin, Nadezhda Anikina, Diana Fukina, Andrey Koryagin, Evgeny Suleimanov
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 889 (2024)
The antimicrobial activity of submicron particles of new photocatalytic active complex metal oxide CsTeMoO6 against bacteria Escherichia coli and Staphylococcus aureus and fungi Aspergillus niger and Penicillium chrysogenum (spores and vegetative myc
Externí odkaz:
https://doaj.org/article/e1f37f09bca84cb2b7f85a7b558b8ae4
Autor:
Tatyana Chayka, Vladimir Gavrish, Veronika Oleinikova, Antonina Vesyutova, Nadezhda Anikina, Nona Gnilomedova
Publikováno v:
Food Processing: Techniques and Technology. :490-499
Crystalline sediment of potassium hydrotartrate and calcium tartrate in wines is a major problem of wine industry. Reliable identification of crystals can establish the cause of their formation and facilitate appropriate technological solutions. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9be0544eaa53df289123beefa954c0cb
https://doi.org/10.21603/2074-9414-2022-3-2382
https://doi.org/10.21603/2074-9414-2022-3-2382
Publikováno v:
Food Industry. 5:5-10
Consumers awareness of the energy value of wines leads to a more conscious approach to the wine products choice, considering the rational nutrition principles. Excessive consumption of alcoholic beverages can pose a threat to the human health. The pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16e352c9e9f067ea23fb13a719a49e4d
https://doi.org/10.29141/2500-1922-2020-5-4-1
https://doi.org/10.29141/2500-1922-2020-5-4-1
Autor:
Dmitry Pogorelov, Nadezhda Anikina, Marianna Ermikhina, Antonina Vesyutova, Viktoriya Gerzhikova, Olga Ryabinina
Publikováno v:
Magarach. Vinogradstvo i Vinodelie. :344-348
Одной из важнейших проблем качества винопродукции является ее стабильность, обеспеченная научно обоснованными методами диагностики и
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e37a63f218587fc35af951809d109ee7
https://doi.org/10.35547/im.2019.21.4.013
https://doi.org/10.35547/im.2019.21.4.013
Publikováno v:
Magarach. Vinogradstvo i Vinodelie. :261-266
Среди различных причин потери товарного вида вин наиболее частой является кристаллическая дестабилизация за счет выпадения виннокисл
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26707a41ec5cbb43aadeb2fb32079d51
https://doi.org/10.35547/im.2019.21.3.014
https://doi.org/10.35547/im.2019.21.3.014
Autor:
Antonina Vesyutova, Alexander Makarov, Viktoriya Gerzhikova, Dmitry Pogorelov, Marianna Ermikhina, Olga Riabinina, Lilia Mikheyeva, Nadezhda Anikina
Publikováno v:
Magarach. Vinogradstvo i Vinodelie. :153-157
Результаты исследований последних лет показывают, что внесение воды в сусло или вино нарушает баланс ионов, изменяет значения физико-хи
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf0c7791ce6e4a542506224d17fba992
https://doi.org/10.35547/im.2019.21.2.015
https://doi.org/10.35547/im.2019.21.2.015
Publikováno v:
E3S Web of Conferences, Vol 285, p 05004 (2021)
The loss of solubility of tartaric acid salts of potassium and calcium is the reason for precipitation of crystal sediment in wine. The aim of this work was to study the morphological characteristics of crystal sediment of wines obtained by varying t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f92972a2930675e2b10796a2976b9b
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05004.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05004.pdf
Publikováno v:
E3S Web of Conferences, Vol 222, p 03004 (2020)
The fundamental role in the process of biological aging is given to yeast which enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry. We studied 55 samples of wine in the dynamics of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fa2d8f72f469decebfed879e5c8f21f
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/82/e3sconf_daic2020_03004.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/82/e3sconf_daic2020_03004.pdf
Publikováno v:
E3S Web of Conferences. 361:04011
The most traditional object of falsification, taking into account the volume of consumption and cost, is wine. A significant proportion of adulteration of red wines accounts for the imitation of their color by introducing color compounding ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bad9673c32b2e90313feb0c43527164e
https://doi.org/10.1051/e3sconf/202236104011
https://doi.org/10.1051/e3sconf/202236104011
Autor:
Mikhail Ganin, Anton Prakh, Alexander Kolesnov, Evgeniy Egorov, Margarita Zenina, Nadezhda Anikina, Tatyana Ivanovna Guguchkina, Dmitrii Davlyatshin, Natalya Agafonova, Mikhail Viktorovich Antonenko, Sergey Tsimbalaev
Publikováno v:
BIO Web of Conferences, Vol 9, p 02020 (2017)
The report presents the results of a study of carbon and oxygen stable isotopes in carbohydrates and intracellular water of red and white grapes of 2016 wine-growing season in the Crimean peninsula areas, South-west coast of the Greater Caucasus, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7632748dfe07021d9fe1d53b23084585
https://doi.org/10.1051/bioconf/20170902020
https://doi.org/10.1051/bioconf/20170902020