Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Natalya, Harutyunyan"'
Autor:
Elya Pepoyan, Francesco Marotta, Anahit Manvelyan, Artak Galstyan, Lena Stepanyan, Hasmik Grigoryan, Liana Grigoryan, Mikayel Mikayelyan, Marine Balayan, Natalya Harutyunyan, Susanna Mirzabekyan, Vardan Tsaturyan, Tamas Torok, Astghik Pepoyan
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 14 (2024)
IntroductionDespite numerous investigations into the impact of drugs/probiotics on the gut microbiota composition in Familial Mediterranean Fever (FMF) patients, the question as to whether there exists a significant bacterial diversity(ies) independe
Externí odkaz:
https://doaj.org/article/5fe41edee8de4643be9908323d34521d
Autor:
Vardan Tsaturyan, Anahit Manvelyan, Marine Balayan, Natalya Harutyunyan, Elya Pepoyan, Tamas Torok, Michael Chikindas, Astghik Pepoyan
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
BackgroundIt is known that the gut microbiome of a healthy person affects the process of COVID-19 after getting infected with SARS-CoV-2 virus. It is also believed that colchicine can alleviate the severity of COVID-19.ObjectiveCurrent investigations
Externí odkaz:
https://doaj.org/article/43d8f26d7ba240b4b5788d91161d08fe
Autor:
Susanna Mirzabekyan, Natalya Harutyunyan, Anahit Manvelyan, Lilit Malkhasyan, Marine Balayan, Shakhlo Miralimova, Michael L. Chikindas, Vladimir Chistyakov, Astghik Pepoyan
Publikováno v:
Microorganisms, Vol 11, Iss 3, p 595 (2023)
The properties of intestinal bacteria/probiotics, such as cell surface hydrophobicity (CSH), auto-aggregation, and biofilm formation ability, play an important role in shaping the relationship between the bacteria and the host. The current study aime
Externí odkaz:
https://doaj.org/article/27718e4c12e94783bca46fbeb75a6e6a
Autor:
Irina, Zharkova, Irina, Pochitskaya, Dmitriy, Efremov, Inessa, Plotnikova, Alla, Chusova, Alena, Pronkina, Natalya, Harutyunyan
Publikováno v:
Functional Foods in Health & Disease; Jan2024, Vol. 14 Issue 1, p14-32, 19p
Publikováno v:
Plants, Vol 11, Iss 10, p 1334 (2022)
Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powde
Externí odkaz:
https://doaj.org/article/6dd7c50dde4a44e5891c1c5bd14b16a2