Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Olga A Glazunova"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2414 (2024)
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture fo
Externí odkaz:
https://doaj.org/article/0a1eae2c457142b2939ae91863005f44
Autor:
Philippe Colson, Catherine Dhiver, Catherine Tamalet, Jeremy Delerce, Olga O. Glazunova, Maxime Gaudin, Anthony Levasseur, Didier Raoult
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/0520a3db9c22435f92cf51b1406317df
Publikováno v:
Language, 2004 Sep 01. 80(3), 621-622.
Externí odkaz:
https://www.jstor.org/stable/4489743
Autor:
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Alexander V. Shabaev, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 12, Iss 23, p 4238 (2023)
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can sig
Externí odkaz:
https://doaj.org/article/f23b32fceaf048e298a3c10bc34fb2d4
Autor:
Konstantin V. Moiseenko, Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Irina V. Rozhkova, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 12, Iss 1, p 223 (2023)
Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) is a nomadic lactic acid bacterium (LAB) that inhabits a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Many of the isolated L. paraca
Externí odkaz:
https://doaj.org/article/ebd3256097c047bfaca44872fb831ea2
Autor:
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 10, Iss 12, p 3082 (2021)
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organ
Externí odkaz:
https://doaj.org/article/24f77bfaf7864962b2ac235f80be61f5
Autor:
Anna V. Begunova, Irina V. Rozhkova, Olga A. Glazunova, Konstantin V. Moiseenko, Olga S. Savinova, Tatyana V. Fedorova
Publikováno v:
Fermentation, Vol 7, Iss 3, p 101 (2021)
This article presents new data on Bifidobacterium longum MC-42—a strain that has been actively used for the preparation of commercial dairy products in Russia for almost 40 years. It was demonstrated that this strain possesses high activities of β
Externí odkaz:
https://doaj.org/article/20460a72f4a44186989a13cf67ff7f61
Publikováno v:
Journal of Fungi, Vol 6, Iss 4, p 340 (2020)
Although, currently, more than 100 laccases have been purified from basidiomycete fungi, the majority of these laccases were obtained from fungi of the Polyporales order, and only scarce data are available about the laccases from other fungi. In this
Externí odkaz:
https://doaj.org/article/4aee8f59823940aeb73a13495dc1a9bc
Autor:
Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Irina V. Rozhkova, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 10, Iss 1, p 17 (2020)
Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients
Externí odkaz:
https://doaj.org/article/f4937eda54f4433185f9e4b3e824c204
Autor:
Anna A Torkova, Ksenia V Lisitskaya, Ivan S Filimonov, Olga A Glazunova, Galina S Kachalova, Vladimir N Golubev, Tatyana V Fedorova
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0204261 (2018)
The physicochemical characteristics and functional properties of pumpkin (Cucurbita maxima D. var. Cabello de Ángel) pectin obtained by cavitation facilitated extraction from pumpkin pulp have been evaluated and compared with commercial citrus and a
Externí odkaz:
https://doaj.org/article/09113f2651bd4ba99a58bbd11a9a8ac5