Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Polina Borshchegovskay"'
Autor:
Elena Kozlova, Ulyana Bliznyuk, Alexander Chernyaev, Polina Borshchegovskaya, Arcady Braun, Victoria Ipatova, Sergey Zolotov, Alexander Nikitchenko, Natalya Chulikova, Anna Malyuga, Yana Zubritskaya, Timofey Bolotnik, Anastasia Oprunenko, Aleksandr Kozlov, Mikhail Beklemishev, Roza Yagudina, Igor Rodin
Publikováno v:
Foods, Vol 13, Iss 23, p 3729 (2024)
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the opti
Externí odkaz:
https://doaj.org/article/93d477e3278d4a31b21ef54acf1ee363
Autor:
Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Victoria Ipatova, Aleksandr Kozlov, Alexander Nikitchenko, Irina Mezhetova, Alexander Chernyaev, Igor Rodin, Elena Kozlova
Publikováno v:
Molecules, Vol 29, Iss 5, p 940 (2024)
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliable dose-dependent markers that could be used for establishing an effec
Externí odkaz:
https://doaj.org/article/c7115692854f415c8e31f3c97762a564
Autor:
Ulyana Bliznyuk, Valentina Avdyukhina, Polina Borshchegovskaya, Timofey Bolotnik, Victoria Ipatova, Zoya Nikitina, Alexander Nikitchenko, Igor Rodin, Felix Studenikin, Alexander Chernyaev, Dmitry Yurov
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while m
Externí odkaz:
https://doaj.org/article/417e25efed1348c2b2882adc893c5b84
Autor:
Ulyana Bliznyuk, Polina Borshchegovskaya, Alexander Chernyaev, Victoria Ipatova, Aleksandr Kozlov, Oleg Khmelevskiy, Irina Mezhetova, Alexander Nikitchenko, Igor Rodin, Elena Kozlova
Publikováno v:
Molecules, Vol 28, Iss 15, p 5773 (2023)
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study sugg
Externí odkaz:
https://doaj.org/article/4cb1e81252254a32aebcacc37395399b
Autor:
Natalya Chulikova, Anna Malyuga, Polina Borshchegovskaya, Yana Zubritskaya, Victoria Ipatova, Alexander Chernyaev, Dmitry Yurov, Sergei Zolotov, Alexander Nikitchenko, Ulyana Bliznyuk, Igor Rodin
Publikováno v:
Agriculture, Vol 13, Iss 6, p 1221 (2023)
This study focuses on the influence of pre-planting irradiation on the development, health, and yield of seed potatoes infected with Rhizoctonia solani. The research was prompted by the need to ensure crop security and sustainability in the modern-da
Externí odkaz:
https://doaj.org/article/9495b0365c854717b8610dfd8696e99e
Autor:
Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Alexander Chernyaev, Victoria Ipatova, Alexander Nikitchenko, Oleg Shinkarev, Dmitry Yurov, Oleg Khmelevskiy, Igor Rodin
Publikováno v:
Separations, Vol 9, Iss 8, p 227 (2022)
One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be
Externí odkaz:
https://doaj.org/article/114c15fde9c245ec9c31386f56a6de51
Autor:
U. A. Bliznyuk, Alexander Konstantinov, Oleg Khmelevsky, Oleg Shinkarev, T. A. Bolotnik, V. S. Ipatova, Igor Rodin, Michael Yemelyanov, Felix Studenikin, Dmitry Yurov, Alexander Chernyaev, Polina Borshchegovskay
Publikováno v:
Book of Abstracts.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1408eb027156a0ddd05655b83e505fc5
https://doi.org/10.21175/rad.abstr.book.2021.13.3
https://doi.org/10.21175/rad.abstr.book.2021.13.3