Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Tatyana Bychkova"'
Autor:
Elena Kuznetsova, Lyudmila Shayapova, Elena Klimova, Gyunesh Nasrullaeva, Ján Brindza, Maxim Stolyarov, Galina Zomiteva, Tatyana Bychkova, Vera Gavrilina
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 933-940 (2019)
The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing thei
Externí odkaz:
https://doaj.org/article/22802b4359ea48199f2f940db4bf257f
Autor:
Elena Kuznetsova, Elena Klimova, Dmitry Uchasov, Natalia Yarovan, Svetlana Motyleva, Ján Brindza, Natalya Berezina, Tatyana Bychkova, Vera Gavrilina, Gennadii Piyavchenko
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://doaj.org/article/4fd453f388454965abe8bc8c0bed18e4
Autor:
Elena Kuznetsova, Elena Klimova, Tatyana Bychkova, Vladislav Zomitev, Svetlana Motyleva, Ján Brindza
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 687-693 (2018)
Biochemical parameters alteration of Fagopyrum esculentum Moench grain in process of germination was studied. It was found that during germination of Fagopyrum esculentum Moench grain within 24 hours the content of ascorbic acid, thiamine, nicotinic
Externí odkaz:
https://doaj.org/article/01b73dbbf37a4d4e934d76ddcecec5d0
Autor:
Elena Kuznetsova, Alexander Emelyanov, Elena Klimova, Tatyana Bychkova, Andrey Vinokurov, Natalia Selifonova, Vladislav Zomitev, Ján Brindza
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 658-663 (2017)
The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has been performed. We obtained by fractionation the biologically active products that are the dehydrated concentrate of juice and the powder of pomace fibers. Use of
Externí odkaz:
https://doaj.org/article/29d115fa196a44dd91815e6fe7d2cd69
Autor:
Igor Nikitin, Victor Gorbachev, Daria Velina, Maria Klokonos, Sherzodkhon Mutallibzoda, Svetlana Tefikova, Olga Orlovtseva, Natalia Ivanova, Galina Posnova, Tatyana Bychkova, Yuliya Zabalueva, Olga Matsikova
Publikováno v:
Current Nutrition & Food Science. 19
Background: The composition of polyphenolic compounds in various parts of the Rosebay willowherb (Chamerion angustifolium) has been studied in detail and published. A number of these compounds have sufficient antiradical activity (ARA) to create func
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::693b631faac36d9cb229787681f98174
https://doi.org/10.2174/1573401319666230330095521
https://doi.org/10.2174/1573401319666230330095521
Publikováno v:
E3S Web of Conferences, Vol 279, p 03022 (2021)
The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96d9856f34d35651752484aeaf38555e
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03022.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03022.pdf
Autor:
Tatyana Bychkova
Publikováno v:
6th International e-Conference on Studies in Humanities and Social Sciences: Conference Proceedings.
The formation of abbreviations is explained mainly by the action of two factors: extralinguistic and intralinguistic. Extralinguistic factors include social transformations, scientific and technological progress, and interethnic changes. Being qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b900cefa4c0b88f44881bec741f91c
https://doi.org/10.32591/coas.e-conf.06.11129b
https://doi.org/10.32591/coas.e-conf.06.11129b
Publikováno v:
Proceedings of the International Scientific Conference - Digital Transformation on Manufacturing, Infrastructure and Service.
HPLC made it possible to determine the content of substances characterizing the antioxidant activity of buckwheat husk of four varieties: flavonoids in terms of rutin, iron, copper, zinc, manganese. The antioxidant activity of buckwheat husk does not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::486edd5addae23b5b7f6fbfeab92c570
https://doi.org/10.1145/3446434.3446497
https://doi.org/10.1145/3446434.3446497
Autor:
Gennadii Piyavchenko, Dmitry Uchasov, Natalia Yarovan, Tatyana Bychkova, Elena Kuznetsova, Natalya Berezina, Vera Gavrilina, Ján Brindza, S. M. Motyleva, Elena Klimova
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a1cce8d5e6072fd0d024bdb241a837b
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981
Autor:
S. M. Motyleva, Elena Klimova, Elena Kuznetsova, Ján Brindza, Vladislav Zomitev, Tatyana Bychkova
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 687-693 (2018)
Biochemical parameters alteration of Fagopyrum esculentum Moench grain in process of germination was studied. It was found that during germination of Fagopyrum esculentum Moench grain within 24 hours the content of ascorbic acid, thiamine, nicotinic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38776f452c4c88267d2ecbdbf02753b5
https://doi.org/10.5219/932
https://doi.org/10.5219/932