Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Timofey Bolotnik"'
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, 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:
Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Igor Rodin, Victoria Ipatova, Oleg Khmelevsky, Oleg Shinkarev, Dmitry Yurov
Publikováno v:
Book of Abstracts.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9751203a453cb664e958e536e3ffcd0
https://doi.org/10.21175/rad.sum.abstr.book.2022.6.1
https://doi.org/10.21175/rad.sum.abstr.book.2022.6.1
Autor:
Ulyana Bliznyuk, Vasily Ananiev, Valentina Avdyukhina, Polina Borshegovskaya, Timofey Bolotnik, Victoria Ipatova, Yuri Ihalainen, Zoya Nikitina, Alexander Nikitchenko, Igor Rodin, Felix Studenikin, Oleg Khmelevskiy, Alexander Chernyaev, Oleg Shinkarev, Dmitry Yurov
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 maintainin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f18ec868336d1557af6a4f6540b03a37
https://doi.org/10.21203/rs.3.rs-757448/v1
https://doi.org/10.21203/rs.3.rs-757448/v1
