Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Valeriy V, Pak"'
Publikováno v:
Journal of Ethnic Foods, Vol 6, Iss 1, Pp 1-8 (2019)
Abstract Background In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential health benefits for hu
Externí odkaz:
https://doaj.org/article/d2d1ce400d6343ee8bc200f015826924
Autor:
Ilya V. Kelmanson, Arina G. Shokhina, Daria A. Kotova, Matvei S. Pochechuev, Alexandra D. Ivanova, Alexander I. Kostyuk, Anastasiya S. Panova, Anastasia A. Borodinova, Maxim A. Solotenkov, Evgeny A. Stepanov, Roman I. Raevskii, Aleksandr A. Moshchenko, Valeriy V. Pak, Yulia G. Ermakova, Gijsbert J.C. van Belle, Viktor Tarabykin, Pavel M. Balaban, Ilya V. Fedotov, Andrei B. Fedotov, Marcus Conrad, Ivan Bogeski, Dörthe M. Katschinski, Thorsten R. Doeppner, Mathias Bähr, Aleksei M. Zheltikov, Vsevolod V. Belousov, Dmitry S. Bilan
Publikováno v:
Redox Biology, Vol 48, Iss , Pp 102178- (2021)
Ischemic cerebral stroke is one of the leading causes of death and disability in humans. However, molecular processes underlying the development of this pathology remain poorly understood. There are major gaps in our understanding of metabolic change
Externí odkaz:
https://doaj.org/article/1a45f757a0164abd98bbabfc20e1314f
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 731 (2021)
Fluorescent protein-based reporters used to measure intracellular H2O2 were developed to overcome the limitations of small permeable dyes. The two major families of genetically encoded redox reporters are the reduction-oxidation sensitive green fluor
Externí odkaz:
https://doaj.org/article/fc4379ff7cb547ea992299eb8df9510a
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 3, Pp 222-227 (2016)
Background: Honey and honey based-products have a long tradition as a food source in Uzbekistan. The melliferous flora is one of the main resources for honey production. In this study, we present a review of some honey-based foods made in Uzbekistan
Externí odkaz:
https://doaj.org/article/642131560d2d4e34aad6795fee28c7ce
Publikováno v:
Journal of Ethnic Foods, Vol 2, Iss 1, Pp 25-28 (2015)
Background: The flora in Uzbekistan is extremely rich and diverse due to its biogeographical features such as a sharply continental climate, deserts, and high mountains. Methods: The collected data were obtained from the 12 villages of the west (Tash
Externí odkaz:
https://doaj.org/article/534ffd7aba22492baad17f377f8b14fe
Publikováno v:
International Journal of Peptide Research and Therapeutics. 28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7171c346640c66582a579dcec6b5e46
https://doi.org/10.1007/s10989-022-10455-5
https://doi.org/10.1007/s10989-022-10455-5
Autor:
Dae Yong Kwon, Aleksandr V. Pak, Shomansur Sh. Sagdullaev, Olim K. Khojimatov, Valeriy V. Pak
Publikováno v:
International Journal of Peptide Research and Therapeutics. 27:1923-1931
This study presents a simple approach in design of tripeptides as a competitive inhibitor for 3-hydroxy-3-methylglutaryl CoA reductase (HMGR). HMGR is a major rate limiting enzyme in cholesterol biosynthesis and therefore constitutes the target enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::311e555efbf1fecbc975327898fd9b59
https://doi.org/10.1007/s10989-021-10221-z
https://doi.org/10.1007/s10989-021-10221-z
Publikováno v:
Journal of Molecular Structure. 1261:132909
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff0321551770b8436cc1569d15657d1a
https://doi.org/10.1016/j.molstruc.2022.132909
https://doi.org/10.1016/j.molstruc.2022.132909
Publikováno v:
Soybean and Health
Hye Jeong Yang1, Sunmin Park2, Valeriy Pak3, Kyung Rhan Chung4 and Dae Young Kwon1 1Biogeron Food Research Division, Korea Food Research Institute, Songnam, 2Department of Food and Nutrition, Obesity/Diabetes Research Institutes, Hoseo University, As
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::599419eed285e3dbb263375d38c7bde4
http://www.intechopen.com/articles/show/title/fermented-soybean-products-and-their-bioactive-compounds
http://www.intechopen.com/articles/show/title/fermented-soybean-products-and-their-bioactive-compounds
Autor:
Arina G. Shokhina, Gijsbert J. van Belle, A. A. Borodinova, Dörthe M. Katschinski, Vsevolod V. Belousov, M. S. Pochechuev, Aleksei M. Zheltikov, Anastasiya S. Panova, Roman I. Raevskii, Viktor S. Tarabykin, Marcus Conrad, Ilya V. Kelmanson, Thorsten R. Doeppner, Valeriy V. Pak, Aleksandr A. Moshchenko, Ivan Bogeski, Alexandra Ivanova, Yulia G. Ermakova, Maxim A. Solotenkov, Ilya V. Fedotov, Daria A. Kotova, Pavel M. Balaban, E. A. Stepanov, Dmitry S. Bilan, Mathias Bähr, Andrei B. Fedotov, Alexander I. Kostyuk
Publikováno v:
Redox Biol. 48:102178 (2021)
Redox Biology
Redox Biology, Vol 48, Iss, Pp 102178-(2021)
Redox Biology
Redox Biology, Vol 48, Iss, Pp 102178-(2021)
Ischemic cerebral stroke is one of the leading causes of death and disability in humans. However, molecular processes underlying the development of this pathology remain poorly understood. There are major gaps in our understanding of metabolic change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5efeb3d788e8ec892843d2b9cf08ecc
https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=63520
https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=63520