Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Zinina O"'
Publikováno v:
E3S Web of Conferences, Vol 395, p 03004 (2023)
Bioactive peptides are of increasing interest to scientists. The development of peptidomics and bioinformatics contributes to a deeper study of peptides obtained by enzymatic hydrolysis of raw materials. In this work, the in silico method was used to
Externí odkaz:
https://doaj.org/article/5d608c945a844e17b5d11cbe15122d08
Akademický článek
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Autor:
Zinina, O.1 zininaov@susu.ru, Merenkova, S.1, Rebezov, M.2, Tazeddinova, D.1, Yessimbekov, Z.3, Vietoris, V.4
Publikováno v:
Agronomy Research. 2019, Vol. 17 Issue 5, p2127-2138. 12p.
Autor:
Zinina, O.1, Merenkova, S.1 merenkovasp@susu.ru, Tazeddinova, D.1, Rebezov, M.1, Stuart, M.2, Okuskhanova, E.3, Yessimbekov, Zh.3, Baryshnikova, N.4
Publikováno v:
Agronomy Research. 2019, Vol. 17 Issue 4, p1808-1822. 15p.
Autor:
Zinina, O.1 zininaov@susu.ru, Merenkova, S.1, Soloveva, A.2, Savostina, T.3, Sayfulmulyukov, E.3, Lykasova, I.3, Mizhevikina, A.3
Publikováno v:
Agronomy Research. 2018, Vol. 16 Issue 5, p2265-2281. 17p.
Svetlana P. Merenkova, candidate of Veterinary Sciences, Associate Professor of Department of Food and Biotechnology, South Ural State University, Chelyabinsk, merenkovasp@susu.ru. Oksana V. Zinina, candidate of Agricultural Sciences, Associate Profe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2425::b9ba43e9c766f2f3a9a10708c23d010b
http://dspace.susu.ru/xmlui/handle/00001.74/45865
http://dspace.susu.ru/xmlui/handle/00001.74/45865
Production of soft cheeses on the basis of dairy raw materials of an alternative type - goat milk with use of functional food ingredient is a current problem of modern society. The purpose of work is establishment of microbiological indicators at int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______917::b2afa3cd8b3dc54082afb83eee31716b
https://hdl.handle.net/10995/87625
https://hdl.handle.net/10995/87625
Possibilities of rational use of dairy raw materials in production of soft cheese with addition of vegetable component and whey cheese with addition of citrus food fibre according to developed technologies are presented. Представлены во
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______917::3bb3ba4aabf1aff81343bbc7cda982ff
https://hdl.handle.net/10995/87624
https://hdl.handle.net/10995/87624
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2022, Vol. 949, p1-7, 7p
Akademický článek
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