E-LIB Suche - Ergebnisse für: Novokshanova, A L

1

Study of the preservation of phycocyanin in modules with mi..:

Novokshanova, A L ; Bilyalova, A S ; Zorin, S N
IOP Conference Series: Earth and Environmental Science. 1212 (2023) 1 - p. 012054 , 2023

Link: https://doi.org/10.1088/..

2

Selection of thickening agents for whey concentrate:

Novokshanova, A L ; Matveeva, N O ; Kuzin, A A
IOP Conference Series: Earth and Environmental Science. 677 (2021) 3 - p. 032020 , 2021

Link: https://doi.org/10.1088/..

3

About the classification of specialized sports nutrition pr..:

Novokshanova, A L
IOP Conference Series: Earth and Environmental Science. 677 (2021) 3 - p. 032054 , 2021

Link: https://doi.org/10.1088/..

4

Spectrometric study of the interaction of phycocyanins with..:

Novokshanova, Alla ; Bilyalova, Anastasiya ; Aksenov, Ilya...
E3S Web of Conferences. 463 (2023) - p. 01021 , 2023

Link: https://doi.org/10.1051/..

5

Instrumental research methods in sustainable food productio..:

Ababkova, Anna A ; Matveeva, Nataliya O ; Novokshanova, Alla L.
IOP Conference Series: Earth and Environmental Science. 1112 (2022) 1 - p. 012078 , 2022

Link: https://doi.org/10.1088/..

6

Investigation of the Possibility of Using Chondroitin Sulfa..:

, In: Lecture Notes in Networks and Systems; Intelligent Biotechnologies of Natural and Synthetic Biologically Active Substances,

Novokshanova, Alla ; Nikityuk, Dmitriy - p. 200-206 , 2022

Link: https://doi.org/10.1007/..

7

Effect of sucrose on the physical and mechanical characteri..:

Matveeva, Nataliya O ; Novokshanova, Alla L ; Kuzin, Andrei A
IOP Conference Series: Earth and Environmental Science. 848 (2021) 1 - p. 012043 , 2021

Link: https://doi.org/10.1088/..

8

Development of a product with increased nutritional density..:

Novokshanova, Alla L ; Matveeva, Nataliya O
IOP Conference Series: Earth and Environmental Science. 848 (2021) 1 - p. 012046 , 2021

Link: https://doi.org/10.1088/..

9

Morphological Congruency and the Acquisition of L2 Morpheme:

Jiang, Nan ; Novokshanova, Eugenia ; Masuda, Kyoko.
Language Learning. 61 (2011) 3 - p. 940-967 , 2011

Link: https://doi.org/10.1111/..

10

Analysis of milk consumption and dairy products of the Russ..:

Novokshanova, Alla L'vovna ; Matveeva, Natalia Olegovna ; Nikityuk, Dmitry Borisovich
Food Science & Nutrition. 12 (2023) 2 - p. 933-942 , 2023

Link: https://doi.org/10.1002/..

11

Gelation of nanofiltrated acid whey by κ‐carrageenan and xa..:

Novokshanova, Alla L'vovna ; Matveeva, Natalia Olegovna ; Nikityuk, Dmitry Borisovich
International Journal of Dairy Technology. 75 (2022) 4 - p. 831-841 , 2022

Link: https://doi.org/10.1111/..

12

Dynamics of Milk Material Fermentation with Whey Protein Hy..:

Novokshanova, Alla L'vovna ; Ganina, Vera Ivanovna ; Ababkova, Anna Aleksandrovna.
Current Research in Nutrition and Food Science Journal. 9 (2021) 2 - p. 550-563 , 2021

Link: https://doi.org/10.12944..

13

Spectrometric study of the interaction of phycocyanins with..:

Novokshanova Alla ; Bilyalova Anastasiya ; Aksenov Ilya
https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/100/e3sconf_eeste2023_01021.pdf. , 2023

Link: https://doi.org/10.1051/..