390 results on '"Misharina, T. A."'
Search Results
2. Complexes of Biopolymers with Essential Lipids: Relationships between the Structure and Functional Properties
3. Specifics of the Surface of Tire Crumb Regenerate Produced by the Explosive Circulation Method
4. Inhibition of Autoxidation of Paprika Carotenoids by Plant Antioxidants
5. Inhibition of Autoxidation of Polyunsaturated Fatty Acids by Clove and Oregano Essential Oils
6. Method for Evaluation of the Antioxidant Properties of Preparations in Model System Based on Paprika Carotenoids
7. Determination of volatile organic compounds by solid-phase microextraction
8. Inhibition of oxidation of unsaturated fatty acid methyl esters by essential oils
9. Binding of Volatile Organic Compounds to Food Biopolymers
10. Antiradical properties of essential oils and extracts from coriander, cardamom, white, red, and black peppers
11. Inhibition of linseed oil autooxidation by essential oils and extracts from spice plants
12. Antiradical properties of essential oils and extracts from clove bud and pimento
13. Evaluation of antiradical properties of components of the ginger root
14. Role of the Covalent Conjugate (Sodium Caseinate+Maltodextrin) and a Plant Antioxidant in the Protection Against Oxidation of the Composite Food Ingredients, Containing the Equimass Amount of ω-3 and ω-6 Polyunsaturated Fatty Acids
15. Effects of low doses of essential oils on the antioxidant status of the erythrocytes, liver and the brain of mice
16. Effect of oregano essential oil on the engraftment and development of Lewis carcinoma in F1 DBA C57 black hybrid mice
17. Fatty acid composition of membrane lipids and energy metabolism in mitochondria of pea seedlings under water deficit
18. Antiradical properties of oregano, thyme, and savory essential oils
19. Comparison of the antiradical activity of ionol, components of fresh ginger, and its extracts
20. Elimination of volatile compounds of leaf tobacco from air emissions using biofiltration
21. Inhibition of mouse aging by using an essential oil composition
22. Cytogerontological studies of biological activity of oregano essential oil
23. Influence of the composition of essential oils on their antioxidant and antiradical properties
24. The influence of the composition of essential lemon oils on their antioxidant properties and the stability of the components
25. Oregano essential oil as an inhibitor of higher fatty acid oxidation
26. Alterations in fatty acid composition of mice brain and liver with aging and at savory essential oil administration
27. The effect of volatile antioxidants of plant origin on leukemogenesis in mice
28. Autooxidation of a mixture of lemon essential oils, methyl linolenoate, and methyl oleinate
29. Fatty acid composition of mitochondrial membranes of pea germs exposed to insufficient watering and treated with organophosphorous plant growth regulator
30. Determination of volatile organics in gaseous phase using porous adsorbents
31. Formation of flavor of dry champignons (Agaricus bisporus L.)
32. Antioxidant properties of essential oils
33. The composition of volatile components of dry cepe and oyster mushroom
34. The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)
35. The influence of starter cultures on the formation of volatile compounds in dry smoked sausages
36. Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures
37. Retention of components in a mixture of volatile organic substances by maltodextrins
38. Binding of aromatic compounds to cornstarch polysaccharides
39. Dependence of alcohol binding from aqueous dispersions on physicochemical properties of starch
40. Sorption of components from a mixture of odorants by polysaccharides of starch, chitosan, and carrageenan
41. Content of Unsaturated Fatty Acids Containing 18 and 20 Carbon Atoms in the Total Lipid Moiety of Mitochondrial Membranes Determines the Activity Complex I of Respiratory Chain
42. Antioxidant Properties of Essential Oils: Autoxidation of Essential Oils from Laurel and Fennel and of Their Mixtures with Essential Oil from Coriander
43. Sorption of Components from a Mixture of Essential Oils by Cryotextured Cornstarches
44. Binding by Cornstarch of Components of a Mixture of Volatile Organic Substances from Aqueous Solutions
45. Retention of Essential Oil Components Sorbed by Native Cornstarch during Storage
46. Effect of the Composition of Polysaccharides in Gelatinized Cornstarch on Alcohol Absorption
47. Changes in the Composition of the Essential Oil of Marjoram during Storage
48. Binding of Aliphatic Aldehydes by Cornstarch Polysaccharides
49. Effect of the Structure of Alcohols on Their Binding by Thermotropic Gels of Cornstarch
50. Binding of Lactones by Polysaccharides of Corn and Potato Starches
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.