Макарова , Надежда Викторовна, Самарский государственный технический университет, Russian Federation
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chemistry of plant raw material No 1 (2020) - Low-molecular weight compounds
COMPARATIVE CHARACTERISTICS OF THE INFLUENCE OF TECHNOLOGY OF EXTRACTION ON ANTIOXI-DANT PROPERTIES FOR THE FARRY AND FLOWERS OF THE TENDER (CRATAEGUS)
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chemistry of plant raw material No 3 (2020) - Technology
INFLUENCE OF EXTRACTION TECHNOLOGY ON THE CONTENT OF PHENOLS, FLAVONOIDS AND ANTIOXI-DANT ACTIVITY FOR HIPS (ROSA L.), OAK BARK (QUERCUS ROBUR L.), ROOT RHENA (RHEUM OFFICINALE), GINSENG ROOT (PANAX L.), KIDNEY BIRCH (BETULA L.)
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chemistry of plant raw material No 1 (2020) - Low-molecular weight compounds
COMPARATIVE STUDY OF THE INFLUENCE OF ULTRASONIC INFLUENCES ON THE EXTRACTION OF ANTI-OXIDANT COMPOUNDS OF BLACKBERRY BERRIES (VACCINIUM MYRTILLUS L.)
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chemistry of plant raw material No 3 (2019) - Low-molecular weight compounds
COMPARATIVE STUDY OF ANTIOXIDANT ACTIVITY, PHENOLIC COMPOUNDS AND FLAVONOIDS OF LINDEN-SHAPED FLOWERS OF THE HEART (TILIA CORDATA MILL.), MEDICINAL SAGE (SALVIA OFFICINALIS L.), MEDICINAL SWEET CLOVER (MELILOTUS OFFICINALIS L.), CURRANT LEAVES (RIBES NIGR
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chemistry of plant raw material No 1 (2020) - Low-molecular weight compounds
RESEARCH OF THE CONTENT OF PHENOLS, FLAVONOIDS, ANTIOXIDANT FORCE, AND ANTI-RADICAL AC-TIVITY OF SALVIA TESQUICOLA SAGE LEAVES (FAMILY CRYSTAL)
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chemistry of plant raw material No 1 (2021) - Low-molecular weight compounds
INVESTIGATION OF CHEMICAL CHARACTERISTICS IN WASTE OF JUICE PRODUCTION OF BLUEBERRIES AND BLACK CURRANTS
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chemistry of plant raw material No 4 (2021) - Low-molecular weight compounds
STUDY OF THE CONTENT OF ANTIOXIDANTS AND THEIR ACTIVITY IN CONCENTRATED EXTRACTS OF CRANBERRY (VACCINIUM OXYCOCCUS), SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.), BLACKBERRY (RUBUS FRUTICOSUS), VIBURNUM (VIBURNUM OPULUS L) AND MOUNTAIN ASH (SORBUS AUCUPARIA L.
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chemistry of plant raw material No 2 (2022) - Low-molecular weight compounds
THE CONTENT OF PHENOLIC COMPOUNDS AND THE ANTIOXIDANT ACTIVITY OF SOME TYPES OF NUTS CONSUMED IN FOOD
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chemistry of plant raw material No 2 (2022) - Low-molecular weight compounds
COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT POTENTIAL OF GRADE PO-TATO TUBERS
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chemistry of plant raw material No 3 (2022) - Technology
STUDY OF CHEMICAL CHARACTERISTICS OF BLACKCURRANT BERRIES DURING TREATMENT WITH LIQUID NITROGEN
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chemistry of plant raw material No 1 (2024) - Technology
SELECTION OF THE OPTIMAL EXTRACTION MODULE IN THE DEVELOPMENT OF THE TECHNOLOGY OF PRODUCTION OF BLACK AND GREEN TEA EXTRACTS (CAMELLIA SINENSIS) WITH HIGH INDICATORS OF ANTIOXIDANT ACTIVITY
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