[Analysis of the influence of enzyme preparations produced using technological microorganisms on the microbiome and cellular immunity of rats] [0.03%]
[对产自技术微生物的酶制剂影响大鼠菌群及细胞免疫的分析]
O V Bagryantseva,Z G Gureu,I V Gmoshinski et al.
O V Bagryantseva et al.
The observed increase in the production of enzyme preparations (EP) using mutant and genetically modified microorganisms makes it necessary to assess their risks to consumer health. However, at present, their possible influence on the micro...
[Unprocessed red meat consumption in the general working-age population: sociodemographic, behavioral and health-related determinants] [0.03%]
加工前红肉的消费量：社会人口、行为和健康决定因素在一般劳动年龄人口中的研究
V S Kaveshnikov,I A Trubacheva,V N Serebryakova
V S Kaveshnikov
Anunbalanced diet, specifically excessive unprocessed red meat (RM) consumption, plays significant role in development of chronic non-communicable diseases. Modern research indicates excessive consumption of unprocessed red meat (RM) in the...
[Long-term and seasonal dynamics of vitamin D supply indicators for the population of the Western Siberia region] [0.03%]
西西伯利亚地区人群维生素D供应指标的长期和季节性变化趋势研究
E A Vilms,D V Turchaninov,Yu V Menshchikova et al.
E A Vilms et al.
Despite the active study of vitamin D, today the problem of its insufficient supply remains relevant both in Russia and throughout the world. In our country, the situation is affected by the geographical, climatic, as well as ethnic and cul...
[The effect of intaking a new sport food on milk and fruit basis on blood biochemical indicators and antioxidant status in athletes] [0.03%]
一种以奶和水果为基础的新型运动食品对运动员血液生化指标及抗氧化状态的影响
Yu A Sinyavskiy,D N Tuigunov,U N Kapysheva et al.
Yu A Sinyavskiy et al.
The problem of developing special food with targeted medical and biological properties is a pressing issue not only for sports medicine, but also for nutrition science. The aim of the research was to provide a medical and biological justifi...
[Comparative assessment of the basal metabolic rate in athletes with different level of physical activity based on prediction equations] [0.03%]
基于预测方程的不同运动水平运动员基础代谢率的比较评价
R M Radjabkadiev,K V Vybornaya,A I Sokolov et al.
R M Radjabkadiev et al.
The use of laboratory methods for assessing energy expenditure in athletes requires the availability of appropriate equipment and trained personnel, which is very difficult in the context of everyday sports activities. Therefore, the use of...
Comparative Study
Voprosy pitaniia. 2024;93(5):35-42. DOI:10.33029/0042-8833-2024-93-5-35-42 2024
[Protective effect of soy proteins under excessive amount of fats in the diet of rats] [0.03%]
[豆蛋白对大鼠高脂肪膳食的保护作用]
G T Ivanova
G T Ivanova
Excessive fat intake causes the development of metabolic syndrome (MS). Our studies have shown that soy proteins in the diet improve vascular reactivity in rats with a high-salt dietary load and renal dysfunction. We hypothesized that the i...
[Analysis of vitamin A and thyroid blood levels in the indigenous and local Caucasian population of the Arctic] [0.03%]
北极土著人和当地高加索人的维生素A及甲状腺血药浓度分析
A E Elfimova,E V Tipisova,F A Bichkaeva et al.
A E Elfimova et al.
Previously, differences in the thyroid profile of Arctic residents were shown depending on the vitamin A blood level. However, dietary habits and metabolism peculiarities in the aboriginal and Caucasian representatives of the North populati...
V M Kodentsova,D V Risnik
V M Kodentsova
Vitamin K comes in several forms in foods. Phylloquinone (vitamin K1) is found in plant foods. Menaquinones (vitamin K2) are a class of vitamin K compounds found in animal products and fermented foods. The purpose of the research was to cha...
[Determination of carbohydrate content in soft drinks. Methodological aspects and results of research using various methods] [0.03%]
软饮料中碳水化合物含量的测定：不同方法的应用及其研究结果
K V Kobelev,E M Sevostyanova,L N Kharlamova et al.
K V Kobelev et al.
An important component of the programs to prevent type 2 diabetes mellitus, obesity, and other chronic noncommunicable diseases is limiting the intake of added sugars. Information about the composition of the product and its nutritional val...
[Assessment of tolerance of a new product (gluten-free grain snack) in children with food allergy to gluten] [0.03%]
无麦谷物类零食过敏患儿的耐受性评估
V A Revyakina,E M Serba,V A Mukhortykh et al.
V A Revyakina et al.
The development of a technological scheme for the production of cereal snacks based on the extrusion process with preliminary enzymatic treatment of wheat flour and the use of hydrolysate as a partial replacement for gluten-free raw materia...