Professional training as an instrument of adaptation of labor migrants in the host country

door V. A. Lyannoi, A. I. Ponomareva
Gepubliceerd in 2020-01-01

IMPACT OF NEW PRODUCTS WITH A FLOUR DIETARY SUPPLEMENTS "RAPAMID" ON CLINICAL STATE OF THE HUMAN

door E. I. Kireevа, E. I. Ponomareva
Gepubliceerd in 2015-07-01

The method of manufacture bakery products using phospholipid emulsion sunflower oil

door S. Altayuly, G. O. Magomedov, E. I. Ponomareva
Gepubliceerd in 2013-04-01

PRIAPOS trial: new conception of pathogenesis of post-brahytherapy erectile dysfunction

door R. V. Novikov, O. I. Ponomareva, S. N. Novikov
Gepubliceerd in 2021-05-01

Development of a new recipe muffins increased nutritional value

door E. I. Ponomareva, S. I. Lukina, O. B. Skvortsova
Gepubliceerd in 2018-03-01

CLINICAL AND ECONOMIC EFFECTIVENESS OF SUPPORTING THERAPY OF ASTHMA

door N. V. LABINTSEVA, S. A. PAVLISCHUK, A. I. PONOMAREVA
Gepubliceerd in 2017-06-01

EXPERIMENTAL MODELLING OF MECHANISMS CAUSING OCCURRENCE OF SEISMIC OSCILLATION SOURCES IN CASE OF INTERACTIONS OF UNEVEN SURFACES IN FAULTS

door V. V. Ruzhich, E. N. Chernykh, E. I. Ponomareva
Gepubliceerd in 2015-09-01

ESTIMATION OF CLINICAL AND PHARMACOECONOMIC EFFICIENCY OF PROTON PUMP INHIBITORS DURING GASTROESOPHAGEAL REFLUX DISEASE (GERD) TREATMENT

door N. E. Shabanova, N. V. Korochanskaya, A. I. Ponomareva
Gepubliceerd in 2018-12-01

Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

door E. I. Ponomareva, S. I. Lukina, S. Altayuly, E. V. Zubkova
Gepubliceerd in 2016-07-01

SELECTING PARAMETERS OF PREPARATION SOURDOUGH SPONTANEOUS FERMENTATION OF WHEAT BIOACTIVATED

door E. I. Ponomareva, N. N. Alehina, I. A. Zhuravleva
Gepubliceerd in 2013-07-01

Prediction of bakery products nutritive value based on mathematical modeling of biochemical reactions

door E. I. Ponomareva, V. Y. Kaveshnikov, N. M. Zastrogina
Gepubliceerd in 2013-01-01

CHOICE OF EFFICIENT METHOD OF ADDING FLOUR FROM BUCKWHEAT BRAN

door E. I. Ponomareva, A. V. Odintsova, V. Yu. Kustov
Gepubliceerd in 2015-01-01

THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY

door E. I. Ponomareva, N. N. Alekhinа, I. A. Bakayeva
Gepubliceerd in 2014-07-01

Effect of soaking seeds of flax on the ultimate strength of flaxes

door E. I. Ponomareva, S. I. Lukina, A. V. Odintsova, A. O. Kobzeva
Gepubliceerd in 2017-08-01

The rationale of moisture on wheat, enriched flour from oat bran

door E. I. Ponomareva, S. I. Lukina, V. V. Kustov, E. A. Gabelko
Gepubliceerd in 2017-08-01

The influence of sucrose and maltose on Saccharomyces cerevisiae yeast multiplication

door O. I. Ponomareva, E. V. Borisova, S. Yu. Pimenova, V. A. Ivanova
Gepubliceerd in 2016-04-01

The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough

door E. I. Ponomareva, T. N. Mezhova, V. Yu. Kaveshnikov, Y. N. Levin
Gepubliceerd in 2012-04-01

Pharmacological therapy, slows the heart rate, in patientswith hypertension and chronic heart failure: theory and application in clinical practice

door A I Ponomareva, O G Kompaniets, R M Linchak, G S Ivanchura
Gepubliceerd in 2016-03-01

The influence of the dosage of corn oil on the quality indicators of the dough and products with germinated flax seeds

door E. I. Ponomareva, N. N. Alekhina, J. P. Gubareva, D. A. Tereshchenko
Gepubliceerd in 2020-05-01

Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

door A. A. Gryaznov, J. A. Letyago, R. I. Belkina, E. I. Ponomareva
Gepubliceerd in 2019-07-01