Comparative assessment of underlying surface contamination from concentrated and distributed sources of a radioactive impurity

A. P. Elokhin

doi:10.1007/bf02430654

Comparative assessment of underlying surface contamination from concentrated and distributed sources of a radioactive impurity

Atomic Energy ◽

10.1007/bf02430654 ◽

1998 ◽

Vol 84 (1) ◽

pp. 48-56

Author(s):

A. P. Elokhin

Keyword(s):

Comparative Assessment ◽

Surface Contamination ◽

Underlying Surface ◽

Radioactive Impurity

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Skill decay: A comparative assessment of training protocols and individual differences in the loss and reacquisition of complex skills

PsycEXTRA Dataset ◽

10.1037/e430042005-001 ◽

2002 ◽

Cited By ~ 2

Author(s):

Winfred Arthur ◽

Winston Bennett ◽

Eric A. Day ◽

Theresa L. McNelly

Keyword(s):

Individual Differences ◽

Comparative Assessment ◽

Complex Skills ◽

Training Protocols

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Comparative assessment of polyphenolic content and antioxidant capacity of Arnica montana samples differentiated on organ types from wild populations in the Romanian Eastern Carpathians

Planta Medica ◽

10.1055/s-0035-1565813 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

CP Stefanache ◽

T Adriana ◽

D Doina ◽

M Anca

Keyword(s):

Antioxidant Capacity ◽

Comparative Assessment ◽

Wild Populations ◽

Arnica Montana ◽

Eastern Carpathians ◽

Polyphenolic Content

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Effect of Pavement Material’s Thermal Properties on Thermal Effect of Urban Underlying Surface

CICTP 2020 ◽

10.1061/9780784483053.173 ◽

2020 ◽

Author(s):

Huan Liu ◽

Jianzhong Pei ◽

Jiupeng Zhang ◽

Xueqian Li

Keyword(s):

Thermal Properties ◽

Thermal Effect ◽

Underlying Surface

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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