[Difficulties in the differential diagnosis between a series of infectious diseases and food poisoning]

[The problem of viral hepatitis C in the Russian Federation].

Terapevticheskii arkhiv·2014

[Some aspects of the treatment of adult patients with Epstein-Barr virus infection].

Terapevticheskii arkhiv·2014

[Oral infections].

Stomatologiia·2014

[The burden of viral hepatitis in the Russian Federation requires reducing its progression for the long term, including chronic hepatitis C)].

Terapevticheskii arkhiv·2014

[Dengue fever in Russian tourists who have come from Thailand].

Terapevticheskii arkhiv·2014

[Features of proliferative response of T-cells on hepatitis c virus antigens in healthy individuals contacting with this virus].

Zhurnal mikrobiologii, epidemiologii i immunobiologii·2013

[THE HISTORY OF DEPARTMENT OF FACULTY THERAPY, AT THE VORONEZH HIGHER EDUCATION INSTITUTION (ON THE OCCASION OF THE CENTENARY ANNIVERSARY OF N.N. BURDENKO VORONEZH STATE MEDICAL UNIVERSITY)].

Klinicheskaia meditsina·2018

[KYOTO CONSENSUS - THE NEW ETIOLOGICAL CLASSIFICATION OF CHRONIC GASTRITIS AND ITS DISCUSSION].

Klinicheskaia meditsina·2018

[PITUITARY ADENOMA APOPLEXY].

Klinicheskaia meditsina·2018

[A CASE OF FAMILIAL PULMONARY AND HEPATIC ECHINOCOCCOSIS)].

Klinicheskaia meditsina·2018

[SYSTEMIC LUPUS ERYTHEMATOSUS WITH LUPUS NEPHRITIS IN THE ELDERLY (CLINICAL OBSERVATION)].

Klinicheskaia meditsina·2018

[TYPICAL ERRORS IN THERAPY OF GASTROESOPHAGEAL REFLUX DISEASE].

Klinicheskaia meditsina·2018

Perceptions of ostrich welfare and ethical practices: insights from consumers, farmers and stakeholders.

Tropical animal health and production·2026

Microbial succession and genome-resolved metabolic functions shape flavor evolution during sauce-flavor Baijiu fermentation.

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Metabolomics reveals the effects of different carbon sources on the quality and flavor profile of low-salt shrimp paste.

Food chemistry: X·2026

Insect lipids as novel food ingredients: Linking molecular structure and quality attributes to food applications and industrial translation.

Food chemistry: X·2026

Integrated volatilomics and lipidomics reveal aroma-related volatile and lipidomic changes associated with Enterococcus faecalis JM263 supplementation in yak meat.

Food chemistry: X·2026

Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.

Journal of food science·2026

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Metabolomics reveals the effects of different carbon sources on the quality and flavor profile of low-salt shrimp paste.

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