[Food toxinfections in chronic alcoholics]

[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

[Immunogenetic factors of interaction of hepatitis C virus and human and possibilities of development of therapeutic tactic].

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

The effects of three non-caloric sweeteners on the gut microbiota composition and activity of individuals with overweight or obesity in an in vitro model of the colon.

Beneficial microbes·2026

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Frontiers in nutrition·2026

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Food chemistry: X·2026

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Frontiers in nutrition·2026

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Food chemistry·2026

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

Food chemistry·2026

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[Food toxinfections in chronic alcoholics]

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

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

[Oral infections].

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

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

[Immunogenetic factors of interaction of hepatitis C virus and human and possibilities of development of therapeutic tactic].

[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)].

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

[PITUITARY ADENOMA APOPLEXY].

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

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

[TYPICAL ERRORS IN THERAPY OF GASTROESOPHAGEAL REFLUX DISEASE].

The effects of three non-caloric sweeteners on the gut microbiota composition and activity of individuals with overweight or obesity in an in vitro model of the colon.

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

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[Food toxinfections in chronic alcoholics]

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