1.Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

作　　者：Anna V. Begunova ;Olga S. Savinova ;Olga A. Glazunova 等

出　　处：Foods. 2021 ;10(1):17.doi:10.3390/foods10010017

出版社：MDPI Publishing

文章 ID：257993858

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2.Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

作　　者：Evgeniya Yu. Agarkova ;Alexandr G. Kruchinin ;Olga A. Glazunova 等

出　　处：Nutrients. 2019 ;11(12):2930-2942.doi:10.3390/nu11122930

出版社：MDPI Publishing

文章 ID：257143718

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3.Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins

作　　者：Alexandr G. Kruchinin ;Olga S. Savinova ;Olga A. Glazunova 等

出　　处：Nutrients. 2021 ;13(3):1031.doi:10.3390/nu13031031

出版社：MDPI Publishing

文章 ID：260418587

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4.Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds

作　　者：Konstantin V. Moiseenko ;Olga A. Glazunova ;Olga S. Savinova 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123082

出版社：MDPI Publishing

文章 ID：1036459062

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	Olga A. Glazunova	4篇
	Tatyana V. Fedorova	4篇
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	Evgeniya Yu. Agarkova	2篇
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