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List of works by Vladimir Mazo

[A comparative evaluation of the effect of soy protein and its enzymatic hydrolysate on lipid metabolism in male Wistar rats with induced obesity]

scientific article published on 15 July 2019

[Enzymatic hydrolysates of whey protein and chicken egg ppotein: production, physical-chemical and immunochemical characteristics]

scientific article published on 24 January 2020

[Influence of coagulated egg melange on the physical endurance of growing male Wistar rats: physiological and biochemical assessment]

scientific article published on 13 March 2019

[Metabolic effects of egg white enzymatic hydrolyzates: prospects of use in persons with metabolic syndrome (short review)]

scientific article published on 13 September 2018

[New functional food ingredient - lipid module, source of astaxantine and plasmalogenes]

scientific article published on 27 December 2018

[Nutriome as the direction of the "main blow": determination of physiological needs in macro- and micronutrients, minor biologically active substances]

scientific article published on 29 July 2020

[Physiological and biochemical studies as a necessary component of the algorithm for assessing the effectiveness of food minor biologically active substances]

scientific article published on 29 July 2020

[Spinach and quinoa - prospective food sources of biologically active substances]

scientific article published on 16 March 2020

[The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient]

scientific article published on 19 November 2019

[The effect of vanadium compounds on carbohydrate and lipid metabolism disorders]

scientific article published on 12 September 2019

[The experimental evaluation in vivo of hypoglycemic properties of functional food ingredient - polyphenolic food matrix]

scientific article published on 13 July 2018

[The impact of bilberry leaves' polyphenols on the anxiety level, spatial learning and memory of db/db mice]

scientific article published on 20 May 2019

[The prospective of using plant polyphenols as functional food ingredients]

scientific article published on 13 November 2018

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