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An Acoustic Method for Evaluating the Quality of Thermal Processing of 44NKhTYu Alloy

Russian journal of nondestructive testing, 2018-02, Vol.54 (2), p.85-91

2018

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Effect of the Microporous Structure and Nanoparticles on the Refractive Index and Dielectric Constant of Polymer Nanocomposites

Doklady. Physical chemistry (1991), 2018-09, Vol.482 (1), p.125-129

2018

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Effect of the Structure of Polymer Nanocomposites on Their Refractive Indexes and Dielectric Constants

Polymer Science. Series A, 2018-11, Vol.60 (6), p.742-750

2018

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Problems of moving ultrasound penetrative devices in a dispersion medium during drilling of the Moon’s regolith

Acoustical physics, 2016-09, Vol.62 (5), p.633-641

2016

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Quality of Rolled Steel for Cold Bulk Stamping

Steel in translation, 2018-07, Vol.48 (7), p.430-434

2018

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The influence of plasticization on the process of dissolution of polyarylate F-1 and polysulfone in some solvents: The role of lyophilic additives

Polymer Science. Series A, 2015, Vol.57 (1), p.1-5

2015

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On characteristic points of the plasticization function of biopolymers

Polymer science. Series A, Chemistry, physics, 2017-09, Vol.59 (5), p.784-788

Matveev, Yu. I.

2017

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Effect of the degrees of polymerization of an enzyme and a substrate on the catalytic activity of the enzyme

Polymer Science. Series A, 2012-09, Vol.54 (9), p.718-723

2012

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A dynamic model of the effect of methyl resorcinol on the enzymatic activity of lysozyme

Polymer Science. Series A, 2011-05, Vol.53 (5), p.390-396

2011

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Determination of the main structural parameters of lysozyme that affect its enzymatic activity

Polymer Science. Series A, 2010-06, Vol.52 (6), p.610-613

2010

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The effect of the degree of polymerization and lyophobic interaction on the condition of solubility of polymers

Polymer Science. Series A, 2010-12, Vol.52 (12), p.1245-1249

2010

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The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds

Food hydrocolloids, 2000-09, Vol.14 (5), p.425-437

2000

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Determination of the upper temperature limit of water loss by food systems

Food hydrocolloids, 2011-05, Vol.25 (3), p.283-285

Matveev, Yu. I.

2011

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Analysis of packing factors of crystalline polymers in terms of the glass transition to melting temperature radio

Polymer Science. Series A, 2006-11, Vol.48 (11), p.1185-1189

Matveev, Yu. I.

2006

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Chapter 12 Depth model of the Barents and Kara seas according to geophysical surveys results

Memoirs - Geological Society of London, 2011-01, Vol.35 (1), p.209-221

2011

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V. V. Nikitin’s life and scintific path

Memoirs of NovSU, 2023 (5), p.458-464

Matveev, I. Yu

2023

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A calculation scheme for estimation of dielectric loss factors in polymers

Polymer Science. Series A, 2008-04, Vol.50 (4), p.462-470

2008

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Influence of tautomerism of mono- and disaccharides on their glass transition temperatures

Food hydrocolloids, 2006-07, Vol.20 (5), p.663-668

Matveev, Yu. I.

2006

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The role of cysteine in the formation of domain structures of papain and legumin in peas, involved in limited proteolysis

Izvestii͡a︡ vuzov. prikladnai͡a︡ khimii͡a︡ i biotekhnologii͡a, 2022-01, Vol.11 (4), p.642-650

2022

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Potential uses of sprouted pea seeds with separated sprouts in food production

Izvestii͡a︡ vuzov. prikladnai͡a︡ khimii͡a︡ i biotekhnologii͡a, 2024-03, Vol.14 (1), p.83-89

2024

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Microcalorimetric investigation of amylopectin branching and the content of amylose in potato starches

Izvestii͡a︡ vuzov. prikladnai͡a︡ khimii͡a︡ i biotekhnologii͡a, 2021-07, Vol.11 (2), p.244-250

2021

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Determining maximum germination temperatures of pea and barley seeds

Izvestii͡a︡ vuzov. prikladnai͡a︡ khimii͡a︡ i biotekhnologii͡a, 2023-07, Vol.13 (2), p.213-219

2023

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Determination of the upper temperature limit of water loss by food systems

Food hydrocolloids, 2011, Vol.25 (3), p.283-285

MATVEEV, Yu. I

2011

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On the Use of Self-oscillations Excited by the Deformation of Polymer Films in the Actuators of Nanomechanical Devices

XXX Russian-Polish-Slovak Seminar Theoretical Foundation of Civil Engineering (RSP 2021), 2021, Vol.189, p.433-439

2021

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Determination of the main technological parameters of food substances by means of the additive contribution method

Food hydrocolloids, 1999-09, Vol.13 (5), p.381-387

1999

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An Acoustic Method for Evaluating the Quality of Thermal Processing of 44NKhTYu Alloy

Effect of the Microporous Structure and Nanoparticles on the Refractive Index and Dielectric Constant of Polymer Nanocomposites

Effect of the Structure of Polymer Nanocomposites on Their Refractive Indexes and Dielectric Constants

Problems of moving ultrasound penetrative devices in a dispersion medium during drilling of the Moon’s regolith

Quality of Rolled Steel for Cold Bulk Stamping

The influence of plasticization on the process of dissolution of polyarylate F-1 and polysulfone in some solvents: The role of lyophilic additives

On characteristic points of the plasticization function of biopolymers

Effect of the degrees of polymerization of an enzyme and a substrate on the catalytic activity of the enzyme

A dynamic model of the effect of methyl resorcinol on the enzymatic activity of lysozyme

Determination of the main structural parameters of lysozyme that affect its enzymatic activity

The effect of the degree of polymerization and lyophobic interaction on the condition of solubility of polymers

The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds

Determination of the upper temperature limit of water loss by food systems

Analysis of packing factors of crystalline polymers in terms of the glass transition to melting temperature radio

Chapter 12 Depth model of the Barents and Kara seas according to geophysical surveys results

V. V. Nikitin’s life and scintific path

A calculation scheme for estimation of dielectric loss factors in polymers

Influence of tautomerism of mono- and disaccharides on their glass transition temperatures

The role of cysteine in the formation of domain structures of papain and legumin in peas, involved in limited proteolysis

Potential uses of sprouted pea seeds with separated sprouts in food production

Microcalorimetric investigation of amylopectin branching and the content of amylose in potato starches

Determining maximum germination temperatures of pea and barley seeds

Determination of the upper temperature limit of water loss by food systems

On the Use of Self-oscillations Excited by the Deformation of Polymer Films in the Actuators of Nanomechanical Devices

Determination of the main technological parameters of food substances by means of the additive contribution method

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