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Varuzhan Sarkisyan

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Articles

The Role of Bitter-Tasting Substances in Salivation and Swallowing: Results of the Pilot Study

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By Varuzhan Sarkisyan, Vasily Isakov, Ekaterina Oganesiants, Anastasiya Bilyalova
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Waxy Oleogels for Partial Substitution of Solid Fat in Margarines

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By Roman Sobolev, Yuliya Frolova, Varuzhan Sarkisyan, Alla Kochetkova
| MDPI
2. Results and Discussion 2.1. Fat Component Analysis In this work, the appearance, color characteristics, fatty acid composition, and textural properties were defined as the evaluated parameters of the fat components used. 2.1.1. Appearance and Color Characteristics The appearance of the commercial fat component and the oleogels produced is shown in Figure 1.
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Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

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By Yuliya Frolova, Varuzhan Sarkisyan, Valentina Vorobyeva, Irina Vorobyeva
| MDPI
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
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