G. Zaitsev

Antagonistic Effect of Lactic Acid Bacteria and their Consortium with Yeast on Pathogenic Microorganisms

Е.F. Semenova, G. Zaitsev, Е.А. Slastya, 2021, Biotekhnologiya.

Polyphenols of Red Grape Wines and Alcohol-Free Food Concentrates in Rehabilitation Technologies

I. Fomochkina, G. Zaitsev, A. Kubyshkin, 2018, Polyphenols.

Determination of protodioscin in tribulus terrestris by reversed-phase high-performance liquid chromatography

G. Zaitsev, M. Sergeev, Dmitry Yermolin, 2021, E3S Web of Conferences.

Grape Cane as a Source of Trans-Resveratrol and Trans-Viniferin in the Technology of Biologically Active Compounds and Its Possible Applications

G. Zaitsev, Yu A Ogay, Y. Grishin, 2013 .

From Dimness to Glossiness—Characteristics of the Spring Rapeseed Mutant Form without Glaucous Bloom (Brassica napus L.)

O. Simonova, E. Baranova, A. Alekseev, 2020, Agronomy.

Biologically active agents as part of extracts of grape leaves and vine and method of their extraction

G. Zaitsev, I. Chernousova, Y. Grishin, 2022, IOP Conference Series: Earth and Environmental Science.

POLYPHENOLS OF RED GRAPES IN WINE AND CONCENTRATES FOR USE IN REHABILITATION TECHNOLOGIES

V. Stoyanov, G. Zaitsev, I. Fomochkina, 2017 .