Accepted Abstracts for Presentation

This list is not finalized, because the abstract deadline is August 11th, 2023

O* - abstract for oral presentation

P** - abstract for poster presentation

V*** - abstract for virtual presentation

1. (O) Marcello Iriti, PhD, Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Milan, Italy. Ultra-processed food and agrobiodiversity loss - Mediterranean diet vs. globalized diet
2. (O) Oleg Medvedev, PhD, MD, Professor, Lomonosov Moscow State University, Moscow, Russia. Differential effects of non-absorbable carbohydrates and food fibers on the microbiota hydrogen and methane production in low- and high-methane-producing rats
3. (O) Rouben Aroutiounian, PhD, Professor; Levon Yepiskoposyan, PhD, Professor, National Academy of Sciences, YSU, Yerevan, Armenia. Genetics of Armenians and our dietary habits
4. (O) Davit Pipoyan, PhD, Informational Analytical Center for Risk Assessment of Food Chain, Yerevan, Armenia. Macronutrient Intake Assessment Based on Household Budget Survey in Armeni.
5. (O) Inga Bazukyan, PhD, Yerevan State University, Yerevan, Armenia. Biological activity of Armenian honeybees’ venom and lactic acid bacteria isolated from honeybees’ gut
6. (O) Francesco Carluccio, MD, PhD, Italian National Health System- Region Puglia, Lecce, Italy. Wine from the middle-bronze age in the south-east Mediterranean area and its potential health benefit
7. (O) Victor Rodov, PhD, Agricultural Research Organization - The Volcani Institute, Rishon LeZion, Israel. Tannin-rich agro-industrial wastes as sources of bioactive principles for "green" food preservatives and nutraceuticals
8. (O) Bella Grigoryan PhD, Voskehat Educational and Research Center of Enology Scientific Branches of Armenian National Agrarian University, Voskehat, Armenia. The investigation of bioactive compounds in the Charentsi grape variety and wine made from it
9. (O) Sophio Kalmakhelidze, PhD, Department of Physics, Biophysics, Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Georgia. Protective effect of Herniarin on ionizing radiation-induced neurobehavioral changes
10. (O) El-Sohaimy Sobhy, PhD, Professor, South Ural State University, Chelyabinsk, Russian Federation. Anti-diabetic potential of olive (Olea europaea) leaves extract: In vitro and In vivo evaluation
11. (O) Astghik Pepoyan, PhD, Professor, Armenian National Agrarian University, Yerevan, Armenia. Effects of Probiotic Lactobacillus acidophilus Str. INMIA 9602 Er 317/402 on Gut Microbiota Composition of COVID-19 Patients with Familial Mediterranean Fever Disease
12. (O) Inna Misnikova, MD, PhD, Moscow Regional Research and Clinical Institute, Moscow, Russia. Postprandial glucose response and microbiota hydrogen and methane production after food load in type 2 diabetes patients
13. (O) Eka Shekiladze, PhD, Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Georgia. Green Tea Catechins as an effective remedy for correction obesity
14. (O) Anahit Hakobjanyan, PhD, National Academy of Sciences, Yerevan, Armenia. Hypoglycemic and Hypolipidemic Activity of Moringa Grown in Hydroponics and Soil in Ararat Valley
15. (O) Agnieszka Bartoszek, PhD, Department of Food Chemistry, Technology and Biotechnology, Gdansk University of Technology, Gdansk, Poland. The exploitation of anticarcinogenic potential of white cabbage to improve nutritional value of meat products
16. (O) Nino Gagelidze, PhD, Agricultural University of Georgia, Kakha Bendukidze University Campus, Tbilisi, Georgia. Increasing the yield of the Georgian endemic wheat variety - Shavfkha by pre-sowing two-step processing by laser and Azospirillum brasilense, for healthy life
17. (O) Irina Chernukha, PhD, Professor, Academician of Rassian Academy of Sciences, VM Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia. Functional foods in Russia: state of art, opportunities and scientific approaches
18. (O) Natalya Kavushevskaya, PhD, Department of Pathophysiology and General Pathology, Medical Institute, Surgut State University, Russian Federation. Antioxidant, cytoprotective and anti-inflammatory potential polyphenols of Ericaceae berries growing in Siberia
19. (O) Alexander Haslberger, PhD, Professor, Department for Nutritional Sciences, University of Vienna, Vienna, Austria. Personalisation in Nutrition and in the use of Functional Foods
20. (O) Andrey Kozlov MD, PhD, National Research University - Higher School of Economics, Moscow, Russian Federation; Vladimir Pylev, General Director, Biobank of Northern Eurasia, Moscow, Russia. Frequency of genetic determinants of trehalase deficiency in populations of European Russia, Caucasus, Siberia, and Central Asia
21. (O) Efstratios Christodoulou, PhD candidate, Assistant Professor, University of the Aegean, Lemnos, Greece. Herbal infusions as a part of the Mediterranean Diet and their association with psychological resilience: The paradigm of Greek Mountain Tea
22. (O) Hugo Sebastian Diaz, PhD, Laboratory of Cardiorespiratory Control, Department of Physiology, Pontificia Universidad Católica de Chile. Novel functional foods based on circular economy
23. (O) Daniil Kazarin, MD, Izhevsk State Medical Academy, Izhevsk, Russia. Markers of nutritional failure in patients with inflammatory bowel diseases
24. (O) Meline Beglaryan, PhD, Center for Ecological-Noopshere Studies, Yerevan, Armenia. Antioxidant Capacity of Breads Prepared with Locally Cultivated Grains in Armenia
25. (O) Adeleke Clement Adebajo, PhD, Professor, Obafemi Awolowo University, Ile-Ife, Nigeria. Plant Ashes and Allelopathic Relationships in Improving Anti-hyperglycaemic Activity of Nigerian Ethnomedicinal Plants
26. (O) Karen Khachatryan, PhD, University of Agriculture, Krakow, Poland. Nanocapsules containing bioactive ingredients for use as additives in functional food products
27. (O) Danik Martirosyan, PhD, President of Functional Food Center, Dallas, TX, USA; Functional Food Institute, San Diego, CA, USA. Quantum and Tempus Theory of Functional Food Science: How to create functional food products with defined biactive compounds
28. (O) Irakli Chkhikvishvili, Professor, Tbilisi State Medical University, Tbilisi, Republic of Georgia. Efficacy of taxane-polyphenol fractions of hazelnut waste on viability of tumor (Jurkat) cells
29. (O) Ahmad Bassiouny, PhD, Professor, Department of Biochemistry, Faculty of Science, Alexandria University, Egypt. Co-administration of curcumin with pioglitazone improves anticancer activity of human epithelial breast cancer cell line MCF-7 through downregulation of outer mitochondrial membranes NAF-1 protein
30. (O) Razin Aleksandr, St. Petersburg State Institute of Technology S.M. Kirov Military Medical Academy of the Ministry of Defense of Russian Federation, Saint Petersburg, Russia. Antitumor Activity of the Chitin-Glucan Complex of Basidial Fungi
31. (O) Mark Shamtsyan, Petersburg State Institute of Technology, St. Petersburg, Russia. Beta-glucans: Food that can help to prevent diseases
32. (O) Tamer El-Messery, PhD, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia. Ultrasonic-assisted encapsulation of Date Seed Phenolic in liposome delivery system for enhanced Bioaccessibility of soft cheese: Its attenuation effect on testosterone-induced benign prostatic hyperplasia in rats
33. (O) Vladimir Pavlov, MD, Professor, Head of the Department of Functional Diagnostics and Sports Medicine, Scientific and Practical Center for Rehabilitation and Sports Medicine, Moscow, Russia. Isotonic drinks in fluid balance inflammation in children and teenage athletes
34. (O) Vladimir Pylev, General Director, Biobank of Northern Eurasia, Moscow, Russian Federation. Frequency of genetic determinants of trehalase deficiency in populations of European Russia, Caucasus, Siberia, and Central Asia
35. (O) Yabi Gadi, Ph.D, Department of Agricultural Chemistry and Soil Science, SASRD, Medziphema, Nagaland, India. Omega-3 and omega-6 influenced by sulphur and cobalt nutrition in soybean grown in Dystrudept of Northeast India
36. (O) Donara Karapetyan, PhD, Professor, Matenadaran - Mesrop Mashtots Scientific Research Institute of Ancient Manuscripts, Yerevan, Armenia. Medical works of 15th century Armenian physician Amirdovlat Amasiatsi as an important source of Armenian traditional, alternative medicine
37. (O) Karine Mosikyan, PhD, Matenadaran - Mesrop Mashtots Institute of Ancient Manuscripts, Yerevan, Armenia. Medieval approaches of cure and diet of depression
38. (O) Naira Sahakyan, PhD, Research Institute of Biology, Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Yerevan, Armenia. The oxidative stress and possible preventive action of plant-born polyphenols
39. (O) Laura Jaakola, PhD, Professor, Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromso, Norway. Health beneficial compounds in bilberry (Vaccinium myrtillus L.)
40. (O) Adegboyega Maryam, Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria. Bioactive compounds may reduce the risk of developing memory loss in older age
41. (O) Ani Paloyan, PhD, Laboratory of Protein Technologies, scientific and Production Center "Armbiotechnology", National Academy of Sciences, Republic of Armenia. Characterization of glucose oxidase from Penicillium chrysogenum mdc 8358
42. (O) Bella Babayan, PhD Student, Agrobiotechnology Scientific Center, Branch of ANAU Foundation, The Department of Creation and Quality Control of Agricultural Preparations, Ejmiatsin, RA. Tartaric Acid New Derivatives as Prospective and Safe Alternative to Antimicrobials for Food Products Packing
43. (O) Zara Bagdasarian, Founder and CEO, Really Good Remedies, LLC, San Mateo, California, USA. Surviving Pandemics: Significance of Functional Nutrition and Phytotherpay in Optimizing Immune Function
44. (P) Anahit Manvelyan, PhD, Armenian National Agrarian University, Yerevan, Armenia. Biofilm formation and auto-aggregation abilities of novel targeted aqua-probiotics
45. (P) Anjelika Stepanyan, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. Evaluation of phytochemical indices of Cichorium intybus L. in outdoor hydroponics conditions
    
46. (P) Gaspar Kocharyan, PhD, Nalbandyan Institute of Chemical Physics of National Academy of Sciences of Armenia. Why the antioxidant potency of α-, β-, γ- and δ-tocopherols depending on concentration is reversal?
    
47. (P) Hasmik Grigoryan, M.S, Scientific Research Institute of Food Science and Biotechnology, Armenian National Agrarian University, Yerevan, Armenia. Trace elemental composition of cell-free supernatants from the probiotic bacterial cultures with different effects on blood glucose levels of irradiated rats
48. (P) Irina M. Zharkova, Associate Professor, Voronezh State University of Engineering Technology, Voronezh, Russia. Modeling the composition of functional bakery and confectionery products with predictable cardiometabolic effects
    
49. (P) Irina M. Zharkova, Associate Professor, Voronezh State University of Engineering Technology, Voronezh, Russia. Tomato fruit processing products as sources of functional ingredients
    
50. (P) Irina M. Zharkova, Associate Professor, Voronezh State University of Engineering Technology, Voronezh, Russia. Examining the Combined Effect of Flax Seeds and Pulp-Free Tomato Juice in Bread Composition on Exhibited Biological Effects
    
51. (P) Karine Grigoryan, PhD, Professor, Yerevan State University, Yerevan, Armenia. Antibacterial and antioxidant activity of bee products in Armenia
    
52. (P) Lilya Arstamyan, PhD, Artsakh Scientific Center, Stepanakert, Republic of Artsakh. Processing of Functional New Dairy Products
    
53. (P) Mahsa Daryadar, PhD, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. Estimation of Essential Oil Level in Peppermint Grown in The Water-Stream and Classical Hydroponic Systems
54. (P) Natalya Harutyunyan, PhD, Professor, Armenian National Agrarian University, Yerevan, Armenia. Comparative antagonistic activities of lactobacilli probiotics of different origins against Pseudomonas aeruginosa
55. (P) Oleg Medvedev, PhD, MD, ILomonosov Moscow State University, Moscow, Russia. Coenzyme Q10 positive effects via modulation of the gut microbiota composition and functional activity
    
56. (P) Stepanyan Seda, M.S, Center for Ecological-Noosphere Studies of NAS RA, Yerevan, Armenia. Assessment of nutritional status and dietary pattern of adult population of the republic of Armenia
    
57. (P) Zaruhi Kalikyan, MD, PhD, Associate professor, Department of Clinical Immunology and Allergy of Yerevan State Medical University after Mkhitar Heratsi, Yerevan, Republic of Armenia.
    
58. (P) Karine Chitchyan, PhD, Scientific and Production Center “Armbiotechnology” SNPO NAS RA, Yerevan, Armenia. The β-galactosidase activity potential of probiotic strains
59. (P) Flora Tkhruni, PhD, Head of Laboratory of Probiotics Biotechnology at the Scientific and Production Center “Armbiotechnology” SNPO NAS RA, Yerevan, Republic of Armenia. New biopreparations for functional nutrition
60. (P) Laura Ghalachyan, PhD, G.S. Davtyan Institute of Hydroponics Problems NAS RA, Republic of Armenia. The study of gross beta-radioactivity of some medicinal plants in conditions of outdoor hydroponics and soil culture in Ararat
61. (P) Gayane Martirosyan, PhD, Head of Department of Seed Production and Primary Products Processing, Scientific Centre of Vegetable and Industrial Crops, Darakert, Ararat Marz, Republic of Armenia.  Dynamics of Bioactive Substances
    Accumulation During Cauliflower Maturation as a Way to Ensure Crop Functional Properties
62. (P) Boris Kolesnikov, PhD, Associate Professor, Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of Technology, Saint Petersburg, Russia. New collagenolytic enzyme for food industry
63. (P) Amalya Iskandaryan, Agrobiotechnology Scientific Center, ANAU Armenian National Agrarian University, Yerevan, Armenia. Grapes as a Raw Material for Functional Food
64. (P) Anna Avetisyan, Agrobiotechnology Scientific Center, ANAU Armenian National Agrarian University, Yerevan, Armenia. Berries in Armenia and their potential as functional foods
65. (P) Arevik Israyelyan, PhD, Laboratory of Microbiology, Artsakh Scientific Center, State Non-Commercial Organization (SNCO), Stepanhakert, Republic of Artsakh. Study of the Properties of Metabiotics Isolated from Donkey’s Milk
66. (P) Armen Mkrtchyan, MD,PhD, School feeding and children welfare, National center for education development and innovation, Yerevan, Armenia. Levels of flavonoid consumption and main dietary sources among medical residents in Republic of Armenia
67. Armen Mkrtchyan, MD, PhD, School feeding and children welfare, National center for education development and innovation, Yerevan, Armenia. School Feeding Program in Armenia: Story of Success
68. (P) Daniel Polianczyk, Laboratory of Immunology and Tissue Engineering, L.A. Orbeli Institute of Physiology NAS, Yerevan, Republic of Armenia. Tofu: An Overview of the Consumption Market in Armenia and its Growth Prospects
69. (P) Gayane Shaboyan, Researcher of Department of Breeding and Cultivation Technology, Scientific Centre of Vegetable & Industrial Crops, Armenia. Biochemical properties of the several genetic resources lentils from Icarda and their application as functional foods
70. (P) Karine Sarikyan, Department of Breeding and Cultivation Technology, Scientific Centre of Vegetable and Industrial Crops, Ararat Marz, Armenia. Biochemical Properties of the National Tomato Several Genetic Resources and Their Application as Functional Foods
71. (P) Karine Sarikyan, Head of Department of Breeding and Cultivation Technology, Scientific Centre of Vegetable and Industrial Crops, Ararat Marz, Armenia. Effectiveness of Use of Green Manure and Organic Fertilizers for Increasing Food Functionality of Eggplant
72. (P) Lilit Simonian, Institute of Archaeology and Ethnography NAS RA, Republic of Armenia, Yerevan State University, Yerevan. Lupin and Beans as Ritual Food among Traditional Armenians: The Nutritional and Salubrious Properties Expressed as Symbols
73. (P) Lilit Simonian, Institute of Archaeology and Ethnography NAS RA, Republic of Armenia, Yerevan State University, Yerevan. Old Armenian Food Customs upon the Example of Pas (Lent)
74. (P) Lusine Danielyan, National Academy of Sciences of the Republic of Armenia. Isolation of Probiotic Bacteria in Breast Milk to Improve Breast Milk and Infant Gut Microbiota
75. (P) Lusine Hambaryan, Institute of Hydroecology and Ichthiology of the Scientific Center of Zoology and Hydroecology of NAS of RA, Yerevan, Armenia. Understanding the ecological features and diversity of cyanobacteria as an assessment of the biosecurity of aquatic ecosystems
76. (P) Olga Dyomshyna, Department of Biochemistry and Physiology Oles Honchar Dnipro National University, Dnipro, Ukraine. Protective Properties of Humic Substances under Combined Stress
77. (P) Osvaldo Conde-Rivas, PhD student, Biomedical Research Center, University of Veracruz, Xalapa, Veracruz, Mexico. Anti-hyperglycemic and antioxidant properties of proteins from moringa oleifera leaves under simulated gastrointestinal digestion
78. (P) Stepanyan Seda, MS, Department of Informational Analytical Center for Risk assessment of Food Chain, Center for Ecological-Noosphere Studies of NAS RA, Yerevan, Armenia. Assessment of nutritional status and dietary pattern of adult population of the republic of Armenia
79. (P) Tatiana Burnysheva, Master Student, Department of Microbiological Synthesis Technology, St. Petersburg State Technological Institute, Russia, St. Petersburg. Selection of conditions for autolysis of Pleurotus ostreatus
80. (P) Varduhi Hovsepyan, PhD, Vanadzor State University, The Faculty of Chemistry and Biology, Vanadzor, Armenia. Assessment of the mycotoxicological risk of contamination of ground red pepper by aflatoxigenic fungi
81. (P) Vladimir Gorchakov, MD, Research Institute of a clinical and experimental Lymphology – branch of Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Science, Novosibirsk, Russia. Phytonutrients (flavonoids, trace elements): Slowing Lymph Node Aging
82. (P) Vladimir Pavlov, MD, Professor, General Director, Biobank of Northern Eurasia, Moscow, Russian Federation. Frequency of genetic determinants of trehalase deficiency in populations of European Russia, Caucasus, Siberia, and Central Asia
83. (P) Lusine Melkonyan, PhD, Scientific and Production Center “Armbiotechnology” SNPO of the National Academy of Sciences of the Republic of Armenia. Microbial Production of the Essential Amino Acid L-Tryptophan for Food and Nutrition
84. (P) Knarik Shamilyan, MD, Department of Pharmacology, Yerevan State Medical University after Mkhitar Heratsi, Yerevan, Armenia. Anti-inflammatory activity of Armenian Sour cherry freeze-dried fruits
85. (P) Kristina Karapetyan, PhD, Senior researcher, Scientific and Production Center Armbiotechnology, NSPO, National Academy of Science. Republic of Armenia. The β-galactosidase activity potential of probiotic strains
86. (P) Lusine Melkonyan, PhD, Scientific and Production Center “Armbiotechnology” SNPO of the National Academy of Sciences of the Republic of Armenia. Creating a Consortium of Nitrogen-Fixing Bacterium and Microalga for Healthier Organic Food
87. (P) Naira Sahakyan, PhD, Research Institute of Biology, Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Yerevan, Armenia. The oxidative stress and T2DM-induced diabetic nephropathy: possible preventive action of pant-born oligomeric polyphenols
88. (P) Anna Tadevosyan PhD, Laboratory of Plant Nutrition and Productivity, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia.  Directing the biosynthesis of biologically active substances in Colchicum szovitsii Fisch. under open-air hydroponic conditions of the Ararat Valley
89. (P) Akansha Joshi, PhD Student, Technological University of Shannon, Midwest, Moylish Park, Moylish, Co Limerick, Ireland. Biochemical characterization of Smallanthus sonchifolius (Yacon) root
90. (P) Anna Tadevosyan PhD, Laboratory of Plant Nutrition and Productivity, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. The comparative characteristics of several biochemical indicators of holy basil (Ocimum tenuiflorum L.) under hydroponic and soil conditions
91. (P) Anush Vardanyan, PhD, Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. The phytochemical study of eleutherococcus senticosus (Rupr. & Maxim) leaves in hydroponics and soil culture
92. (P) Mariia Kuntsova, graduate student, Faculty of Biotechnologies (BioTech), Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, Petersburg, Russia. Obtaining yeast mannoproteins with antimicrobial properties
    
93. (P) Hasmik Yepremyan, PhD, Scientific and Production Center “Armbiotechnology” National Academy of Sciences of the Republic of Armenia. Obtaining L-Methionine Using Immobilized Recombinant Aminoacylase
94. (P) Laura Tadevosyan, PhD, Department of Seed Production and Primary Products Processing, Scientific Centre of Vegetable and Industrial Crops, Darakert, Ararat Marz, Republic of Armenia. Dynamics of Bioactive Substances Accumulation During Cauliflower Maturation as a Way to Ensure Crop Functional Properties. 
95. (P) Etery Stepanyan, PhD, Fruit growing and Physiology Department of "Voskehat" Viticulture Scientific Center, National Agrarian University of Armenia Foundation Branch, Yerevan, Armenia.  Valuable nutritional and medicinal properties of indigenous and imported fruit crops of the Republic of Armenia
96. (P) Etery Stepanyan , PhD, Fruit growing and Physiology Department of "Voskehat" Viticulture Scientific Center, National Agrarian University of Armenia Foundation Branch, Yerevan, Armenia. Study of dried and fresh apricot fruits as functional food
97. (P) Etery Stepanyan , PhD, Fruit growing and Physiology Department of "Voskehat" Viticulture Scientific Center, National Agrarian University of Armenia Foundation Branch, Yerevan, Armenia. Impact of global climate change on the cultivation of apricot as a functional food
98. (P) Tamer Elmessery, PhD, International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia. In Silico Analyses of Bioactive Compounds Extracted from Ziziphus jujuba using Supercritical CO2 extraction: Potential Anti-Anxiety and Anti-Alzheimer's Disease
    
99. (P) Lusine Barkhudaryan, Department of Pharmaceutical Management, Yerevan State Medical University after Mkhitar Heratsi, Yerevan, Armenia. Study of self-medication with dietary supplements in RA (?)
100. (P) Ani Nazaryan, Clinical resident, Department of Pharmaceutical Management, Yerevan State Medical University after Mkhitar Heratsi, Yerevan, Armenia. Information needs of Consumers in Relation to Dietary Supplements
101. (P) Ruzanna Paronikyan, MD, PhD, Professor, Scientific and Technological Center of Organic and Pharmaceutical Chemistry NAS RA, Yerevan, Armenia. Study of neurotropic properties of new derivatives of amino acid hydantoins and their lithium salts
102. (P) Hrachya Hovhannisyan, PhD, Professor, National Academy of Sciences of the Republic of Armenia, Yerevan, Armenia. Improvement of Armenian functional dairy food Narine technological and probiotic properties by Prunus armeniaca gum exudate
103. (P) Sanikidze Tamar, PhD, Professor, Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Georgia. Antiinflammatory activity of Georgian crops extracts and their effectiveness on oral cavity
104. (P) Tamar Sanikidze, PhD, Professor, Department of Physics, Biophysics Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Republic of Georgia. Protective effect of Herniarin on ionizing radiation-induced neurobehavioral changes
105. (P) Orlando Arellano-Castillo, PhD student, University of Veracruz, Veracruz, Mexico. Interactions between pomegranate juice polyphenols and whey proteins: effects on antioxidant activity.
106. (P) Armenuhi Asatryan, PhD, Laboratory of Plant Nutrition and Productivity, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. Nutritional Value of Soybean under Outdoor Hydroponics and Soil Conditions of the Ararat Valley
107. (P) Gayane Avetisova Ph.D, Yerevan State University, Yerevan, Armenia. Isolation and Characterization of Nitrogen-fixing Bacteria to Create a New Multifunctional Biotechnological Mean for Organic Agriculture

108. (P) Meruzhan Galstyan, PhD, Professor, Scientific Centre of Agriculture, Ejmiatsin, Armavir region, ArmeniaAssessment of the impact of microfertilizers on winter wheat and winter barley crops under the sevan basin conditions

109. Rimma Osipova, PhD, Scientific Centre of Agriculture, Ejmiatsin, Armavir region, Armenia. Effects of herbicides and plant growth regulators on wheat
110. (V) Oliva Ma Eugenia, PhD, Professor, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe. Argentina. Astaxanthin improves lipid metabolism in skeletal muscle in an experimental model of metabolic syndrome
111. (V) Muchiri N Mary, PhD, Tea Institute, Karatina University, Karatina, Kenya. A profile of phytonutrients in purple tea (Camellia sinesis) and their potential health benefits: anti-inflammatory, anticancer, anti-obesity, neuroprotection and production of functional foods
112. (V) Rajashri Kanad Gutte, PhD, MGM University, Aurangabad, Maharashtra, India. Preventive role of Natural Nutraceutical functional ingredients in Onco-Wellness to reduce chemo-induced side effects
113. (V) Vatcharee Seechamnanturakit, PhD, Assistant Professor, Prince of Songkla University, Had Yai, Songkhla, Thailand. Evaluating the bioactive substances on herbal lactogenic tea from different brewing methods. Pending
114. (V) Miriam Hagan, MSc, Howard University, Washington D.C., United States. A systematic review on assessing the quality of vitamins in seaweeds as a contributor to daily intake for adults: A closer look at the B vitamins, vitamin C and A
115. (V) Giselle Franca-Oliveira, PhD Student, Institute of Food Science Research, Madrid, Spain. Effect of soybean proteins and peptides on biomarkers associated with oxidative stress and inflammation in an innate immune cell model
116. (V) Alexander Plakida, PhD, Professor, Ukrainian Research Institute of Medical Rehabilitation and Resort Therapy of the Ministry of Health of Ukraine, Odessa, Ukraine. Application of balneologic medicine "magnesium oil" in complex therapy of neurotic disorders
117. (V) Chidi Osuagwu, PhD, African Centre for Biomedical Engineering Research, Owerri, Nigeria. Phytomedicinal body oxygenation and farnesylation of essential biomolecular active sites help explain moderate covid-19 virulence in Africa
118. (V) Filipp Hovhannisyan, ITMO National Research University, Saint Petersburg, Russia. The effect of enzymatic treatment on the content of soluble pectin in carrot and apple pulp and pomace
119. (V) Grinvald Svetlana, PhD Student, ITMO University, Saint-Petersburg, Russia. The use of flour from green buckwheat, grape and dogwood seeds to prolong the shelf life of bakery products
120. (V) Ksenia Rukhlyada, MSc, National Research ITMO University, Saint-Petersburg, Russia. Kefir Enriched with Sulforaphane Extract
121. (V) Malkhaz Jokhadze, Ph.D., Associates Professor, Department of Pharmacognosy and Pharmaceutical Botany, Tbilisi State Medical University, Georgia. Plant secondary metabolites as a factor of longevity in Georgia: chemical and biological evaluation of some endemic dietary plants
122. (V) Filipp Hovhannisyan, PhD Student, ITMO National Research University, Saint Petersburg, Russia.  The effect of enzymatic treatment on the content of soluble pectin in carrot and apple pulp and pomace
123. (V) Zayniddin Muhidinov, PhD, Professor, Chemistry Institute of the National Academy of Sciences of Tajikstan, Dushanbe, Tajikstan. Microencapsulation of bioactive compounds for the creation of functional foods
124. (V) Jia-Nan Yan, PhD, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China. Colon-specific scallop (Patinopecten yessoensis) hydrolysate/κ-carrageenan double crosslinking network hydrogels loaded with curcumin alleviates DSS-induced colitis through modulation of inflammatory cytokines and gut microbiota
125. (V) Zahra Bathaie, PhD, professor, National Academy of Sciences, Faculty of Biology, Tarbiat Modares University, Tehran, Iran. Natural Carotenoids (C40 or C20) as Functional Foods
126. (V) Zhanar Abuova, PhD, Professor, Faculty of General Medicine, Asfendiyarov Kazakh National Medical University, Almaty, Kazakhstan. Development of innovative ophthalmic preparations based on safflower extract (Carthamus Tinctorius L.) and study of the effect on intraocular pressure indicators
127. (V) Julijana Tomovska, PhD, Biotechnical Sciences-Bitola, University, St. Kliment Ohridski, Bitola, North Macedonia. Investigation of Vitamins A, E, C and Antioxidant activity in Animal feed
128. (V) Samuel Paterson Moreno, PhD Student, Instituto de Investigación en Ciencias de la Alimentación (CIAL. CSIC-UAM), Madrid, Spain. Microalgae as a sustanaible source of bioactive compounds
129. (V) Carmen Gabriela Mendoza Mendoza, PhD, Posdoctoral Researcher, PREGEP-Plant Physiology, Colegio de Postgraduados, Campus Montecillo, Texcoco, Edo. de México. Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake
130. (V) Osvaldo Conde-Rivas, PhD student, Biomedical Research Center, University of Veracruz, Xalapa, Veracruz, Mexico. Anti-hyperglycemic and antioxidant properties of proteins from moringa oleifera leaves under simulated gastrointestinal digestion