Send article

Babich Olga Olegovna

Doctor of Technical Sciences, Associate Professor of Biotechnology

Workplace: Immanuel Kant Baltic Federal University (Kaliningrad, Russia)
Position: Vice-Rector for Science and Innovation
Address: 14, A.Nevskogo St., Kaliningrad, 236016, Russia.
Phone: + 7 (4012)595595, ext.5000


Field of expertise:

- Theoretical foundations of food technology;
- Molecular biology;
- Proteomics, protein structure and functions;
- Biotechnology, bionanotechnology.

Qualifications:

 Work and research experience:

Academic affiliations:

Editorial membership:

Reviewer for Foods and Raw Materials and Technology of Food Production

Membership in dissertational councils:

Member of the Д212.088.10 Dissertation Council (Technology of meat, dairy, fishery products and refrigeration engineering), Kemerovo State University.

Awards:

Special scientific achievements

Significant publications in Russian and foreign journals

  1. Prosekov A.Yu. and Babich O.O. Gennaya inzheneriya [Genetic engineering]. Moscow: Achievements of Science and Technology of AIC Publ., 2010. 216 p. (In Russ.).
  2. Prosekov A.Yu., Kriger O.V., Milentʹeva I.S., and Babich O.O. Osnovy biotekhnologii [Fundamentals of biotechnology]. Kemerovo: KemIFST Publ., 2015. 214 p. (In Russ.).
  3. Dyshlyuk L.S., Noskova S.Y., Asyakina L.K., and Babich O.O. Upgrading experimental technological lines for obtaining Bio-Fertilizers from Poultry Biowaste. ARPN Journal of Engineering and Applied Sciences, 2017, vol. 12, no. 23, pp. 6732–6740.
  4. Dyshlyuk L.S., Noskova S.Y., Sidorin Y.Y., Babich O.O., and Sukhikh S.A. Theoretical and practical basics of obtaining bactericide compositions based on cluster silver. Journal of Pharmaceutical Sciences and Research, 2017, vol. 9, no. 10, pp. 1903–1911.
  5. Dyshlyuk L., Babich O., Prosekov A., et al. In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 2017, vol. 12, pp. 20–24. DOI: https://doi.org/10.1016/j.bcdf.2017.09.001.
  6. Izgaryshev A.V., Prossekov A.Yu., and Babich O.O. Technological features of obtaining an antianemic product with the maximum heme iron content. Journal of Pharmaceutical Sciences and Research, 2017, vol. 9, no. 7, pp. 1128–1132.
  7. Dyshlyuk L., Babich O., Belovа D., and Prosekov A. Comparative Analysis of Physical and Chemical Properties of Biodegradable Edible Films of Various Compositions. Journal of Food Process Engineering, 2017, vol. 40, no. 1. DOI: https://doi.org/10.1111/jfpe.12331.
  8. Piskaeva A.I., Babich O.O., Dolganyuk V.F., and Garmashov S.Y. Analysis of influence of biohumus on the basis of consortium of effective microorganisms on the productivity of winter wheat. Foods and Raw Materials, 2017, vol. 5, no. 1, pp. 90–99. DOI: https://doi.org/10.21179/2308-4057-2017-1-90-99.
  9. Prosekov A.Yu., Dyshlyuk L.S., Milentyeva I.S., et al. Antioxidant and antimicrobial activity of bacteriocin-producing strains of lactic acid bacteria isolated from the human gastrointestinal tract. Progress in nutrition, 2017, vol. 19, no. 1, pp. 67–80. DOI: https://doi.org/10.23751/pn.v19i1.5147.
  10. Babich O.O., Milent'eva I.S., Ivanova S.A., et al. The potential of pine nut as a component of sport nutrition. Foods and Raw Materials, 2017, vol. 5, no. 2, pp. 170–177. DOI: https://doi.org/10.21179/2308-4057-2017-2-170-177.
  11. Asyakina L., Babich O., Dolganuk V., and Suhih S. Methods of production and purification of biologically active peptides. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2016, vol. 7, no. 4, pp. 2415–2422.
  12. Prosekov A., Babich O., Dyshlyuk L., Noskova S., and Suhih S. A study of polyfunctional properties of biologically active Peptides. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2016, vol. 7, no. 4, pp. 2391–2400.
  13. Babich O.O., Pokrovsky V.S., Anisimova N.Y., Sokolov N.N., and Prosekov A.Yu. Recombinant L-phenylalanine ammonia lyase from Rhodosporidium toruloides as a potential anticancer agent. Biotechnology and Applied Biochemistry, 2013, vol. 60, no. 3, pp. 316–322.DOI: https://doi.org/10.1002/bab.1089.
  14. Astakhova L., Ngara M., Babich O., et al. Reprogram gene expression in human malignant epithelial and lymphoid cells. PLoS One, 2016, vol. 11, no. 7.DOI: https://doi.org/10.1371/journal.pone.0154102.
  15. Zimina M.I., Sukhih S.A., Babich O.O., et al. Investigating antibiotic activity of the genus bacillus strains and properties of their bacteriocins in order to develop next-generation pharmaceuticals. Foods and Raw Materials, 2016, vol. 4, no. 2, pp. 92–100. DOI: https://doi.org/10.21179/2308-4057-2016-2-92-100.
  16. Prosekov A.Yu. and Ivanova S.A. Food security in the existing tendencies of population growth and political and economic instability in the world. Foods and Raw Materials, 2016, vol. 4, no. 2, pp. 201–211. DOI: https://doi.org/10.21179/2308-4057-2016-2-201-211.
  17. Prosekov A.Yu., Babich O.O., and Bespomestnykh K.V. Identification of industrially important lactic acid bacteria in foodstuffs. Foods and Raw Materials, 2013, vol. 1, no. 2, pp. 42–45. DOI: https://doi.org/10.12737/2053.
  18. Prosekov A.Yu., Babich O.O., and Sukhih S.A. Sovremennye metody issledovaniya syrʹya i biotekhnologicheskoy produktsii [Modern methods of researching raw materials and biotechnological products]. Kemerovo: KemIFST Publ., 2013. 181 p. (In Russ.).
  19. Babich O.O., Razumnikova I.S., Poletaev A.Yu., and Morozova A.I. Keratin containing waste processing and manufacture of albuminous hydrolysates for food and fodder purposes. Food Processing: Techniques and Technology, 2011, vol. 21, no. 2, pp. 7–11. (In Russ.).
    1.  References to the scientist's profile
      Scopus Author ID: 55226327700 – https://www.scopus.com/authid/detail.uri?authorId=55226327700  
      Orcid ID : 0000-0002-4921-8997 – http://orcid.org/0000-0002-4921-8997   
      ResearcherID: D-4720-2014 – http://www.researcherid.com/rid/D-4720-2014  
      RINC - https://elibrary.ru/author_profile.asp?id=601367