The  need  to  create  and  use  data  repositories  for  sharing  and  reuse  of  data  by  researchers  is considered, issues of reproducibility of research, increasing the likelihood of citation are discussed. Criteria the repository must meet are provided. The aspects that hinder the dissemination of data are analyzed, among them data mistrust and misuse of data by other researchers.

A clinical observation of tocilizumab efficacy for treatment of "cytokine storm" is presented in a patient with severe acute respiratory infection caused by SARS-CoV-2. Patient K., 57 years old with rapid progression of pneumonia caused by SARS-CoV-2 was admitted to hospital CHUZ " KB "RZDMeditsina" named after N. A. Semashko " on May 8, 2020, with complaints of fever up to 38,5°C for 5 days, cough and weakness. During 10 days of inpatient treatment, the patient's condition did not improve, shortness of breath increased (SpO290%, with oxygen therapy), the patient suffered from dry cough and fever up to 38,5°C. Due to increase in inflammatory process, manifested by an increase in C-reactive protein (CRP) > 75 mg/l, fever > 38°C, decrease in SpO2< 90%, leukopenia <  1,0  ×  109/l,  an  increase  in  ferritin  >1000  ng/ml  in  combination  with  a  70%  (CT3)  lesion  of  the lung tissue according to computed tomography, the patient was administered 160 mg of inteleukin -6  receptor  blocker   tocilizumab  intravenously.  In  the  next  48  hours  of  observation,  the  patient noted the disappearance of fever, an increase in SpO2to 94%, and a significant improvement in laboratory parameters. The effectiveness of tocilizumab can be explained by blocking interleukin-6-associated inflammatory response and requires further study in randomized clinical trials.

Salmonellosis  remains  an  important  problem  not  only  in  the  Russian  Federation,  but throughout the world, both in veterinary medicine and in medicine. Poultry is the most affected by salmonella. Most often, S. Enteritidis, S. Typhimurium, S. Infantis, S. Gallinarum-pullorum are  isolated  from  poultry  and  poultry  products.  It  is  these  salmonella  serovars  that  cause outbreaks of foodborne diseases in humans. For the prevention and treatment of salmonellosis, antibiotics  of  various  groups  are  used: β-lactams,  fluoroquinolones,  cephalosporins,  etc. Unfortunately,  at  present,  most  of  the  latest  generation  antibiotics  are  ineffective.  However, many Salmonella isolates have been found to have multiple drug resistance (MDR). MDR strains began to actively displace those that were resistant to only one or two antibiotics. Antibioticresistant  bacterial  strains  are  transmitted  to  humans  through  the  use  of  insufficiently  heattreated poultry meat, through contact with raw poultry products, as well as through eggs and egg  products.  45  strains  of  Salmonella  isolated  from  sick  poultry,  as  well  as  carcasses  and poultry meat products were studied. Cultivation, study of biochemical, serological properties and  virulence  were  carried  out  according  to  standard  methods.  Sensitivity  to  35  antibiotics was  determined  using  the  disk  diffusion  method.  In  the  study  of  antibiotic  resistance  of Salmonella serovars S. Enteritidis, S. Typhimurium, S. Infantis, it was found that they all had multidrug resistance, and most of the strains were resistant to 11–18 drugs out of 35 used. №t a  single  strain  was  found  that  was  resistant  to  only  1–7  antibiotics.  All  strains  were  multiresistant, with 100% of Salmonella resistant to clindamycin, tylosin, oleandomycin, rifampicin, ampicillin, and penicillin. More than 80% of the studied strains were resistant to erythromycin, doxycycline, tetracycline. Aminoglycosides (kanamycin, neomycin, streptomycin, gentamicin, amikacin),  amphenicols  (chloramphenicol)  suppressed  the  growth  of  60–90%  of  Salmonella strains. The most effective were fluoroquinolones of the 2nd and 3rd generation, capable of inhibiting the growth of 80-100% of isolates, especially ciprofloxacin and enrofloxacin. These drugs are backup antibiotics. However, isolates resistant to ciprofloxacin and enrofloxacin have been found, which is alarming. 4th generation fluoroquinolones have been shown to be less effective, especially for S. infantis. Perhaps this is due to the use of fluoroquinolones among poultry  at  large  poultry  enterprises  for  the  prevention  of  salmonellosis.  Only  about  30%  of isolates  were  resistant  to  first-generation  cephalosporins  (cefazolin,  cephalexin).  Among the  3rd  generation  cephalosporins,  the  most  effective  were  cephaperazone  and  especially ceftriaxone, to which no Salmonella isolate was resistant. 47% of S. Typhimurium is resistant to cefepime (4th generation cephalosporin), while sensitivity to other serovariants is up to 67%.

Up  to  the  present  time  practically  not  studied  the  peculiarities  of  formation  of  cartilage  in the  various  compartments  of  the  shoulder  joint  in  dogs,  as  well  as  zones  of  least  resistance joints  in  General.  Available  studies  mainly  use  visual  diagnostic  methods,  without  applying morphological and morphometric. There is no information about age-related cytomorphological transformations  occurring  in  the  joint  in  normal  and  pathological  conditions.  In  this  regard, the aim of our study was to determine the zone of risk of damage to the shoulder joint in dogs. Studies were conducted on dogs and cadaver material, selected from giant, large and mediumsized  breeds.  Arthroscopic  studies  of  dogs  were  performed,  as  well  as  light  microscopy  of histological sections of freshly treated samples of joint tissues. As a result of trauma to the joint is transformed physiological synovial folds in sklerozirovanie a pathological form that occurs in German shepherd dogs over 5 years of age in 60% of cases. The process of mineralization of the matrix and the appearance of multiple foci of ossification occurs asynchronously in the cartilage of the head of the humerus and the articular cavity of the scapula. Osteoplastic processes in the area  of  articulation  occur  unevenly.  Cartilage  coating  of  the  articular  surface  of  the  shoulder blade is characterized by a more uniform distribution than the articular rotation of the humerus head. The zones of risk of damage to the structures of the shoulder joint in dogs were determined. These include: cranial and medial compartments of the joint, the caudal area of the cartilaginous coating of the humerus, the caudal area of the articular surface of the scapula cavity. The data obtained make up for the information about the diagnosis and risk factors in the development of shoulder joint pathologies in dogs of large and giant breeds. They should be used in clinical diagnosis and surgery of the musculoskeletal system in animals.

The results of the study are presented, the effect of hydrothermal treatment of wheat-triticaleflax grain grinding mixture on the yield and quality of baking flour. The optimal parameters of hydrothermal treatment by cold conditioning of the initial wheat-triticale grain mixture before grinding  were  revealed.  Seven  grindings  of  wheat-triticale-flax  grain  mixture  were  carried  out with various parameters of moisture and time of milling. Grinding of the initial grain mixtures was carried out at the laboratory mill MLU-202 of the Swiss company Buhler, which consists of three torn and three grinding systems. It was established that the optimal mode of preparation of the initial grain wheat-triticale mixture for grinding is to moisten it to a process humidity of 15.5–16.0%, and cough for 24 hours (grinding №. 7). In this case, the addition of flax seeds to the initial wheat-triticale grain mixture, which passed the TRP, is carried out before the first torn system.  It  has  been  established  that  flax  seeds  are  crushed  in  the  inter-roll  gap  starting  from the second torn system. It was revealed that the addition of 7% flax to the initial wheat-triticale grain  mixture  reduces  the  yield  of  wheat-triticale  flax  flour  from  3.5%  to  6.8%,  depending  on the  parameters  of  the  hydrothermal  treatment.  It  was  revealed  that  during  the  processing  of the  initial  grain  mixture  using  optimal  TRP  conditions,  the  yield  of  wheat-triticale-flax  flour enriched with essential polyunsaturated fatty acids amounted to 69.3% with a whiteness of 59 units  of  the  R3-BPL-C  device.  Bread  from  wheat-triticale-flax  flour  compared  to  the  control sample  from  wheat  flour  did  not  differ  significantly.  Both  breads  are  of  regular  shape,  convex crust, golden brown color of the crust. The crumb of bread obtained from both the control wheattriticale flour and wheat-triticale-flax flour is elastic, the porosity is uniform, thin-walled. It was found that in its organoleptic characteristics, bread obtained from wheat-triticale-flax flour is not inferior to bread from a control wheat-triticale flour, but in terms of taste it is superior.

Malt varieties of bread made from rye and a mixture of rye and wheat flour are enjoyed and of the greatest demand in the Republic of Belarus, the share of which in the total volume of bakery products reaches 45.2%, and in the volume of the bread assortment – up to 100.0%. The  production  of  custard  breads  is  carried  out  mainly  with  the  use  of  fermented  brews obtained on the basis of saccharified and thermophilic fermented brews, which is a multistage continuously prepared semi-finished product. At a discrete mode, the stage of preparing saccharified brews as the basis for thermophilic fermented and, ultimately, fermented brews are not realizable due to the impossibility of ensuring its stable chemical composition. The purpose of this work was to establish the relationship between the indicators of saccharified brews, its recipe composition and the technological parameters of preparation, which make it possible to predict the indicators of this semi-finished product at a discrete mode, control them  and  justifiably  regulate  the  composition  and  technological  parameters.  The  studies were carried out on the basis of bakery enterprises of the Republic of Belarus operating in a discrete mode. As an object of research, we selected saccharified tea leaves with a mass fraction of moisture 72.0%. The work uses special methods for assessing the indicators of saccharified brews. It has been established that for the preparation of saccharified brewing in the production cycle, seeded rye flour is used in an amount of 10.0% to 24.0%, unfermented rye malt in an amount of 2.0% to 8.0% of the flour mass according to a unified recipe for malt  bread,  the  duration  of  the  saccharification  of  the  brews  varies  from  60  minutes to  720  minutes,  and  the  temperature –  from  45ºС  to  65ºС.  Different  combinations  of  the composition  of  saccharified  brews  and  the  technological  parameters  of  their  preparation affect the dynamics of hydrolytic processes of flour biopolymers, which leads to instability of  the  chemical  composition.  Dependences  have  been  obtained  between  the  indices  of saccharified  brews,  their  recipe  composition  and  technological  parameters  of  preparation for  regulating  the  chemical  composition  in  the  case  of  instability  of  applications  of  trade organizations for an assortment of malt varieties of bread and discreteness in the operating mode of baking enterprises.

This  article  reviews  Russian  industry  experience  in  developing  innovative  technologies  in the production of bakery, pasta, and confectionery products. The article analyzes innovative technologies developed in Russian institutes, universities, and enterprises of the bakery, pasta, and confectionery industries, in particular the state research Institute of Agriculture, Kuban State  Technological  University,  Belgorod  University  of  consumer  cooperation,  and  Moscow state  University  of  technology  and  management  named  after  K.  G.  Razumovsky  University (PKU), Moscow State University of food production. It is established that the state order system is  focused  on  purchasing  products  at  low  prices  and  weakly  encourages  the  introduction  of innovative technologies into production. The main vectors of innovative transformations of bakery enterprises in the Russian Federation are the use of stoves, dough mixers, mixers, and non-traditional raw materials in the production of bakery products in order to increase the content of essential nutrients, improve the balance of essential essential nutrients, improve the  quality  and  shelf  life  of  finished  products,  and  provide  products  with  a  functional orientation, which generally corresponds to global trends five years ago. Currently, consumers of  bakery,  pasta  and  confectionery  products  want  to  see  in  these  products  something  more than sweetness, taste and aroma, they need confidence that the products will not cause harm to health, so one of the tasks set for technologists is to develop innovative products not only to expand the range, but also to improve the nutritional value of products.

The  antioxidant  properties  of  individual  substances  and  their  mixtures,  such  as α-tocopherol,  quercetin, β-sitosterol,  retinyl  palmitate,  were  studied  to  create  a  multiantioxidant composition that stabilizes emulsion systems. To determine the antioxidant activity,  the  ability  of  individual  compounds  and  their  mixtures  to  inhibit  the  thermal oxidation  of  oleic  acid  methyl  ester  was  evaluated.  It  is  shown  that  an  increase  in  the antioxidant properties of a binary mixture of vitamins is observed with an increase in the concentration of α-tocopherol and a decrease in the concentration of retinyl palmitate. The effect of mutual suppression of the antioxidant properties of a mixture of retinyl palmitate and β-sitosterol was established. It is proved that the value of the antioxidant activity of the  reaction  mixture,  including  quercetin  in  combination  with  vitamins  or β-sitosterin, has  additive  properties.  A  mixture  consisting  of  4  components: α-tocopherol,  quercetin, β-sitosterol,  retinyl  palmitate  is  characterized  by  an  increase  in  antioxidant  properties by  2.5  times  at  minimum  concentrations,  and  by  1.5  times  at  maximum  concentrations. It  was  found  that  all  the  studied  natural  compounds  had  antiperoxide  activity,  while the  highest  level  was  observed  in  quercetin,  then  in  retinyl  palmitate, β-sitosterol  and α-tocopherol. It was shown that the mixture of natural antioxidants had an antiperoxide activity 1.5 times higher than that of quercetin. Based on the obtained regression equation that  adequately  describes  the  process,  an  optimization  program  was  implemented  that allowed the formation of an antioxidant complex including retinyl palmitate, α-tocopherol, β-sitosterol and quercetin in optimal ratios. It is shown that the antioxidant activity of the complex was 1.7 times higher than the result of this indicator in a mixture consisting of 4 studied components. The developed d\antioxidant complex is recommended for use in products with an emulsion base.

Learning  of  quality  indicators  of  meat  in  the  process  cryogenic  freezing  method  with different  nature  of  autolysis  has  a  special  relevant  meaning  in  the  context  of  increasing interest  in  ensure  effective  health  saving  of  nation  and  promotion  of  the  theory  of resourse saving industries as part of accordance and introduction of the best technologies. Realization  of  comparative  assessment  of  changes  in  meat  quality  indicators  of  NOR  and DFD beef and pork depending on various freezing ways was the goal of original research. As part of the work we have been using TR CU 021/2011, TR CU 034/2013, Guidelines 4.2.2747-10  and  State  Standard. As  a  result  of  research  we  have  found  nature  of  the  change  in  the properties  of  meat  depending  on  freezing  ways  (aerial,  cryogenic,  acoustic)  and  autolysis (DFD beef, DFD pork, NOR beef, pork NOR). During storage of freezing meat within 6 months moisture doesn’t freeze from sarcoplasm of muscle fibers, which moves into interfiber space. We established that frozen meat by cryogenic method has smallest changes and also with using of the acoustic influence. In any modes of freezing both DFD beef and pork showed the  greatest  stability  of  indicators.  Results  of  the  research  open  additional  technological properties of meat with different nature of autolysis, what plays important practical role for meat processing industries.