Thermodynamic study on salt effects on complex formation of α-, β- and γ-cyclodextrins with p-aminobenzoic acid von Chibunova, E.S., Kumeev, R.S., Terekhova, I.V.

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Cyclodextrin-benzoic acid binding in salt solutions: effects of biologically relevant anions von Terekhova, I V, Chibunova, E S, Kumeev, R S, Alper, G A

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Thermodynamics of molecular complexation of glycyl–glycyl–glycine with cryptand [2.2.2] in water–dimethylsulfoxide solvent at 298.15 K von Usacheva, T. R., Pham Thi, L., Terekhova, I. V., Kumeev, R. S., Sharnin, V. A.

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The influence of water–ethanol mixture on the thermodynamics of complex formation between 18-crown-6 ether and l-phenylalanine von Usacheva, T.R., Sharnin, V.A., Chernov, I.V., Matteoli, E., Terekhova, I.V., Kumeev, R.S.

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Thermodynamics of inclusion complex formation of hydroxypropylated α- and β-cyclodextrins with aminobenzoic acids in water von Zielenkiewicz, W., Terekhova, I. V., Wszelaka-Rylik, M., Kumeev, R. S.

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Thermodynamic study on inclusion complex formation of riboflavin with hydroxypropyl-[beta]-cyclodextrin in water von Zielenkiewicz, W, Terekhova, I.V, Kozbiat, M, Kumeev, R.S

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