ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 64 articles
Search string: Amino acid balance
Authors Title Volume Issue Year
1 Mohamed Rasha Kamal, Ahmed Zahra Saleh, Abozed Safaa S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
2 Asan-Ozusaglam M., Celik I. Formulating edible films with red pitahaya extract and probiotic 13 1 2025
3 Dave J., Kumar N., Upadhyay A., Purba D. T., Kudre T., Nukthamna P., Sa-nguanpuag S., Ali A. M. M., Bavisetty S. C. B. Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process 13 1 2025
4 Valieva A. I., Akulov A. N., Rumyantseva N. I. Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis 12 2 2024
5 Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. Seasonal changes in the fatty acid profile of Kyrgyz khainak milk 12 2 2024
6 Belashova O. V., Kozlova O. V., Velichkovich N. S., Fokina A. D., Yustratov V. P., Petrov A. N. A phytochemical study of the clover growing in Kuzbass 12 1 2024
7 Romanova M. V., Dolbunova A. N., Epishkina Yu. M., Evdokimova S. A., Kozlovskiy M. R., Kuznetsov A. Ye., Khromova N. Yu., Beloded A. V. A thermophilic L-lactic acid producer of high optical purity: Isolation and identification 12 1 2024
8 Halavach T. M., Kurchenko V. P., Tarun E. I., Romanovich R. V., Mushkevich N. V., Kazimirov A. D., Lodygin A. D., Evdokimov I. A. Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties 12 1 2024
9 Phuong D. V., Nguyen L. T. Coffee pulp pretreatment methods: A comparative analysis of hydrolysis efficiency 12 1 2024
10 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
11 Krasnova I. S., Ganina V. I., Semenov G. V. Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products 11 2 2023
12 Prikhodko D. V. , Krasnoshtanova A. A. Using casein and gluten protein fractions to obtain functional ingredients 11 2 2023
13 Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. Grain bran hydrolysates in the production of fruit distillates 11 1 2023
14 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
15 Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. Effect of gelatin drying methods on its amphiphilicity 10 2 2022
16 Mariod A. A., Abdalrahman E. M., Shakak M. A. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value 10 1 2022
17 Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation 10 1 2022
18 Babich O. O., Milentyeva I. S., Dyshlyuk L. S., Ostapova E. V., Altshuler O. G. Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects 10 1 2022
19 Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. Cooked sausage enriched with essential nutrients for the gastrointestinal diet 9 2 2021
20 Makarov A. S., Lutkov I. P. Yeast race effect on the quality of base and young sparkling wines 9 2 2021
21 Serba E. M., Tadzhibova P. Yu., Rimareva L. V., Overchenko M. B., Ignatova N. I., Volkova G. S. Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes 9 1 2021
22 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
23 Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value 9 1 2021
24 Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms 8 2 2020
25 Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. Identification of total aromas of plant protein sources 8 2 2020
26 Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects 8 2 2020
27 Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. Biological value of semi-smoked sausages with cedar oil cake 8 1 2020
28 Ordoñez-Araque R. H., Ordoñez-Araque R. H., Landines-Vera E. F., Urresto-Villegas J. C., Caicedo-Jaramillo C. F. Microorganisms during cocoa fermentation: systematic review 8 1 2020
29 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
30 Kondratenko V. V., Levshenko M. T., Petrov A. N., Pozdnyakova T. A., Trishkaneva M. V. Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris 7 2 2019
31 Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. Degradation of β-Lactoglobulin during sourdough bread production 7 2 2019
32 Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. Mechanically activated hydrolysis of plant-derived proteins in food industry 7 2 2019
33 Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. Changes in physico-chemical properties of milk under ultraviolet radiation 7 1 2019
34 Bolarinwa I. F., Bolarinwa I. F., Hanis-Syazwani M. G., Muhammad K. Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum 7 1 2019
35 Ajani O. O., Owoeye T. F., Owolabi F. E., Akinlabu K. D., Audu O. Y. Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil 7 1 2019
36 Василишина Е. В. Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment 6 2 2018
37 Сухих А. С., Захарова Ю. В., Южалин А. Е., Быков А. Т., Котова Т. В., Позняковский В. М. Criteria for standartization of probiotic components in functional food products 6 2 2018
38 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
39 Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 6 1 2018
40 A. B. Lisitsyn , I. M. Chernukha, O. I. Lunina FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS 5 2 2017
41 S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
42 O. S. Khodunova , L . A. Silant'eva PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION 5 2 2017
43 M. I. Zimina , A. F. Gazieva , J. Pozo-Dengra , S. Yu. Noskova , A. Yu. Prosekov DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS 5 1 2017
44 I. A. Khankhalaeva , I. S. Khamagaeva , A. P. Nikiforova EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES 5 1 2017
45 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
46 T. A. Krasnova , N. V. Gora , N. S. Golubeva BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD 4 1 2016
47 E. A. Fedulova, A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova, P. N. Pobedash MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD 4 1 2016
48 Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY 3 2 2015
49 Gora N.V., Krasnova Tamara , Golubeva N.S. INFLUENCE OF PHYSICAL-CHEMICAL PROPERTIES OF ACTIVE CARBONS ON GALLIC ACID ADSORPTION 3 1 2015
50 Shcheglova Irina , Vereshchagin Aleksandr INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS 3 1 2015
51 Subbotina Margarita, Dolgolyuk Irina STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE 3 1 2015
52 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
53 Бабич О. О. Screening and Identification of Pigmental Yeast Producing L-phenylalanine Ammonia-Lyase and Their Physiological and Biochemical Characteristics 2 2 2014
54 Tereshchuk Lyubov Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions 2 2 2014
55 Курбанова М. Г. Acid Hydrolysis of Casein 2 1 2014
56 Marin Vasiliy, Vereshchagin Aleksandr Effects of Humidity and the Content of Sprouted and Spoiled Buckwheat Grains on the Changes of Acid Number of Fat and Grain Acidity 2 1 2014
57 Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA 1 2 2013
58 Borisova Galina , Bessonova Olga HISTIDINE BIOTRANSFORMATION MEDIATED BY L-HISTIDINE-AMMONIA-LYASE 1 2 2013
59 Бабич О. О., Просеков А. Ю. IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS 1 2 2013
60 Pozdnyakova Anna , Arhipov A.N., Shevyakova Kseniya INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS 1 2 2013
61 Khamagaeva I.S. Effect of Iron Sulfate on Biosynthesis of Extracellural Metabolites of Propionic Acid Bacteria 1 1 2013
62 Каленик Т. К. Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load 1 1 2013
63 Штригуль В. К. Method of Obtaining Microparticulated Casein and the Possibility of Its Application in the Production of Nonfat Fermented Milk Products 1 1 2013
64 Тимощук И. В. The Impact of Priority Water Contaminants on the Stability of the Main Components of Nectars 1 1 2013