ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 69 articles
Search string: Sensory properties
Authors Title Volume Issue Year
1 Moawad S., El-Kalyoubi M. H. , Khallaf M. F. , Gawad R. A. , Saed B. , Farouk A. Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings 13 1 2025
2 Elbadrawy E., Mostafa M. Y. Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.) 12 2 2024
3 Koffi B. B., Gbotognon O. J., Soro S., Kouadio E. J. P. Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire 12 2 2024
4 Babich O. O., Samsuev I. G., Tcibulnikova A. V. , Zemlyakova E. S., Popov A. D. , Ivanova S. A., Noskova S. Yu., Sukhikh S. A. Properties of plant extracts and component composition: column chromatography and IR spectroscopy 12 2 2024
5 Pui L. P., Saleena L. A. K., Ghazali H. M. Storage stability and anti-caking agents in spray-dried fruit powders: A review 12 2 2024
6 Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 12 1 2024
7 Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 12 1 2024
8 Akharaiyi F. C. , Ehis-Eriakha C. B., Olagbemide P. T. , Igbudu F. H. Hyptis suaveolens L. leaf extracts in traditional health care systems 11 2 2023
9 Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model 11 2 2023
10 Cingöz A., Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate 11 2 2023
11 Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L. ) preserved in ice water 11 2 2023
12 Rahman Md. A., Roy J., Mahomud Md. S. Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 11 2 2023
13 Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation 11 1 2023
14 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
15 Dhakshayani G. M., Priya S. J. A. A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant 10 2 2022
16 Pui L. P., Saleena L. A. K. Effects of spray-drying parameters on physicochemical properties of powdered fruits 10 2 2022
17 Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A. Effects of adulterated palm cooking oil on the quality of fried chicken nuggets 10 1 2022
18 Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation 10 1 2022
19 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
20 Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. Effect of organic compounds on cognac sensory profile 9 2 2021
21 Bakaytis V. I., Golub O. V., Miller Yu. Yu. Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value 9 2 2021
22 Ademosun A. O. Glycemic properties of soursop-based ice cream enriched with moringa leaf powder 9 2 2021
23 Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour 9 2 2021
24 Makarov A. S., Lutkov I. P. Yeast race effect on the quality of base and young sparkling wines 9 2 2021
25 Azra J. M., Setiawan B., Nasution Z., Sulaeman A. Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink 9 1 2021
26 Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. Egyptian kishk as a fortificant: Impact on the quality of biscuit 9 1 2021
27 Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf 9 1 2021
28 Asyakina L. K., Fotina N. V., Izgarysheva N. V., Slavyanskiy A. A., Neverova O. A. Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures 9 1 2021
29 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
30 Milentyeva I. S., Le V. M., Kozlova O. V., Velichkovich N. S., Fedorova A. M., Loseva A. I., Yustratov V. P. Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics 9 1 2021
31 Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. κ-casein polymorphism effect on technological properties of dried milk 9 1 2021
32 Dyshlyuk L. S., Dmitrieva A. I., Ivanova S. A., Golubtsova Yu. V., Ostroumov L. A. Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis 8 2 2020
33 Hien B. T. T., Pham D. T., Tuyen P. V., Tran H.-D., Nguyen T. V., Dang A. V., Le T. A., Bat N. K., Nghia N. V., Nguyen M. T. T. A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice 8 2 2020
34 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
35 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
36 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
37 Yaseen A. A., Hussein A. M. S., Esmail R. M., Mohammad A. A. Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids 8 2 2020
38 Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. Substituting wheat flour with okara flour in biscuit production 8 2 2020
39 Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components 8 2 2020
40 Oleynikov V. V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) 8 1 2020
41 Rahpeyma E. , Sekhavatizadeh S. S. Effects of encapsulated green coffee extract and canola oil on liquid kashk quality 8 1 2020
42 Fadhil R., Agustina R. A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods 7 2 2019
43 Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms 7 2 2019
44 Soltaninejad F., Sekhavatizadeh S. S. Effects of encapsulated black caraway extract and sesame oil on kolompeh quality 7 2 2019
45 Kandrokov R. H., Pankratov G. N., Meleshkina E. P., Vitol I. S., Tulyakov D. G. Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour 7 1 2019
46 Codină G. G., Ropciuc S., Voinea A., Dabija A. Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate 7 1 2019
47 Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings 7 1 2019
48 Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. Optimisation of a process for cocoa-based vermicelli 6 2 2018
49 Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. Study of lysate activity to modificate collagene raw materials to use in sausage mixture 6 2 2018
50 Izgarishev A. V., Izgarisheva N. V., Ostroumov L. A. DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD 6 1 2018
51 Prosekov A. Yu., Dyshlyuk L. S., Milentyeva I. S., Pavsky V. A., Ivanova S. A., Garmashov S. Yu. STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES 6 1 2018
52 L. A. Astakhova , L. K. Asyakina ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION 5 2 2017
53 E. P. Meleshkina , G. N. Pankratov , I. S.Vitol, R. H. Kandrokov , D. G. Tulyakov INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY 5 2 2017
54 V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
55 M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES 5 2 2017
56 S. A. Sukhikh , V. Yu. Krumlikov , A. O. Evsukova , L. K. Asyakina FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER 5 1 2017
57 Yu. V. Golubtsova PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
58 T. N. Golovach , N. V. Dudchik , E. G. Veremeenko , V. G. Tsygankov , A. M. Bondarchuk , V. A. Filonyuk , V. V. Shevlyakov , A. A. Ushkov , Yu. A. Sobol' , G. I. Erm , V. P. Kurchenko EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE 4 2 2016
59 V. V. Kolpakova , L. V. Chumikina , L. I. Arabova , D. N. Lukin , A. F. Topunov , Е. I. Тitov FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN 4 2 2016
60 V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING 4 2 2016
61 E. Yu. Lobach , V. M. Poznyakovskiy METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES 4 2 2016
62 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
63 Головач Т. Н., Курченко В. П. DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE 3 2 2015
64 Bannikova Anna, Evdokimov Ivan THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT 3 2 2015
65 Асякина Л. К. STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES 3 1 2015
66 Dyshlyuk Lyubov Analysis of the Structural and Mechanical Properties and Micromorphological Features of Polymeric Films Based on Hydrocolloids of Vegetable Origin Used for the Production of Biodegradable Polymers 2 2 2014
67 Салищева О. В. A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES 1 2 2013
68 Короткий И. А., Короткая Е. В. EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS 1 2 2013
69 Бабич О. О. STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE 1 2 2013