ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 35 статей
Строка поиска: Proximate chemical composition
Авторы Название статьи Том Номер Год
1 Mohamed R.K., Ahmed Z.S., Abozed S.S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
2 Jovanovic-Cvetkovic T., Savić A., Topalic-Trivunovic L., Velemir A., Grbic R. Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties 13 2 2025
3 Tekin Z., Küçükbay F. Z. Pomegranate leaves, buds, and flowers: phytochemical, antioxidant, and comparative solvent analyzes 13 1 2025
4 Saeed A. R., Kheir Tahle M. A., Tlay R. H. Effect of drying agents on quality parameters of lyophilized persimmon purée powder 12 2 2024
5 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
6 Gull A., Gull A., Zafar F. H. S., Panhwar S. K., Bat L., Zahid M. Seasonal determination of proximate composition and essential elements in commercial fishes from Pakistan and human health risk assessment 12 2 2024
7 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
8 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
9 Gaikwad V., Kaur J., Rasane P., Kaur S., Singh J., Kumar A., Kumar A., Sharma N., Mehta C. M., Patel A. S. Nutritional significance of finger millet and its potential for using in functional products 12 1 2024
10 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
11 Cingöz A., Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate 11 2 2023
12 Flyurik E. A. , Ermakova O. S. Medusomyces gisevii L.: cultivation, composition, and application 11 1 2023
13 Islam M. S., Mustafa R. A. Assessment of trace elements in canned fish and health risk appraisal 11 1 2023
14 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
15 Logutov V. I., Abdrakhmanov V. I., Kulikovskii A. V., Knyazeva A. S., Utiyanov D. A. Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods 11 1 2023
16 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
17 Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. Jelly formulated with different carbohydrate profiles: Quality evaluation 10 2 2022
18 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
19 Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. Properties of serum albumin in electrolyzed water 10 1 2022
20 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
21 Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. NanoKremny effect on the quality of grapes and wines 9 2 2021
22 Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. Sorghum extract: Phytochemical, proximate, and GC-MS analyses 9 2 2021
23 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
24 Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. Egyptian kishk as a fortificant: Impact on the quality of biscuit 9 1 2021
25 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
26 Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. Identification of total aromas of plant protein sources 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 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
29 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
30 Astakhova L.A., Asyakina L.K. ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION 5 2 2017
31 Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
32 Babich O.O., Milent'eva I.S., Ivanova S.A., Pavsky V.A., Kashirskikh E.V., Yang Y. THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION 5 2 2017
33 Golubtsova Y.V. PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
34 Zhirkova E.V., Skorokhodova M.V., Martirosyan V.V., Sotchenko E.F., Malkina V.D., Shatalova T.A. CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION 4 2 2016
35 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016