ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 12 статей
Строка поиска: Proteins
Авторы Название статьи Том Номер Год
1 Fedortsov N. M., Budkevich E. V., Evdokimov I. A. , Ryabtseva S. A., Budkevich R. O. Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling 10 1 2022
2 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
3 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
4 Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions 8 2 2020
5 Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products 7 2 2019
6 Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. Detection of protein aggregation markers in raw meat and finished products 7 1 2019
7 Grujić R., Savanović D. Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis 6 2 2018
8 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
9 Vostrikova N. L., Chernukha I. M. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 6 1 2018
10 Permyakova L.V., Pomozova V.A., Antipova L.V. IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 5 2 2017
11 Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE 4 2 2016
12 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016