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Search results: 15 articles
Search string: Date press cake
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Zhamsaranova S. D., Zhamsaranova S. D., Shiretorova V. G., Lebedeva S. N., Erdyneeva S. A., Tykheev A. A., Kotova T. I., Khanturgaev A. G. | By-products of Pinus pumila (Pall.) Regel in adaptogenic functional foods | 15 | 1 | 2027 |
| 2 | Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. | Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics | 14 | 2 | 2026 |
| 3 | Perveen I., Koser N., Khan R. S., Maqsood M., Saleem N., Alvi F. N., Aun S. M., Siddiqui M. F. , Faridi T. A., Awan H. M. A., Saleem Y., Abbas N., Mazhar S., Nawaz S., Syed Q., Abidi S. H. I. | Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study | 14 | 1 | 2026 |
| 4 | Girotto F. | Sunflower press-cake and its protein extract for food applications: Effects of sonication on functional properties | 14 | 1 | 2026 |
| 5 | 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 |
| 6 | Aksu M. I., Erkovan H. İ., Erkovan S. | Ultra-high-pressure homogenization in chicory root juice production | 13 | 2 | 2025 |
| 7 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 8 | Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. | Amaranth as a bread enriching ingredient | 8 | 2 | 2020 |
| 9 | Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. | Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties | 7 | 2 | 2019 |
| 10 | Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. | Prospects for using pine nut products in the dairy industry | 6 | 2 | 2018 |
| 11 | D. Jafarpour, A. Amirzadeh, M. Maleki, M. R. Mahmoudi | COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS | 5 | 2 | 2017 |
| 12 | S. L. Tikhonov , N. V. Tikhonova , E. V. Samokhvalova , V. M. Poznyakovskiy , A. Yu. Volkov , A. V. Aleksandrov , A. E. Terent'ev , V. A. Lazarev | USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH | 4 | 2 | 2016 |
| 13 | M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy | REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY | 4 | 1 | 2016 |
| 14 | Ermolaev V.A. | Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese | 2 | 1 | 2014 |
| 15 | Бабич О. О., Милентьева И. С. | Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli | 1 | 1 | 2013 |