|
|
  |
|
|
|
|
1 |
El-Sayed Eatemad M., Elsebaie Essam Mohamed, El-Farsy Marwa Fawzi Ahmed, Shehata Rehab A., Hozifa Shaymaa A., El-Mesiry Dalia M., Elmeslamy Soher Abd-Elfattah |
Beef tripe as an innovative and alternative protein source in meat products
|
15 |
2 |
2027 |
|
2 |
Budianto Budianto, Arumsari Alif Gita, Yusup Abdul, Gumintang Muhammad, Rosidin Zahra Sifa |
Correlation patterns of biochemical compounds in single-clove and multi-clove garlic varieties
|
15 |
2 |
2027 |
|
3 |
Tsepeleva I. A., Yudina A. N., Krasnoshtanova A. A. |
Stabilizing liposomes loaded with proteins, amino acids, vitamins, and microelements
|
14 |
2 |
2026 |
|
4 |
Moskalenko I. V., Korolev I. S., Smirnov E. A., Skorb E. V. |
Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review
|
14 |
1 |
2026 |
|
5 |
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 |
|
6 |
Valieva A. I., Akulov A. N., Rumyantseva N. I. |
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
|
12 |
2 |
2024 |
|
7 |
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 |
|
8 |
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 |
|
9 |
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 |
|
10 |
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 |
|
11 |
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 |
|
12 |
Makarov A. S., Lutkov I. P. |
Yeast race effect on the quality of base and young sparkling wines
|
9 |
2 |
2021 |
|
13 |
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 |
|
14 |
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 |
|
15 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
|
7 |
2 |
2019 |
|
16 |
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 |
|
17 |
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 |
|
18 |
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 |
|
19 |
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 |
|
20 |
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 |
|
21 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
22 |
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 |
|
23 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
24 |
Курбанова М. Г. |
Acid Hydrolysis of Casein
|
2 |
1 |
2014 |
|
25 |
Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon |
DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA
|
1 |
2 |
2013 |
|
26 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
