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Search results: 16 articles
Search string: nutritional status
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Budianto Budianto, Suparmi Anik, Susanti Dewi | Optimizing the utilization of pomelo (Citrus maxima (Brum.) Merr.) seeds as a quality dietary fiber | 13 | 2 | 2025 |
| 2 | 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 |
| 3 | 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 |
| 4 | Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. | Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads | 11 | 2 | 2023 |
| 5 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 6 | 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 |
| 7 | 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 |
| 8 | Sholpan A., Lamas A., Cepeda A., Franco C. M. | Raw poultry meatballs with soya flour: Shelf life and nutritional value | 7 | 2 | 2019 |
| 9 | 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 |
| 10 | Mayurnikova L. A., Rudnev S. D. , Davydenko N. I., Novoselov S. V., Popova D. G. | DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR | 6 | 1 | 2018 |
| 11 | Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. | OAT PROTEIN CONCENTRATE PRODUCTION | 6 | 1 | 2018 |
| 12 | Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. | POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS | 6 | 1 | 2018 |
| 13 | E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko | PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION | 5 | 2 | 2017 |
| 14 | 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 |
| 15 | Савенкова Т. В. | CONFECTIONERY GOODS FOR HEALTHY DIET | 3 | 1 | 2015 |
| 16 | Tereshchuk Lyubov | Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions | 2 | 2 | 2014 |