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Search results: 17 articles
Search string: optimization of formulation
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Krasulya Olga, Giro Tatyana, Tinambunan Dennis | Edible collagen coatings from chicken skin for longer shelf life of meat and dairy food systems | 15 | 1 | 2027 |
| 2 | Dolganyuk V. F., Dolganyuk V. F., Kashirskih E. V., Sukhikh S. A., Kremleva O. E., Ulrikh E. V., Malkov D. I., Babich O. O. | Effect of cultivation conditions on polysaccharide synthesis by Skeletonema pseudocostatum | 14 | 2 | 2026 |
| 3 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 4 | Asan-Ozusaglam M., Celik I. | White pitahaya as a natural additive: potential usage in cosmetic industry | 11 | 1 | 2023 |
| 5 | 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 |
| 6 | Duy L. X., Duy L. X., Toan T. Q., Toan T. Q., Anh D. V., Anh D. V., Hung N. P., Huong T. T. T., Long P. Q., Dat N. M., Le D. T. T., Pham D. T. N., Nhan N. P. T. , Manh D. V. | Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam | 9 | 1 | 2021 |
| 7 | Shad Z., Mirhosseini H., Motshakeri M., Sanjabi M. R., Meor Hussin A. S. | α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design | 9 | 1 | 2021 |
| 8 | Nhan N. P. T. , Nhan N. P. T. , Vu N. D., Vu N. D., Thanh L. V., Thanh L. V., Phuong T. T. M., Phuong T. T. M., Bach L. G., Bach L. G., Toan T. Q., Toan T. Q. | Instant tea from Condonopsis javanica L. root extract via spray drying | 8 | 2 | 2020 |
| 9 | 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 |
| 10 | Lisitsyn A. B., Chernukha I. M., Nikitina М. А. | Russian methodology for designing multicomponent foods in retrospect | 8 | 1 | 2020 |
| 11 | Safaei F., Abhari K., Khosroshahi N. K., Hosseini H., Jafari M. | Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design | 7 | 1 | 2019 |
| 12 | Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. | Study of lysate activity to modificate collagene raw materials to use in sausage mixture | 6 | 2 | 2018 |
| 13 | Izgarishev A. V., Izgarisheva N. V., Ostroumov L. A. | DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD | 6 | 1 | 2018 |
| 14 | Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. | OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN | 6 | 1 | 2018 |
| 15 | A. A. Zhuravlev , S. I. Lukina , E. I. Ponomareva , K. E. Roslyakova | OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE | 5 | 1 | 2017 |
| 16 | Мусина О. Н., Мусина О. Н. | AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS | 3 | 2 | 2015 |
| 17 | Mayorov Aleksandr | ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS | 1 | 2 | 2013 |