ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 106 articles
Search string: protein quality index
Authors Title Volume Issue Year
1 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
2 Mamay Dmitriy, Babenyshev Sergey, Evdokimov Ivan, Mamay Angelina, Lisitsyn Vyacheslav Empirical predicting permeate flux in skim milk microfiltration 14 2 2026
3 Golovin S. N., Kirichenko E. Yu., Khanukaev M. M. , Logvinov A. K. 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein 14 1 2026
4 Gharaviri M., Aleksanochkin D. I., Ahangaran M., Fomenko I. A., Kovalev L. I., Kovaleva M. A., Chernukha I. M., Chernukha I. M., Mashentseva N. G. Chickpea protein hydrolysates: Production, bioactivity, functional profile, and technological properties 14 1 2026
5 Himanshu , Kumar N., Khangwal I. Functional attributes and bio-prospects of fruit peel waste 14 1 2026
6 Girotto F. Sunflower press-cake and its protein extract for food applications: Effects of sonication on functional properties 14 1 2026
7 Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Li C., Liu L., Zhang G., Korneva N. Yu., Shkolnikov P. N. Fermented buttermilk drinks fortified by plant raw materials 13 2 2025
8 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
9 Okpoghono J., Ukperegbulem J. K. , Igue U. B. Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil 12 2 2024
10 Soloshenko V. A., Mager S. N. Quality management in animal farming 12 2 2024
11 Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 12 1 2024
12 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
13 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
14 Cingöz A., Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate 11 2 2023
15 Kandrokov R. Kh. Effects of triticale flour on the quality of honey cookies 11 2 2023
16 Grujić S. , Grujčić M. Factors affecting consumer preference for healthy diet and functional foods 11 2 2023
17 Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L. ) preserved in ice water 11 2 2023
18 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
19 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
20 Noskova E. N., Lisitsyn E. M. , Shchennikova I. N. , Svetlakova E. V. Top-dressing treatment of spring barley to modify its quality 11 1 2023
21 Faheid S. M. M., Rizk I. R. S., Kishk Y. F. M. , Ragab G. H. , Mostafa S. Carboxymethyl cellulose and psyllium husk in gluten-free pasta 10 2 2022
22 Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. Effect of gelatin drying methods on its amphiphilicity 10 2 2022
23 Gadouche L., Gadouche L., Zerrouki K., Zidane A., Ababou A., Bachir Elazaar I., Merabet D., Henniche W., Ikhlef S. Genoprotective, antimutagenic, and antioxidant effects of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria 10 2 2022
24 Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. Jelly formulated with different carbohydrate profiles: Quality evaluation 10 2 2022
25 Jafarpour D., Hashemi S. M. B. Ohmic heating application in food processing: Recent achievements and perspectives 10 2 2022
26 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
27 Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. Egg-free low-fat mayonnaise from virgin coconut oil 10 1 2022
28 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
29 Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. Optimizing enzymatic hydrolysis for feed production from catfish by-products 10 1 2022
30 Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. Properties of serum albumin in electrolyzed water 10 1 2022
31 Chernukha I. M., Fedulova L. V., Kotenkova E. A. White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs 10 1 2022
32 Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. Zeboid cow milk: physicochemical quality indicator 10 1 2022
33 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
34 Bat L., Arici E., Öztekin A., Şahin F. Farmed Turkish salmon: Toxic metals and health threat 9 2 2021
35 Ademosun A. O. Glycemic properties of soursop-based ice cream enriched with moringa leaf powder 9 2 2021
36 Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. NanoKremny effect on the quality of grapes and wines 9 2 2021
37 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
38 Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf 9 1 2021
39 Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value 9 1 2021
40 Habashi V., Elhamirad A. H., Pedramnia A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes 9 1 2021
41 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
42 Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions 8 2 2020
43 Bolshakova L. S., Lukin D. E. Absorption of iodotyrosine from iodized milk protein in animals 8 1 2020
44 Bat L., Öztekin A., Arici E., Şahin F. Health risk assessment: heavy metals in fish from the southern Black Sea 8 1 2020
45 Ameri A., Ekhtelat M., Shamsaei S. Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran 8 1 2020
46 Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. Processing cottage cheese whey components for functional food production 8 1 2020
47 Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. Xanthan-based biodegradable packaging for fish and meat products 8 1 2020
48 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
49 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
50 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
51 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
52 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
53 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
54 Talebi Habashi R., Zomorodi S., Talaie A., Kalateh Jari S. Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage 7 1 2019
55 Hamidioglu I., Salaseviciene A., Zaborskiene G. Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators 7 1 2019
56 Osipova G. A., Koryachkina S. Yu., Koryachkin V. P., Seregina T. V., Zhugina A. E. Effects of protein-containing additives on pasta quality and biological value 7 1 2019
57 Lisina N. L., Lisina N. L. Environmental regulations in Russian food security 7 1 2019
58 Zaushintsena A. V., Milentyeva I. S., Babich O. O., Noskova S. Yu., Kiseleva T. F., Popova D. G., Bakin I. A., Lukin A. A. Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (EChinacea Purpurea L.) growing in the Kemerovo region: functional foods application 7 1 2019
59 Grujić R., Savanović D. Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis 6 2 2018
60 Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. Marbled beef quality grades under various ageing conditions 6 2 2018
61 Kosović I., Benšić M., Ačkar Đ., Jozinović A., Ugarčić Ž., Babić J., Miličević B., Šubarić D. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters 6 2 2018
62 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
63 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
64 Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES 6 1 2018
65 Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE 6 1 2018
66 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
67 Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
68 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
69 Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION 6 1 2018
70 L. V. Permyakova , V. A. Pomozova , L. V. Antipova IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 5 2 2017
71 A. N. Petrov , A.G. Galstyan , I. A. Radaeva , S. N. Turovskaya , E. E. Illarionova , V. K. Semipyatniy , S. A. Khurshudyan , L. M. DuBuske, L. N. Krikunova INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 5 2 2017
72 E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
73 A. N. Fedosova, M. V. Kaledina NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 5 2 2017
74 S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
75 E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 5 1 2017
76 Yu. V. Golubtsova PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
77 T. N. Golovach , N. V. Dudchik , E. G. Veremeenko , V. G. Tsygankov , A. M. Bondarchuk , V. A. Filonyuk , V. V. Shevlyakov , A. A. Ushkov , Yu. A. Sobol' , G. I. Erm , V. P. Kurchenko EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE 4 2 2016
78 O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , Yu. A. Ustyugov PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION 4 2 2016
79 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
80 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
81 Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS 4 1 2016
82 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
83 A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL 4 1 2016
84 M. V. Novoselova , A. Yu. Prosekov TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN 4 1 2016
85 Головач Т. Н., Курченко В. П. DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE 3 2 2015
86 Bannikova Anna, Evdokimov Ivan THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT 3 2 2015
87 Харитонов В. Д., Курченко В. П. USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION 3 2 2015
88 Тихонов С. Л. ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES 3 1 2015
89 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
90 Бородулин Д. М. INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS 3 1 2015
91 Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA) 3 1 2015
92 Subbotina Margarita, Dolgolyuk Irina STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE 3 1 2015
93 Motovilov Konstantin , Surkov I.V., Kantyerye Vilyen, Renzyaeva Tamara THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY 3 1 2015
94 Кригер О. В. Advantages of Porcine Blood Plasma as a Component of Functional Drinks 2 2 2014
95 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
96 Иванова С. А. Studing the Foaming of Protein Solutions by Stochastic Methods 2 2 2014
97 Просеков А. Ю. Theory and Practice of Prion Protein Analysis in Food Products 2 2 2014
98 Курбанова М. Г. Acid Hydrolysis of Casein 2 1 2014
99 Berezovikova I.P., Kolpakov Arkadiy, Vloshchinskiy Pavel, Klebleeva Natalya Effect of Multicomponent Cereal Mixtures on Glucose Level in Blood of Experimental Animals 2 1 2014
100 Davydenko Nataliya, Majurnikova L.A. On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin 2 1 2014
101 Pirogov Aleksandr Rheometric Monitoring of the Formation of Milk–Protein Blob 2 1 2014
102 Кригер О. В. A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220 1 2 2013
103 Пискаева А. И., Козлова О. В. REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS 1 2 2013
104 Каленик Т. К. Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load 1 1 2013
105 Бабич О. О., Милентьева И. С. Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli 1 1 2013
106 Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu. New Technological Approaches to Canning Cephalopod Mollusks 1 1 2013