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Search results: 49 articles
Search string: biological value
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Macedo Larissa Felix, da Silva Toshik Iarley, Lacerda Adila Silva, Sales Giuliana Nayara Barros, Siqueira Ana Clara Farias, de Medeiros Lima Brencarla, da Costa Franciscleudo Bezerra | Wild passion fruit flour quality: Effect of cultivation system and harvest time | 15 | 1 | 2027 |
| 2 | Shokina Yu. V., Lutsyk P. V., Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Yiqian M. | Soft-shell clam from the waters of the Kandalaksha Bay: Use for food purposes | 14 | 2 | 2026 |
| 3 | Stepanova A. A., Mitina A. D., Velichkovich N. S., Kozlova O. V., Larichev T. A. , Proskuryakova L. A., Martirosyan V. V. | Whey and water-ethanol solution as extractants of biologically active substances: Comparative analysis | 14 | 2 | 2026 |
| 4 | Guseva E. V., Khromova N. Yu., Karetkin B. A., Artemiev A. I. , Demkin K. M. , Puzankova J. M. , Shakir I. V., Panfilov V. I. | Biological value of berry polyphenols and prospects for supercritical extraction application for their isolation: A review | 14 | 1 | 2026 |
| 5 | 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 |
| 6 | Barzkar N., Sukhikh S. A., Zhikhreva A. V., Cheliubeeva E. Yu., Kapitunova A. I., Malkov D. I., Babich O. O., Kulikova Yu. V. | Aurelia aurita jellyfish collagen: Recovery properties | 13 | 2 | 2025 |
| 7 | Budianto B., Suparmi A., Susanti D. | Optimizing the utilization of pomelo (Citrus maxima (Brum.) Merr.) seeds as a quality dietary fiber | 13 | 2 | 2025 |
| 8 | Serazetdinova Yu. R. , Chekushkina D. Yu. , Borodina E. E. , Kolpakova D. E. , Minina V. I., Altshuler O. G., Asyakina L. K. | Synergistic interaction between Azotobacter and Pseudomonas bacteria in a growth-stimulating consortium | 13 | 2 | 2025 |
| 9 | Bobrysheva T. N., Anisimov G. S., Zolotoreva M. S. , Evdokimov I. A. , Budkevich R. O., Muravyev A. K. | Encapsulated polyphenols in functional food production | 13 | 1 | 2025 |
| 10 | Danyo E. K., Ivantsova M. N. | Fruit phytochemicals: antioxidant activity and health-promoting properties | 13 | 1 | 2025 |
| 11 | Soloshenko V. A., Mager S. N. | Quality management in animal farming | 12 | 2 | 2024 |
| 12 | Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. | Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model | 11 | 2 | 2023 |
| 13 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 14 | Vechtomova E. A., Dolgolyuk I. V., Orlova M. M. , Zaushintsena A. V. | Microbiological safety criteria for products from unconventional raw materials: raw bear fat | 11 | 2 | 2023 |
| 15 | Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. | Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation | 11 | 1 | 2023 |
| 16 | Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. | Bioassay of oxidative properties and toxic side effects of apple juice | 10 | 1 | 2022 |
| 17 | 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 |
| 18 | Bakaytis V. I., Golub O. V., Miller Yu. Yu. | Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value | 9 | 2 | 2021 |
| 19 | 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 |
| 20 | 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 |
| 21 | Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. | Effects of lingonberry extract on the antioxidant capacity of meat paste | 8 | 2 | 2020 |
| 22 | Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. | Identification of total aromas of plant protein sources | 8 | 2 | 2020 |
| 23 | Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V. | Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products | 8 | 1 | 2020 |
| 24 | Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. | Functional dairy products enriched with plant ingredients | 7 | 2 | 2019 |
| 25 | Sholpan A., Lamas A., Cepeda A., Franco C. M. | Raw poultry meatballs with soya flour: Shelf life and nutritional value | 7 | 2 | 2019 |
| 26 | Hamidioglu I., Salaseviciene A., Zaborskiene G. | Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators | 7 | 1 | 2019 |
| 27 | 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 |
| 28 | 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 |
| 29 | Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. | Natural sweeteners: health benefits of stevia | 6 | 2 | 2018 |
| 30 | 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 |
| 31 | Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. | OAT PROTEIN CONCENTRATE PRODUCTION | 6 | 1 | 2018 |
| 32 | 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 |
| 33 | 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 |
| 34 | 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 |
| 35 | 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 |
| 36 | O. S. Khodunova , L . A. Silant'eva | PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION | 5 | 2 | 2017 |
| 37 | M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel | STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES | 5 | 2 | 2017 |
| 38 | O. O. Babich , I. S. Milent'eva , S. A. Ivanova , V. A. Pavsky , E. V. Kashirskikh , Y. Yang | THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION | 5 | 2 | 2017 |
| 39 | A. I. Piskaeva , O. O. Babich , V. F. Dolganyuk , S. Yu. Garmashov | ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT | 5 | 1 | 2017 |
| 40 | E. Yu. Lobach , V. M. Poznyakovskiy | METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES | 4 | 2 | 2016 |
| 41 | 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 |
| 42 | Potapenko Elena , Oboturova Natalya, Evdokimov Ivan, Serov Aleksandr | EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS | 3 | 2 | 2015 |
| 43 | Пономарев А. Н. | PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN | 3 | 2 | 2015 |
| 44 | Bannikova Anna, Evdokimov Ivan | THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT | 3 | 2 | 2015 |
| 45 | Савенкова Т. В. | CONFECTIONERY GOODS FOR HEALTHY DIET | 3 | 1 | 2015 |
| 46 | Sukhikh Andrey , Razumov Aleksandr , Kotova Tatyana , Polyakov Viktor | SAFETY TONIC (ENERGY) BEVERAGES | 3 | 1 | 2015 |
| 47 | Асякина Л. К. | STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES | 3 | 1 | 2015 |
| 48 | Zaharova L.M. | Development and Introduction of New Dairy Technologies | 2 | 2 | 2014 |
| 49 | Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon | DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA | 1 | 2 | 2013 |