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1 |
Jovanovic-Cvetkovic T., Savić A., Topalic-Trivunovic L., Velemir A., Grbic R. |
Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties
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13 |
2 |
2025 |
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2 |
Budianto B., Budianto B., Arifin M. J., Naryani N., Sukmawati E. , Suwaji S., Wibowo T. H. M., Luviana S. V., Putri L. D. V. |
Plant proteases and anti-bacterial substances in Allium sativum L. varieties
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12 |
2 |
2024 |
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3 |
Dyshlyuk L. S., Dmitrieva A. I., Ivanova S. A., Golubtsova Yu. V., Ostroumov L. A. |
Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis
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8 |
2 |
2020 |
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4 |
Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. |
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components
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8 |
2 |
2020 |
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5 |
Kondratenko V. V., Levshenko M. T., Petrov A. N., Pozdnyakova T. A., Trishkaneva M. V. |
Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris
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7 |
2 |
2019 |
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6 |
Utama G. L., Lestari W. D., Kayaputri I. L., Balia R. L. |
Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification
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7 |
2 |
2019 |
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7 |
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
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7 |
1 |
2019 |
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8 |
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
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7 |
1 |
2019 |
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9 |
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
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6 |
1 |
2018 |
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10 |
Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., Shishkin S.S. |
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
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4 |
2 |
2016 |
