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1 |
Vesnina A. D., Milentyeva I. S., Le V. M., Fedorova A. M., Altshuler O. G., Prosekov A. Yu. |
Quercetin isolated from Hedysarum neglectum Ledeb. as a preventer of metabolic diseases
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13 |
1 |
2025 |
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2 |
Chernukha I. M., Kotenkova E. A., Fedulova L. V. |
SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds
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12 |
2 |
2024 |
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3 |
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
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11 |
1 |
2023 |
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4 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
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11 |
1 |
2023 |
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5 |
Pchelkina V. A., Chernukha I. M., Nikitina М. А., Ilin N. A. |
Pig adipose tissue of two different breeds and locations: morphology and Raman studies
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11 |
1 |
2023 |
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6 |
Gribkova I. N., Eliseev M. N., Zakharov M. A. , Kosareva O. A., Zakharova V. A. |
Developing colloidal structure of beer by grain organic compounds
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10 |
2 |
2022 |
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7 |
Babich O. O., Milentyeva I. S., Dyshlyuk L. S., Ostapova E. V., Altshuler O. G. |
Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects
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10 |
1 |
2022 |
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8 |
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
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10 |
1 |
2022 |
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9 |
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
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9 |
2 |
2021 |
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10 |
Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. |
Effect of organic compounds on cognac sensory profile
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9 |
2 |
2021 |
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11 |
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
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9 |
2 |
2021 |
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12 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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9 |
1 |
2021 |
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13 |
Milentyeva I. S., Le V. M., Kozlova O. V., Velichkovich N. S., Fedorova A. M., Loseva A. I., Yustratov V. P. |
Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics
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9 |
1 |
2021 |
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14 |
Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. |
Amaranth as a bread enriching ingredient
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8 |
2 |
2020 |
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15 |
Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. |
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms
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8 |
2 |
2020 |
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16 |
Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. |
Yeast-rich mannan fractions in duck cultivation: prospects of using
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8 |
2 |
2020 |
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17 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
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8 |
1 |
2020 |
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18 |
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
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7 |
2 |
2019 |
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19 |
Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. |
IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products
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7 |
2 |
2019 |
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20 |
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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21 |
Kandrokov R. H., Pankratov G. N., Meleshkina E. P., Vitol I. S., Tulyakov D. G. |
Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour
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7 |
1 |
2019 |
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22 |
Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. |
Pulsed infrared radiation for drying raw materials of plant and animal origin
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7 |
1 |
2019 |
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23 |
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 (Есhinасеа Рurрurеа L.) growing in the Kemerovo region: functional foods application
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7 |
1 |
2019 |
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24 |
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
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6 |
1 |
2018 |
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25 |
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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26 |
Prosekov A. Yu., Dyshlyuk L. S., Milentyeva I. S., Pavsky V. A., Ivanova S. A., Garmashov S. Yu. |
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
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6 |
1 |
2018 |
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27 |
Lisitsyn A.B., Chernukha I.M., Lunina O.I. |
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
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5 |
2 |
2017 |
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28 |
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 |
