ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 33 статей
Строка поиска: Cultured meat
Авторы Название статьи Том Номер Год
1 Golovin S.N., Kirichenko E.Y., Khanukaev M.M., Logvinov A.K. 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein 14 1 2026
2 Perveen I., Koser N., Khan R.S., Maqsood M., Saleem N., Alvi F.N., Aun S.M., Siddiqui M.F., Faridi T.A., Awan H.M., Saleem Y., Abbas N., Mazhar S., Nawaz S., Syed Q., Abidi S.H. Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study 14 1 2026
3 Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 12 1 2024
4 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
5 Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A. Cold chain relevance in the food safety of perishable products 11 1 2023
6 Logutov V. I., Abdrakhmanov V. I., Kulikovskii A. V., Knyazeva A. S., Utiyanov D. A. Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods 11 1 2023
7 Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. Effects of high-protein feed supplements on lamb productivity 10 1 2022
8 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
9 Aslanova M. A., Semenova A. A., Derevitskaya O. K. Formulating a functional drink with antiosteoporosis effects 9 2 2021
10 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
11 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
12 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 8 2 2020
13 Oleynikov V. V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) 8 1 2020
14 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
15 Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. Improved technology for new-generation Kazakh national meat products 8 1 2020
16 Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. Methodology for identification and quantification of chicken meat in food products 8 1 2020
17 Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage 8 1 2020
18 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
19 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
20 Sholpan A., Lamas A., Cepeda A., Franco C. M. Raw poultry meatballs with soya flour: Shelf life and nutritional value 7 2 2019
21 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
22 Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings 7 1 2019
23 Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. Effect of sodium bicarbonate residue on some characteristics of processed meat products 6 2 2018
24 Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane 6 2 2018
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 6 1 2018
26 Lisitsyn A. B., Semenova A. A., Kuznetsova T. G., Dydykin A. S., Nasonova V. V. STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER 6 1 2018
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 5 2 2017
28 Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M. USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS 5 2 2017
29 Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT 5 1 2017
30 Batrachenko A.V., Filimonova N.V. THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 5 1 2017
31 Patrakova I.S., Gurinovich G.V. STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES 4 2 2016
32 Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH 4 2 2016
33 Kuznetsova O.A. DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY 4 1 2016