Поиск статей
Результаты поиска: 36 статей
Строка поиска: Nutrition bar
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Zhamsaranova S.D., Shiretorova V.G., Lebedeva S.N., Erdyneeva S.A., Tykheev A.A., Kotova T.I., Khanturgaev A.G. | By-products of Pinus pumila (Pall.) Regel in adaptogenic functional foods | 15 | 1 | 2027 |
| 2 | Macedo L.F., da S.T., Lacerda A.S., Sales G.N., Siqueira A.C., de M.L., da C.F. | Wild passion fruit flour quality: Effect of cultivation system and harvest time | 15 | 1 | 2027 |
| 3 | Omran A.A., Hassan N.S., Hanaa A.E. | Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics | 14 | 2 | 2026 |
| 4 | Omoike B. A., Okieimen F. E., Imoisi C. | Developing composite films from carboxymethyl starch, polyvinyl alcohol, and kaolin for sustainable packaging applications | 14 | 2 | 2026 |
| 5 | 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 |
| 6 | Vesnina A. D., Frolova A. S., Chekushkina D. Yu. , Milentyeva I. S., Luzyanin S. L., Aksenova L. M. | Gut microbiota and its role in development of chronic disease and aging | 14 | 1 | 2026 |
| 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 | Koffi B. B., Gbotognon O. J., Soro S., Kouadio E. J. P. | Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire | 12 | 2 | 2024 |
| 9 | Gaikwad V., Kaur J., Rasane P., Kaur S., Singh J., Kumar A., Kumar A., Sharma N., Mehta C. M., Patel A. S. | Nutritional significance of finger millet and its potential for using in functional products | 12 | 1 | 2024 |
| 10 | Gmoshinski I. V., Ananyan M. A. , Shipelin V. A. , Shipelin V. A. , Shipelin V. A. , Riger N. A. , Trushina E. N. , Mustafina O. K. , Guseva G. V. , Balakina A. S. , Kolobanov A. I. , Khotimchenko S. A. , Khotimchenko S. A. , Ozherelkov D. Yu. | Effect of dihydroquercetin on the toxic properties of nickel nanoparticles | 11 | 2 | 2023 |
| 11 | 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 |
| 12 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 13 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 14 | 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 |
| 15 | 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 |
| 16 | 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 |
| 17 | Kazartsev I. A., Gagkaeva T. Yu., Gavrilova O. P., Gannibal P. B., Gagkaeva T. Yu., Gannibal P. B. | Fungal microbiome of barley grain revealed by NGS and mycological analysis | 8 | 2 | 2020 |
| 18 | Oganesyants L. A., Vafin R. R., Galstyan A. G., Ryabova A. E., Khurshudyan S. A., Semipyatniy V. K. | DNA authentication of brewery products: basic principles and methodological approaches | 7 | 2 | 2019 |
| 19 | Sholpan A., Lamas A., Cepeda A., Franco C. M. | Raw poultry meatballs with soya flour: Shelf life and nutritional value | 7 | 2 | 2019 |
| 20 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
| 21 | Lisina N. L., Lisina N. L. | Environmental regulations in Russian food security | 7 | 1 | 2019 |
| 22 | 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 |
| 23 | Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. | Optimisation of a process for cocoa-based vermicelli | 6 | 2 | 2018 |
| 24 | Данильчук Т. Н., Ганина В. И. | Prospects of using extremely low doses of physical factors impact in food biotechnology | 6 | 2 | 2018 |
| 25 | Valenta R., Dorofeeva Y. | Sport nutrition: the role of macronutrients and minerals in endurance exercises | 6 | 2 | 2018 |
| 26 | Diel F., Khanferyan R. A. | Sports and energy drinks | 6 | 2 | 2018 |
| 27 | 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 |
| 28 | Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. | OAT PROTEIN CONCENTRATE PRODUCTION | 6 | 1 | 2018 |
| 29 | 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 |
| 30 | Belyakova Z. Yu., Makeeva I. A., Stratonova N. V., Pryanichnikova N. S., Bogatyrev A. N. , Diel F., Hanferyan R. A. | ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION | 6 | 1 | 2018 |
| 31 | Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. | STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING | 6 | 1 | 2018 |
| 32 | Mayurnikova L.A., Zinchuk S.F., Davydenko N.I., Gilmulina S.A. | DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS | 5 | 2 | 2017 |
| 33 | Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. | PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION | 5 | 2 | 2017 |
| 34 | Babich O.O., Milent'eva I.S., Ivanova S.A., Pavsky V.A., Kashirskikh E.V., Yang Y. | THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION | 5 | 2 | 2017 |
| 35 | Morozova E.A., Kranzeeva E.A., Kochneva O.P. | CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION | 5 | 1 | 2017 |
| 36 | Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. | REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY | 4 | 1 | 2016 |