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Результаты поиска: 70 статей
Строка поиска: iodized milk protein
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Maurice B.L., Radzi E.S., Tahar A.S., Zulkharnain A., Ngui R., Apun K. | BOX-PCR and ERIC-PCR evaluation for genotyping Shiga toxin-producing Escherichia coli and Salmonella enterica serovar Typhimurium in raw milk | 13 | 2 | 2025 |
| 2 | Reshetnik E.I., Gribanova S.L., Derzhapolskaya Y.I., Li C., Liu L., Zhang G., Korneva N.Y., Shkolnikov P.N. | Fermented buttermilk drinks fortified by plant raw materials | 13 | 2 | 2025 |
| 3 | Mohamed R.K., Ahmed Z.S., Abozed S.S. | Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes | 13 | 2 | 2025 |
| 4 | Okpoghono J., Ukperegbulem J. K. , Igue U. B. | Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil | 12 | 2 | 2024 |
| 5 | Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. | Seasonal changes in the fatty acid profile of Kyrgyz khainak milk | 12 | 2 | 2024 |
| 6 | Halavach T. M., Kurchenko V. P., Tarun E. I., Romanovich R. V., Mushkevich N. V., Kazimirov A. D., Lodygin A. D., Evdokimov I. A. | Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties | 12 | 1 | 2024 |
| 7 | Cingöz A., Yildirim M. | Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate | 11 | 2 | 2023 |
| 8 | Abd El-Aziz M., Salama H. H. , Sayed R. S. | Plant extracts and essential oils in the dairy industry: A review | 11 | 2 | 2023 |
| 9 | Shabunina M. V., Andreeva A., Pavlova A. S. | Use of animal origin protein concentrates in bread baking | 11 | 2 | 2023 |
| 10 | Yüzer M. O., Gençcelep H. | Sesame seed protein: Amino acid, functional, and physicochemical profiles | 11 | 1 | 2023 |
| 11 | Noskova E. N., Lisitsyn E. M. , Shchennikova I. N. , Svetlakova E. V. | Top-dressing treatment of spring barley to modify its quality | 11 | 1 | 2023 |
| 12 | Faheid S. M. M., Rizk I. R. S., Kishk Y. F. M. , Ragab G. H. , Mostafa S. | Carboxymethyl cellulose and psyllium husk in gluten-free pasta | 10 | 2 | 2022 |
| 13 | Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. | Development of plant-based yogurt | 10 | 2 | 2022 |
| 14 | Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. | Effect of gelatin drying methods on its amphiphilicity | 10 | 2 | 2022 |
| 15 | Kavas N. | Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products | 10 | 2 | 2022 |
| 16 | Fedortsov N. M., Budkevich E. V., Evdokimov I. A. , Ryabtseva S. A., Budkevich R. O. | Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling | 10 | 1 | 2022 |
| 17 | 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 |
| 18 | Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. | Egg-free low-fat mayonnaise from virgin coconut oil | 10 | 1 | 2022 |
| 19 | Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. | Fermented oat milk as a base for lactose-free sauce | 10 | 1 | 2022 |
| 20 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 21 | Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. | Optimizing enzymatic hydrolysis for feed production from catfish by-products | 10 | 1 | 2022 |
| 22 | Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. | Properties of serum albumin in electrolyzed water | 10 | 1 | 2022 |
| 23 | 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 | 10 | 1 | 2022 |
| 24 | Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. | Zeboid cow milk: physicochemical quality indicator | 10 | 1 | 2022 |
| 25 | Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. | Continuous hydrolysis of milk proteins in membrane reactors of various configurations | 9 | 2 | 2021 |
| 26 | Serba E. M., Tadzhibova P. Yu., Rimareva L. V., Overchenko M. B., Ignatova N. I., Volkova G. S. | Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes | 9 | 1 | 2021 |
| 27 | Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. | Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value | 9 | 1 | 2021 |
| 28 | Habashi V., Elhamirad A. H., Pedramnia A. | Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes | 9 | 1 | 2021 |
| 29 | Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. | κ-casein polymorphism effect on technological properties of dried milk | 9 | 1 | 2021 |
| 30 | Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. | Effects of dust phenomenon on heavy metals in raw milk in western Iran | 8 | 2 | 2020 |
| 31 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 32 | Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. | Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions | 8 | 2 | 2020 |
| 33 | Bolshakova L. S., Lukin D. E. | Absorption of iodotyrosine from iodized milk protein in animals | 8 | 1 | 2020 |
| 34 | Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. | Processing cottage cheese whey components for functional food production | 8 | 1 | 2020 |
| 35 | Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. | The extended methylene blue reduction test and milk quality | 8 | 1 | 2020 |
| 36 | Dinika I., Utama G. L. | Cheese whey as potential resource for antimicrobial edible film and active packaging production | 7 | 2 | 2019 |
| 37 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 38 | Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. | Degradation of β-Lactoglobulin during sourdough bread production | 7 | 2 | 2019 |
| 39 | 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 |
| 40 | Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. | IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products | 7 | 2 | 2019 |
| 41 | Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. | Mechanically activated hydrolysis of plant-derived proteins in food industry | 7 | 2 | 2019 |
| 42 | Khramtsov A. G. | New technological paradigm of the Russian dairy industry: formation principles under globalisation | 7 | 2 | 2019 |
| 43 | 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 | 7 | 1 | 2019 |
| 44 | 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 |
| 45 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
| 46 | 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 | 7 | 1 | 2019 |
| 47 | Grujić R., Savanović D. | Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis | 6 | 2 | 2018 |
| 48 | 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 |
| 49 | Valenta R., Dorofeeva Y. | Sport nutrition: the role of macronutrients and minerals in endurance exercises | 6 | 2 | 2018 |
| 50 | 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 |
| 51 | Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. | OAT PROTEIN CONCENTRATE PRODUCTION | 6 | 1 | 2018 |
| 52 | Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. | PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION | 6 | 1 | 2018 |
| 53 | Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. | TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN | 6 | 1 | 2018 |
| 54 | Permyakova L.V., Pomozova V.A., Antipova L.V. | IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION | 5 | 2 | 2017 |
| 55 | Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. | INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES | 5 | 2 | 2017 |
| 56 | Melnikova E.I., Losev A.N., Stanislavskaya E.B. | MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION | 5 | 2 | 2017 |
| 57 | Fedosova A.N., Kaledina M.V. | NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM | 5 | 2 | 2017 |
| 58 | Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. | NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD | 5 | 2 | 2017 |
| 59 | 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 |
| 60 | Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. | SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES | 5 | 2 | 2017 |
| 61 | Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D. | INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION | 5 | 1 | 2017 |
| 62 | Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. | EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE | 4 | 2 | 2016 |
| 63 | Khramtsov A.G. | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |
| 64 | Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A..., Elchaninov V.V., Belov A.N., Koval' A.D. | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) | 4 | 2 | 2016 |
| 65 | Babenyshev S.P., Zhidkov V.E., Mamay D.S., Utkin V.P., Shapakov N.A. | ULTRAFILTRATION OF MODIFIED MILK WHEY | 4 | 2 | 2016 |
| 66 | Khramtsov A.G. | AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY | 4 | 1 | 2016 |
| 67 | Osintsev A.M., Syrtseva A.P., Kolmykov R.P., Braginsky V.I., Lapshakova O.Y., Osintseva M.A. | STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS | 4 | 1 | 2016 |
| 68 | Lisitsyn A.B., Kriger O.V., Mitrokhin P.V. | STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL | 4 | 1 | 2016 |
| 69 | Novoselova M.V., Prosekov A.Y. | TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN | 4 | 1 | 2016 |
| 70 | Galstyan A.G., Petrov A.N., Semipyatniy V.K. | THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” | 4 | 1 | 2016 |