Поиск статей
Результаты поиска: 26 статей
Строка поиска: proteinogenic amino acids
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | 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 |
| 2 | Dave J., Kumar N., Upadhyay A., Purba D. T., Kudre T., Nukthamna P., Sa-nguanpuag S., Ali A. M. M., Bavisetty S. C. B. | Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process | 13 | 1 | 2025 |
| 3 | Valieva A. I., Akulov A. N., Rumyantseva N. I. | Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis | 12 | 2 | 2024 |
| 4 | 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 |
| 5 | Belashova O. V., Kozlova O. V., Velichkovich N. S., Fokina A. D., Yustratov V. P., Petrov A. N. | A phytochemical study of the clover growing in Kuzbass | 12 | 1 | 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 | Prikhodko D. V. , Krasnoshtanova A. A. | Using casein and gluten protein fractions to obtain functional ingredients | 11 | 2 | 2023 |
| 8 | Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. | Grain bran hydrolysates in the production of fruit distillates | 11 | 1 | 2023 |
| 9 | Yüzer M. O., Gençcelep H. | Sesame seed protein: Amino acid, functional, and physicochemical profiles | 11 | 1 | 2023 |
| 10 | 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 |
| 11 | Mariod A. A., Abdalrahman E. M., Shakak M. A. | Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value | 10 | 1 | 2022 |
| 12 | 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 | 10 | 1 | 2022 |
| 13 | 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 |
| 14 | Makarov A. S., Lutkov I. P. | Yeast race effect on the quality of base and young sparkling wines | 9 | 2 | 2021 |
| 15 | 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 |
| 16 | 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 |
| 17 | Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. | Identification of total aromas of plant protein sources | 8 | 2 | 2020 |
| 18 | Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. | Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects | 8 | 2 | 2020 |
| 19 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 20 | 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 |
| 21 | 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 |
| 22 | Сухих А. С., Захарова Ю. В., Южалин А. Е., Быков А. Т., Котова Т. В., Позняковский В. М. | Criteria for standartization of probiotic components in functional food products | 6 | 2 | 2018 |
| 23 | Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. | PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS | 6 | 1 | 2018 |
| 24 | 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 |
| 25 | 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 |
| 26 | Khramtsov A.G. | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |