Поиск статей
Результаты поиска: 30 статей
Строка поиска: trans fatty acids
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Prosekov A. Yu. | Food security and globalization | 14 | 2 | 2026 |
| 2 | Moskalenko I. V., Korolev I. S., Smirnov E. A., Skorb E. V. | Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review | 14 | 1 | 2026 |
| 3 | Glazko T. T., Kosovsky G. Yu. , Glazko V. I. | Spatial genomic codes | 13 | 2 | 2025 |
| 4 | 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 |
| 5 | Valieva A. I., Akulov A. N., Rumyantseva N. I. | Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis | 12 | 2 | 2024 |
| 6 | 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 |
| 7 | 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 |
| 8 | 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 |
| 9 | Zenu F., Bekele T. | Major food-borne zoonotic bacterial pathogens of livestock origin: A review | 12 | 1 | 2024 |
| 10 | 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 |
| 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 | Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. | Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria | 9 | 2 | 2021 |
| 13 | Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. | Effect of organic compounds on cognac sensory profile | 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 | Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. | Electrochemical activation as a fat rendering technology | 9 | 1 | 2021 |
| 17 | Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. | Assessing protopectin transformation potential of plant tissue using a zoned criterion space | 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 | 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 |
| 20 | Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. | Intensification of cooling fluid process | 8 | 1 | 2020 |
| 21 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 22 | Utama G. L., Lestari W. D., Kayaputri I. L., Balia R. L. | Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification | 7 | 2 | 2019 |
| 23 | 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 |
| 24 | 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 |
| 25 | Ajani O. O., Owoeye T. F., Owolabi F. E., Akinlabu K. D., Audu O. Y. | Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil | 7 | 1 | 2019 |
| 26 | 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 |
| 27 | Данильчук Т. Н., Ганина В. И. | Prospects of using extremely low doses of physical factors impact in food biotechnology | 6 | 2 | 2018 |
| 28 | 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 |
| 29 | 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 |
| 30 | Khramtsov A.G. | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |