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1 |
Dave J., Kumar N., Upadhyay A., Purba D.T., Kudre T., Nukthamna P., Sa-nguanpuag S., Moula A.A., Bavisetty S.C. |
Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
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13 |
1 |
2025 |
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2 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
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11 |
1 |
2023 |
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3 |
Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. |
Fermented oat milk as a base for lactose-free sauce
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10 |
1 |
2022 |
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4 |
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
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10 |
1 |
2022 |
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5 |
Stepanova E. M., Lugovaya E. A. |
Macro- and microelements in some species of marine life from the Sea of Okhotsk
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9 |
2 |
2021 |
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6 |
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
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9 |
1 |
2021 |
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7 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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9 |
1 |
2021 |
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8 |
Bat L., Öztekin A., Arici E., Şahin F. |
Health risk assessment: heavy metals in fish from the southern Black Sea
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8 |
1 |
2020 |
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9 |
Симакова И. В., Гиро Т. М., Васильев А. А. |
Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials
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6 |
2 |
2018 |
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10 |
Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
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6 |
1 |
2018 |
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11 |
Bykov D.E., Eremeeva N.B., Makarova N.V., Bakharev V.V., Demidova A.V., Bykova T.O. |
INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM
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5 |
2 |
2017 |
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12 |
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
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5 |
2 |
2017 |
