ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 43 статей
Строка поиска: amino acid sequence
Авторы Название статьи Том Номер Год
1 Valieva A.I., Akulov A.N., Rumyantseva N.I. Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis 12 2 2024
2 Elemanova R.S., Dzhunushalieva T.S., Yurova E.A., Musulmanova M.M. Seasonal changes in the fatty acid profile of Kyrgyz khainak milk 12 2 2024
3 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
4 Romanova M. V., Dolbunova A. N., Epishkina Yu. M., Evdokimova S. A., Kozlovskiy M. R., Kuznetsov A. Ye., Khromova N. Yu., Beloded A. V. A thermophilic L-lactic acid producer of high optical purity: Isolation and identification 12 1 2024
5 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
6 Phuong D. V., Nguyen L. T. Coffee pulp pretreatment methods: A comparative analysis of hydrolysis efficiency 12 1 2024
7 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
8 Krasnova I. S., Ganina V. I., Semenov G. V. Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products 11 2 2023
9 Prikhodko D. V. , Krasnoshtanova A. A. Using casein and gluten protein fractions to obtain functional ingredients 11 2 2023
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 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
12 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
13 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
14 Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation 10 1 2022
15 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
16 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
17 Makarov A. S., Lutkov I. P. Yeast race effect on the quality of base and young sparkling wines 9 2 2021
18 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
19 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
20 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
21 Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms 8 2 2020
22 Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. Identification of total aromas of plant protein sources 8 2 2020
23 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
24 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
25 Ordoñez-Araque R. H., Ordoñez-Araque R. H., Landines-Vera E. F., Urresto-Villegas J. C., Caicedo-Jaramillo C. F. Microorganisms during cocoa fermentation: systematic review 8 1 2020
26 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
27 Kondratenko V. V., Levshenko M. T., Petrov A. N., Pozdnyakova T. A., Trishkaneva M. V. Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris 7 2 2019
28 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
29 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
30 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
31 Bolarinwa I. F., Bolarinwa I. F., Hanis-Syazwani M. G., Muhammad K. Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum 7 1 2019
32 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
33 Василишина Е. В. Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment 6 2 2018
34 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
35 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
36 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
37 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
38 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
39 Khodunova O.S., Silant'eva L.A. PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION 5 2 2017
40 Zimina M.I., Gazieva A.F., Pozo-Dengra J., Noskova S.Y., Prosekov A.Y. DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS 5 1 2017
41 Khankhalaeva I.A., Khamagaeva I.S., Nikiforova A.P. EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES 5 1 2017
42 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
43 Krasnova T.A., Gora N.V., Golubeva N.S. BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD 4 1 2016