|
|
  |
|
|
|
|
1 |
Danyo E. K., Ivantsova M. N. |
Fruit phytochemicals: antioxidant activity and health-promoting properties
|
13 |
1 |
2025 |
|
2 |
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 |
|
3 |
Budianto B., Budianto B., Arifin M. J., Naryani N., Sukmawati E. , Suwaji S., Wibowo T. H. M., Luviana S. V., Putri L. D. V. |
Plant proteases and anti-bacterial substances in Allium sativum L. varieties
|
12 |
2 |
2024 |
|
4 |
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 |
|
5 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
|
12 |
1 |
2024 |
|
6 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
|
11 |
2 |
2023 |
|
7 |
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 |
|
8 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
|
11 |
2 |
2023 |
|
9 |
Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. |
Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation
|
11 |
1 |
2023 |
|
10 |
Romanova O. V. , Vjurtts T. S., Mineykina A. I. , Tukuser Ya. P., Kulakov Yu. V. , Akhramenko V. A. , Soldatenko A. V., Domblides E. V. |
Embryogenesis induction of carrot (Daucus carota L.) in isolated microspore culture
|
11 |
1 |
2023 |
|
11 |
Yüzer M. O., Gençcelep H. |
Sesame seed protein: Amino acid, functional, and physicochemical profiles
|
11 |
1 |
2023 |
|
12 |
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 |
|
13 |
Asan-Ozusaglam M., Celik I. |
White pitahaya as a natural additive: potential usage in cosmetic industry
|
11 |
1 |
2023 |
|
14 |
Evdokimova S. A., Karetkin B. A., Zhurikov M. O., Guseva E. V., Khabibulina N. V., Shakir I. V., Panfilov V. I. |
Antagonistic activity of synbiotics: Response surface modeling of various factors
|
10 |
2 |
2022 |
|
15 |
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 |
|
16 |
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 |
|
17 |
Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Biostability of binder-free wood and plant plastics protected with antiseptics
|
10 |
1 |
2022 |
|
18 |
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 |
|
19 |
Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. |
Egg-free low-fat mayonnaise from virgin coconut oil
|
10 |
1 |
2022 |
|
20 |
Rimareva L. V., Serba E. M., Overchenko M. B., Shelekhova N. V., Ignatova N. I., Pavlova A. A. |
Enzyme complexes for activating yeast generation and ethanol fermentation
|
10 |
1 |
2022 |
|
21 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
|
10 |
1 |
2022 |
|
22 |
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 |
|
23 |
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 |
|
24 |
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 |
|
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 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. |
Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria
|
9 |
2 |
2021 |
|
27 |
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 |
|
28 |
Asyakina L. K., Fotina N. V., Izgarysheva N. V., Slavyanskiy A. A., Neverova O. A. |
Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures
|
9 |
1 |
2021 |
|
29 |
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 |
|
30 |
Duy L. X., Duy L. X., Toan T. Q., Toan T. Q., Anh D. V., Anh D. V., Hung N. P., Huong T. T. T., Long P. Q., Dat N. M., Le D. T. T., Pham D. T. N., Nhan N. P. T. , Manh D. V. |
Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam
|
9 |
1 |
2021 |
|
31 |
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 |
|
32 |
Dyshlyuk L. S., Dmitrieva A. I., Ivanova S. A., Golubtsova Yu. V., Ostroumov L. A. |
Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis
|
8 |
2 |
2020 |
|
33 |
Hien B. T. T., Pham D. T., Tuyen P. V., Tran H.-D., Nguyen T. V., Dang A. V., Le T. A., Bat N. K., Nghia N. V., Nguyen M. T. T. |
A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice
|
8 |
2 |
2020 |
|
34 |
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 |
|
35 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
|
8 |
2 |
2020 |
|
36 |
Smertina E. S., Fedyanina L. N., Lyakh V. A. |
Hepatoprotective effect of breads with extracts of plants growing in the Far East
|
8 |
2 |
2020 |
|
37 |
Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. |
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
|
8 |
2 |
2020 |
|
38 |
Bolshakova L. S., Lukin D. E. |
Absorption of iodotyrosine from iodized milk protein in animals
|
8 |
1 |
2020 |
|
39 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
|
8 |
1 |
2020 |
|
40 |
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 |
|
41 |
Dinika I., Utama G. L. |
Cheese whey as potential resource for antimicrobial edible film and active packaging production
|
7 |
2 |
2019 |
|
42 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
|
7 |
2 |
2019 |
|
43 |
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 |
|
44 |
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 |
|
45 |
Naserzadeh Y., Mahmoudi N., Pakina E. |
Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits
|
7 |
1 |
2019 |
|
46 |
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 |
|
47 |
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 |
|
48 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
49 |
Grujić R., Savanović D. |
Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
|
6 |
2 |
2018 |
|
50 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
|
6 |
2 |
2018 |
|
51 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
52 |
Mayurnikova L. A., Rudnev S. D. , Davydenko N. I., Novoselov S. V., Popova D. G. |
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
|
6 |
1 |
2018 |
|
53 |
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 |
|
54 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
55 |
Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. |
PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION
|
6 |
1 |
2018 |
|
56 |
Permyakova L.V., Pomozova V.A., Antipova L.V. |
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
|
5 |
2 |
2017 |
|
57 |
Melnikova E.I., Losev A.N., Stanislavskaya E.B. |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
|
5 |
2 |
2017 |
|
58 |
Fedosova A.N., Kaledina M.V. |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
|
5 |
2 |
2017 |
|
59 |
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 |
|
60 |
Zhuravlev A.A., Lukina S.I., Ponomareva E.I., Roslyakova K.E. |
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
|
5 |
1 |
2017 |
|
61 |
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 |
|
62 |
Kolpakova V.V., Chumikina L.V., Arabova L.I., Lukin D.N., Topunov A.F., Тitov Е.I. |
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
|
4 |
2 |
2016 |
|
63 |
Khramtsov A.G. |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
64 |
Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., Shishkin S.S. |
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
|
4 |
2 |
2016 |
|
65 |
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 |
|
66 |
Lisitsyn A.B., Kriger O.V., Mitrokhin P.V. |
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
|
4 |
1 |
2016 |
|
67 |
Novoselova M.V., Prosekov A.Y. |
TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN
|
4 |
1 |
2016 |
