Поиск статей
Результаты поиска: 39 статей
Строка поиска: free amino acids
№ | Авторы | Название статьи | Том | Номер | Год |
---|---|---|---|---|---|
1 | Oleghe P. O. , Oleghe P. O. , Akharaiyi F. C. , Ehis-Eriakha C. B. | Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes | 13 | 1 | 2025 |
2 | Valieva A. I., Akulov A. N., Rumyantseva N. I. | Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis | 12 | 2 | 2024 |
3 | 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 |
4 | 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 |
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 | 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 |
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 | 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 |
11 | 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 |
12 | 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 |
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 | Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. | Fermented oat milk as a base for lactose-free sauce | 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 | Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. | Zeboid cow milk: physicochemical quality indicator | 10 | 1 | 2022 |
17 | 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 |
18 | Makarov A. S., Lutkov I. P. | Yeast race effect on the quality of base and young sparkling wines | 9 | 2 | 2021 |
19 | 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 |
20 | Azra J. M., Setiawan B., Nasution Z., Sulaeman A. | Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink | 9 | 1 | 2021 |
21 | 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 |
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 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
25 | Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. | Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms | 7 | 2 | 2019 |
26 | 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 |
27 | Bogdanov V. D., Simdyankin A. A. | Thermal properties of commercial hydrobionts’ tissues in the freezing process | 7 | 2 | 2019 |
28 | 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 |
29 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
30 | 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 |
31 | Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. | Prospects for using pine nut products in the dairy industry | 6 | 2 | 2018 |
32 | Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. | DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS | 6 | 1 | 2018 |
33 | 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 |
34 | 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 |
35 | 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 |
36 | Valiulina D.F., Makarova N.V., Kustova I.A. | GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY | 5 | 1 | 2017 |
37 | Khramtsov A.G. | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |
38 | Korotkiy I.A., Korotkaya E.V., Kireev V.V. | ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS QUICK FREEZING | 4 | 1 | 2016 |
39 | Buaynov O.N., Buaynova I.V. | THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING | 4 | 1 | 2016 |