BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN

by N. L. Vostrikova, I. M. Chernukha
Published 2017-04-01

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
Published 2019-12-01

FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS

by N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev
Published 2018-01-01

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

by D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova
Published 2019-12-01

Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
Published 2020-08-01

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

by A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva
Published 2020-12-01