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  1. An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds

    Authors: A. A. Ruban M. V. Novikova S. I. Loskutov A. A. Kostin

  2. Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

    Authors: K. A. Kanina N. A. Zhizhin E. A. Karakulova P. R. Atanasov

  3. Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

    Authors: D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya E. G. Ovchinnikova

  4. Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes

    Authors: I. V. Kobelkova M. M. Korosteleva D. B. Nikityuk M. S. Kobelkova

  5. Use of pullulanase as a biocatalyst for starch hydrolysis: Part 1. Study of the effect of pullulanase on maize amylopectin starch

    Authors: A. A. Papakhin Z. M. Borodina

  6. Evaluation of microbiological risks in cream as a raw material for buttermaking

    Authors: G. M. Sviridenko M. B. Zakharova N. V. Ivanova

  7. Juice nanotechnology: A mini review

    Authors: A. S. Ammar W. A. Bazaraa

  8. Food allergens: threshold levels and methodologies for risk management

    Authors: E. V. Kryuchenko Yu. A. Kuzlyakina I. M. Chernukha V. S. Zamula

  9. Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method

    Authors: A. V. Kozin L. S. Abramova E. S. Guseva I. V. Derunets

  10. Methods for determining color characteristics of vegetable raw materials. A review

    Authors: N. I. Fedyanina O. V. Karastoyanova N. V. Korovkina