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| Issue | Title | |
| Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) similar documents |
| Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
| "... At present, there is no consistent definition of the term «personalized nutrition». The paper ..." | ||
| Vol 11, No 1 (2026) | The potential of artificial intelligence in the meat industry | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, M. A. Nikitina | ||
| "... production, sensory evaluation, and personalized nutrition. The review presents approaches to classification ..." | ||
| Vol 7, No 3 (2022) | Trophological approach in the development of nutrition theories | Abstract PDF (Eng) similar documents |
| A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko | ||
| "... of the development of nutrition theories, the problem of perfect food plays a special role. The article presents ..." | ||
| Vol 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) similar documents |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| "... is to develop an approach to predicting the integral bioavailability of enteral nutrition products (ENPs) based ..." | ||
| Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) similar documents |
| A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
| "... of “FoodTech” on the Russian market. This company selects personalized food, taking into account the results ..." | ||
| Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
| A. Yu. Prosekov | ||
| "... in the development of personalized nutrition are considered. The review allowed us to find and describe the genes ..." | ||
| Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
| E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
| "... In the current circumstances, trends in nutrition of a person striving to lead a healthy life ..." | ||
| Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) similar documents |
| E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
| "... . Polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) mainly occur in the ..." | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| "... in functional food for gerodietetic nutrition according to the most significant descriptors (protein, methionine ..." | ||
| Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
| "... of these food-products is intended for personal ized nutrition of various age groups in the population ..." | ||
| Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... . Personalized nutrition is inextricably linked with personalized food products. At present, however, mass ..." | ||
| Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
| E. Oz, F. Oz | ||
| "... digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the ..." | ||
| 1 - 12 of 12 Items | ||
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