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| Issue | Title | |
| Vol 6, No 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, E. S. Vetrova | ||
| "... of weaned pigs’ muscles, 18 protein fractions were revealed with Fold > 2. When examining the muscle tissue ..." | ||
| Vol 7, No 3 (2022) | Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting | Abstract PDF (Eng) similar documents |
| A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova | ||
| "... of the research were samples of m. L. dorsi obtained after slaughter from pigs that differed in fasting time: 4 ..." | ||
| Vol 4, No 3 (2019) | ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... (tropomyosin alpha 1, myosin light chain 1). In the case of heat treatment, structural muscle proteins were ..." | ||
| Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
| "... difficult task is to determine the proportion of muscle protein in multicomponent meat products that have ..." | ||
| Vol 5, No 2 (2020) | Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes | Abstract PDF (Eng) similar documents |
| M. I. Selionova, V. R. Plakhtyukova | ||
| "... by a higher level of protein, fat by 0.28–2.13 abs. per cent, energy value, and the quantity of muscle fibers ..." | ||
| Vol 3, No 4 (2018) | APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... skeletal muscle troponin T in 28.0 kDa, 27 kDa and 26.5 kDa was most pronounced. Identification ..." | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) similar documents |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| "... . Cosmos caudatus Kunth extract showed the highest effectiveness in degrading beef proteins in the zone ..." | ||
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| Vol 9, No 3 (2024) | Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies | Abstract PDF (Eng) similar documents |
| M. E. Spirina, E. K. Polishchuk, L. V. Fedulova, E. R. Vasilevskaya | ||
| "... dialysis removal of trehalose from the protein fraction with a molecular weight of less than 50 kDa, its ..." | ||
| Vol 7, No 4 (2022) | The ways to improve the biological and morphological parameters of young fattening pigs | Abstract PDF (Eng) similar documents |
| I. N. Mikolaychik, L. A. Morozova, A. V. Iltyakov, E. S. Stupina, O. P. Neverova, T. I. Uryumtseva | ||
| "... the carcasses of pigs of the 3rd experimental group contained muscle tissue by 4.74% (P<0.05) more than the same ..." | ||
| 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 | ||
| "... the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant ..." | ||
| Vol 1, No 2 (2016) | THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov | ||
| "... of Bos taurus and Sus scrofa cardiac muscle and aorta. The results of tissue-specific protein ..." | ||
| Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) similar documents |
| Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
| "... a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high ..." | ||
| Vol 3, No 3 (2018) | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... in muscle proteins in the course of autolytic processes were found. For example, the intensity ..." | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| "... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
| Vol 7, No 4 (2022) | The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics | Abstract PDF (Eng) similar documents |
| T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina | ||
| "... of organic origin in the diet of lambs on the marker-proteins of skeletal muscle tissue, of myocardium ..." | ||
| Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
| "... oxidoreductase (34.9 kDa); in the spleen — glycoprotein CD59 (13.7 kDa), in the patch — protein flint (49.07 kDa ..." | ||
| Vol 3, No 4 (2018) | THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT | Abstract PDF (Eng) similar documents |
| Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun | ||
| "... of muscle tissue of NOR and PSE pork, obtained from animals transported at distances of 50 and 170 km ..." | ||
| Vol 8, No 4 (2023) | Comparative analysis of local pig breeds in China and Russia | Abstract PDF (Eng) similar documents |
| K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen | ||
| "... attitude to pork fat content. This review presents the short history of pig farming in China and Russia ..." | ||
| Vol 8, No 3 (2023) | Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs | Abstract PDF (Eng) similar documents |
| A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova | ||
| "... A unique muscle of pigs (Sus scrofa domesticus) is m. semitendinosus, which contains the “red ..." | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
| O. A. Kovaleva, C. M. Zdrabova | ||
| "... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..." | ||
| Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| "... of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes ..." | ||
| Vol 3, No 2 (2018) | THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Abstract PDF (Eng) similar documents |
| Andrey V. Pavlov, Andrey I. Rud, Maxim A. Zankevich | ||
| "... With the help of the automated system for the classification of carcasses of pigs, AutoFOM ..." | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod | ||
| Vol 6, No 3 (2021) | Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| "... weight of less than 52 kDa was found in extracts based on physiological saline solution, and protein ..." | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| "... the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio ..." | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Eng) similar documents |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| "... The article presents a comparative analysis of four methods for quantifying the protein-peptide ..." | ||
| Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) similar documents |
| I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
| "... of enriched and functional food products. The work is devoted to the study of baked whole-muscle products ..." | ||
| Vol 8, No 2 (2023) | Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken | Abstract PDF (Eng) similar documents |
| R. V. Nekrasov, N. V. Bogolyubova, A. A. Zelenchenkova, R. A. Rykov, N. A. Volkova, A. N. Vetokh | ||
| "... , the crude protein content in thigh muscle decreased (p=0.019) against a trend towards increasing moisture ..." | ||
| Vol 2, No 3 (2017) | THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS | Abstract PDF (Eng) similar documents |
| Natalia L. Vostrikova | ||
| "... In the study of proteomic profiles of proteins, many scientists stop at the stage of obtaining ..." | ||
| Vol 6, No 1 (2021) | Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials | Abstract PDF (Eng) similar documents |
| N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm | ||
| "... oligopeptides with a molecular weight of less than 10 kDa in the protein additives obtained by enzymatic thermal ..." | ||
| Vol 2, No 3 (2017) | ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE | Abstract PDF (Eng) similar documents |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko | ||
| "... Protein Database is systematized in relation to the presence of antimicrobial substances in the tissues ..." | ||
| Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
| L. S. Kudryashov, O. A. Kudryashova | ||
| "... of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared ..." | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... -molecular fractions (20 kDa, 15 kDa and lower) was observed, which indicated the manifestation ..." | ||
| Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, I. Dederer | ||
| "... Abstract Study of protein stability depending on the various technological factors allows ..." | ||
| Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... of muscle tissue destruction in the unregulated storage conditions: microfractures and narrow cross ..." | ||
| Vol 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) similar documents |
| E. A. Kotenkova, E. K. Polishchuk | ||
| "... Effective isolation and purification of protein is a great challenge nowadays. The key aspect ..." | ||
| Vol 3, No 3 (2018) | METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov | ||
| "... difficult to determine the proportion of muscle protein in multi-component meat products that have undergone ..." | ||
| Vol 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| "... of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat ..." | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| "... . The color of Longissimus dorsi muscle in CIELab units was examined using Konica Minolta CM‑2300d ..." | ||
| Vol 6, No 3 (2021) | Do insects as feed ingredient affect meat quality? | Abstract PDF (Eng) similar documents |
| A. Dalle Zotte | ||
| Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
| "... of aqueous extracts from muscle tissue confirm the promising prospects of using this method ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale ..." | ||
| Vol 7, No 2 (2022) | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE | Abstract PDF (Eng) similar documents |
| W. Wang, S. Wang, S. Li | ||
| "... of disulfide formation in the oxi dized myofibrillar proteins during the sample preparation of the non ..." | ||
| Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
| Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
| "... The development of protein ingredients based on the composites from secondary collagen-containing ..." | ||
| Vol 2, No 3 (2017) | INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS | Abstract PDF (Eng) similar documents |
| Nadezhda V. Danilova, Anatoly Yu. Lavrentiev | ||
| "... It is found that when young growing pigs are fed with mixture of enzyme preparations of domestic ..." | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... inactivation, structure and assimilability of muscle protein and other functional and technological properties ..." | ||
| Vol 6, No 2 (2021) | The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles | Abstract PDF (Eng) similar documents |
| A. I. Nufer, E. V. Shatskikh | ||
| "... and leg muscles within acceptable physiological limits. At the same time, a significant decrease, compared ..." | ||
| Vol 1, No 2 (2016) | IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko | ||
| "... In this work, the risk of contamination of cattle and pig carcasses with pathogens at different ..." | ||
| 1 - 50 of 133 Items | 1 2 3 > >> | |
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