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| Issue | Title | |
| 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 | ||
| "... The results of studying the effect of various temperatures on the protein composition of minced ..." | ||
| Vol 8, No 1 (2023) | Methodology of adipose tissue type detection in mammals | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. V. Kupaeva, J. A. Smirnova, A. G. Akhremko, V. A. Pchelkina, E. A. Kotenkova | ||
| "... cell (adipocyte) of different AT types. The method is based on extraction of heme containing proteins ..." | ||
| 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 | ||
| "... (GI) tract status. The differential equations of the concentration dynamics of protein, denatured protein ..." | ||
| Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, I. M. Chernukha | ||
| "... changes, such as changes in heat resistant and species-specific proteins that could be relevant bio-markers ..." | ||
| 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 | ||
| "... by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two ..." | ||
| 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 | ||
| "... manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new ..." | ||
| 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 | ||
| "... Eight protein substances that undergo changes during autolysis were found using ..." | ||
| 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 | ||
| Vol 5, No 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| "... Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP ..." | ||
| Vol 10, No 4 (2025) | Comparative proteomic study of muscle tissue of wild boars and domestic pig breeds. | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, L. I. Kovalev, N. I. Markov, E. A. Kotenkova, E. R. Vasilevskaya, M. E. Spirina, E. K. Polishchuk, L. V. Fedulova | ||
| "... as for revealing key marker proteins determining meat product properties. A comparative proteomic analysis ..." | ||
| 1 - 10 of 10 Items | ||
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