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Issue | Title | |
Vol 6, No 2 (2021) | Chicken egg white — characteristics of its properties and the prospects for functional foods development | Abstract PDF (Eng) similar documents |
I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo | ||
"... of using the chicken eggs as the basis of functional foods. The composition of chicken eggs ..." | ||
Vol 6, No 1 (2021) | Scientific rationale of ingredients choice for functional fish pastes | Abstract PDF (Eng) similar documents |
A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina | ||
Vol 9, No 2 (2024) | Meat products with beetroot extract reduce DNA damage in mouse intestines | Abstract PDF (Eng) similar documents |
A. A. Lisitsyn, A. K. Zhanataev, I. M. Chernukha | ||
"... of the gastrointestinal tract (GIT) and liver of male F1 mice C.B.A. x C57 Bl /6. The obtained results showed ..." | ||
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 ..." | ||
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