Showing 1 - 16 results of 16 for search 'N. L. Vostrikova', query time: 0.05s Refine Results
  1. 1
    BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN

    BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN by N. L. Vostrikova, I. M. Chernukha

    Published 2017-04-01
    Get full text
    Article
    Save to List
    Saved in:
  2. 2
    Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

    Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs by D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha

    Published 2022-07-01
    Get full text
    Article
    Save to List
    Saved in:
  3. 3
    Determining the authenticity of turmeric

    Determining the authenticity of turmeric by N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani

    Published 2021-04-01
    Get full text
    Article
    Save to List
    Saved in:
  4. 4
    Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices

    Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices by A. S. Knyazeva, N. L. Vostrikova, A. V. Kulikovskii, D. A. Utyanov

    Published 2022-10-01
    Get full text
    Article
    Save to List
    Saved in:
  5. 5
    Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

    Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova

    Published 2020-08-01
    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    Identifying the proportion of muscle tissue by biomarker peptides using quadrupole chromatography-mass spectrometry

    Identifying the proportion of muscle tissue by biomarker peptides using quadrupole chromatography-mass spectrometry by D.V. Khvostov, N.L. Vostrikova, I.M. Chernukha, A.V. Kulikovskii

    Published 2019-09-01
    Get full text
    Article
    Save to List
    Saved in:
  7. 7
    FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS

    FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS by N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev

    Published 2018-01-01
    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    Products of chemical reactions that occur during high-temperature heat treatment of the meat products

    Products of chemical reactions that occur during high-temperature heat treatment of the meat products by D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova

    Published 2019-12-01
    Get full text
    Article
    Save to List
    Saved in:
  9. 9
    DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS

    DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS by D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin

    Published 2019-01-01
    Get full text
    Article
    Save to List
    Saved in:
  10. 10
    Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

    Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova

    Published 2019-12-01
    Get full text
    Article
    Save to List
    Saved in:
  11. 11
    Chemical contaminants entering food products from polymer packaging. Review

    Chemical contaminants entering food products from polymer packaging. Review by D. A. Utyanov, N. L. Vostrikova, E. R. Vasilevskaya, A. V. Kulikovskii, S. Yu. Karabanov

    Published 2025-04-01
    Get full text
    Article
    Save to List
    Saved in:
  12. 12
    Effect of organically bound iodine in cattle feed on health indicators

    Effect of organically bound iodine in cattle feed on health indicators by D. E. Lukin, D. A. Utyanov, R. K. Milushev, N. L. Vostrikova, A. S. Knyazeva

    Published 2023-04-01
    Get full text
    Article
    Save to List
    Saved in:
  13. 13
    The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

    The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions by A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva

    Published 2020-12-01
    Get full text
    Article
    Save to List
    Saved in:
  14. 14
    Immunochromatographic food control tools: New developments and practical prospects

    Immunochromatographic food control tools: New developments and practical prospects by A. V. Zherdev, E. A. Zvereva, N. A. Taranova, I. V. Safenkova, N. L. Vostrikova, B. B. Dzantiev

    Published 2025-01-01
    Get full text
    Article
    Save to List
    Saved in:
  15. 15
    Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

    Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects by I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev

    Published 2024-01-01
    Get full text
    Article
    Save to List
    Saved in:
  16. 16
    Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review

    Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review by N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev

    Published 2025-07-01
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: