FOODSжурнал

Статьи, опубликованные в журнале

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  • 2025 Determining Irradiation Dose in Potato Tubers During Storage Using Reaction-Based Pattern Recognition Method
  • Zubritskaya Yana V., Shik Anna V., Stepanova Irina A., Zolotov Sergey A., Borshchegovskaya Polina Yu, Bliznyuk Ulyana A., Ananieva Irina A., Chernyaev Alexander P., Rodin Igor A., Beklemishev Mikhail K.
  • в журнале FOODS, том 14, № 24, с. 4285 DOI
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  • 2025 Simple and Robust Approach for Determination of Total Protein Content in Plant Samples
  • Vershinina Yulia S., Mitin Ilya V., Garmay Andrey V., Sugakov Gleb K., Veselova Irina A.
  • в журнале FOODS, том 14, № 3, с. 358 DOI
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  • 2025 Study of Lysozyme Activity in Bird Egg Whites by Fluorescence Polarization Assay Using Chitooligosaccharide Tracer
  • Mukhametova Liliya I., Zherdev Dmitry O., Kuznetsov Anton N., Yudina Olga N., Eremin Sergei A., Krylov Vadim B., Nifantiev Nikolay E.
  • в журнале FOODS, том 14, № 8, с. 1365-1365 DOI
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  • 2025 Towards a Quantitative Description of Proteolysis: Contribution of Demasking and Hydrolysis Steps to Proteolysis Kinetics of Milk Proteins
  • Vorob’ev Mikhail M.
  • в журнале FOODS, том 14, № 1 DOI
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  • 2024 Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation
  • Kozlova Elena, Bliznyuk Ulyana, Chernyaev Alexander, Borshchegovskaya Polina, Braun Arcady, Ipatova Victoria, Zolotov Sergey, Nikitchenko Alexander, Chulikova Natalya, Malyuga Anna, Zubritskaya Yana, Bolotnik Timofey, Oprunenko Anastasia, Kozlov Aleksandr, Beklemishev Mikhail, Yagudina Roza, Rodin Igor
  • в журнале FOODS, том 13, № 23, с. 3729 DOI
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  • 2023 A Robust Homogeneous Fluorescence Polarization Immunoassay for Rapid Determination of Erythromycin in Milk
  • Duan Changfei, Zhang Huiyan, Zhang Yingjie, Li Qiang, Li Peipei, Mari Ghulam Mujtaba, Eremin Sergei A., Shen Jianzhong, Wang Zhanhui
  • в журнале FOODS, том 12, № 8, с. 1581 DOI
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  • 2023 Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit
  • Pashkovskiy Pavel, Sleptsov Nikolay, Vereschagin Mikhail, Kreslavski Vladimir, Rudometova Natalia, Sorokoumov Pavel, Ashikhmin Aleksandr, Bolshakov Maksim, Kuznetsov Vladimir
  • в журнале FOODS, том 12, № 8 DOI
• • 2023 Sweet-Tasting Natural Proteins Brazzein and Monellin: Safe Sugar Substitutes for the Food Industry
  • Novik Tamara S., Koveshnikova Elena I., Kotlobay Anatoly A., Sycheva Lyudmila P., Kurochkina Karine G., Averina Olga A., Belopolskaya Maria V., Sergiev Petr V., Dontsova Olga A., Lazarev Vassili N., Maev Igor V., Kostyaeva Margarita G., Eremeev Artem V., Chukina Svetlana I., Lagarkova Maria A.
  • в журнале FOODS, том 12, № 22, с. 4065-4065 DOI
• • 2023 Влияние экстрактов бурых водорослей и лишайников на микробиом SCOBY и свойства чайного гриба
  • Ayrapetyan Olga N., Komissarov Artem E., Krylova Anastasiya S., Vinogradova Elizaveta N., Toshchakov Stepan V., Filipp K.
  • в журнале FOODS, том 12, № 1, с. 1-15 DOI
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  • 2022 Application of Antibody and Immunoassay for Food Safety
  • Lei Hongtao, Wang Zhanhui, Eremin Sergei A., Liu Zhiwei
  • в журнале FOODS, том 11, № 6, с. 826 DOI
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  • 2022 Influence of Endogenous Factors of Food Matrices on Avidin–Biotin Immunoassays for the Detection of Bacitracin and Colistin in Food
  • Burkin Maksim A., Galvidis Inna A., Eremin Sergei A.
  • в журнале FOODS, том 11, № 2 DOI
• • 2022 Polymeric Compounds of Lingonberry Waste: Characterization of Antioxidant and Hypolipidemic Polysaccharides and Polyphenol-Polysaccharide Conjugates from Vaccinium vitis-idaea Press Cake
  • Olennikov D.N., Chemposov V.V., Chirikova N.K.
  • в журнале FOODS, том 11, № 18 DOI
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  • 2021 Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
  • Saita Atsuhiro, Yamamoto Kosuke, Raevskiy Alexander, Takei Ryo, Washio Hideaki, Shioiri Satoshi, Sakai Nobuyuki
  • в журнале FOODS, том 10, № 8, с. 1724-1724 DOI