Foods and Raw Materials | Кемеровский государственный университет

A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant

Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms

White pitahaya as a natural additive: potential usage in cosmetic industry

Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties

Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis

Developing freeze-dried bioproducts for the Russian military in the Arctic

Nutritional significance of finger millet and its potential for using in functional products

Improved technology for new-generation Kazakh national meat products

Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

Effects of various brans on quality and volatile compounds of bread

Yeast race effect on the quality of base and young sparkling wines

Plastics: physical-and-mechanical properties and biodegradable potential

Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation

Gliadin proteins from wheat flour: the optimal determination conditions by ELISA

Hepatoprotective effect of breads with extracts of plants growing in the Far East

Enzyme complexes for activating yeast generation and ethanol fermentation

Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification

Genoprotective, antimutagenic, and antioxidant effects of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria

Yeast-rich mannan fractions in duck cultivation: prospects of using

Developing colloidal structure of beer by grain organic compounds

Changes in physico-chemical properties of milk under ultraviolet radiation

Algerian date palm (Phoenix dactylifera L.) fruit cultivars: HPLC fingerprinting and antibacterial activity

Instant tea from Condonopsis javanica L. root extract via spray drying

Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods

Chemical composition of indigenous raw meats

Using casein and gluten protein fractions to obtain functional ingredients

Electrochemical activation as a fat rendering technology

Hyptis suaveolens L. leaf extracts in traditional health care systems

Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators

Minced products from undersized sea fish: new industrial technology

Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam

Influence of blackberry juice addition on mead fermentation and quality

Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process

Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

Changes of antioxidant activity and active compounds content in selected teas

NanoKremny effect on the quality of grapes and wines

Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup

Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran

Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit

Detection of protein aggregation markers in raw meat and finished products

Cooked sausage enriched with essential nutrients for the gastrointestinal diet

Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products

Optimizing enzymatic hydrolysis for feed production from catfish by-products

Cytotoxic effect of Myrtus communis, Aristolochia longa, and Calycotome spinosa on human erythrocyte cells

A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice

Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

Biostability of binder-free wood and plant plastics protected with antiseptics

Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil

Effects of high-protein feed supplements on lamb productivity

Heavy metal content in farmed rainbow trout in relation to aquaculture area and feed pellets

Jelly formulated with different carbohydrate profiles: Quality evaluation

Pulsed infrared radiation for drying raw materials of plant and animal origin

Thermodynamic factor and vacuum crystallization

Assessing protopectin transformation potential of plant tissue using a zoned criterion space

Effects of bioactive substances isolated from Siberian medicinal plants on the lifespan of Caenorhabditis elegans

Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire

Pig adipose tissue of two different breeds and locations: morphology and Raman studies

Toxicity of apple juice and its components in the model plant system

Grain bran hydrolysates in the production of fruit distillates

Raw poultry meatballs with soya flour: Shelf life and nutritional value

Sesame seed protein: Amino acid, functional, and physicochemical profiles

Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions

Physicochemical properties of kashk supplemented with encapsulated lemongrass extract

Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design

Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate

Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

Use of animal origin protein concentrates in bread baking

Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate

Factors affecting consumer preference for healthy diet and functional foods

Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes

Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water

Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam

Soybean testa spectral study

Processing cottage cheese whey components for functional food production

A thermophilic L-lactic acid producer of high optical purity: isolation and identification

Absorption of iodotyrosine from iodized milk protein in animals

The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham

Xanthan-based biodegradable packaging for fish and meat products

Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics

Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage

Lead exposure through eggs in Iran: health risk assessment

Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour

Organochlorine pesticide residues and other toxic substances in salted Tenualosa ilisha L.: Northeastern part of India

Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation

Grape pomace treatment methods and their effects on storage

Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value

Plant proteases and anti-bacterial substances in Allium sativum L. varieties

Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria

Comparative assessment of sorbic and benzoic acid via express biotest

Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures

Macro- and microelements in some species of marine life from the Sea of Okhotsk

The extended methylene blue reduction test and milk quality

Farmed Turkish salmon: Toxic metals and health threat

Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

Erosion potential of ultrasonic food processing

Methodology for identification and quantification of chicken meat in food products

Formulating a functional drink with antiosteoporosis effects

Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality

Sorghum extract: Phytochemical, proximate, and GC-MS analyses

Intensification of cooling fluid process

Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field

RNN- and CNN-based weed detection for crop improvement: An overview

New technological paradigm of the Russian dairy industry: formation principles under globalisation

Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects

Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity

Amaranth as a bread enriching ingredient

Egg-free low-fat mayonnaise from virgin coconut oil

Effects of protein-containing additives on pasta quality and biological value

Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation

Effects of lingonberry extract on the antioxidant capacity of meat paste

Properties of serum albumin in electrolyzed water

Effects of encapsulated black caraway extract and sesame oil on kolompeh quality

Mead fermentation parameters: Optimization by response surface methodology

Effects of dust phenomenon on heavy metals in raw milk in western Iran

Fermented oat milk as a base for lactose-free sauce

Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil

Bioassay of oxidative properties and toxic side effects of apple juice

Effects of non-meat proteins on the quality of fermented sausages

Digital inventory of agricultural land plots in the Kemerovo Region

Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines

Identification of total aromas of plant protein sources

A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods

Development of plant-based yogurt

Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials

Near-infrared spectroscopy as a green technology to monitor coffee roasting

Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis

Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives

Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris

Carboxymethyl cellulose and psyllium husk in gluten-free pasta

Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts

Synergistic effect of Balanites aegyptiaca essential oil and storage materials on cowpea seeds

Cardiorenal protective effects of extracts of bitter leaf (Vernonia amygdalina L.) in animal model of metabolic syndrome

Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products

Production of enriched lamb in biodegradable packaging

Bioaccumulation of trace elements in vegetables grown in various anthropogenic conditions

Dietary fibres in preventative meat products

Embryogenesis induction of carrot (Daucus carota L.) in isolated microspore culture

Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms

Assessment of trace elements in canned fish and health risk appraisal

Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

Preparation of sodium alginate films incorporated with hydroalcoholic extract of Macrocystis pyrifera L.

Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids

Antioxidant and antithrombotic properties of fruit, leaf, and seed extracts of the Halhalı olive (Olea europaea L.) native to the Hatay region in Turkey

Miscanthus plants processing in fuel, energy, chemical and microbiological industries

Top-dressing treatment of spring barley to modify its quality

Substituting wheat flour with okara flour in biscuit production

Evaluating extremophilic microorganisms in industrial regions

Immobilisation of bifidobacteria in biodegradable food-grade microparticles

Functional instant beverages

Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Effects of triticale flour on the quality of honey cookies

Multi-criteria food products identification by fuzzy logic methods

Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms

Specialized hypocholesterolemic foods: Ingredients, technology, effects

Effect of dihydroquercetin on the toxic properties of nickel nanoparticles

Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (Есhinасеа Рurрurеа L.) growing in the Kemerovo region: functional foods application

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads

Biological value of semi-smoked sausages with cedar oil cake

Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products

Modelling formation and removal of biofilms in secondary dairy raw materials

Microbiological safety criteria for products from unconventional raw materials: raw bear fat

The elemental profile of ciders made from different varieties of apples

Antihyperglycemic activity of colostrum peptides

α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design

Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue

Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits

Hematological parameters of free-ranging moose Alces alces (Linnaeus 1758) (Ruminantia, Cervidae)

κ-casein polymorphism effect on technological properties of dried milk

Coffee pulp pretreatment methods: A comparative analysis of hydrolysis efficiency

System modelling of non-stationary drying processes

Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)

SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds

Effect of drying agents on quality parameters of lyophilized persimmon purée powder

A phytochemical study of the clover growing in Kuzbass

A comparative study of physical properties of selected rice varieties in Nigeria

Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region

FTIR spectroscopy for quality evaluation of sports supplements on the Polish market

Choline intake effects on psychophysiological indicators of students in the pre-exam period

Статьи рубрики " Research Article " журнала " Foods and Raw Materials "

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