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Search results: 101 articles

Search string: index of lytic activity (ILA)

№	Authors	Title	Volume	Issue	Year

1	Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е.	Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products	54	3	2024
2	Головач Т. Н., Ловкис З. В., Курченко В. П., Янцевич А. В. , Тарун Е. И. , Дудчик Н. В., Ржепаковский И. В. , Лодыгин А. Д.	Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production	54	3	2024
3	Величкович Н. С., Степанова А. А. , Козлова О. В., Люц В. А., Ларичев Т. А.	Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters	54	3	2024
4	Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Павлова Н. В., Рожнов Е. Д., Рожнов Е. Д.	Micronization of Small-Amount Preservatives	54	3	2024
5	Фокина А. Д. , Веснина А. Д., Фролова А. С., Чекушкина Д. Ю., Проскурякова Л. А., Аксенова Л. М.	Bioactive Anti-Aging Substances: Geroprotectors	54	2	2024
6	Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю.	Functional Profile of Enzymatic Hydrolysates in Food Proteins	54	2	2024
7	Минаков Д. В., Конева С. И., Егорова Е. Ю.	Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology	54	2	2024
8	Долганюк В. Ф., Сухих С. А., Каширских Е. В., Ульрих Е. В., Кремлева О. Е., Бабич О. О.	Screening and Profiling the Antioxidant Properties of Psychrophilic Microalgae and Cyanobacteria from the Baltic Sea	54	2	2024
9	Дмитриева А. И., Фасхутдинова Е. Р., Ларичев Т. А., Величкович Н. С., Богер В. Ю., Аксенова Л. М.	Environmentally friendly energy, extremophilic microorganisms, enzymatic activity, microbial fuel cell, hard-to-decompose substrates	54	1	2024
10	Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н.	Bacterial Composition of Dairy Base during Fermentation	53	3	2023
11	Тарасов А. В., Заворохина Н. В., Чугунова О. В.	Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems	53	3	2023
12	Соснин М. Д., Шорсткий И. А.	Cold Atmospheric Gas Plasma Processing of Apple Slices	53	2	2023
13	Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В.	Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation	53	2	2023
14	Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А.	Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn	53	2	2023
15	Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А.	Enzymatic Hydrolysis of Soy Protein	53	1	2023
16	Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А.	Peptides of Trypsin Hydrolyzate in Bovine Colostrum	53	1	2023
17	Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К.	Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery	53	1	2023
18	Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н.	Effect of Ionising Irradiation on Wheat Flour	52	4	2022
19	Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А.	Microbial Treatment and Oxidative Stress in Agricultural Plants	52	4	2022
20	Шорсткий И. А.	Cold Plasma Pretreatment in Plant Material Drying	52	3	2022
21	Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В.	Antioxidant Properties of Triterpenoids in Fat-Containing Products	52	2	2022
22	Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А.	Innovative Environment in Public Catering	52	1	2022
23	Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М.	Technology and Theory of Mechanically Activated Water in Bakery Industry	51	4	2021
24	Танашкина Т. В., Пьянкова А. Ф., Семенюта А. А., Кантемиров А. В., Приходько Ю. В.	Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity	51	3	2021
25	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
26	Шобанова Т. В., Творогова А. А.	The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream	51	3	2021
27	Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В.	Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread	51	2	2021
28	Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В.	Forming Soy Malt Quality with Organic Growth Promoters	51	2	2021
29	Захарова Л. М., Горбунчикова М. С.	A New Synbiotic Fermented Dairy Product: Technological Production Features	51	1	2021
30	Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В.	Streptomyces and Bacillus Keratinases: Properties and Uses	50	4	2020
31	Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С.	Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade	50	3	2020
32	Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г.	ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS	50	2	2020
33	Салищева О. В., Просеков А. Ю., Долганюк В. Ф.	ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)	50	2	2020
34	Ростовская М. Ф., Боярова М. Д., Клыков А. Г.	EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT	50	2	2020
35	Бобренева И. В., Баюми А. А., Токарев А. В.	Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components	50	1	2020
36	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
37	Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю.	Optimization Formulation of Semi-Finished Sponge Cake	50	1	2020
38	Меледина Т. В., Морозов А. А., Давыденко С. Г., Терновской Г. В.	Yeasts as a Glutathione Producer	50	1	2020
39	Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М.	JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY	49	4	2019
40	Голубева Л. В., Пожидаева Е. А.	Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology	49	3	2019
41	Кондратьев Н. Б., Федорко К. В., Крылова Э. Н., Пестерев М. А., Осипов М. В.	Gingerbread with Fruit Filling: Preservation Factor Assessment	49	3	2019
42	Пугачева А. С., Макарова Н. В., Игнатова Д. Ф.	Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis	49	2	2019
43	Вебер А. Л., Леонова С. А., Давлетов Ф. А.	Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants	49	2	2019
44	Бобренева И. В., Баюми А. А.	Tiger Nut in Meat Products	49	2	2019
45	Макаров С. С., Макаров С. Ю., Панасюк А. Л.	Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production	48	3	2018
46	Выборнова Т. В., Шарова Н. Ю., Принцева А. А.	Low–Temperature Storage and the Viability Preservation of Streptomyces	48	3	2018
47	Алмагамбетова С. Т.	Analysis of the ways of anticorrosive influence on food industry equipment protection	48	2	2018
48	Панасюк А. Л., Макаров С. С.	Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant	48	1	2018
49	Пермякова Л. В.	Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals	48	1	2018
50	Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В.	EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES	47	4	2017
51	Мельникова Е. И., Пономарева Н. В., Богданова Е. В.	ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS	44	1	2017
52	Ткаченко В. В., Одегов Н. И., Дорофеев Р. В.	SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations	44	1	2017
53	Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю.	DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION	43	4	2016
54	Новоселов С. В., Маюрникова Л. А., Килина И. А.	ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS	43	4	2016
55	Просеков А. Ю., Остроумов Л. А.	INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES	43	4	2016
56	Моргунова А. В.	RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS	43	4	2016
57	Еремеева Н. Б., Макарова Н. В., Платонов И. А.	ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS	42	3	2016
58	Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И.	INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX	40	1	2016
59	Шишин М. В., Просеков А. Ю.	INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS	39	4	2015
60	Лаженцева Л. Ю.	STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE	39	4	2015
61	Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А.	STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET	39	4	2015
62	Еремеева Н. Б., Макарова Н. В.	THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS	39	4	2015
63	Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А.	ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION	38	3	2015
64	Пермякова Л. В.	INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST	38	3	2015
65	Наумова Н. Л.	ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS	37	2	2015
66	Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А.	COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS	36	1	2015
67	Невская Е. В., Шлеленко Л. А., Бородулин Д. М.	OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION	36	1	2015
68	Мамонтов А. С.	RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE	34	3	2014
69	Драгунова М. М., Брехова В. П.	METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST	32	1	2014
70	Омаров М. Н., Блиадзе В. Г., Коваленко Д. Н., Волокитина З. В.	ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING	31	4	2013
71	Иванов И. В., Гуринович Г. В.	INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS	30	3	2013
72	Короткий И. А., Короткая Е. В., Федоров Д. Е.	STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD	30	3	2013
73	Макарова Н. В., Валиулина Д. Ф.	EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION	29	2	2013
74	Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю.	THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER	28	1	2013
75	Киселев К. В., Коркачева О. В., Позняковский В. М.	ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA	27	4	2012
76	Уточкина Е. А., Решетник Е. И.	EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS	27	4	2012
77	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
78	Поляков В. А., Абрамова И. М.	IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS	26	3	2012
79	Борисова А. В., Макарова Н. В.	EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES	25	2	2012
80	Архипов А. Н., Позднякова А. В., Козлова О. В.	STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS	25	2	2012
81	Макарова Н. В., Валиулина Д. Ф., Бахарев В. В.	USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT	25	2	2012
82	Лаженцева Л. Ю.	EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS	24	1	2012
83	Новоселов С. В., Маюрникова Л. А., Васильев К. И.	THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE	24	1	2012
84	Макарова Н. В., Зюзина А. В.	INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES	23	4	2011
85	Као Т. Х., Разумовская Р. Г.	STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN	23	4	2011
86	Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И.	SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS	23	4	2011
87	Макарова Н. В., Зюзина А. В.	INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD	22	3	2011
88	Узаков Я. М., Каимбаева Л. А.	Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis	21	2	2011
89	Полетаев А. Ю., Кригер О. В., Митрохин П. В.	Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220	21	2	2011
90	Киселева Т. Ф., Григорьева М. С., Золин А. Г.	Dietary jams with low glycemic index	20	1	2011
91	Изгарышев А. В., Равнюшкин С. А., Ермолаев В. А.	Water activity as an integrated indicator of plant raw material estimation in the course of storage	19	4	2010
92	Полетаев А. Ю., Курбанова М. Г.	Peculiarities of keratin-containing raw material processing and complete farm animal feed production on its basis	18	3	2010
93	Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С. ., Галстян А. Г.	Water activity in fructose solutions	18	3	2010
94	Ермолаев В. ., Шушпанников А. .	Investigation of water activity index of dry dairy products	17	2	2010
95	Солдатова Л. С., Бабич О. О.	Increase of catalytic activity and stability of chymotrypsin due to covalent immobilization on magnetic nano-particles FeО	16	1	2010
96	Щеглова И. В., Верещагин А. Л.	Influence of vacuum-pulse drying of mushrooms on amino acid composition and trypsin inhibiting activity	16	1	2010
97	Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В.	Study of Sea Buckthorn Oil Oxidative Stability	16	1	2010
98	Гореликова Г. А., Скубаев П.	Investigation of including possibility the plant extract with antioxidant activity into mayonnaise composition	15	4	2009
99	Крупин А. В.	The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink	14	3	2009
100	Крупин А. В.	The analysis of influence of technology factors on law of hydrolysis of lactose in connection with manufacture of drinks	13	2	2009
101	Майтаков А. Л., Коган Б.	About the formation of models of technological blocks for the quality provision of machinery for food production.	12	1	2009