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Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate

Voprosy pitaniia, 2017, Vol.86 (2), p.70-75

2017

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Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate

Voprosy pitaniia, 2019, Vol.88 (3), p.90-96

2019

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Probiotics as functional food products: manufacture and approaches to evaluating of the effectiveness

Voprosy pitaniia, 2014, Vol.83 (4), p.4-14

2014

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Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review

Food chemistry, 2006, Vol.98 (1), p.136-148

2006

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Study of the sorptiondesorption of ecdysterone (20 E) as part of adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa

Voprosy pitaniia, 2023, Vol.92 (6), p.135-140

2023

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Functional food in pregnancy

Voprosy pitaniia, 2016, Vol.85 (4), p.22-28

Ancheva, I A

2016

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Polyphenolic composition in different parts of some cultivars of globe artichoke ( Cynara cardunculus L. var. scolymus (L.) Fiori)

Food chemistry, 2007, Vol.104 (3), p.1282-1286

2007

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The impact of bilberry fruits polyphenols, sorbed on buckwheat flour, on the induced disorders of carbohydrate metabolism of male C57BL/6c mice

Voprosy pitaniia, 2020, Vol.89 (6), p.82-90

2020

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Efficiency of transfer of essential polyunsaturated fatty acids versus organic carbon from producers to consumers in a eutrophic reservoir

Oecologia, 2011-02, Vol.165 (2), p.521-531

2011

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Experimental rationale for approaches to the development and evaluation of new functional foodstuffs

Vestnik Rossiĭskoĭ akademii medits︠i︡nskih nauk, 2010 (12), p.14

2010

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The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient

Voprosy pitaniia, 2019-01, Vol.88 (6), p.63-71

2019

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The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)

Voprosy pitaniia, 2018, Vol.87 (2), p.65-76

2018

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Addressing the unfulfilled codex standard for honey for stingless bee honey through lyophilization

Isotopes in environmental and health studies, 2022-05, Vol.58 (2), p.180-194

2022

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Development of biotechnology of fermented milk product with Lactobacillus reuteri LR1 and the evaluation of its functional property in experiment in vitro and in vivo

Voprosy pitaniia, 2018, Vol.87 (5), p.52-62

2018

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New functional food ingredient - lipid module, source of astaxantine and plasmalogenes

Voprosy pitaniia, 2019, Vol.88 (1), p.49-56

2019

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Development of liposomal form of polyunsaturated fatty acid concentrate: ways of using in production of functional foods

Voprosy pitaniia, 2017, Vol.86 (1), p.76-84

2017

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Nutritional and functional properties of honey

Voprosy pitaniia, 2010, Vol.79 (6), p.4

Bogdanov, S

2010

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Determination of thermophysical characteristics and viscous properties of minced raw materials from pond carp

Vestnik MGTU, 2020-09, Vol.23 (3), p.237-249

2020

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Influence of coagulated egg melange on the physical endurance of growing male Wistar rats: physiological and biochemical assessment

Voprosy pitaniia, 2019, Vol.88 (2), p.17-23

2019

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Methodological approaches to the creation of healthy food

Voprosy pitaniia, 2015, Vol.84 (1), p.95

2015

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The use of plant enriching additives in the production of pasta: Literature review

Vestnik MGTU, 2019-09, Vol.22 (3), p.449-457

2019

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Effect of a new low-cholesterol meat and vegetal product on correction of simulated lipid metabolism disorders in rats

Voprosy pitaniia, 2015, Vol.84 (1), p.80-88

2015

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Using a multicomponent functional food in IBS patients with constipation a comparative controlled study

Voprosy pitaniia, 2016, Vol.85 (2), p.84-91

2016

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Assessment of functional food of general version of diet in cardiac hospital

Voprosy pitaniia, 2015, Vol.84 (1), p.38-43

2015

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Enriched and functional foodstuffs: similarities and differences

Voprosy pitaniia, 2012, Vol.81 (1), p.63-68

2012

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Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate

Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate

Probiotics as functional food products: manufacture and approaches to evaluating of the effectiveness

Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review

Study of the sorptiondesorption of ecdysterone (20 E) as part of adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa

Functional food in pregnancy

Polyphenolic composition in different parts of some cultivars of globe artichoke ( Cynara cardunculus L. var. scolymus (L.) Fiori)

The impact of bilberry fruits polyphenols, sorbed on buckwheat flour, on the induced disorders of carbohydrate metabolism of male C57BL/6c mice

Efficiency of transfer of essential polyunsaturated fatty acids versus organic carbon from producers to consumers in a eutrophic reservoir

Experimental rationale for approaches to the development and evaluation of new functional foodstuffs

The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient

The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)

Addressing the unfulfilled codex standard for honey for stingless bee honey through lyophilization

Development of biotechnology of fermented milk product with Lactobacillus reuteri LR1 and the evaluation of its functional property in experiment in vitro and in vivo

New functional food ingredient - lipid module, source of astaxantine and plasmalogenes

Development of liposomal form of polyunsaturated fatty acid concentrate: ways of using in production of functional foods

Nutritional and functional properties of honey

Determination of thermophysical characteristics and viscous properties of minced raw materials from pond carp

Influence of coagulated egg melange on the physical endurance of growing male Wistar rats: physiological and biochemical assessment

Methodological approaches to the creation of healthy food

The use of plant enriching additives in the production of pasta: Literature review

Effect of a new low-cholesterol meat and vegetal product on correction of simulated lipid metabolism disorders in rats

Using a multicomponent functional food in IBS patients with constipation a comparative controlled study

Assessment of functional food of general version of diet in cardiac hospital

Enriched and functional foodstuffs: similarities and differences

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