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N. L. Vostrikova
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N. L. Vostrikova
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N. L. Vostrikova
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1
BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN
by
N
.
L
.
Vostrikova
,
I. M. Chernukha
Published 2017-04-01
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Article
2
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
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Article
3
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
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Article
4
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
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Article
5
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
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Article
6
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
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