Open Access
BIO Web Conf.
Volume 32, 2021
III International Scientific and Practical Conference “Problems and Prospects of Scientific and Innovative Support of the Agro-Industrial Complex of the Regions” 2021
Article Number 03008
Number of page(s) 4
Section Innovative development of the food and processing industry
Published online 13 August 2021
  • Dependence of electron paramagnetic resonance (EPR) spectrum parameters on the kind of meat and fish treated by ionizing radiation Timakova, R.T., Tikhonov, S.L., Evdokimova, O.V., Butenko, I.V. Gigienai Sanitariya, 97(9), р. 873–876 (2018) [Google Scholar]
  • Effect of dihydroquercetin on the stability of the properties of rendered fats / N N Shagaeva, I A Zachesova, S V Kolobov2 and O V Evdokimova / IOP Conference Series: Earth and Environmental Science, Volume 640, International Conference on Production and Processing of Agricultural Raw Materials 26-29 February 2020, Voronezh, Russian FederationCitation N N Shagaeva et al 2021 IOP Conf. Ser.: Earth Environ. Sci. 640 042019 [Google Scholar]
  • Lucas-Gonzalez R., Perez-Alvarez J., Viuda-Martos M., Fernandez-Lopez J. Pork liver pate enriched with persimmon by-products: the effect of gastrointestinal digestion in vitro on the stability of the fatty acid and polyphenol profile. Nutrients. 2021; 13 (4): 1332. [PubMed] [Google Scholar]
  • Skalecki, Petr, Agnieszka Kalinyak-Dzyura, Petr Domaradski, Mariusz Florek, Eva Poleshak and Malgorzata Dmoch. 2021. “The effect of replacing pork with fish products on the content of fatty acids, physicochemical and sensory properties of pork pate” Applied Sciences 11, no. 1: 188. [Google Scholar]
  • Bianchin, Mirelli, Diane Pereira, Jacqueline D.F. Almeida, Christian D. Moura, Rafaelli S. Piñeiro, Leila F. S. Heldt, Charles V. I. Haminuk and Solange T. Karpes, 2020. “Antioxidant properties of lyophilized rosemary and sage extracts and their effect on the prevention of lipid oxidation in avian birds “Molecules 25, no. 21: 5160. [Google Scholar]
  • Poznyakovskiy V.M., Gorlov I.F., Tikhonov S.L., Shelepov V.G. About the quality of meat with PSE and DFD properties / Foods and Raw Materials. Т. 3. № 1. р. 104-110 (2015) [Google Scholar]
  • Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M. Use of the method of electron paramagnetic resonance for determination of absorbed of doses of ionizing radition of different types of meat and fish raw materials / Foods and Raw Materials. Т. 5. № 2. р. 162-169 (2017) [Google Scholar]
  • N.A. Berezina, A.V. Artemov, I.A. Nikitin, A.A. Budnik International Journal of Advanced Computer Science and Application, 10, 137 (2019) [Google Scholar]
  • Bigliardi, B. Innovation trends in the food industry: Thecase of functional foods / B. Bigliardi,F. Galati// Trends in Food Science & Technology. – 2013. – Vol. 31, №2. – P. 118–129. – Mode of access: ase_of_functional_foods [Google Scholar]
  • Lairon, D. Nutritional quality and safety of organic food. Overview / D. Lairon // Environmental assessment. – 2011. – № 2. – С. 74-92. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.