Methodology for measuring the mass fraction of monosodium glutamate in meat matrices von Knyazeva, A.C., Vostrikova, N.L., Kulikovsky, A.V., Utyanov, D.A., Kurzova, A.A.

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Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates von Kupaeva, N. V., Bogdanova, Yu. I., Motovilina, A. A., Utyanov, D. A., Knyazeva, A. S., Spirina, M. E., Pchelkina, V. A., Kotenkova, E. A.

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Studies of HAA accumulation in meat products, depending on the raw materials type and the heat treatment duration von Utyanov, D A, Khvostov, D V, Knyazeva, A S, Kulikovskii, A V

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Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products von Semenova, M. G., Aslanova, M. A., Galimova, A. R., Fedulova, L. V., Antipova, A. S., Martirosova, E. I., Zelikina, D. V., Bero, A. L., Utyanov, D. A.

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Effect of organically bound iodine in cattle feed on health indicators von Lukin, D. E., Utyanov, D. A., Milushev, R. K., Vostrikova, N. L., Knyazeva, A. S.

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Formation of heterocyclic aromatic amines in grilled pork depending on the pre-thermal treatment method von Utyanov, D A, Semenova, A A, Revutskaya, N M, Knyazeva, A S, Kurzova, A A

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Monitoring studies of the content of heterocyclic aromatic amines in second-course meals with chilled side dishes sold in the Russian Federation von Utyanov, D A, Kulikovskii, A V, Knyazeva, A S, Khvostov, D V, Kurzova, A A

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Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS von Utyanov, D. A., Kulikovskii, A. V., Knyazeva, A. S., Kurzova, A. A., Ivankin, A. N.

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Products of chemical reactions that occur during high-temperature heat treatment of the meat products von Utyanov, D. A., Kulikovskii, A. V., Vostrikova, N. L., Kuznetsova, O. A.

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The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters von Zinina, O. V., Merenkova, S. P., Gavrilova, K. S., Rebezov, M. B., Utyanov, D. A., Knyazeva, A. S.

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Regional specificity of Algerian olive oil von Ghernoug, H., Chernukha, I. M., Utyanov, D. A.

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Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine von Utyanov, D. A., Kulikovskii, A. V., Khvostov, D. V., Kurzova, A. A.

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Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices von Knyazeva, A. S., Vostrikova, N. L., Kulikovskii, A. V., Utyanov, D. A.

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Studies of the content of optical isomers of amino acids in food von Knyazeva, A. S., Utyanov, D. A., Kulikovskii, A. V., Kurzova, A. A.

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DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS von Utyanov, D. A., Kulikovskii, A. V., Vostrikova, N. L., Ivankin, A. N.

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Study of HAA and PAH accumulation in meat products during its heat treatment using different types of oils von Utyanov, Dmitry, Kulikovskii, Andey, Knyazeva, Alexandra, Kurzova, Anastasiya

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Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products von Utyanov, Dmitry, Knyazeva, Alexandra, Kulikovskii, Andrey, Kurzova, Anastasiya

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