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Proteins in Food Systems

60 ta ish

  1. Preparation, Physical Characterization, Pharmacokinetics and Anti-Hyperglycemic Activity of Esculetin-Loaded Mixed Micelles

    Xiaoxiao Li, Xiaoli Xia, Jian Zhang +12

    MaqolaOchiq kirishPolysaccharides Composition and ApplicationsJournal of Pharmaceutical Sciences202211 iqtibos
    ABI

  2. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    MaqolaOchiq kirishAnimal Diversity and Health StudiesFoods202010 iqtibos
    ABI

  3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

    Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

    Sharh maqolaOchiq kirishProbiotics and Fermented FoodsFoods20207 iqtibos
    ABI

  4. Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

    Zhenyuan Li, Xiang Fei, Xuegang Huang +6

    MaqolaOchiq kirishSunflower and Safflower CultivationFoods20243 iqtibos
    ABI

  5. Green-synthesized Zn²⁺-polyphenol networks (CGA/RA) for enhanced multifunctional food preservation

    Minyu Li, Mengjiao Zhang, Aripov Takhir Fatixovich +2

    MaqolaNanocomposite Films for Food PackagingJournal of Food Measurement & Characterization20253 iqtibos
    ABI

  6. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

    Oumayma Boukria, Jian Wang, Jasur Safarov +4

    MaqolaOchiq kirishAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos
    ABI

  7. Sunflower seed protein: defatting, structural characterization and property analysis

    Zhenyuan Li, Xuegang Huang, Yumeng Hu +5

    MaqolaProteins in Food SystemsInternational Journal of Biological Macromolecules20252 iqtibos
    ABI

  8. Zinc-Binding Peptides from Protein of Cicer arietinum

    Nurkhodja Mukhamedov, Sh. Ya. Mirzaakhmedov, Yue‐Dong Gao +5

    MaqolaProtein Hydrolysis and Bioactive PeptidesChemistry of Natural Compounds20222 iqtibos
    ABI

  9. Polysaccharides from seeds of plants of the family Fabaceae

    F. A. Kodiralieva, Р. К. Рахманбердыева

    MaqolaPolysaccharides and Plant Cell WallsChemistry of Natural Compounds20112 iqtibos
    ABI

  10. Optimization of Scorpion Protein Extraction and Characterization of the Proteins’ Functional Properties

    Ahmidin Wali, Atikan Wubulikasimu, Sharafitdin Mirzaakhmedov +5

    MaqolaOchiq kirishBiochemical and Structural CharacterizationMolecules20191 iqtibos
    ABI

  11. Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods

    A. E. Eshbekov, М. Х. Маликова, Р. К. Рахманбердыева +3

    MaqolaProteins in Food SystemsChemistry of Natural Compounds20211 iqtibos
    ABI

  12. The period of gestation of rabbits and its fertility connection

    Khudaynazar Yunusov, Bekzod Djambilov, Dustmuhammmad Xolmirzayev +2

    MaqolaOchiq kirishRabbits: Nutrition, Reproduction, HealthBIO Web of Conferences20241 iqtibos
    ABI

  13. Isolation, Purification of Phenolic Glycoside 1 from Moringa oleifera Seeds and Formulation of Its Liposome Delivery System

    Feng Shi, Mingjie Gong, Michael Adu‐Frimpong +10

    MaqolaMoringa oleifera research and applicationsAAPS PharmSciTech20241 iqtibos
    ABI

  14. Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics

    Yurii Syromiatnykov, Shakhista Ishniyazova, Dildora Nurvafaeva +6

    MaqolaOchiq kirishFood Drying and ModelingFoods20261 iqtibos
    ABI

  15. Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

    Sharofiddin Nuriddinov, Umrbek Mavlanov, Soyibjon Bozorov +4

    MaqolaOchiq kirishLipid metabolism and biosynthesisFood Chemistry20261 iqtibos
    ABI

  16. Biological Activity of Protein Constituents and Alkaloids from the Plant Phragmites communis

    N. Sh. Azimov, D. O. Yusufzhonova, L. G. Mezhlumyan +2

    MaqolaMoringa oleifera research and applicationsChemistry of Natural Compounds20211 iqtibos
    ABI

  17. Preparation, characterisation, and pharmacodynamic study of myricetin pH-sensitive liposomes

    Chenlu Li, Mengzhe Du, Lingzhi Meng +10

    MaqolaProteins in Food SystemsJournal of Microencapsulation20241 iqtibos
    ABI

  18. Comparative Investigation of the Polypeptide Compositions of Cicer arietinum Sprouts

    Abulimiti Yili, V. V. Maksimov, Zh. F. Ziyavitdinov +4

    MaqolaAntimicrobial Peptides and ActivitiesChemistry of Natural Compounds20141 iqtibos
    ABI

  19. The alkaline substances of the protein derived from legume seeds

    K. G. Ioffe, А. Р. Рахимов, I. A. Asatov +1

    MaqolaProteins in Food SystemsChemistry of Natural Compounds19690 iqtibos
    ABI

  20. Surface properties of the reserve globulins of cotton seeds and the products of their proteolysis

    V. V. Maksimov, T. S. Yunusov, V. N. lzrnailova

    MaqolaProteins in Food SystemsChemistry of Natural Compounds19950 iqtibos
    ABI

  21. Change of Meat Proteins During Thermal Treatment

    M. A. Belyaeva

    MaqolaMeat and Animal Product QualityChemistry of Natural Compounds20030 iqtibos
    ABI

  22. Electrophoretic study of the effect of ultradisperse iron powder on cotton seed proteins

    F. M. Tukhtaboeva, K. S. Davronov, I. Zh. Kurbonbaev +1

    MaqolaMagnetic and Electromagnetic EffectsChemistry of Natural Compounds20060 iqtibos
    ABI

  23. Phaseol

    Shakhnoza S. Azimova, Валентина И. Виноградова

    BobProteins in Food Systems20120 iqtibos
    ABI

  24. Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread

    V. A. Vaskina, Roman Kandrokov, L. N. Haydar-Zade

    MaqolaOchiq kirishFood Chemistry and Fat AnalysisProceedings of the National Academy of Sciences of Belarus Agrarian Series20210 iqtibos
    ABI

  25. Study the properties of a chickpea-based jelly product

    E. N. Molchanova, Мария Герасимовна Шипарева, Tatyana Evmeshkina +1

    MaqolaOchiq kirishFood composition and propertiesE3S Web of Conferences20210 iqtibos
    ABI