International Research Center "Biotechnologies of the Third Millennium"

Publications

1. 11Grinvald S.A., Баракова Н.В., Кипрушкина Е.И., Джамалдинова Б.А., Ушаева И.У., Точильников Г.В., Садовой В.В., Гунькова П. The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood Seeds on the fermentation activity of yeast S. cerevisiae. // Functional Foods in Health and Disease - 2024, Vol. 14, No. 3, pp. 207-218 [SJR: 0.275]
2. 10Абрамзон В.В., Rogozina E.A., Kuprina E.E., Kiprushkina E.I., Demidov P.I., Shestopalova I.A., Бройко Ю.В., Shamtcian M.M. Mathematical description of protein extraction from muscle tissue of hydrobionts and determination of the effective molecular diffusion coefficient // Quality Assurance and Safety of Crops & Foods - 2024, pp. in press
3. 9Al-Yasari A., Barakova N., Alkhateeb R., Hovhannisyan F., Baskovtceva A., Kiprushkina E.I. Juice yield and pectin indicators in apple and carrot pomace // Functional Foods in Health and Disease - 2023, Vol. 13, No. 11, pp. 559-573 [SJR: 0.275]
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4. 8Kuprina E.E., Kiprushkina E.I., Abramzon V.V., Rogozina E.A., Romanenko N.Y., Mezenova O.Y., Thomas G., Morsel T. Obtaining and Study of Peptide Compositions Based on Hydrolysates of Collagen-Containing Fish Raw Materials // Fermentation - 2023, Vol. 9, No. 5, pp. 458 [SJR: 0.873]
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5. 7Murashev S.V., Gorlach E.A., Chertov A.N., Gorbunova E.V., Kiprushkina E.I. Development of a colourimetric method for quality control of sausage products produced using chitinous food additives // Progress on Chemistry and Application of Chitin and Its Derivatives - 2020, Vol. 25, pp. 151-163 [SJR: 0.181]
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6. 6Kolodyaznaya V.S., Kiprushkina E.I., Shestopalova I.A., Broyko Y.V., Rumiantceva O.N., Albulov A.I., Rogozina E.A. Changes in the fatty acid composition of avocado fruit treated with preparations during storage // Progress on Chemistry and Application of Chitin and Its Derivatives - 2019, Vol. 24, pp. 75-83 [SJR: 0.181]
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7. 5Kuprina E.E., Kiprushkina E.I., Shestopalova I.A., Yakkola A.N., Manuilov A.N., Odegova N.V., Shcherbakova E.E., Mushits A.I. Research of the influence of chitin-containing food additives on the rheological properties and biological value of minced fish // Progress on Chemistry and Application of Chitin and Its Derivatives - 2018, Vol. 23, pp. 114-119 [SJR: 0.181]
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8. 4Shestopalova I.A., Kolodyaznaya V.S., Kiprushkina E.I., Kuprina E.E., Petrova V.A., Rogozina E.A., Danko V.O. Functional-technological properties of meat-and-vegetable emulsions with the addition of Chitosan derivatives // Progress on Chemistry and Application of Chitin and Its Derivatives - 2018, Vol. 23, pp. 170-178 [SJR: 0.181]
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9. 3Kiprushkina E.I., Baranenko D.A., Kolodyaznaya V.S. A comparative study of fuel use and income analysis of potato production with bacteria-antagonists in Leningrad region of Russia // Energy Procedia - 2017, Vol. 113, pp. 194–200 [SJR: 0.474]
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10. 2Kiprushkina E.I., Shestopalova I.A., Pekhotina A.M., Kuprina E.E., Nikitina O.V. Protective-stimulating properties of chitosan in the vegetation and storing tomatoes // Progress on Chemistry and Application of Chitin and Its Derivatives - 2017, Vol. 22, pp. 77-81 [SJR: 0.181]
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11. 1Kiprushkina E.I., Baranenko D.A. Increasing of food and bioenergy potato resources by microbial influence on tubers phytohormonal status // Environmental and Climate Technologies - 2014, Vol. 14, No. 1, pp. 36-40 [SJR: 0.323]
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