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

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

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

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

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

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Chemical contaminants entering food products from polymer packaging. Review by D. A. Utyanov, N. L. Vostrikova, E. R. Vasilevskaya, A. V. Kulikovskii, S. Yu. Karabanov

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

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

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