APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE by Irina M. Chernukha, Anastasiya G. Akhremko

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COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME by Irina M. Chernukha, Anastasiya G. Akhremko

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MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION by Marina A. Nikitina, Irina M. Chernukha

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ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS by Irina M. Chernukha, Anastasiya G. Akhremko

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MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD by Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina

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ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT by Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn

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DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING by Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina

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TO THE QUESTION ABOUT MEAT FREEZING. REVIEW by Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina

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THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS by Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova

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METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS by Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov

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METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM by Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev

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