Three-Dimensional Mathematical Modeling and Simulation of the Impurity Diffusion Process Under the Given Statistics of Systems of Internal Point Mass Sources by Petro Pukach, Olha Chernukha, Yurii Chernukha, Myroslava Vovk

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IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS by I. M. Chernukha, E. A. Kotenkova

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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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Pedagogical risk factors for functional state disorders of the musculoskeletal system in young track and field athletes (running, long jump) by A. Matishev, S. Loktev, A. Pogrebuoy, S. Chernukha

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Methods for nonparametric statistics in scientific research. Overview. Part 2 by M. A. Nikitina, I. M. Chernukha

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Nonparametric statistics. Part 3. Correlation coefficients by M. A. Nikitina, I. M. Chernukha

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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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RESEARCH OF INFLUENCE OF PERFORATION TO REDUCE PULSATION LOADS ACTING ON THE AERODYNAMIC CONTROL SURFACES by V. T. Kalugin, A. S. Epikhin, P. A. Chernukha

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

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Molecular peptide grafting as a tool for creating new generation of biopeptides: A mini-review by I. M. Chernukha, S. L. Tikhonov, N. V. Tikhonova

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Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs by D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha

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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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CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK by A. V. Borodin, I. M. Chernukha, M. A. Nikitina

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FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES by A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina

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AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS by A.B. LISITSYN, A.M. CHERNUKHA, A.V. BORODIN

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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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Food allergens: threshold levels and methodologies for risk management by E. V. Kryuchenko, Yu. A. Kuzlyakina, I. M. Chernukha, V. S. Zamula

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