Search Results - Kulikovskii, Andrey

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  1. 1
    Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products

    Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products by Utyanov, Dmitry, Knyazeva, Alexandra, Kulikovskii, Andrey, Kurzova, Anastasiya

    Published in BIO web of conferences
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  2. 2
    Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium

    Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium by Giro, Tatiana M., Kozlov, Sergey V., Gorlov, Ivan F., Kulikovskii, Andrey V., Giro, Anna V., Slozhenkina, Marina I., Nikolaev, Dmiytiy V., Seidavi, Alireza, Mosolov, Alexander A.

    Published in Open life sciences
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  3. 3
    PSV-42 Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products

    PSV-42 Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products by Kulikovskii, Andrey, Gorlov, Ivan, Slozhenkina, Marina, Kuznetsova, Oksana, Utyanov, Dmitriy

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  4. 4
    517 Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork

    517 Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork by Utyanov, Dmitry A, Semenova, Anastasia, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Revuckaya, Nataliya

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  5. 5
    PSV-33 Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration

    PSV-33 Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration by Utyanov, Dmitry A, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Kuznecova, Oxana A

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  6. 6
    Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration

    Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration by Utyanov, Dmitry A, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Kuznecova, Oxana A

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  7. 7
    Quantitative Identification of Muscle Tissue by Means of Biomarker Peptides by Using Method of Multiple Reaction Monitoring

    Quantitative Identification of Muscle Tissue by Means of Biomarker Peptides by Using Method of Multiple Reaction Monitoring by Kulikovskii, Andrey Vladimirovich, Vostrikova, Natalya Leonidovna, Chernukha, Irina Mikhailovna, Khvostov, Daniil Vladislavovich

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