I agree that this site is using cookies. You can find further informations here.
X
Tunieva, E K
15  results:
Search for persons X
?
1

A study on the synergetic interaction of kappa-carrageenan ..:

Tunieva, E K ; Spiridonov, K I ; Nasonova, V V
IOP Conference Series: Earth and Environmental Science.  640 (2021)  5 - p. 052012 , 2021
Link: https://doi.org/10.1088/..
 
?
2

A comparative study of fat replacers in cooked sausages:

Nasonova, V V ; Tunieva, E K
IOP Conference Series: Earth and Environmental Science.  333 (2019)  1 - p. 012085 , 2019
Link: https://doi.org/10.1088/..
 
?
3

Effect of chard powder on colour and aroma formation in coo..:

Nasonova, V V ; Tunieva, E K
IOP Conference Series: Earth and Environmental Science.  85 (2017)  - p. 012042 , 2017
Link: https://doi.org/10.1088/..
 
?
4

THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT A..:

Tunieva E.K ; Kotenkova E.A
http://jfrm.ru/ru/?page=archive&jrn=10&article=11.  , 2017
Link: https://doi.org/10.21603..
 
?
5

ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE S..:

E. Tunieva K ; N. Gorbunova A ; Е. Туниева К.
https://www.meatjournal.ru/jour/article/view/47/56.  , 2017
Link: https://www.meatjournal...
 
?
6

RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS..:

N. Gorbunova A ; E. Tunieva K ; Н. Горбунова А.
https://www.meatjournal.ru/jour/article/view/28/29.  , 2016
Link: https://www.meatjournal...
 
?
7

Comparative antioxidant effect of ascorbic acid and rosemar..:

E. K. Tunieva ; V. V. Nasonova ; N. M. Revutskaya
https://www.meatjournal.ru/jour/article/view/284/324.  , 2023
Link: https://www.meatjournal...
 
?
8

ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE S..:

E. K. Tunieva ; N. A. Gorbunova
https://www.meatjournal.ru/jour/article/view/47.  , 2017
Link: https://doi.org/10.21323..
 
?
9

RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS..:

N. A. Gorbunova ; E. K. Tunieva
https://www.meatjournal.ru/jour/article/view/28.  , 2016
Link: https://doi.org/10.21323..
 
?
10

STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON ..:

E. K. Tunieva ; I. Dederer
https://www.meatjournal.ru/jour/article/view/7.  , 2016
Link: https://doi.org/10.21323..
 
?
11

PSIII-17 Program Chair Poster Pick: A study on the effect o..:

Semenova, Anastasiia A ; Nasonova, Victoria V ; Kuznetsova, Tatiana G...
Journal of Animal Science.  98 (2020)  Supplement_4 - p. 364-364 , 2020
Link: https://doi.org/10.1093/..
 
?
12

Irreversible protein transformation of multi-component anim..:

Boldyrev, V ; Ivankin, A ; Oliferenko, G...
Journal of Physics: Conference Series.  1348 (2019)  1 - p. 012032 , 2019
Link: https://doi.org/10.1088/..
 
?
13

The influences of salt replacers on the antioxidative activ..:

Tunieva, E К ; Kotenkova, E A ; Nasonova, V V
IOP Conference Series: Earth and Environmental Science.  333 (2019)  1 - p. 012109 , 2019
Link: https://doi.org/10.1088/..
 
?
14

Effect of salting on back fat hydrolysis and oxidation:

Tunieva, E К ; Nasonova, V V ; Stanovova, I A..
IOP Conference Series: Earth and Environmental Science.  85 (2017)  - p. 012047 , 2017
Link: https://doi.org/10.1088/..
 
?
15

The effect of essential oils on the color stability of minc..:

Semenova, A A ; Nasonova, V V ; Tunieva, Е K
IOP Conference Series: Earth and Environmental Science.  333 (2019)  1 - p. 012098 , 2019
Link: https://doi.org/10.1088/..
 
1-15