2414-438x

Theory and practice of meat processing

The Gorbatov's All-Russian Meat Research Institute

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DOIs for this ISSN

Showing the top 5 of 323 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDU… (10.21323/2414-438x-2018-3-1-29-45)
Abstract References ORCID License
130.10 19
2 FREEZING AS A METHOD OF FOOD PRESERVATION (10.21323/2414-438x-2017-2-2-43-59)
Abstract References ORCID License
123.04 16
3 PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERS… (10.21323/2414-438x-2017-2-1-18-26)
Abstract References ORCID License
107.92 11
4 INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS (10.21323/2414-438x-2017-2-2-4-13)
Abstract References ORCID License
104.14 10
5 ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SA… (10.21323/2414-438x-2017-2-1-47-56)
Abstract References ORCID License
100.00 9
6 SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROB… (10.21323/2414-438x-2018-3-1-59-68)
Abstract References ORCID License
95.42 8
7 COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATE… (10.21323/2414-438x-2017-2-4-20-34)
Abstract References ORCID License
90.31 7
8 THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS A… (10.21323/2114-441x-2016-1-06-09)
Abstract References ORCID License
77.82 5
9 EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY… (10.21323/2414-438x-2016-1-2-18-25)
Abstract References ORCID License
77.82 5
10 THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF… (10.21323/2414-438x-2016-1-2-4-9)
Abstract References ORCID License
77.82 5
11 RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RES… (10.21323/2414-438x-2016-1-3-4-13)
Abstract References ORCID License
77.82 5
12 RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF (10.21323/2414-438x-2016-1-4-51-56)
Abstract References ORCID License
77.82 5
13 MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT… (10.21323/2414-438x-2017-2-3-21-30)
Abstract References ORCID License
77.82 5
14 RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-P… (10.21323/2414-438x-2017-2-3-79-85)
Abstract References ORCID License
77.82 5
15 EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDRO… (10.21323/2114-441x-2016-1-54-61)
Abstract References ORCID License
69.90 4
16 PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGR… (10.21323/2414-438x-2016-1-1-75-90)
Abstract References ORCID License
69.90 4
17 USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT P… (10.21323/2414-438x-2016-1-2-42-50)
Abstract References ORCID License
69.90 4
18 EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHIC… (10.21323/2414-438x-2016-1-4-11-18)
Abstract References ORCID License
69.90 4
19 FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCE… (10.21323/2414-438x-2017-2-2-23-36)
Abstract References ORCID License
69.90 4
20 FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WI… (10.21323/2414-438x-2017-2-4-96-113)
Abstract References ORCID License
69.90 4
21 POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF… (10.21323/2414-438x-2018-3-1-46-58)
Abstract References ORCID License
69.90 4
22 PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGR… (10.21323/2114-441x-2016-1-75-90)
Abstract References ORCID License
60.21 3
23 IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION… (10.21323/2414-438x-2016-1-2-34-41)
Abstract References ORCID License
60.21 3
24 ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE MET… (10.21323/2414-438x-2016-1-3-57-65)
Abstract References ORCID License
60.21 3
25 SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR C… (10.21323/2414-438x-2017-2-1-27-36)
Abstract References ORCID License
60.21 3
26 COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS… (10.21323/2414-438x-2017-2-1-37-46)
Abstract References ORCID License
60.21 3
27 BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILE… (10.21323/2414-438x-2017-2-1-4-17)
Abstract References ORCID License
60.21 3
28 INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOU… (10.21323/2414-438x-2017-2-3-31-38)
Abstract References ORCID License
60.21 3
29 AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STAB… (10.21323/2414-438x-2017-2-3-39-48)
Abstract References ORCID License
60.21 3
30 PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABO… (10.21323/2414-438x-2017-2-4-62-75)
Abstract References ORCID License
60.21 3
31 MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RA… (10.21323/2414-438x-2018-3-1-16-28)
Abstract References ORCID License
60.21 3
32 ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF… (10.21323/2114-441x-2016-1-32-45)
Abstract References ORCID License
47.71 2
33 INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION O… (10.21323/2114-441x-2016-1-62-74)
Abstract References ORCID License
47.71 2
34 STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON P… (10.21323/2414-438x-2016-1-1-19-24)
Abstract References ORCID License
47.71 2
35 ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF… (10.21323/2414-438x-2016-1-3-21-34)
Abstract References ORCID License
47.71 2
36 RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS:… (10.21323/2414-438x-2016-1-3-35-47)
Abstract References ORCID License
47.71 2
37 INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE… (10.21323/2414-438x-2016-1-3-48-56)
Abstract References ORCID License
47.71 2
38 CALCULATION OF PERFORMANCE FOR MECHANICAL DEBONING SCREW PRE… (10.21323/2414-438x-2016-1-3-66-80)
Abstract References ORCID License
47.71 2
39 STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER… (10.21323/2414-438x-2017-2-2-37-42)
Abstract References ORCID License
47.71 2
40 AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEA… (10.21323/2414-438x-2017-2-4-4-19)
Abstract References ORCID License
47.71 2
41 METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL M… (10.21323/2414-438x-2018-3-2-4-21)
ORCID License
47.71 8
42 STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON P… (10.21323/2114-441x-2016-1-19-24)
Abstract References ORCID License
30.10 1
43 STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTIN… (10.21323/2114-441x-2016-1-46-53)
Abstract References ORCID License
30.10 1
44 REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION… (10.21323/2414-438x-2016-1-2-26-33)
Abstract References ORCID License
30.10 1
45 INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTIL… (10.21323/2414-438x-2016-1-2-51-55)
Abstract References ORCID License
30.10 1
46 PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEA… (10.21323/2414-438x-2016-1-3-81-95)
Abstract References ORCID License
30.10 1
47 IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW… (10.21323/2414-438x-2016-1-4-19-27)
Abstract References ORCID License
30.10 1
48 RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GR… (10.21323/2414-438x-2016-1-4-43-50)
Abstract References ORCID License
30.10 1
49 INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TEC… (10.21323/2414-438x-2016-1-4-57-64)
Abstract References ORCID License
30.10 1
50 CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL… (10.21323/2414-438x-2017-2-1-69-83)
Abstract References ORCID License
30.10 1