Food Chemistryжурнал

Редколлегия

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• Сахаров Иван Юрьевич, с 6 февраля 2013

Статьи, опубликованные в журнале

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• • 2023 Estimation of doses absorbed by potato tubers under electron beam or X-ray irradiation using an optical fingerprinting strategy
  • Shik Anna V., Skorobogatov Evgenii V., Bliznyuk Ulyana A., Chernyaev Alexander P., Avdyukhina Valentina M., Borschegovskaya Polina Yu, Zolotov Sergey A., Baytler Maksim O., Doroshenko Irina A., Podrugina Tatyana A., Beklemishev Mikhail K.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 414, с. 135668 DOI
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  • 2022 Multi-class, multi-residue determination of 132 veterinary drugs in milk by magnetic solid-phase extraction based on magnetic hypercrosslinked polystyrene prior to their determination by high-performance liquid chromatography – tandem mass spectrometry
  • Melekhin A.O., Tolmacheva V.V., Goncharov N.O., Apyari V.V., Dmitrienko S.G., Shubina E.G., Grudev A.I.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 387 DOI
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  • 2021 Competitive and noncompetitive fluorescence polarization immunoassays for the detection of benzothiostrobin using FITC-labeled dendrimer-like peptides
  • He Chen, You Tianyang, Zong Lingfeng, Mukhametova Liliya I., Zherdev Dmitry O., Eremin Sergei A., Ding Yuan, Wang Minghua, Hua Xiude
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 360 DOI
• • 2021 Detecting cooking state of grilled chicken by electronic nose and computer vision techniques
  • Fedorov Fedor S., Yaqin Ainul, Krasnikov Dmitry V., Kondrashov Vladislav A., Ovchinnikov George, Kostyukevich Yury, Osipenko Sergey, Nasibulin Albert G.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 345 DOI
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  • 2021 Fabrication of label-free and ultrasensitive electrochemical immunosensor based on molybdenum disulfide nanoparticles modified disposable ITO: An analytical platform for antibiotic detection in food samples
  • Yadav Amit K., Verma Damini, Lakshmi G.B.V.S, Eremin Sergei, Solanki Pratima R.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 363 DOI
• • 2021 Lateral flow immunoassay for sensitive detection of undeclared chicken meat in meat products
  • Hendrickson Olga D., Zvereva Elena A., Vostrikova Natalia L., Chernukha Irina M., Dzantiev Boris B., Zherdev Anatoly V.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 344, с. 128598 DOI
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  • 2021 New water-soluble chitin derivative with high antibacterial properties for potential application in active food coatings
  • Kritchenkov Andreii S., Kletskov Alexey V., Egorov Anton R., Tskhovrebov Alexander G., Kurliuk Aleh V., Zhaliazniak Natallia V., Shakola Tatsiana V., Khrustalev Victor N.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 343 DOI
• • 2020 New water-soluble chitin derivative with high antibacterial properties for potential application in active food coatings
  • Kritchenkov A.S., Kletskov A.V., Egorov A.R., Tskhovrebov A.G., Kurliuk A.V., Zhaliazniak N.V., Shakola T.V., Khrustalev V.N.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands) DOI
• • 2019 Novel non-toxic high efficient antibacterial azido chitosan derivatives with potential application in food coatings
  • Kritchenkov A.S., Egorov A.R., Kurasova M.N., Volkova O.V., Meledina T.V., Lipkan N.A., Tskhovrebov A.G., Kurliuk A.V., Shakola T.V., Dysin A.P., Egorov M.Y., Savicheva E.A., dos Santos W.M.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 301 DOI
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  • 2017 A hybrid sorption – spectrometric method for determination of synthetic anionic dyes in foodstuffs
  • Tikhomirova T.I., Ramazanova G.R., Apyari V.V.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 221, с. 351-355 DOI
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  • 2017 Detection of kanamycin and gentamicin residues in animal-derived food using IgY antibody based ic-ELISA and FPIA
  • Cui Li, Zhang Yaoyao, Eremin Sergei A., Yakup Omar, Yao Gang, Zhang Xiaoying
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 227, с. 48-54 DOI
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  • 2017 Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
  • Gladyshev Michail I., Artamonova Valentina S., Makhrov Alexander A., Sushchik Nadezhda N., Kalachova Galina S., Dgebuadze Yury Y.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 216, с. 66-69
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  • 2016 Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization
  • Nikolaev Sforza S., Lambertini F., Ismailova DY, Khotchenkov VP, Volik VG, Dossena А., Popov VO, Koroleva OV
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), № 197, с. 611-621 DOI
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  • 2016 Building global models for fat and total protein content in raw milk based on historical spectroscopic data in the visible and short-wave near infrared range
  • Melenteva Anastasiia, Galyanin Vladislav, Savenkova Elena, Bogomolov Andrey
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 203, с. 190-198
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  • 2015 Determination of the total content of some sulfonamides in milk using solid-phase extraction coupled with off-line derivatization and spectrophotometric detection
  • Dmitrienko S.G., Kochuk E.V., Tolmacheva V.V., Apyari V.V., Zolotov Yu A.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 188, с. 51-56 DOI
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  • 2014 Development of ultrasensitive direct chemiluminescent enzyme immunoassay for determination of aflatoxin M1 in milk
  • Vdovenko M.M., Lu C.C., Yu F.Y., Sakharov I.Yu
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 158, с. 310-314 DOI
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  • 2013 Quantification of 2,4-dichlorophenoxyacetic acid in oranges and mandarins by chemiluminescent ELISA
  • Vdovenko Marina M., Stepanova Alexandra S., Eremin Sergei A., Nguyen Van Cuong, Uskova Natalia A., Sakharov Ivan Yu
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 141, с. 865-868 DOI
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  • 2012 Quantitative determination of fat and total protein in milk based on visible light scatter
  • Bogomolov Andrey, Dietrich Stefan, Boldrini Barbara, Kessler Rudolf W.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 134, № 1, с. 412-418 DOI
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  • 2012 Simultaneous separate and group determination of tylosin and tilmicosin in foodstuffs using single antibody-based immunoassay
  • Burkin MA, Galvidis IA
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 132, № 2, с. 1080-1086 DOI
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  • 2010 Content of antioxidant hydroquinones substituted by beta-1,6-linked oligosaccharides in wheat milled fractions, flours and breads
  • Zhokhov Sergei S., Broberg Anders, Kenne Lennart, Jastrebova Jelena
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 121, № 3, с. 645-652 DOI
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  • 2009 CHEMICAL COMPOSITION, ANTIOXIDATIVE ACTIVITY AND CELL VIABILITY EFFECTS OF A SIBERIAN PINE (PINUS SIBIRICA DU TOUR) EXTRACT
  • Lantto T.A., Dorman H.J.D, Hiltunen R., Shikov A.N., Pozharitskaya O.N., Makarov V.G., Tikhonov V.P., Raasmaja A.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 112, с. 936-943
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  • 1999 Variation of peroxidase activity in cacao beans during their ripering, fermentation and drying
  • Sakharov I.Yu, Bautista G.A.
  • в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 65, № 1, с. 51-54 DOI