Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Marina N. Shkolnikova

Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.

Bulletin of the South Ural State University Series Food and Biotechnology

English

To the Problem of Improving the Nutritional Value of Kvass

Bulletin of the South Ural State University Series Food and Biotechnology

English

Related publications

Boysenberry as a Functional Food Ingredient

Journal for the Integrated Study of Dietary Habits

English

Some Perspectives on the Use of Cheese as a Food Ingredient

Dairy Science and Technology

English

The Seaweed Ascophyllum Nodosum as a Potential Functional Ingredient in Chicken Nutrition

Journal of Oceanography and Marine Research

English

Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

International Journal of Trend in Scientific Research and Development

English

Egg White Hydrolysate as a Functional Food Ingredient to Prevent Cognitive Dysfunction in Rats Following Long-Term Exposure to Aluminum

Scientific Reports

Multidisciplinary

English

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Journal of Food Science

English

Scientific Opinion on the Safety of Refined Buglossoides Oil as a Novel Food Ingredient

English

Statement on the Safety of ‘Cetyl Myristoleate Complex’ as an Ingredient in Food Supplements

English

Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

American Journal of Food Technology

English