A. Kulikovskii

发表

FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS

N. Vostrikova, O. Kuznetsova, A. Kulikovskii, 2017 .

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

N. Vostrikova, I. Chernukha, D. Khvostov, 2019, Oriental Journal Of Chemistry.

Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The Review

A. Kulikovskii, D. A. Utyanov, A. Knyazeva, 2022 .

Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

A. Ivankin, A. Kulikovskii, A. Kurzova, 2021, Theory and practice of meat processing.

Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices

A. Kulikovskii, N. Vostrikova, D. A. Utyanov, 2022, Food systems.

PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

N. Vostrikova, A. Kulikovskii, V. Krylova, 2019, Theory and practice of meat processing.

Biotechnology for formation of aromatic properties of national- foodstuffs on the basis of meat raw material under influence of bacterial crops and chromato-mass-spectrometric analysis of the flavoring components

M. Baburina, A. Semenova, A. Kulikovskii, 2017 .

Determination of growth hormones (β-agonists) in muscle tissue by HPLC with mass spectrometric detection

S. A. Savchuk, M. Slozhenkina, I. Gorlov, 2016, Journal of Analytical Chemistry.

Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

A. Efremov, M. Baburina, A. Ivankin, 2020 .

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

O. Kuznetsova, A. Kulikovskii, N. Vostrikova, 2019 .

Cis and trans conformational changes of bacterial fatty acids in comparison with analogs of animal and vegetable origin

A. Ivankin, A. Kulikovskii, N. Vostrikova, 2014, Applied Biochemistry and Microbiology.

Monitoring studies of the content of heterocyclic aromatic amines in second-course meals with chilled side dishes sold in the Russian Federation

D. Khvostov, A. Kulikovskii, A. Kurzova, 2022 .

Methodology of the determination of polycyclic aromatic hydrocarbons in foods

S. A. Savchuk, I. Chernukha, A. Kulikovskii, 2014, Journal of Analytical Chemistry.

PSV-42 Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products

M. Slozhenkina, A. Kulikovskii, I. Gorlov, 2019 .

Determination of iodotyrosines in food

S. A. Savchuk, I. Gorlov, I. Chernukha, 2016, Journal of Analytical Chemistry.

METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES

N. Vostrikova, O. Kuznetsova, A. Kulikovskii, 2018, Theory and practice of meat processing.

Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium

S. Kozlov, M. Slozhenkina, A. Seidavi, 2022, Open life sciences.