V. Nasonova

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 .

FOOD FLAVOURING INGREDIENTS OF FOOD RECIPES DEVELOPED IN THE PRESENCE OF BACTERIAL CULTURES

A. V. Kulikovskii, A. Semenova, O. Proshina, 2017 .

Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection

I. Chernukha, A. V. Kulikovskii, A. Ivankin, 2016, Journal of Analytical Chemistry.

Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products

Анастасия Борисовна Семенова, Anastasia Semenova, В В Насонова, 2019, Food Processing: Techniques and Technology.