Baskovʦeva A.S.

Chelombitkin M.A. , Barakova N.V., Baskovʦeva A.S., Nechitaylo A.V. Using the enzyme Ultraflo Max to reduce phytic acid and phytates in soybeans during steeping

Chelombitkin M.A. , Barakova N.V., Sharova N.Yu. , Baskovʦeva A.S., Samodelkin Evgeniy A. The efficiency of phytase and impact-disintegrator-activator processing of soybean for reducing phytic acid in soy protein hydrolysates

Al-Yasari Arkan H., Barakova N.V., Baskovʦeva A.S., Gunkova P.I., Loan Phan Thi Hong, Hovhannisyan Pilipp A. Influence of green tea extract on the lactic acid fermentation process and organoleptic characteristics of fermented beverage based on apple juice

Al-Yasari Arkan H., Barakova N.V., Baskovʦeva A.S., Alkhateeb R., Alexander G. Novoselov Efficiency of enzyme preparations application in water extraction of phenolic compounds from green tea leaves

Zhdanova Anna P. , Barakova N.V., Baskovʦeva A.S., Chelombitkin M.A. , Samodelkin Evgeniy A. The efficiency of impact-disintegration-activation and enzymatic processing in protein hydrolysate technology from full-fat soy flour

Alkhateeb R., Barakova N.V., Gunkova P.I., Baskovʦeva A.S., Grinvald Svetlana A., Pluzhnikova Daria V. The effect of the methods for resistant starch production on the activity of lactobacilli

Yimer Getnet A., Frioui M., Barakova N.V., Shamtsyan M.M. , Maytakov Anatoly L., Baskovʦeva A.S., Dozortseva Alexandra K. The effect of plant and fungal beta-glucan on the rheology of teff dough and the quality of bakery products