Murashev S.V.

Work place:

E-mail: s.murashev@mail.ru

Murashev S.V., Vorobyov S.A., Zhemchuzhnikov M.E. Physical and chemical reasons of meat red color appearance

Murashev S.V., Verzhuk V.G., Belova A.Y. Early prognostication of the losses of fruit production during the refrigeratory storage

Bobko A.L, Murashev S.V., Verzhuk V.G. Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop

Kalatsevich N.N., Murashev S.V. Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage

Bobko A.L, Murashev S.V. Fruit plants hypothermia adaptation and prediction of yielded crop cold storage ability

Murashev S.V. Influence of destruction of the collagen structure on the hydrophilic properties of this process’ products

Arkhangelskaya P.A., Murashev S.V. Natural casings: characteristics, preparation, defects, heat treatment

Murashev S.V., Kodirov U.O. Effect of Grinding Depth on Minced Beef Properties

Belova A.Y., Murashev S.V., Verzhuk V.G. Influence of pigments in plants leaves on formation and properties of fruit production

Kalatsevich N.N., Murashev S.V., Verzhuk V.G. The influence of water activity on natural decrease of the mass of fruit and berries during cold storage

Kolomicheva E.A., Murashev S.V., Verzhuk V.G. Comparison of a natural decrease to its average value at nonlinear change of weight of vegetative raw materials at refrigerating storage

Murashev S.V., Kalatsevich N.N., Verzhuk V.G. The influence of free moisture on natural decrease of the mass of fruit and berries during cold storage

Murashev S.V. The influence of structuring on the binding of water and the mechanical properties of meat systems

Murashev S.V., Verzhuk V.G., BOLEYKO L.A. , ZHURAVLEVA O.E. , ZHESTKOV A.S. Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying

Murashev S.V., Kolomicheva E.A. Determination of the respiration rate of plant products depending on the content of CO2 in the gas environment surrounding it

Murashev S.V., Vorobyov S.A. The colour transitions between the forms of myoglobin simulation

BOLEYKO L.A. , Murashev S.V., Verzhuk V.G., ZHESTKOV A.S. Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying

Murashev S.V., Bolshakova O.S. Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms

Kolomicheva E.A., Murashev S.V. Action of amino acids processing on a condition of rest of plants, formation of fruits and their refrigerating storage (theoretical provisions)

Murashev S.V. Osmotically associated water

Murashev S.V. Comparison of the efficacy and safety of protective mechanisms induced in plants

Murashev S.V., Kurbanov B.M Minced Lamb Properties in Relation to Meat Grinding Degree

Murashev S.V., Kostrova M.G. The influences of strong electrolytes salts to hydration and isoelectric point of proteins

Murashev S.V., Petukhova D.B., Svetlichnaya V.D. Features change the hue of a boiled sausage products arising under the influence of betulin

Paramonova A.P., Murashev S.V. Stability of iron-porphyrin complexes red colo and properties of the ligand

Murashev S.V., Petukhova D.B., Pisarovskaya E.A. Change of colorimetric properties the cooled meat of chicken at storage

Murashev S.V., Petukhova D.B., Nikolaeva A.A. Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness

Murashev S.V., Gavrilova A.N. The depth of grinding of the muscle tissue and the formation of condensation patterns of raw sausages

Murashev S.V. Activation of oxidizing processes and increasing potato yield, ecological safety and shelf life

Murashev S.V., Sherzody Sheroly Peculiarities of physics-chemical and mechanical processes of making the filling for cooked sausages