Baranenko D.A.

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E-mail: denis@baranenko.com

Baranenko D.A., Kolodyazna V.S., Broyko J.V. Biological value of milk-fed veal protein

Baranenko D.A., Забелина Н.А. Meat and meat products spoilage microflora vital functions suppression by means of hurdle technology

Baranenko D.A. Technology of meat products from biotechnologically modified raw materials

Baranenko D.A., Borisova I.I. Substantiationof shelf stable functional ingredients from Jerusalem artichokeproduction technological parameters

Khlibov N.A., Baranenko D.A. Extraction of garlicphytoncides for meat products microbiological stability increase during refrigerated storage

Baranenko D.A., Kolodyazna V.S., Broyko J.V. Comparative analysis of structural changes during cold treatment of beef and African ostrich muscles

Baranenko D.A., Borisova I.I., Borisov A.Е. Survival of the lactic acid microorganisms in emulsified meat products

Baranenko D.A., Borisov A.Е., Borisova I.I., Weihong Lu The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content

Baranenko D.A., Ilina V.S. , Chechetkina A.Yu., Lepeshkin A.I., Nadtochii L.A. , Sokolova О.B. Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles

Riabinin G.V., Baranenko D.A. Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture

Miniakhmetova A.V. , Sergienko Olga I., Baranenko D.A., Ilina V.S. , Lepeshkin A.I., Eminova Elmira R. Integrating life cycle assessment into best technology practices for functional food ingredients