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1. A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
2. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
3. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
4. Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat
5. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
6. Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
7. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
8. Understanding the impact of endometriosis on women’s life: an integrative review of systematic reviews
9. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
10. Erector spinae plane block in acute interventional pain management: A systematic review
11. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
12. Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
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