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Voprosy Pitaniia|July 1, 1977
[Study of the biological value of rice groats proteins]L V Lemisova, E E Braudo, E S Vaĭnerman, et al.Biofizika|July 1, 1979
[Electron microscopic study of pectin solutions]S I Sen'kevich, E M Belavtseva, I G Plashchina, et al.Biofizika|January 1, 1988
[Relation between ovalbumin hydration and the nature of cations, their concentration and temperature]M L German, A L Bliumenfel'd, V P Iur'ev, et al.Voprosy Pitaniia|May 8, 2001
[Thermodynamic approach to the selection of polyuronide sequestrants for the protection of the human body from toxic metal ions. Interactions of polyuronides with strontium and calcium ions]E E Braudo, I V Danilova, V T Dianova, et al.Die Nahrung|January 1, 1976
[Artificial macaroni. 2. Biological value of synthetic macaroni]W B Tolstogusow, J I Tschimirow, B P Suchanow, et al.International Journal of Biological Macromolecules|February 13, 2001
Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-TK D Schwenke, T Henning, S Dudek, et al.Die Nahrung|July 25, 2000
Interactions of flavor compounds with pectic substancesE E Braudo, I G Plashchina, V V Kobak, et al.Die Nahrung|January 1, 1979
[Rheological properties of a calcium alginate-potato starch hydrolysate-water system]J I Tschimirov, T V Kislova, E E Braudo, et al.Die Nahrung|August 1, 1996
Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutritionE E Braudo, I V Danilova, V T Dianova, et al.International Journal of Biological Macromolecules|June 22, 2006
Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulinsE E Braudo, A N Danilenko, P V Guslyannikov, et al.Pageof 2