Irina M Chernukha

11PUBLICATIONS
35CO-AUTHORS
Food properties (incl. characteristics and health benefits)Proteins and peptidesPlant cell and molecular biologyGenetically modified animalsHorticultural crop improvement (incl. selection and breeding)
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Publications (11)

|Jun 26, 2026
The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

|Jun 22, 2026
Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components.

|Jun 11, 2026
[A study of soy protein proteolysis by digestive enzymes and description of the peptide profile of the obtained hydrolysates].

|Aug 28, 2025
Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials.

Alem Beisembayeva, Aigul Tayeva, Irina Chernukha

|May 27, 2023
Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract.

Irina Chernukha, Nadezhda Kupaeva, Daniil Khvostov

|Feb 25, 2023
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds.

Irina Chernukha, Elena Kotenkova, Viktoriya Pchelkina

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Frequent Collaborators

4 joint publications

Liliya V Fedulova

4 joint publications

Elena Kotenkova

2 joint publications

Nadezhda Kupaeva

2 joint publications

Viktoriya Pchelkina