Author

В. И. Волченко

Observed names: V Volchenko, V. I. Volchenko, V.I. Volchenko, Vasilii Volchenko, Vasiliy Igorevich Volchenko, Vasiliy Volchenko, Vasily I. Volchenko, Vasily Volchenko, Volchenko, V.

Institutions: Murmansk Arctic State University, Murmansk State Technical University

Observed institutions: Murmansk Arctic State University, Murmansk State Technical University

ORCID: 0000-0001-6454-7919

Observed ORCID: 0000-0001-6454-7919

OpenAlex ID: A5007439349

Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time

2022 · Svetlana R. Derkach, Yuliya A. Kuchina, et al. · International Journal of Molecular Sciences · 23

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Nutrient Analysis of Underutilized Fish Species for the Production of Protein Food

2017 · S.R. Derkach, V.A. Grokhovsky, et al. · Foods and raw materials · 14

Developing the technology of foodstuffs using ingredients rich in ω-3 PUFA

2019 · V Volchenko, V Grokhovsky, et al. · IOP Conference Series Earth and Environmental Science · 2

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Development of new delicacy pasteurized canned fish with exotic fruits and olive oil

2018 · A. V. Demid, V. A. Grokhovsky, et al. · Vestnik MGTU · 2

Peptone From Secondary Products of Atlantic Cod Processing: Technology, Quality, Use

2018 · Y.V. Zhivlyantseva, L.K. Kuranova, et al. · Bulletin of Kamchatka State Technical University · 2

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The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages

2023 · A. Yu. Glukharev, S. I. Barabashina, et al. · Vestnik MGTU · 1

Proving the Pasteurization Mode of the Canned Fish Using culture of Enterococcus Faecium

2021 · A Demid, L Kuranova, et al. · IOP Conference Series Earth and Environmental Science · 1

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Effect of Lactic Acid Bacteria on Dried Sausages Quality Made From Blue Whiting: Premilinary Study

2021 · A.Yu, Glukharev, A.V. Demid, et al. · Bulletin of Kamchatka State Technical University · 1

Food products with ingredients rich in ω-3 polyunsaturated fat acids

2019 · V Volchenko, V Grokhovsky, et al. · IOP Conference Series Earth and Environmental Science · 1

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The possibility of using pork heart in the manufacture of sausages

2019 · V.I. Volchenko, K.V. Dvoryankina · Journal International Academy of Refrigeration · 1

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The Optimization of Canned Foods Prescription Content From Frozen Cod Gonads and Cod Liver Oil

2018 · A.Yu. Glukharev, L.K. Kuranova, et al. · Bulletin of Kamchatka State Technical University · 1

Development of a new type of boiled sausage products with the addition of fish raw material

2017 · V. I. Volchenko, E. L. Irlitsa, et al. · Vestnik MGTU · 1

New type of canned cod gonads and liver pastes

2016 · V. A. Grokhovsky, L. K. Kuranova, et al. · Vestnik MGTU · 1

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Fish-Based Oil in Sausage Production Technology: Prospects and Challenges

2026 · A. Yu. Glukharev, V. I. Volchenko, et al. · Food Processing Techniques and Technology

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Optimization of the operating parameters of pelletizing sea urchin caviar

2026 · Vladimir Aleksandrovich Grokhovskiy, Mikhail Aleksandrovich Ershov, et al. · VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY

Optimization of Soluble Collagen Technology from Trout Skin

2026 · Vladimir Grokhovsky, Ludmila Kuranova, et al. · Springer Link (Chiba Institute of Technology)

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Optimization of Soluble Collagen Technology from Trout Skin

2026 · Vladimir Grokhovsky, Ludmila Kuranova, et al. · BIO Web of Conferences

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Variety of canned pastes from cod and its liver with improved quality

2023 · Vasily Volchenko, Vladimir Grokhovsky, et al. · E3S Web of Conferences

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Using aquatic raw materials in the technology of flour culinary and confectionery products

2022 · V Volchenko, N Garelova, et al. · IOP Conference Series Earth and Environmental Science

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