Author

Ирина Патракова

Observed names: I S Patrakova, I. S. Patrakova, I.S. Patrakova, Irina Patrakova, И.С. ПАТРАКОВА, И.С. Патракова, Ирина Сергеевна Патракова, Патракова Ирина Сергеевна

Institution: Kemerovo State University

Observed institutions: Kemerovo Institute of Food Science and Technology, Kemerovo State University

ORCID: 0000-0001-6147-0899

Observed ORCID: 0000-0001-6147-0899

OpenAlex ID: A5012329125

Окислительно-восстановительный Потенциал Как Показатель Стабильности Мясных Систем

2021 · И.С. Патракова, Г.В. Гуринович, et al. · Ползуновский вестник · 7

Biological value of semi-smoked sausages with cedar oil cake

2020 · Galina Gurinovich, Irina Patrakova, et al. · Foods and raw materials · 7

Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology

2023 · G. V. Gurinovich, V. A. Khrenov, et al. · Food systems · 6

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Cutlet formulas with spelt and thistle seeds flour balanced by amino acid composition

2021 · I S Patrakova, S A Seregin, et al. · IOP Conference Series Earth and Environmental Science · 5

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Study of the effect of curing mixture compositions on oxidation of lipids in meat systems

2019 · Галина Гуринович, Ирина Патракова, et al. · Food Processing Techniques and Technology · 5

The Study of Factors Affecting the Activity of Meat Antioxidant System

2015 · Galina- Gurinovich, Irina Patrakova · Foods and raw materials · 5

Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems

2013 · Galina- Gurinovich, Irina Patrakova · Foods and raw materials · 4

Effect of Dry Aging on Beef Muscle Proteins

2023 · Galina Gurinovich, Irina Patrakova, et al. · Food Processing Techniques and Technology · 3

Study of the oxidative changes in beef upon dry aging

2022 · G.V. Gurinovich, V.A. Hrenov, et al. · Vsyo o myase · 3

Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef

2022 · Galina Gurinovich, Irina Patrakova, et al. · Food Processing Techniques and Technology · 3

Сравнительная Оценка Качества Говядины В Зависимости От Условий Созревания

2022 · Галина Васильевна Гуринович, Владислав Александрович Хренов, et al. · Ползуновский вестник · 3

Beef quality regulation by dry aging

2022 · V.A. Hrenov, G.V. Gurinovich, et al. · Meat Industry Journal · 3

Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour

2019 · Галина Гуринович, Павел Санников, et al. · Food Processing Techniques and Technology · 3

Evaluation of antioxidant activity of pomegranate peel powder extract

2024 · I. S. Patrakova, G. V. Gurinovich, et al. · Bulletin of NSAU (Novosibirsk State Agrarian University) · 2

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Reduction Potential of Meat, Depending on the Curing Composition

2020 · Irina Patrakova, Galina Gurinovich, et al. · International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS) · 2

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Применение порошка луковой шелухи в качестве антиоксиданта при производстве мясных полуфабрикатов

2026 · Н.Ю. Рубан, Ю.И. Дымова, et al. · Food processing industry · 1

Biomodifying chicken stomachs for manufacturing ham product

2023 · Marina Patshina, Galina Gurinovich, et al. · BIO Web of Conferences · 1

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The Effect of Acid Composition on the Fermentation Process of Pork Fat

2020 · Galina Gurinovich, Kseniya Malyutina, et al. · Food Processing Techniques and Technology · 1

Improving the Salting Technology for Fermented Maral Meat Products

2019 · Ольга Мышалова, Галина Гуринович, et al. · Food Processing Techniques and Technology · 1

Study of Processes of Oxidation of Lipids and Proteins of Half-smoked Sausages at the Stages of Technological Processing Depending on the Composition of Cures

2016 · I. S. Patrakova, G. V. Gurinovich · Foods and raw materials · 1