Author

G. O. Shokin

Observed names: Gregory SHOKIN, Grigoriy Shokin

Institutions: Murmansk Marine Biological Institute, Murmansk Arctic State University

Observed institutions: Murmansk Marine Biological Institute, Murmansk Arctic State University, Murmansk State Technical University

ORCID: 0000-0002-4262-0457

Observed ORCID: 0000-0002-4262-0457

OpenAlex ID: A5061942242

Modern Methods and Devices for Obtaining Technological Smoke: Review

2020 · Grigoriy Shokin, Yulia Shokina · KnE Life Sciences · 3

The Use of BrownAlgae Laminaria Saccharinain Iodine Enriched Products Aimed at PreventingIodine Deficiency

2022 · Yulia Shokina, Yulia Kuchina, et al. · KnE Life Sciences · 2

Solving the Problem of Contaminating Smoked Food With Carcinogenic Compounds of Smoke

2021 · Gregory SHOKIN, Yulia SHOKINA · AGROFOR · 2

Study of rheological properties of gels based on Thorny Skate cartilage broth (Raja radiata) in the technology of natural fish culinary products -aspic fish, in jelly, fish jellies and potions

2020 · Yu. V. Shokina, Yu. A. Kuchina, et al. · Vestnik MGTU · 1

The development of the recipe for a fish combined culinary product "Terrine from smoked sauerkraut with baked champignons"

2023 · G. O. Shokin, Yu. V. Shokina

On the issue of improving the mathematical model of the pyrolysis process in smoke generators with thermal radiation power supply of periodic and continuous action

2023 · G. O. Shokin, K. S. Mandryka, et al. · Vestnik MGTU

Technology of Quick-Frozen Flour Fish Culinary Products

2022 · Valentina Pavlova, Irina Saenkova, et al. · KnE Life Sciences

Works count: 7

Citation count: 8

H-index: 2

I10-index: