Author

Ворошилин Роман Алексеевич

Observed names: R. A. VOROSHILIN, R. A. Voroshilin, R.A Voroshilin, R.A. Voroshilin, Roman A. VOROSHILIN, Roman A. Voroshilin, Roman Voroshilin, Roman Voroshylin, Voroshilin Roman, Ворошилин Р.А., Р. А. Ворошилин, Р.А. Ворошилин, Роман Алексеевич Ворошилин

Institution: Kemerovo State University

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

ORCID: 0000-0001-7259-3085

Observed ORCID: 0000-0001-7259-3085

OpenAlex ID: A5065109205

Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese

2022 · Marina Kurbanova, Roman Voroshilin, et al. · Microorganisms · 28

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Global Biomaterials Market: Potential Opportunities for Raw Materials of Animal Origin

2021 · Marina Patshina, Roman Voroshilin, et al. · Food Processing Techniques and Technology · 16

Effect of gelatin drying methods on its amphiphilicity

2022 · Roman Voroshilin, Marina Kurbanova, et al. · Foods and raw materials · 12

Gelatin production - market status and prospects, alternative sources, production technologies

2020 · A.Yu. Prosekov, R.A. Voroshilin · Vsyo o myase · 8

Identifying Bioactive Peptides from Poultry By-Products

2022 · Roman Voroshilin, Marina Kurbanova, et al. · Food Processing Techniques and Technology · 6

Theoretical study of the interaction of lactose with collagen, the electronic and mechanical properties of crystalline lactose

2022 · Igor A. Fedorov, Roman A. Voroshilin, et al. · Materialia · 5

Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine

2021 · R. A. Voroshilin · Theory and practice of meat processing · 5

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Rabbit Dietary Supplementation with Echinacea purpurea L.: The Quality Profile of Rabbit Meat

2020 · Roman Voroshilin, Marina Kurbanova, et al. · Food Processing Techniques and Technology · 5

Expansion of the Range of Sour Milk Products Enriched With Functional Ingredients

2022 · N.S. Nesterenko, R.A. Voroshilin, et al. · Вестник ВСГУТУ · 3

Effect of Wild Chamomile Extracts on the Complex of Economic Benefits of Rabbit Meat

2019 · Roman Voroshilin, Sergey Rassolov, et al. · Food Processing Techniques and Technology · 3

From traditional adsorption processes to bioremediation: Modern technologies for purifying natural waters from pollutants

2025 · Olesya V. Salishcheva, Roman A. Voroshilin · Izvestiya of Saratov University Chemistry Biology Ecology · 1

Using the in Silico Method to Predict the Bioactive Peptides Properties

2024 · Marina Kurbanova, Roman Voroshilin, et al. · Вестник Красноярского государственного аграрного университета · 1

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Review and Evaluation of Biologically Active Peptides From Raw Materials of Animal Origin

2024 · Natalya S. Kerge, Roman A. Voroshilin · VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY · 1

Influence of various factors on the mineral and vitamin composition of meat

2023 · M.G. Kurbanova, M. Mukhim-zade, et al. · Vsyo o myase · 1

Relevance of the Development of Integrated Resource-saving Technology for the Production of Gelatin and High-protein Ingredients From Secondary Raw Material Resources of Animal Origin

2023 · Roman Voroshilin, E. M. Mahambetov, et al. · International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies" · 1

Comparative analysis of the bioactive properties of collagen from various animal sources

2023 · Marina Kurbanova, Roman Voroshilin, et al. · AIP conference proceedings · 1

Analyzing an effect of spray drying parameters on gelatin properties

2022 · R.A. Voroshilin, E.M. Mahambetov, et al. · Vsyo o myase · 1

Rheological Characteristics of Gelatin Obtained by Biocatalytic and Ultrafiltration Methods

2021 · R.A Voroshilin · XXI Century Resumes of the Past and Challenges of the Present plus · 1

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Obtaining dry protein concentrates from secondary gelatin products

2021 · R. A. Voroshilin, A. Yu. Prosekov, et al. · New Technologies · 1

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Evaluation of the quality of fat obtained by mining from bone raw material

2021 · R.A. Voroshilin, A.Yu. Prosekov, et al. · Vsyo o myase · 1