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Angelina S. Baskovtceva

Observed names: A. S. Baskovtceva, Angelina Baskovtceva
Institution: ITMO University
Observed institution: ITMO University
OpenAlex ID: A5093040828
Unlocking the potential of carrot pomace: Enzymatic and impact-disintegrator-activator processing for elevated beta-carotene concentration in carrot powder
2023 · Angelina Baskovtceva, Nadezhda Barakova, et al. · Functional Foods in Health and Disease · 11
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Efficiency of enzyme preparations application in water extraction of phenolic compounds from green tea leaves
2024 · Arkan H. Al-Yasari, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 2
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Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products
2023 · Vladimir Sadovoy, Nadezhda Barakova, et al. · Frontiers in Nutrition · 2
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Influence of green tea extract on the lactic acid fermentation process and organoleptic characteristics of fermented beverage based on apple juice
2023 · Arkan H. Al-Yasari, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 2
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Effects of enzymatic treatment of pomace and processing method on drying time, particle size distribution, and solubility of apple and carrot pomace
2025 · Filipp A. Hovhannisyan, Kirill A. Zykin, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 1
The effect of plant and fungal beta-glucan on the rheology of teff dough and the quality of bakery products
2024 · Getnet A. Yimer, Mohamed Frioui, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 1
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The efficiency of phytase and impact-disintegrator-activator processing of soybean for reducing phytic acid in soy protein hydrolysates
2023 · Mikhail A. Chelombitkin, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 1
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Effect of pulp enzymatic treatment, pomace drying method, and processing parameters on beta-carotene content in carrot pomace powders
2026 · Angelina S. Baskovtceva, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств»
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The effect of resistant starch production methods on the activity of lactobacilli
2024 · R. S. Alkhateeb, N. V. Barakova, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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The efficiency of impact-disintegration-activation and enzymatic processing in protein hydrolysate technology from full-fat soy flour
2024 · Anna P. Zhdanova, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств»
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The effect of the methods for resistant starch production on the activity of lactobacilli
2024 · Reem Alkhateeb, Nadezhda V. Barakova, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств»
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New ways to attract customers to restaurant Bord during lunch
2020 · Angelina Baskovtceva · Theseus (Ammattikorkeakoulujen)
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Works count: 12
Citation count: 20
H-index: 2
I10-index: 1
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