Regional specificity of Algerian olive oil by H. Ghernoug, I. M. Chernukha, D. A. Utyanov

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Studies of the content of optical isomers of amino acids in food by A. S. Knyazeva, D. A. Utyanov, A. V. Kulikovskii, A. A. Kurzova

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Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine by D. A. Utyanov, A. V. Kulikovskii, D. V. Khvostov, A. A. Kurzova

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