Вестник МГТУ, 2026, Т. 29, № 3.
Upton R. Stinging nettles leaf (Urtica dioica L.): Extraordinary vegetable medicine // Journal of Herbal Medicine. 2013. Vol. 3, Iss. 1. P. 9-38. DOI: https://doi.org/10.1016/j.hermed.2012.11.001. Wojcik M. et al. Textural and sensory properties o f wheat bread fortified with nettle (Urtica dioica L.) produced by the scalded flour method // Journal o f Food Processing and Preservation. 2021. Vol. 45, Iss. 10. Yadav K. C., Mitchell J., Bhandari B., Prakash S. Unlocking the potential of rice bran through extrusion: A systematic review // Sustainable Food Technology. 2024. Vol. 2, Iss. 3. P. 594-614. DOI: https://doi.org/10.1039/d4fb00027g. References Akhlan, T. B., Zhumalieva, G. E., Muldabekova, B. Zh. 2020. The influence o f stinging nettle powder on the quality indicators o f pasta products. The Journal o f Almaty Technological University, 3, pp. 52-56. DOI: https://doi.org/10.48184/2304-568X-2020-3-52-56. E DN: PMAFDE. (In Russ.) Degraf, E. A., Tarabanova, E. V. 2021. Biologically active substances of stinging nettle Urtica dioica L. Chemistry and Life: Proceedings of XX International Scientific and Practical Student Conf., Novosibirsk, May 13, 2021. Novosibirsk, pp. 46-50. EDN: KKSSMG. (In Russ.) Zhilkina, V. Yu., Efimova, I. A., Marakhova, А. I., Dontsova, О. N. 2017. Study of the qualitative and quantitative content o f biologically active substances in a vitamin collection of nettle and rowan (review). Drug Development & Registration, 2(19), pp. 200-207. EDN: OSXGCL7. (In Russ.) Ivanova, E. S., Rodionov, Yu. V., Danilin, S. I. 2025. Production o f bread using aqueous extracts o f leaves of plants from the Central Black Earth Region. Science and Education, 8(2). EDN: CZAKXV. (In Russ.) Karpukhin, M. Yu., Yurin, A. A., Chusovitina, K. A. 2019. The use o f stinging nettle (Urtica dioica L.) in phytotherapy. Agricultural Education and Science, 4, pp. 25. EDN: WPBWEQ. (In Russ.) Kasumova, А. А., Alekperov, А. Yu. 2026. Prospects for using nettle in the development o f functional foods. Science Bulletin , 1(2(95)), pp. 1030-1048. EDN: YHDBSO. (In Russ.) Kolomiets, N. E., Tantsereva, I. G. 2025. The genus Urtica L.: A poorly studied genus with great potential (review). Chemistry o fPlant Raw Material, 2, pp. 28-46. DOI: https://doi.org/10.14258/jcprm.20250215712. EDN : IGBXDY. ( In Russ.) Krukovich, О. V., Masansky, S. L. 2021. Control o f the fermentation process of stinging nettle leaf infusion based on its redox potential. Bulletin o f the Mogilev State University o f Food Science, 1(30), pp. 20-30. EDN: KJLEKV. (In Russ.) Lupinskaya, S. M., Sazhenova, Yu. M. 2015. Development of a recipe for a curd product enriched with biologically active substances from nettle and sea buckthorn. Technology and Merchandising o f the Innovative Foodstuff, 4(33), pp. 48-53. EDN: UBFOBN. (In Russ.) Masenkova, А. V. 2023. Development o f technology for a biscuit semi-finished product based on a natural dye - A source o f biologically active substances. Innovative trends in the development o f Russian science: Proceedings of the XVI International Scientific and Practical Conference of Young Scientists, Krasnoyarsk, March 29-31, 2023. Krasnoyarsk, pp. 484-491. EDN: BXXTWM. (In Russ.) Meleshkina, L. E., Snigereva, А. V., Chervyakova, N. V. 2021. Functional pasta products. Polzunovskiy Vestnik, 4, pp. 52-59. DOI: https://doi.org/10.25712/astu.2072-8921.2021.04.008. EDN: PUHPSX. (In Russ.) Mikhailova, Yu. А., Kravets, А. N. 2020. Development of technology for soft cheeses with coagulants o f natural plant origin. Fundamentals and Prospects o f Organic Biotechnology, 4, pp. 34-39. EDN: KVBEIW. (In Russ.) Mikhailova, Yu. А., Kravets, А. N. 2021. Comparative evaluation of the technology and quality o f soft cheese with plant extract from nettle. Journal o f Science and Education o f North-West Russia, 7(3), pp. 43-52. EDN: ASKJXB. (In Russ.) Sazhenova, Yu. М. 2017. Functional curd product with nettle and rose hips. Polzunovskiy Vestnik, 2, pp. 23-27. EDN: ZDDVWZ. (In Russ.) Sazhenova, Yu. М., Lupinskaya, S. M. 2016. Development of a technology for producing curd products using wild-growing raw materials such as sea buckthorn and nettle. Food Processing: Techniques and Technology , 4(43), pp. 76-82. EDN: XELEMP. (In Russ.) Semenova, S. А. 2017. Prospects for obtaining herbal tea with the addition of nettle. Young researcher: From idea to project: Proceedings o f the 1st student scientific and practical conference, Yoshkar-Ola, April 28, 2017. Yoshkar-Ola, pp. 102-104. EDN: ZUKQGR. (In Russ.) Ushanova, V. M., Lebedeva, О. I., Repyakh, S. M. 2001. Study of the influence o f growing conditions on the chemical composition of stinging nettle (Urtica dioica L.). Chemistry o f Plant Raw Material, 3, pp. 97-104. EDN: HWILUV. (In Russ.) Chernyavskikh, V. I., Dumacheva, E. V., Dumachev, D. V. 2019. Mobilization o f the adaptive potential and issues of rational use o f biological resources o f nettle (Urtica dioica L.) in the Belgorod region. II International scientific conf. "The Role of Metabolomics in Improving Biotechnological Means of Production" in the direction of "Metabolomics and Quality of Life", Moscow, June 6-7 , 2019. Мoscow, pp. 426-430. EDN: CFFAKW. (In Russ.)
Made with FlippingBook
RkJQdWJsaXNoZXIy MTUzNzYz