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1 |
Мунассар Е. Х. А., Шорсткий И. А. |
Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel
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54 |
1 |
2024 |
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2 |
Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria |
Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material
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53 |
4 |
2023 |
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3 |
Moliboga Elena, Bazhenova Olga |
Cultivating Limnospira fusiformis from Lake Solenoye, Omsk
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53 |
4 |
2023 |
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4 |
Grachev Aleksandr |
Neural Network Technologies in Predicting the Operating Status of Agricultural Enterprises
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53 |
4 |
2023 |
|
5 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
|
6 |
Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. |
New Technology of Functional Bakery Products
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53 |
3 |
2023 |
|
7 |
Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. |
Value-Added Zobo Drink with Date Juice
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53 |
3 |
2023 |
|
8 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
|
9 |
Шемчук М. А., Комарчева О. С., Шадрин В. Г. |
Marketing Communication Barriers and How to Overcome Them
|
53 |
2 |
2023 |
|
10 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
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52 |
2 |
2022 |
|
11 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
|
12 |
Попов А. М., Плотников К. Б., Иванов П. П., Плотников И. Б., Попов Д. М., Плотникова И. О. |
Effect of Vibration on the Porosity and Strength of Instant Drink Granules
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52 |
1 |
2022 |
|
13 |
Кручинин А. Г., Большакова Е. И. |
Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein
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52 |
1 |
2022 |
|
14 |
Мустафина А. С., Резниченко И. Ю., Бакин И. А., Шилов С. В. |
Rating System for Quality Control of Functional Instant Drinks
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52 |
1 |
2022 |
|
15 |
Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В. |
Developing New Software for Functional Food Production
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51 |
4 |
2021 |
|
16 |
Садыгова М. К., Гапонов С. Н., Шутарева Г. И., Цетва Н. М., Кириллова Т. В., Филина Д. К. |
Technological Potential of Saratov Spring Durum Wheat Grain
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51 |
4 |
2021 |
|
17 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
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51 |
3 |
2021 |
|
18 |
Макаров С. С., Родин С. А., Кузнецова И. Б., Чудецкий А. И., Цареградская С. Ю. |
Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation
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51 |
3 |
2021 |
|
19 |
Моисеева Н. С., Чекрыга Г. П., Мотовилов О. К., Голуб О. В. |
Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat
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51 |
2 |
2021 |
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20 |
Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. |
HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk
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51 |
2 |
2021 |
|
21 |
Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. |
Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
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51 |
1 |
2021 |
|
22 |
Ли Н. Г., Каленик Т. К. |
Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus
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51 |
1 |
2021 |
|
23 |
Черниченко С. Г., Котов Р. М. |
Methodological Tools for Diagnosing Insolvency (Bankruptcy) of Organizations in the Anti-Crisis Management System
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50 |
4 |
2020 |
|
24 |
Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. |
New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder
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50 |
3 |
2020 |
|
25 |
Иветич М., Горелкина А. К. |
Reducing Water Contamination to Ensure the Quality and Safety of Food Products
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50 |
3 |
2020 |
|
26 |
Попов А. М., Плотников К. Б., Иванов П. П., Доня Д. В., Пачкин С. Г., Плотникова И. О. |
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION
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50 |
2 |
2020 |
|
27 |
Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е. |
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES
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50 |
2 |
2020 |
|
28 |
Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е. |
Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production
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50 |
1 |
2020 |
|
29 |
Новиков В. Ю., Барышников А. В., Рысакова К. С., Шумская Н. В., Узбекова О. Р. |
Identification of Marine Fish Taxa by Linear Discriminant Analysis of Reflection Spectra in the Near-Infrared Region
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50 |
1 |
2020 |
|
30 |
Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д. |
Improving the Line of Instant Starch Soft Drinks
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50 |
1 |
2020 |
|
31 |
Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. |
Optimization Formulation of Semi-Finished Sponge Cake
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50 |
1 |
2020 |
|
32 |
Федоренко Б. Н., Бородулин Д. М., Просин М. В., Шафрай А. В., Лобасенко Б. А., Головачева Я. С. |
Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Cranberries
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50 |
1 |
2020 |
|
33 |
Березин М. А., Борисов В. И. |
EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT
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49 |
4 |
2019 |
|
34 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
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49 |
4 |
2019 |
|
35 |
Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. |
HEALTHY BAKERY COMPOSITE MIXES
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49 |
4 |
2019 |
|
36 |
Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
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49 |
3 |
2019 |
|
37 |
Бычкова С. М., Жидкова Е. А., Андреева О. О. |
Innovative controlling technologies
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49 |
3 |
2019 |
|
38 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
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49 |
2 |
2019 |
|
39 |
Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т. |
Grain Composites with a Complementary Amino Acid Composition in Food and Fodder
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49 |
2 |
2019 |
|
40 |
Буховец В. А., Ефимова Д. В., Давыдова Л. В. |
New Production Technology for Nutritionally Enhanced Bakery Products
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49 |
2 |
2019 |
|
41 |
Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. |
Thermal Analysis in the Quality Study of Chocolate and Confectionery Products
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49 |
2 |
2019 |
|
42 |
Деревенщикова М. И., Сыромятников М. Ю., Попов В. Н. |
Molecular Genetic Methods in Microbiological Control of Food Products
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48 |
4 |
2018 |
|
43 |
Кхань Н. Т., Чанг Н. Т., Мань Л. Д., Куанг Л. Х. |
New Strain Saccharomyces cerevisiae A112 for the Production of Zinc-Fortified Biomass
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48 |
4 |
2018 |
|
44 |
Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. |
The Pamir Yaks of North Tajikistan: Specifics of Hide Formation
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48 |
4 |
2018 |
|
45 |
Белякова З. Ю. |
Organic products: the Current Legal Forms of Production and Turnover Support
|
48 |
3 |
2018 |
|
46 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
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48 |
3 |
2018 |
|
47 |
Черниченко С. Г., Котов Р. М. |
The possibilities of debtor segmentation algorithmic modeling in the context of commercial lending
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48 |
2 |
2018 |
|
48 |
Черниченко С. Г., Котов Р. М., Гильмулина С. А. |
. Experimental synthetic approach to segment assessment of aggregate credit risk
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48 |
1 |
2018 |
|
49 |
Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. |
Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation
|
48 |
1 |
2018 |
|
50 |
Донец А. П., Покинтелица Н. И. |
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
|
47 |
4 |
2017 |
|
51 |
Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. |
ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
|
46 |
3 |
2017 |
|
52 |
Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е. |
DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY
|
46 |
3 |
2017 |
|
53 |
Сорокопуд А. Ф., Плотников И. Б., Плотникова Л. В. |
IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE
|
45 |
2 |
2017 |
|
54 |
Мясищева Н. В., Артемова Е. Н., Макаркина М. А. |
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
|
45 |
2 |
2017 |
|
55 |
Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. |
SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
|
45 |
2 |
2017 |
|
56 |
Голубцова Ю. В. |
DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS
|
44 |
1 |
2017 |
|
57 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY
|
44 |
1 |
2017 |
|
58 |
Олиференко О. И., Пехтерева Н. Т. |
STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT
|
44 |
1 |
2017 |
|
59 |
Пчелкина В. А. |
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
|
43 |
4 |
2016 |
|
60 |
Котов Р. М., Черниченко С. Г., Гильмулина С. А. |
DISCOURSE ALGORITHM OF DEBTORS’ DIFFERENTIATION FOR CREDIT RISK GROUPS IN COMMERCIAL CREDITINGOF AGRICULTURAL ENTERPRISES OF THE KEMEROVO REGION
|
43 |
4 |
2016 |
|
61 |
Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К. |
FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION
|
43 |
4 |
2016 |
|
62 |
Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. |
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
|
43 |
4 |
2016 |
|
63 |
Чернышева Н. М., Алтынбаева Е. С. |
RESTRUCTURING OF AGRICULTURAL ENTERPRISESAS A MECHANISM TO OVERCOME THE CRISIS OF INSOLVENCY
|
43 |
4 |
2016 |
|
64 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
|
42 |
3 |
2016 |
|
65 |
Стефанкин А. Е. |
RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION
|
42 |
3 |
2016 |
|
66 |
Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. |
ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN
|
41 |
2 |
2016 |
|
67 |
Ашмарова О. В., Федулова Е. А. |
AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES
|
41 |
2 |
2016 |
|
68 |
Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. |
DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE
|
41 |
2 |
2016 |
|
69 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
|
41 |
2 |
2016 |
|
70 |
Старовойтова К. В., Терещук Л. В. |
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
|
41 |
2 |
2016 |
|
71 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
|
40 |
1 |
2016 |
|
72 |
Федулова Е. А., Алабина Т. А., Березина Н. М. |
METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES
|
40 |
1 |
2016 |
|
73 |
Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. |
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION
|
40 |
1 |
2016 |
|
74 |
Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. |
RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP
|
40 |
1 |
2016 |
|
75 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
|
39 |
4 |
2015 |
|
76 |
Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. |
RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES
|
39 |
4 |
2015 |
|
77 |
Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. |
CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION
|
38 |
3 |
2015 |
|
78 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
|
38 |
3 |
2015 |
|
79 |
Безносов Ю. В., Ердакова В. П., Позняковский В. М. |
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
|
38 |
3 |
2015 |
|
80 |
Инербаев Б. О., Инербаева А. Т. |
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION
|
38 |
3 |
2015 |
|
81 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
82 |
Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. |
PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS
|
38 |
3 |
2015 |
|
83 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
84 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
|
37 |
2 |
2015 |
|
85 |
Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. |
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)
|
37 |
2 |
2015 |
|
86 |
Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. |
NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS
|
37 |
2 |
2015 |
|
87 |
Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. |
RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION
|
37 |
2 |
2015 |
|
88 |
Змиевская Т. Н., Усатенко Н. Ф. |
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
|
36 |
1 |
2015 |
|
89 |
Верещагин А. Л., Бычин Н. В., Нагих А. А. |
IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
|
36 |
1 |
2015 |
|
90 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
91 |
Марьин В. А., Харитонов Д. В. |
LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE
|
35 |
4 |
2014 |
|
92 |
Косинский П. Д., Чупрякова А. Г. |
PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE
|
35 |
4 |
2014 |
|
93 |
Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. |
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
|
34 |
3 |
2014 |
|
94 |
Брезе О. Э., Салий В. В. |
FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS
|
34 |
3 |
2014 |
|
95 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
|
34 |
3 |
2014 |
|
96 |
Гордеев Ю. А. |
MECHANISM OF PROTON BARRIER EFFECT ON WATER TRANPORTING THROUGH WATER CHANNELS WITH NORMALIZATION OF WATER-SALT METABOLISM OF PLANTS BY ELECTRIC STIMULATION UNDER STRESSFUL ENVIRONMENTAL CONDITIONS
|
34 |
3 |
2014 |
|
97 |
Москвина Н. А., Дышлюк Л. С., Голубцова Ю. В. |
USE OF NUCLEOTIDE SEQUENCES OF FRUIT AND BERRY GENOME FRAGMENTS TO DETERMINE PHYLOGENETIC RELATIONSHIP
|
34 |
3 |
2014 |
|
98 |
Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. |
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL
|
33 |
2 |
2014 |
|
99 |
Храмцов А. Г. |
FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY
|
33 |
2 |
2014 |
|
100 |
Верещагин А. Л., Бычин Н. В. |
IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
|
33 |
2 |
2014 |
|
101 |
Дышлюк Л. С., Голубцова Ю. В., Шевякова К. А., Остроумов Л. А. |
NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY
|
33 |
2 |
2014 |
|
102 |
Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К. |
BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS
|
32 |
1 |
2014 |
|
103 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
|
31 |
4 |
2013 |
|
104 |
Бородулин Д. М., Комаров С. С. |
SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES
|
31 |
4 |
2013 |
|
105 |
Грошева В. Н., Неповинных Н. В., Птичкина Н. М. |
THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS
|
31 |
4 |
2013 |
|
106 |
Захарова Л. М., Щербинина Ю. С. |
APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE
|
30 |
3 |
2013 |
|
107 |
Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. |
RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION
|
30 |
3 |
2013 |
|
108 |
Киселев В. М., Зубарева Е. Н., Керимова Р. И. |
STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET
|
30 |
3 |
2013 |
|
109 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
|
30 |
3 |
2013 |
|
110 |
Инербаева А. Т., Инербаев Б. О., Аржаников А. В. |
ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS
|
29 |
2 |
2013 |
|
111 |
Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М. |
OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER
|
29 |
2 |
2013 |
|
112 |
Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А. |
ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION
|
28 |
1 |
2013 |
|
113 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
|
28 |
1 |
2013 |
|
114 |
Мусина О. Н. |
MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK
|
28 |
1 |
2013 |
|
115 |
Каленик Т. К., Чернышева И. В. |
COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES
|
27 |
4 |
2012 |
|
116 |
Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. |
RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING
|
27 |
4 |
2012 |
|
117 |
Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. |
THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE
|
27 |
4 |
2012 |
|
118 |
Хвыля С. И., Пчелкина В. А., Бурлакова С. С. |
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
|
26 |
3 |
2012 |
|
119 |
Просеков А. Ю., Бабич О. О., Солдатова Л. С. |
EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS
|
26 |
3 |
2012 |
|
120 |
Поляков В. А., Абрамова И. М. |
IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS
|
26 |
3 |
2012 |
|
121 |
Майоров А. А. |
THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS
|
26 |
3 |
2012 |
|
122 |
Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. |
CONSUMER PREFERENCES OF BLAGOVESHCHENSK, AMUR REGION FOR CARAMEL
ENRICHED BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT AND ANIMAL MATERIALS
|
25 |
2 |
2012 |
|
123 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
|
124 |
Табакаева О. В. |
SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED
OF FAR EAST REGION IN FOOD TECHNOLOGIES
|
25 |
2 |
2012 |
|
125 |
Киреев В. В., Попов Д. М., Ратников С. А., Грачев А. В. |
DEVELOPMENT OF ESTIMATION TECHNIQUE
FOR DISPERSE MEDIUM WITH COMPLEX COMPOSITION
|
24 |
1 |
2012 |
|
126 |
Гурьянов Ю. Г., Васильева О. А., Позняковский В.
. |
DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE
FOR CORRECTION OF WOMEN HEALTH
|
23 |
4 |
2011 |
|
127 |
Трихина В. В., Романенко Н. С., Щипицин С. К. |
DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED
ON LOCAL PLANT RAW MATERIAL
|
23 |
4 |
2011 |
|
128 |
Баженова Б. А., Бальжинимаева С. К. |
PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE
|
23 |
4 |
2011 |
|
129 |
Борисова Г. В., Бессонова О. В., Крупин А. В. |
TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS
FROM CASEIN HYDROLYSATES
|
23 |
4 |
2011 |
|
130 |
Гринюк А. В., Кригер О. В. |
USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING
|
23 |
4 |
2011 |
|
131 |
Белюстова К. О., Соколова Л. И. |
DETERMINATION OF CHLORAMPHENICOL IN FOODS WITH DIFFERENT FAT CONTENT
|
22 |
3 |
2011 |
|
132 |
Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. |
TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA
|
22 |
3 |
2011 |
|
133 |
Короткая Е. В. |
Collodion Film Formation Technology and Properties
|
21 |
2 |
2011 |
|
134 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
|
21 |
2 |
2011 |
|
135 |
Мудрикова Ю. В., Тустугашева С. А. |
Cattle prion diseases
|
20 |
1 |
2011 |
|
136 |
Семенов А. Г. |
Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution
|
20 |
1 |
2011 |
|
137 |
Шушпанников А. Б., Баканов М. В. |
Interrelation of inertial properties of the screw type vertical vibration mixer and its geometric dimensions
|
20 |
1 |
2011 |
|
138 |
Семенов А. Г., Тимофеев А. Е. |
Modeling and calculation of batch operation ultrafiltration plants
|
20 |
1 |
2011 |
|
139 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
|
20 |
1 |
2011 |
|
140 |
Архипов А. Н., Мудрикова О. В., Масунов Н. А. |
Comparative Genome Analysis of Organisms Used in the Production of Food Additives
|
19 |
4 |
2010 |
|
141 |
Заворохина Н. |
Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor
|
19 |
4 |
2010 |
|
142 |
Терещук Л. В., Савельев И. Д. |
Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture
Using Deodorized Rape Oil
|
19 |
4 |
2010 |
|
143 |
Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. |
The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices
|
19 |
4 |
2010 |
|
144 |
Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. |
Experimental substantiation and practical realization of diets for sportspeople of various qualifications
|
18 |
3 |
2010 |
|
145 |
Лобасенко Б. А., Семенов А. Г. |
Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions
|
18 |
3 |
2010 |
|
146 |
Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. |
Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium
|
18 |
3 |
2010 |
|
147 |
Курбанова М. Г., Железнов А. И. |
Snack-type cheese product with mass cheddarization and thermo-mechanical processing:
product quality development and merchandise valuation
|
18 |
3 |
2010 |
|
148 |
Кирсанов М. П. |
Sorption tertiary treatment of potable water for food production
|
18 |
3 |
2010 |
|
149 |
Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А. |
The method of controlling the dosing and mixing processes on the basis of wavelet transforms
|
18 |
3 |
2010 |
|
150 |
Тимощук И. В. |
The problem of water preparation for the food industry
|
18 |
3 |
2010 |
|
151 |
Дацук К. А., Карнадуд Е. Н., Федосенков Б. А., Федосенков Д. Б., Цыганенко О. В. |
The methods for the analysis of mixture-producing processes in time-frequency space
|
17 |
2 |
2010 |
|
152 |
Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. |
The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb
Formed during Bun Baking
|
17 |
2 |
2010 |
|
153 |
Беспоместных К. В., Бабич О. О., Короткая Е. В., Просеков А. Ю. |
DESIGN OF GENUS-SPECIFIC AND SPECIES-SPECIFIC PRIMERS FOR INDICATION
AND IDENTIFICATION OF LACTOBACILLUS BULGARICUS
|
16 |
1 |
2010 |
|
154 |
Мусина О. Н. |
Nonconventional algorithm of studying the condition of a problem in food branch
|
16 |
1 |
2010 |
|
155 |
Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А.
. |
Technological support of innovative projects in the production of biologically active additions
|
16 |
1 |
2010 |
|
156 |
Ердакова В. П., Позняковский В.
. |
The results of complex cosmeceutics and nutraceutics usage in acne prevention
|
16 |
1 |
2010 |
|
157 |
Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. |
Оценка инерционных свойств вертикально-вибрационных смесителей
|
16 |
1 |
2010 |
|
158 |
Попов А. М., Берязева Л. Н., Майтаков А. Л. |
Optimization of the process of granule formation in the dish granulator
|
15 |
4 |
2009 |
|
159 |
Киселев В.
., Сальников В. |
Structure of the trading offer mineral waters in Kuzbas
|
15 |
4 |
2009 |
|
160 |
Крупин А.
. |
The analysis of laws of ageing gel formation components
In connection with manufacture from them drinks
|
15 |
4 |
2009 |
|
161 |
Крупин А. В. |
Physical and chemical processes at gel formation dairy whey
|
14 |
3 |
2009 |
|
162 |
Попов А. И., Шпанько Д. Н., Черкасов Е. А. |
Some standardization indicators
of raw materials Urtica dioica L. and Urtica cannabina L.
|
14 |
3 |
2009 |
|
163 |
Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. |
Study Perfection of techniques of identification and verification of vegetative raw materials
«underground bodies» aromatic cultures
|
14 |
3 |
2009 |
|
164 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
|
14 |
3 |
2009 |
|
165 |
Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. |
Basic researches of vegetative resources bean rational use system in a zone of the increased
anthropogenous effect
|
13 |
2 |
2009 |
|
166 |
Давыденко Н. И., Коньшина О. А., Горников Н. В. |
Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine
|
13 |
2 |
2009 |
|
167 |
Майтаков А. Л., Коган Б. |
About the formation of models of technological blocks for the quality provision
of machinery for food production.
|
12 |
1 |
2009 |
|
168 |
Маюрникова Л. А., Давыденко Н. И., Куракин М. С. |
Eating as a basis to improve the quality of life of persons with
carbohydrate metabolism
|
12 |
1 |
2009 |
|
169 |
Родин Е. |
Statistical error of calculation origin extract under formula of Balling
|
12 |
1 |
2009 |
