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1 |
Ганина В. И., Машенцева Н. Г., Ионова И. И. |
Bacteriophages of Lactic Acid Bacteria
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52 |
2 |
2022 |
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2 |
Вебер А. Л., Леонова С. А., Кондратьева О. В. |
Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas
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52 |
1 |
2022 |
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3 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
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48 |
4 |
2018 |
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4 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
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48 |
3 |
2018 |
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5 |
Черкунова А. Д., Храмова В. Н., Мгебришвили И. В., Животова Т. Ю. |
ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING
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46 |
3 |
2017 |
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6 |
Мышалова О. М. |
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
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46 |
3 |
2017 |
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7 |
Евелева В. В., Черпалова Т. М. |
TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
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46 |
3 |
2017 |
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8 |
Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. |
SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
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45 |
2 |
2017 |
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9 |
Мельникова Е. И., Пономарева Н. В., Богданова Е. В. |
ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS
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44 |
1 |
2017 |
|
10 |
Сурай Н. М., Высоцкая О. А. |
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
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44 |
1 |
2017 |
|
11 |
Крикунова Л. Н., Песчанская В. А., Дубинина Е. В. |
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.Part 1. Dynamic of distribution of volatile components by distillation of fermented wort
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44 |
1 |
2017 |
|
12 |
Иркитова А. Н., Функ И. А., Дорофеев Р. В. |
SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER
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42 |
3 |
2016 |
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13 |
Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. |
INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS
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39 |
4 |
2015 |
|
14 |
Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В. |
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
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39 |
4 |
2015 |
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15 |
Соловьева А. А. |
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
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38 |
3 |
2015 |
|
16 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
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35 |
4 |
2014 |
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17 |
Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. |
QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS
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35 |
4 |
2014 |
|
18 |
Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю. |
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
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34 |
3 |
2014 |
|
19 |
Доманова Е. В., Шубина Л. Ю. |
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
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33 |
2 |
2014 |
|
20 |
Сергеева И. Ю. |
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
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33 |
2 |
2014 |
|
21 |
Прибытова О. С., Прибытов И. В., Першина Е. И. |
PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE
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33 |
2 |
2014 |
|
22 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
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32 |
1 |
2014 |
|
23 |
Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. |
THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
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29 |
2 |
2013 |
|
24 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
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27 |
4 |
2012 |
|
25 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
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25 |
2 |
2012 |
|
26 |
Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. |
INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA
UPON BOILED SAUSAGE AMINO-ACID COMPOSITION
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25 |
2 |
2012 |
|
27 |
Смирнова Н. А., Пасько О. В. |
APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY
OF FERMENTED CREAM BIOPROOF-READER
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24 |
1 |
2012 |
|
28 |
Решетник Е., Максимюк В., Уточкина Е. |
THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL
ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST
|
23 |
4 |
2011 |
|
29 |
Решетник Е. И., Уточкина Е. А. |
Fermented plant milk drink with functional characteristics: technology development
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21 |
2 |
2011 |
|
30 |
Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. |
Influence of the kind of sausage casings on the quality of meat products during storage
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20 |
1 |
2011 |
|
31 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
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20 |
1 |
2011 |
|
32 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
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20 |
1 |
2011 |
|
33 |
Лупинская С. М. |
Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup
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18 |
3 |
2010 |
|
34 |
Решетник Е. И., Уточкина Е. А., Пакусина А. П. |
Investigation of Possibility of Fermented Milk Enrichment
with the Food Additive «Lavitol (Arabinogalaktan)»
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17 |
2 |
2010 |
