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1 |
Borodina Alexandra, Veliaev Yurii, Osokin Alexander |
Comprehensive Methodological Approach to Determining Lipids in Clams
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53 |
4 |
2023 |
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2 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
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53 |
3 |
2023 |
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3 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
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4 |
Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. |
Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922)
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51 |
4 |
2021 |
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5 |
Чеснокова Н. Ю., Приходько Ю. В., Кузнецова А. А., Кушнаренко Л. В., Герасимова В. А. |
Anthocyanin Films in Freshness Assessment of Minced Fish
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51 |
2 |
2021 |
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6 |
Горбатовский А. А., Ракитянская И. Л., Каледина М. В. |
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
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50 |
2 |
2020 |
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7 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
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50 |
2 |
2020 |
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8 |
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 |
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9 |
Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. |
EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
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49 |
4 |
2019 |
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10 |
Белокурова Е. С., Панкина И. А. |
Comparative analysis of concentrated tomato products on carotenoid content
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48 |
2 |
2018 |
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11 |
Гаргаева А. Г., Гуринович Г. В. |
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
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47 |
4 |
2017 |
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12 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
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45 |
2 |
2017 |
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13 |
Лях В. А., Федянина Л. Н., Смертина Е. С. |
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
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40 |
1 |
2016 |
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14 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
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40 |
1 |
2016 |
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15 |
Сафронова Т. Н., Евтухова О. М., Макарова М. И. |
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
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33 |
2 |
2014 |
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16 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
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32 |
1 |
2014 |
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17 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
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31 |
4 |
2013 |
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18 |
Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И. |
THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD
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29 |
2 |
2013 |
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19 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
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27 |
4 |
2012 |
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20 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
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27 |
4 |
2012 |
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21 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
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25 |
2 |
2012 |
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22 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
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25 |
2 |
2012 |
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23 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
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25 |
2 |
2012 |
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24 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
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24 |
1 |
2012 |
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25 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
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24 |
1 |
2012 |
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26 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
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23 |
4 |
2011 |
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27 |
Садовая Т. Н. |
Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture
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21 |
2 |
2011 |
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28 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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29 |
Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. |
Investigation of refrigeration processing of fish with carbon dioxide
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20 |
1 |
2011 |
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30 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
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19 |
4 |
2010 |
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31 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
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18 |
3 |
2010 |
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32 |
Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. |
Development of technology for paste-like emulsion products of animal and plant origin
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18 |
3 |
2010 |
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33 |
Терещук Л. В., Долголюк И. В. |
Investigation of coconut paste composition and properties and its usage in spreads production
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17 |
2 |
2010 |
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34 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
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16 |
1 |
2010 |
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35 |
Субботина М.
. |
Technology of liquid milk - plant mixtures for the ice cream
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15 |
4 |
2009 |
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36 |
Позняковский В.
. |
Development of technology of toning up dairy products
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14 |
3 |
2009 |
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37 |
Субботина М. А., Колесникова Т. Г. |
Cheese-plant products gerodieticheskogo appointments
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13 |
2 |
2009 |
