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1 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
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2 |
Дубцова Г. Н., Ломакин А. А., Кусова И. У., Буланникова Е. И., Быстров Д. И. |
Biologically Active Substances from Powdered Barberry and Viburnum
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51 |
4 |
2021 |
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3 |
Кожемяко А. В., Сергеева И. Ю., Долголюк И. В. |
Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot
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51 |
1 |
2021 |
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4 |
Бородулин Д. М., Сухоруков Д. В., Мусина О. Н., Шулбаева М. Т., Зорина Т. В., Киселев Д. И., Миллер Е. С. |
Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers
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51 |
1 |
2021 |
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5 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К. |
Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall.
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50 |
4 |
2020 |
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6 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
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50 |
1 |
2020 |
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7 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
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50 |
1 |
2020 |
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8 |
Пугачева А. С., Макарова Н. В., Игнатова Д. Ф. |
Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis
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49 |
2 |
2019 |
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9 |
Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. |
Milk ice cream composition and structure improvement
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48 |
2 |
2018 |
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10 |
Жбанова Е. В. |
Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)
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48 |
1 |
2018 |
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11 |
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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12 |
Еремеева Н. Б., Макарова Н. В. |
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
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39 |
4 |
2015 |
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13 |
Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. |
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
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38 |
3 |
2015 |
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14 |
Лупинская С. М., Кузнецова Л. А. |
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
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37 |
2 |
2015 |
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15 |
Макарова Н. В., Валиулина Д. Ф. |
EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION
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29 |
2 |
2013 |
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16 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
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25 |
2 |
2012 |
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17 |
Терещук Л. В., Савельев И. Д., Старовойтова К. В. |
Emulsifying Systems in the Technology of Milk Fat Emulsion Products
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19 |
4 |
2010 |
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18 |
Школьникова М. Н. |
The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms
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12 |
1 |
2009 |
