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1 |
Irokanulo Emenike O., Yadung Queen-Esther M., Orotayo Dolapo E., Nwonuma Charles O., Alonge Oreoluwa S. |
In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices
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53 |
4 |
2023 |
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2 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
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3 |
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 |
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4 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
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5 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
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53 |
1 |
2023 |
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6 |
Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. |
Pâté with Inulin Supplement
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52 |
2 |
2022 |
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7 |
Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. |
Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
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51 |
4 |
2021 |
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8 |
Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А. |
Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability
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51 |
3 |
2021 |
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9 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
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51 |
3 |
2021 |
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10 |
Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. |
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
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51 |
3 |
2021 |
|
11 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
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51 |
1 |
2021 |
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12 |
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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13 |
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 |
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14 |
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 |
|
15 |
Подлегаева Т. В., Костина Н. Г. |
Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
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50 |
1 |
2020 |
|
16 |
Никитин А. Л., Макаркина М. А. |
EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES
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49 |
4 |
2019 |
|
17 |
Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. |
Bread Production and Bakery Products in Russia: Current State and Prospects
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49 |
2 |
2019 |
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18 |
Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. |
New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing
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49 |
1 |
2019 |
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19 |
Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н. |
Estimation of Reliability of Fire Alarm System
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48 |
4 |
2018 |
|
20 |
Иванова С. А. |
The Foaming Properties of Skim Milk Protein Concentrate
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48 |
4 |
2018 |
|
21 |
Храмцов А. Г. |
Innovative Solutions in Milk Whey Production
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48 |
3 |
2018 |
|
22 |
Выборнова Т. В., Шарова Н. Ю., Принцева А. А. |
Low–Temperature Storage and the Viability Preservation of Streptomyces
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48 |
3 |
2018 |
|
23 |
Евелева В. В., Черпалова Т. М., Шиповская Е. А. |
Effectiveness of lactate-containing processing aids application in vegetable treatment
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48 |
2 |
2018 |
|
24 |
Рябцева С. А., Ахмедова В. Р., Анисимов Г. С. |
Ice cream as a carrier of Lactobacillus acidophilus
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48 |
2 |
2018 |
|
25 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
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48 |
1 |
2018 |
|
26 |
Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. |
CURRENT CONDITION OF THE RETAIL MARKET
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47 |
4 |
2017 |
|
27 |
Контарева В. Ю., Крючкова В. В. |
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
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47 |
4 |
2017 |
|
28 |
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 |
|
29 |
Евелева В. В., Черпалова Т. М. |
TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
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46 |
3 |
2017 |
|
30 |
Малютина К. В., Гуринович Г. В. |
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
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46 |
3 |
2017 |
|
31 |
Майоров А. А., Усатюк Д. А. |
THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
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46 |
3 |
2017 |
|
32 |
Мясищева Н. В., Артемова Е. Н., Макаркина М. А. |
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
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45 |
2 |
2017 |
|
33 |
Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. |
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
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43 |
4 |
2016 |
|
34 |
Майоров А. А., Бузоверов С. Ю., Сурай Н. М. |
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
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41 |
2 |
2016 |
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35 |
Морозова Е. А. |
QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES
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40 |
1 |
2016 |
|
36 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
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36 |
1 |
2015 |
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37 |
Голуб О. В., Ковалевская И. Н., Куприна И. К. |
EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION
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36 |
1 |
2015 |
|
38 |
Потапова К. В., Бакуменко О. Е. |
STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS
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36 |
1 |
2015 |
|
39 |
Козлов В. П. |
FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK
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33 |
2 |
2014 |
|
40 |
Сергеева И. Ю. |
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
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33 |
2 |
2014 |
|
41 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
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31 |
4 |
2013 |
|
42 |
Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. |
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
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31 |
4 |
2013 |
|
43 |
Долганюк В. Ф., Гаврилов Б. Г., Пискаева А. И., Козлова О. В. |
OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS
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31 |
4 |
2013 |
|
44 |
Голуб О. В., Габинский А. В., Ковалевская И. Н. |
PROCESSING SUITABILITY OF MARROWS GROWN IN THE KEMEROVO REGION
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31 |
4 |
2013 |
|
45 |
Бородулин Д. М., Комаров С. С. |
SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES
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31 |
4 |
2013 |
|
46 |
Харитонов Д. В., Харитонова И. В., Просеков А. Ю. |
THE CONCEPT OF SYNBIOTICS AND SYNBIOTIC DAIRY PRODUCTS DEVELOPMENT
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31 |
4 |
2013 |
|
47 |
Лодыгин А. Д., Бугаева А. А., Щелканова И. А. |
DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE
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30 |
3 |
2013 |
|
48 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
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30 |
3 |
2013 |
|
49 |
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 |
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50 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
|
51 |
Терещук Л. В., Ивашина О. А. |
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
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27 |
4 |
2012 |
|
52 |
Храмцов А. Г., Лодыгин А. Д., Евдокимов И. А., Рябцева С. А. |
INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS
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26 |
3 |
2012 |
|
53 |
Павский В. А., Павский К. В. |
PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE
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26 |
3 |
2012 |
|
54 |
Ганина В. И., Тихомирова Н. А., Комолова Г. С. |
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
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26 |
3 |
2012 |
|
55 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
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23 |
4 |
2011 |
|
56 |
Зальцман В. А. |
ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION
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22 |
3 |
2011 |
|
57 |
Булгакова О. М., Иванова С. А. |
MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA
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22 |
3 |
2011 |
|
58 |
Иванова С. А. |
Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material
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21 |
2 |
2011 |
|
59 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
|
60 |
Шушпанников А. Б., Баканов М. В. |
Interrelation of inertial properties of the screw type vertical vibration mixer and its geometric dimensions
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20 |
1 |
2011 |
|
61 |
Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. |
Investigation of diffusion properties of package for potato and vegetable storage
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20 |
1 |
2011 |
|
62 |
Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. |
The development of generalized complex bakery foods and flour confectionery quality index
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18 |
3 |
2010 |
|
63 |
Субботина М. А., Колесникова Т. Г. |
Cheese-plant products gerodieticheskogo appointments
|
13 |
2 |
2009 |
|
64 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
|
12 |
1 |
2009 |
|
65 |
Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. |
Role of calcium ions in colloid stability of casein micelles
|
12 |
1 |
2009 |
