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1 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
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54 |
1 |
2024 |
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2 |
Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. |
Sonochemical Effects on Wheat Starch
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53 |
3 |
2023 |
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3 |
Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. |
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
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53 |
2 |
2023 |
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4 |
Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. |
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
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52 |
4 |
2022 |
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5 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. |
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
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52 |
2 |
2022 |
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6 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
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52 |
2 |
2022 |
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7 |
Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ковалев А. В., Журавлев А. А., Магомедов М. Г. |
Carreau's Rheological Model and A.N. Tikhonov’s Regularization Method: Parametric Identification Based on a CFD model
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51 |
3 |
2021 |
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8 |
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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9 |
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 |
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10 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
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51 |
2 |
2021 |
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11 |
Орлова Т. В., Айдер М. |
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties
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51 |
1 |
2021 |
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12 |
Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С. |
Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
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50 |
3 |
2020 |
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13 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. |
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
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50 |
2 |
2020 |
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14 |
Невская Е. В., Зуева А. Г., Беляев А. Г. |
Extract and Powder of Epilobium Angustifolium in Bakery Products
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50 |
1 |
2020 |
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15 |
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 |
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16 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
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49 |
4 |
2019 |
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17 |
Зайцева И. И., Шеламова С. А., Дерканосова Н. М. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
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49 |
3 |
2019 |
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18 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
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49 |
2 |
2019 |
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19 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
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49 |
2 |
2019 |
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20 |
Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. |
Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage
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49 |
1 |
2019 |
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21 |
Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. |
The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
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49 |
1 |
2019 |
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22 |
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 |
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23 |
Майоров А. А., Сиденко Ю. А., Мусина О. Н. |
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
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45 |
2 |
2017 |
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24 |
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
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43 |
4 |
2016 |
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25 |
Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. |
INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
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35 |
4 |
2014 |
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26 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
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34 |
3 |
2014 |
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27 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
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34 |
3 |
2014 |
|
28 |
Лисин П. А., Мусина О. Н., Кистер И. В. |
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
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32 |
1 |
2014 |
|
29 |
Бредихин А. С., Червецов В. В. |
FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION
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31 |
4 |
2013 |
|
30 |
Буянова И. В., Дьяченко С. А. |
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
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31 |
4 |
2013 |
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31 |
Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А. |
DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS
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30 |
3 |
2013 |
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32 |
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 |
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33 |
Логинов В. А., Гаврилова Н. Б. |
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
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29 |
2 |
2013 |
|
34 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
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28 |
1 |
2013 |
|
35 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
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28 |
1 |
2013 |
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36 |
Майтаков А. Л. |
INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT
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26 |
3 |
2012 |
|
37 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
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25 |
2 |
2012 |
|
38 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
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25 |
2 |
2012 |
|
39 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
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24 |
1 |
2012 |
|
40 |
Шмалько Н. А., Чалова И. А., Ромашко Н. Л. |
RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR
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22 |
3 |
2011 |
|
41 |
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 |
|
42 |
Курбанова М. Г., Аветисян Г. А. |
Research of influence of κ-casein hydrolysis degree on gels properties
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16 |
1 |
2010 |
|
43 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
The resource analysis of regional sources of white baker's flour
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16 |
1 |
2010 |
|
44 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
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15 |
4 |
2009 |
