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Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. |
Bacterial Composition of Dairy Base during Fermentation
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53 |
3 |
2023 |
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2 |
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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3 |
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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4 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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5 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
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50 |
1 |
2020 |
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6 |
Куприец А. А., Шингарева Т. И. |
RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY
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47 |
4 |
2017 |
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7 |
Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. |
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations
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44 |
1 |
2017 |
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8 |
Просеков А. Ю., Остроумов Л. А. |
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
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43 |
4 |
2016 |
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9 |
Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. |
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
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42 |
3 |
2016 |
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10 |
Дудикова Г. Н., Чижаева А. В. |
CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
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41 |
2 |
2016 |
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11 |
Остроумов Л. А., Смирнова И. А., Захарова Л. М. |
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
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39 |
4 |
2015 |
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12 |
Смирнова И. А., Гралевская И. В., Афанасьева Е. О. |
TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE
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33 |
2 |
2014 |
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13 |
Бояринева И. В., Хамагаева И. С. |
BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA
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31 |
4 |
2013 |
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14 |
Короткая Е. В., Короткий И. А., Гаврилова М. О. |
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
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29 |
2 |
2013 |
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15 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
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28 |
1 |
2013 |
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16 |
Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. |
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
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27 |
4 |
2012 |
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17 |
Короткая Е. В., Короткий И. А., Ибрагимова Е. А. |
DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS
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22 |
3 |
2011 |
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18 |
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 |
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19 |
Короткая Е. В. |
Investigation of properties of cryopreserved lactic ferments
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20 |
1 |
2011 |
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20 |
Остроумов Л. А., Дедков К. А. |
The studies of the physico-chemical processes in the acid-rennet milk coagulation
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17 |
2 |
2010 |
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21 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
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16 |
1 |
2010 |
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22 |
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 |
