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Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. |
Prospects for Integrated Processing of Black Currant
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54 |
3 |
2024 |
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2 |
Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. |
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
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53 |
2 |
2023 |
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3 |
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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4 |
Чеснокова Н. Ю., Левочкина Л. В., Приходько Ю. В., Кузнецова А. А., Шевченко Ю. В. |
INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
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47 |
4 |
2017 |
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5 |
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 |
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6 |
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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7 |
Бакин И. А., Мустафина А. С., Вечтомова Е. А., Колбина А. Ю. |
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
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45 |
2 |
2017 |
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8 |
Голуб О. В., Степанова Е. Н., Тяпкина Е. В. |
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
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44 |
1 |
2017 |
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9 |
Магажанов Ж. М., Бектурсунова М. Ж. |
RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN
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43 |
4 |
2016 |
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10 |
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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11 |
Расщепкин А. Н., Короткий И. А., Короткая Е. В. |
INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS
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32 |
1 |
2014 |
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12 |
Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. |
INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION
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31 |
4 |
2013 |
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13 |
Мясищева Н. В., Артемова Е. Н. |
STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE
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30 |
3 |
2013 |
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14 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
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28 |
1 |
2013 |
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15 |
Кадочникова Е. Н., Губина М. Д. |
DYNAMICS OF THE BASIC FOOD SUBSTANCES OF THE WILD-GROWING AND CULTIVATED FROZEN BLACKBERRY DURING STORAGE
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22 |
3 |
2011 |
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16 |
Татарченко И. И., Воробьева Л. Н., Безкровная М. С., Комиссарова Е. В. |
The Development of technology of reconstituted scented tea production
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17 |
2 |
2010 |
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17 |
Лучина Н. А. |
The characteristics of fruit-berry canned food
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14 |
3 |
2009 |
