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№	Authors	Title	Volume	Issue	Year

1	Кишилова С. А., Леонова В. А., Митрова В. А., Рожкова И. В.	Advanced Biotechnological Solutions for Lactic Acid Bacteria in Dairy Industry: From Strain Selection to Probiotic Products	55	3	2025
2	Мусина О. Н., Нагорных Е. М.	Effect of Collagen on Microstructural and Rheological Properties of Cheese Spreads	55	3	2025
3	Али А.-Г. А., Кригер О. В., Кригер О. В.	Effect of Nutrient Medium Composition on Bacterial Cellulose: Yield and Physicochemical Profile	55	3	2025
4	Сорокина Н. П., Лепилкина О. В., Бруцкая А. Л. , Топникова Е. В.	Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production	55	3	2025
5	Рожнов Е. Д., Школьникова М. Н., Аббазова В. Н.	Effect of Production Process and Raw Material Quality on Carotenoid Content in Pumpkin Pulp and Its Optical Properties	55	2	2025
6	Приходько Д. В., Карпухина П. А., Красноштанова А. А.	Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties	55	2	2025
7	Гутникова О. Н. , Павлуненко Л. Е.	Consumer Preferences for Natural Honey in Simferopol, Russia	55	1	2025
8	Медведев П. В., Федотов В. А., Бочкарева И. А.	Dough-Making Technology for Sugar and Hard-Dough Cookies	55	1	2025
9	Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В.	Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation	54	2	2024
10	Лутков И. П., Макаров А. С., Шмигельская Н. А.	Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties	54	1	2024
11	Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А.	Sonochemical Effects on Wheat Starch	53	3	2023
12	Багаев А. А., Бобровский С. О.	Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency	53	2	2023
13	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	53	2	2023
14	Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н.	Effect of Ionising Irradiation on Wheat Flour	52	4	2022
15	Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В.	Functional Food Market Analysis: Russian and International Aspects	52	4	2022
16	Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В.	Pea and Chickpea Protein Concentrates: Quality Indicators	52	4	2022
17	Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В.	Quality Indicators of Agaricus bisporus after Ultraviolet Treatment	52	4	2022
18	Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А.	Rheological Properties of Mayonnaise with Non-Traditional Ingredients	52	4	2022
19	Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А.	Identifying Bioactive Peptides from Poultry By-Products	52	3	2022
20	Рязанцева К. А., Шерстнева Н. Е.	Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry	52	2	2022
21	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
22	Мустафина А. С., Резниченко И. Ю., Бакин И. А., Шилов С. В.	Rating System for Quality Control of Functional Instant Drinks	52	1	2022
23	Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А.	Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation	51	4	2021
24	Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г.	Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit	51	4	2021
25	Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В.	A New Approach to the Development of Food Products	51	3	2021
26	Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В.	Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application	51	2	2021
27	Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В.	Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels	51	1	2021
28	Орлова Т. В., Айдер М.	Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties	51	1	2021
29	Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю.	Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils	50	4	2020
30	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
31	Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д.	New Functional Formulations for Dry Seafood Concentrates and their Properties	50	4	2020
32	Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А.	Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties	50	4	2020
33	Антонова И. С., Веснина А. Д., Шадрин В. Г.	Dietary Supplements Market Research	50	3	2020
34	Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н.	Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)	50	3	2020
35	Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю.	Modified Porous Starch in Development of Biodegradable Composite Polymer Materials	50	3	2020
36	Грязнова Н. Л., Коновалова О. В., Плешкова Н. А.	SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT	50	2	2020
37	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
38	Рубан Н. Ю., Резниченко И. Ю.	Preferences of People of Advanced and Gerontic Age in Diet Formation	50	1	2020
39	Березин М. А., Борисов В. И.	EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT	49	4	2019
40	Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В.	EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS	49	4	2019
41	Садовой В. В., Вобликова Т. В., Пермяков А. В.	FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION	49	4	2019
42	Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М.	JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY	49	4	2019
43	Зайцева И. И., Шеламова С. А., Дерканосова Н. М.	Effect of Pumpkin Husks on Cracker Dough Fermentation	49	3	2019
44	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
45	Павлов И. Н., Ревякина Е. С., Елесина В. В.	Market Research of Bottled Drinking Water	49	3	2019
46	Шемчук М. А., Лобач Е. Ю.	Kemerovo chocolate market: consumer preferences	49	1	2019
47	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	49	1	2019
48	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	49	1	2019
49	Марьин В. А., Верещагин А. Л., Бычин Н. В.	Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction	49	1	2019
50	Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А.	Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes	48	4	2018
51	Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А.	Improving the Salting Technology for Fermented Maral Meat Products	48	4	2018
52	Ульрих Е. В.	The study of the modified flocculants properties for whey components isolation	48	2	2018
53	Жбанова Е. В.	Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)	48	1	2018
54	Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л.	Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation	48	1	2018
55	Скрипко О. В., Стаценко Е. С., Покотило О. В.	Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value	48	1	2018
56	Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г.	Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation	48	1	2018
57	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
58	Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С.	ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII	47	4	2017
59	Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н.	THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS	47	4	2017
60	Лхагвадолгор Д., Хамаганова И. В.	ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED	46	3	2017
61	Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О.	PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE	46	3	2017
62	Ожерельева А. В., Куракин М. С.	THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED	46	3	2017
63	Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А.	DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP	45	2	2017
64	Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М.	FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS	45	2	2017
65	Сурай Н. М., Высоцкая О. А.	CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET	44	1	2017
66	Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н.	JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT	44	1	2017
67	Олиференко О. И., Пехтерева Н. Т.	STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT	44	1	2017
68	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
69	Мышалова О. М., Гуринович Г. В., Гурикова Я. С.	COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY	42	3	2016
70	Попов Д. М., Терещук Л. В.	DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS	42	3	2016
71	Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю.	CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE	41	2	2016
72	Усенко Н. И., Яковлева Л. А., Отмахова Ю. С.	INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS	41	2	2016
73	Старовойтова К. В., Терещук Л. В.	PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION	41	2	2016
74	Тихонов С. Л., Ахлюстина Н. В., Тихонова Н. В.	CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION	40	1	2016
75	Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И.	DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING	40	1	2016
76	Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В.	RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP	40	1	2016
77	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR	40	1	2016
78	Ковалева И. В., Сурай Н. М.	MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET	39	4	2015
79	Черненкова А. А., Леонова С. А., Пусенкова Л. И.	IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN	38	3	2015
80	Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю.	LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES	38	3	2015
81	Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И.	METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)	37	2	2015
82	Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н.	EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS	36	1	2015
83	Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н.	INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT	36	1	2015
84	Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И.	PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING	36	1	2015
85	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
86	Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В.	FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY	35	4	2014
87	Решетник Е. И., Водолагина Е. Ю., Максимюк В. А.	INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT	35	4	2014
88	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	35	4	2014
89	Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г.	INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS	34	3	2014
90	Банникова А. В.	NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS	34	3	2014
91	Казаков И. О., Киселева Т. Ф., Цветков Е. В.	STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO	34	3	2014
92	Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE	33	2	2014
93	Куропаткина О. В., Андреева А. А., Кирдяшкин В. В.	DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES	33	2	2014
94	Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А.	EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE	33	2	2014
95	Решетник Е. И., Шарипова Т. В., Максимюк В. А.	INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP	33	2	2014
96	Прибытова О. С., Прибытов И. В., Першина Е. И.	PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE	33	2	2014
97	Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З.	STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS	32	1	2014
98	Патракова И. С., Гуринович Г. В., Алексеевнина О. Я.	STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION	32	1	2014
99	Решетник Е. И., Максимюк В. А., Уточкина Е. А.	EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT	31	4	2013
100	Марьин В. А., Верещагин А. Л., Фомина И. Г.	ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS	31	4	2013
101	Бредихин А. С., Червецов В. В.	FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION	31	4	2013
102	Терлецкая В. А., Рубанка Е. В., Зинченко И. Н.	INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION	31	4	2013
103	Грошева В. Н., Неповинных Н. В., Птичкина Н. М.	THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS	31	4	2013
104	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
105	Макарова Н. В., Валиулина Д. Ф.	EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION	29	2	2013
106	Симоненкова А. П.	FOOD FORTIFIER FOR THE DAIRY INDUSTRY	28	1	2013
107	Цэнд-Аюуш Ч., Ганина В. И.	PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA	28	1	2013
108	Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю.	THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER	28	1	2013
109	Наумова Н. Л.	CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK	27	4	2012
110	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
111	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	26	3	2012
112	Котова Т. В., Черемичкина А. С.	ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS	25	2	2012
113	Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф.	CONSUMER PREFERENCES OF BLAGOVESHCHENSK, AMUR REGION FOR CARAMEL ENRICHED BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT AND ANIMAL MATERIALS	25	2	2012
114	Махачева Е. В.	MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM	25	2	2012
115	Самченко О. Н., Каленик Т. К., Вершинина А. Г.	PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS	25	2	2012
116	Табакаева О. В.	SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES	25	2	2012
117	Лаженцева Л. Ю.	EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS	24	1	2012
118	Табакаева О. В., Каленик Т. К.	SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION	24	1	2012
119	Челнакова Н. Г., Илюшина Е. Е., Австриевских А. .	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM	23	4	2011
120	Шмалько Н. А., Чалова И. А., Ромашко Н. Л.	RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR	22	3	2011
121	Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В.	TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA	22	3	2011
122	Зеленский В. А., Короткий И. А.	THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY	22	3	2011
123	Шмалько Н. А.	Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours	21	2	2011
124	Тихонова Н. В., Позняковский В. М.	Experimental and clinical tests of baa «Eramin»	21	2	2011
125	Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н.	Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities	21	2	2011
126	Беспоместных К. В., Галстян А. Г., Короткая Е. В.	Study of biochemical and morphological properties of strains of bacteria genus	21	2	2011
127	Тихонова Н. В., Улитин Е. В.	Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation	20	1	2011
128	Дроздецкая И. С., Березовикова И. П.	Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish	19	4	2010
129	Мелихова Т. А., Данилов М. Б., Колесникова Н. В.	Development of a Cooked and Smoked Meat Product from Mutton	19	4	2010
130	Заворохина Н.	Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor	19	4	2010
131	Лупинская С. М.	Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup	18	3	2010
132	Курбанова М. Г., Железнов А. И.	Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation	18	3	2010
133	Баженова Б. А., Федорова Т. Ц.	Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods	17	2	2010
134	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
135	Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А.	The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking	17	2	2010
136	Курбанова М. Г., Аветисян Г. А.	Research of influence of κ-casein hydrolysis degree on gels properties	16	1	2010
137	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	The resource analysis of regional sources of white baker's flour	16	1	2010
138	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010
139	Рензяева Т.	Functional properties of protein products from the oil cake of rape and false flax	15	4	2009
140	Киселев В. ., Сальников В.	Structure of the trading offer mineral waters in Kuzbas	15	4	2009
141	Субботина М. .	Study of process of the absorption of a moisture and solubility of a cedar flour	14	3	2009
142	Шилов А. В., Бакин И. А.	The research of the rheological characteristics of the combined mixture based on dry milk	14	3	2009
143	Гаврилов А. Ф., Жуликов В. О.	Functional properties of soybeans as the basic consumer characteristics of products of their processing	13	2	2009
144	Киселев В. М., Першина Е. Г.	New paradigm of catering services of the concentrated contingents	13	2	2009
145	Красина И. Б., Джахимова О. И., Капаева Е. А.	Waffle wares for a dietary feed	13	2	2009
146	Маюрникова Л. А., Давыденко Н. И., Куракин М. С.	Eating as a basis to improve the quality of life of persons with carbohydrate metabolism	12	1	2009
147	Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С.	Influence of products of processing of hop on biotechnological properties baking yeast	12	1	2009
148	Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М.	Wares of pastries without sugar in the feed of diabetics	12	1	2009
149	Гиро Т., Чиркова О.	Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний	12	1	2009