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1 |
Королев И. А. |
Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods
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53 |
3 |
2023 |
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2 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
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52 |
3 |
2022 |
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3 |
Гурский И. А., Творогова А. А. |
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
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52 |
3 |
2022 |
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4 |
Шобанова Т. В., Творогова А. А. |
The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream
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51 |
3 |
2021 |
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5 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
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49 |
2 |
2019 |
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6 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
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48 |
4 |
2018 |
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7 |
Рябцева С. А., Ахмедова В. Р., Анисимов Г. С. |
Ice cream as a carrier of Lactobacillus acidophilus
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48 |
2 |
2018 |
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8 |
Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. |
Milk ice cream composition and structure improvement
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48 |
2 |
2018 |
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9 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
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40 |
1 |
2016 |
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10 |
Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В. |
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
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39 |
4 |
2015 |
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11 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION
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37 |
2 |
2015 |
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12 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
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32 |
1 |
2014 |
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13 |
Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. |
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
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31 |
4 |
2013 |
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14 |
Полищук Г. Е., Мартич В. В. |
DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY
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29 |
2 |
2013 |
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15 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
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25 |
2 |
2012 |
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16 |
Смирнова Н. А., Пасько О. В. |
APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY
OF FERMENTED CREAM BIOPROOF-READER
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24 |
1 |
2012 |
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17 |
Евдокимов И. А., Куликова И. К., Эрешова В. Д. |
INVESTIGATION OF LOW LACTOSE ICE-CREAM MICROBIOLOGICAL SAFETY
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23 |
4 |
2011 |
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18 |
Червецов В. В., Гощанская М. Н., Галстян А. Г. |
Innovation Technique of Butter Production from High Fat Cream
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21 |
2 |
2011 |
