|
|
  |
|
|
|
|
1 |
Бахарев В. В., Феоктистов П. А. |
Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages
|
55 |
1 |
2025 |
|
2 |
Арабова З. М., Нугманов А. Х.-Х., Бородулин Д. М., Алексанян И. Ю., Коннова О. И. |
Extracting Target Components from Fresh and Refined Sac Roe: Kinetic Patterns
|
55 |
1 |
2025 |
|
3 |
Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю. |
Functional Profile of Enzymatic Hydrolysates in Food Proteins
|
54 |
2 |
2024 |
|
4 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. |
Vertical Vibratory Mixers in Flour-Mixing Technology
|
54 |
1 |
2024 |
|
5 |
Лисовая Е. В., Викторова Е. П., Свердличенко А. В., Жане М. Р. |
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
|
53 |
3 |
2023 |
|
6 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
|
53 |
3 |
2023 |
|
7 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
|
53 |
1 |
2023 |
|
8 |
Рябова А. Е., Толмачев В. А. , Галстян А. Г. |
Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges
|
52 |
3 |
2022 |
|
9 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Isoflavonoids in Soy and Soy-Containing Foods
|
52 |
2 |
2022 |
|
10 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
|
51 |
4 |
2021 |
|
11 |
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
|
51 |
3 |
2021 |
|
12 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
|
51 |
2 |
2021 |
|
13 |
Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. |
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
|
50 |
2 |
2020 |
|
14 |
Петрова С. Н., Максимова И. А. |
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
|
50 |
2 |
2020 |
|
15 |
Стаценко Е. С. |
Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials
|
49 |
3 |
2019 |
|
16 |
Фоменко Е. В., Нугманов А. Х. |
Velocity Control of Visco-Elastic Materials Movement in the Cylindrical Channel of the Grinder Feed Screw of the Former
|
49 |
1 |
2019 |
|
17 |
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 |
|
18 |
Скрипко О. В., Литвиненко О. В., Покотило О. В. |
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
|
42 |
3 |
2016 |
|
19 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
20 |
Доценко С. М., Бибик И. В., Купчак Д. В., Обухов Е. Б., Грызлов В. М., Агафонов И. В. |
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS
|
38 |
3 |
2015 |
|
21 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
|
37 |
2 |
2015 |
|
22 |
Короткий И. А., Расщепкин А. Н., Федоров Д. Е., Буянов О. Н. |
CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER
|
35 |
4 |
2014 |
|
23 |
Алексанян И. Ю., Титова Л. М., Нугманов А. Х. |
MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED
|
34 |
3 |
2014 |
|
24 |
Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. |
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL
|
33 |
2 |
2014 |
|
25 |
Плеханова Е. А., Банникова А. В., Птичкина Н. М. |
DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES
|
30 |
3 |
2013 |
|
26 |
Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. |
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
|
29 |
2 |
2013 |
|
27 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
|
28 |
1 |
2013 |
|
28 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
|
29 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
30 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
|
19 |
4 |
2010 |
|
31 |
Смирнов М. А., Бакин И. А. |
Development of the method of decontamination of plant raw material in the fluidized bed
|
18 |
3 |
2010 |
|
32 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
|
33 |
Рскелдиев Б. А., Байболова Л. К., Кунчибаева А. Т. |
The technological relevance of products processing of plant material in the production of meat products
|
12 |
1 |
2009 |
