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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 |
Шорсткий И. А. |
Cold Plasma Pretreatment in Plant Material Drying
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52 |
3 |
2022 |
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3 |
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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4 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
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51 |
2 |
2021 |
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5 |
Ростовская М. Ф., Боярова М. Д., Клыков А. Г. |
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT
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50 |
2 |
2020 |
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6 |
Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. |
Optimization Formulation of Semi-Finished Sponge Cake
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50 |
1 |
2020 |
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7 |
Мельникова Е. И., Пономарева Н. В., Богданова Е. В. |
ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS
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44 |
1 |
2017 |
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8 |
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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9 |
Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А. |
COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS
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36 |
1 |
2015 |
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10 |
Мамонтов А. С. |
RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE
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34 |
3 |
2014 |
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11 |
Омаров М. Н., Блиадзе В. Г., Коваленко Д. Н., Волокитина З. В. |
ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING
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31 |
4 |
2013 |
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12 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
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27 |
4 |
2012 |
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13 |
Поляков В. А., Абрамова И. М. |
IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS
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26 |
3 |
2012 |
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14 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
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23 |
4 |
2011 |
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15 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
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22 |
3 |
2011 |
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16 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
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20 |
1 |
2011 |
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17 |
Майтаков А. Л., Коган Б. |
About the formation of models of technological blocks for the quality provision
of machinery for food production.
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12 |
1 |
2009 |
