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1 |
Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. |
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
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52 |
4 |
2022 |
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2 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. |
Antioxidant Properties of Triterpenoids in Fat-Containing Products
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52 |
2 |
2022 |
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3 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
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4 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
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49 |
4 |
2019 |
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5 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
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48 |
1 |
2018 |
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6 |
Голуб О. В., Мотовилов О. К., Глебова С. Ю., Удалая Е. С. |
VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION
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41 |
2 |
2016 |
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7 |
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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8 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
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28 |
1 |
2013 |
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9 |
Табакаева О. В., Каленик Т. К. |
SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION
ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION
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24 |
1 |
2012 |
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10 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
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23 |
4 |
2011 |
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11 |
Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. |
The development of technology of canned foods from gooseberry
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18 |
3 |
2010 |
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12 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
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15 |
4 |
2009 |
