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1 |
Гриценко Г. М., Гриценко Г. М. |
Agricultural Marketing in Small and Micro Businesses: An Integrated Approach to Infrastructural Development
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54 |
3 |
2024 |
2 |
Лобанов В. Г., Росляков Ю. Ф., Маслинская М. Е., Почицкая И. М., Комарова Н. В. |
Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars
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54 |
3 |
2024 |
3 |
Оганесянц Л. А., Панасюк А. Л., Свиридов Д. А., Ганин М. Ю., Шилкин А. А., Серебрякова О. В. |
Light Stable Isotopes and Their Ratios in Honey Components
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54 |
3 |
2024 |
4 |
Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. |
New Technology of Bakery Products of Whole-Ground Spelt Flour
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54 |
3 |
2024 |
5 |
Бахчевников О. Н., Брагинец А. В. , Брагинец А. В. |
Ozone in Grain Storage and Processing: Review
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54 |
3 |
2024 |
6 |
Румянцева О. Н. |
Pectin Changes during Freezing and Storage of Plant Products
|
54 |
3 |
2024 |
7 |
Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. |
Prospects for Integrated Processing of Black Currant
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54 |
3 |
2024 |
8 |
Бородина А. В. , Пименов К. А. , Веляев Ю. О. , Осокин А. Р. |
Seasonal Dynamics of Tissue Lipids in Bivalve Mollusk Cerastoderma glaucum of Supralittoral Zone
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54 |
3 |
2024 |
9 |
Бурак Л. Ч. , Завалей А. П. |
Combined Ultrasound and Microwave Food Processing: Efficiency Review
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54 |
2 |
2024 |
10 |
Воронов Е. В. |
Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste
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54 |
2 |
2024 |
11 |
Сибирцев В. С., Сибирцев В. С., Кузьмин А. Г., Титов Ю. А. , Зайцева А. Ю., Шерстнёв В. В. |
Gas Mass Spectrometry of Industrial Yogurts
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54 |
2 |
2024 |
12 |
Тареев А. И., Березнов А. В. , Смирнов В. В., Тареева А. А., Тареева А. А., Кислая С. С. |
Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production
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54 |
2 |
2024 |
13 |
Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. |
Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers
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54 |
2 |
2024 |
14 |
Мунассар Е. Х. А., Шорсткий И. А. |
Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel
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54 |
1 |
2024 |
15 |
Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. |
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
|
54 |
1 |
2024 |
16 |
Терехова О. Н., Дуюнова Я. С. |
Pneumocentrifugal Classification of Dispersed Particles during Grain Milling
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54 |
1 |
2024 |
17 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
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54 |
1 |
2024 |
18 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. |
Vertical Vibratory Mixers in Flour-Mixing Technology
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54 |
1 |
2024 |
19 |
Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina |
Approaches to Developing New Complex Meat Products with Preset Qualitiy
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53 |
4 |
2023 |
20 |
Milentyeva Irina, Vesnina Anna, Fedorova Anastasiya, Ostapova Elena, Larichev Timothy |
Chlorogenic Acid and Biohanin A from Trifolium pratense L. Callus Culture Extract: Functional Activity In Vivo
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53 |
4 |
2023 |
21 |
Moliboga Elena, Bazhenova Olga |
Cultivating Limnospira fusiformis from Lake Solenoye, Omsk
|
53 |
4 |
2023 |
22 |
Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla |
Effect of Packaging on Instant Foods from Root Vegetables
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53 |
4 |
2023 |
23 |
Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina |
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
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53 |
4 |
2023 |
24 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
25 |
Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С. |
Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review
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53 |
3 |
2023 |
26 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
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53 |
3 |
2023 |
27 |
Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. |
New Technology of Functional Bakery Products
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53 |
3 |
2023 |
28 |
Тарасов А. В., Заворохина Н. В., Чугунова О. В. |
Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems
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53 |
3 |
2023 |
29 |
Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. |
Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins
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53 |
3 |
2023 |
30 |
Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. |
Sonochemical Effects on Wheat Starch
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53 |
3 |
2023 |
31 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
|
53 |
2 |
2023 |
32 |
Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. |
Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
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53 |
2 |
2023 |
33 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
34 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
35 |
Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. |
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
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53 |
2 |
2023 |
36 |
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
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53 |
2 |
2023 |
37 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
38 |
Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. |
Assessing the Biological Safety of Dairy Products with Residual Antibiotics
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53 |
1 |
2023 |
39 |
Храмова В. Н., Сурков Д. И., Лубчинский К. А. |
Effect of Microwave Radiation on the Chemical Composition of Chickpeas
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53 |
1 |
2023 |
40 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
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53 |
1 |
2023 |
41 |
Казанцева Е. Г., Лямкин И. И. |
Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems
|
53 |
1 |
2023 |
42 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
|
53 |
1 |
2023 |
43 |
Гурский И. А., Творогова А. А. |
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
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53 |
1 |
2023 |
44 |
Каледин А. П. , Степанова М. В., Остапенко В. А. |
Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes
|
53 |
1 |
2023 |
45 |
Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. |
Effect of Yeast Biosorbents on Wine Quality
|
52 |
4 |
2022 |
46 |
Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. |
Functional Food Market Analysis: Russian and International Aspects
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52 |
4 |
2022 |
47 |
Урубков С. А., Королёв А. А. , Смирнов С. О. |
Cereals and Cereal Products for Dietary Preventive Nutrition
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52 |
3 |
2022 |
48 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. |
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
|
52 |
3 |
2022 |
49 |
Элеманова Р. Ш. |
Seasonal Changes in the Protein Composition of Khainak Milk
|
52 |
3 |
2022 |
50 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
|
52 |
2 |
2022 |
51 |
Ганина В. И., Машенцева Н. Г., Ионова И. И. |
Bacteriophages of Lactic Acid Bacteria
|
52 |
2 |
2022 |
52 |
Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин |
Color Sensors in Smart Food Packaging
|
52 |
2 |
2022 |
53 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
|
52 |
2 |
2022 |
54 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Isoflavonoids in Soy and Soy-Containing Foods
|
52 |
2 |
2022 |
55 |
Курченко В. П., Головач Т. Н., Сушинская Н. В., Тарун Е. И. , Дудчик Н. В., Цыганков В. Г., Евдокимов И. А., Лодыгин А. Д. |
Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods
|
52 |
2 |
2022 |
56 |
Казанцева Е. Г., Лямкин И. И. |
The Impact of Value Chains on Food Security
|
52 |
2 |
2022 |
57 |
Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. |
Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products
|
52 |
1 |
2022 |
58 |
Янковская В. С., Дунченко Н. И., Михайлова К. В. |
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
|
52 |
1 |
2022 |
59 |
Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. |
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
|
51 |
4 |
2021 |
60 |
Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. |
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
|
51 |
4 |
2021 |
61 |
Иванова М. И., Янченко Е. В., Янченко А. В., Вирченко И. И. |
Quality and Optimal Shelf Life of Late Season Green Cabbage
|
51 |
4 |
2021 |
62 |
Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. |
Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922)
|
51 |
4 |
2021 |
63 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
|
51 |
4 |
2021 |
64 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
|
51 |
3 |
2021 |
65 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
|
51 |
3 |
2021 |
66 |
Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. |
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
|
51 |
3 |
2021 |
67 |
Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. |
Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods
|
51 |
3 |
2021 |
68 |
Рудометова Н. В., Кулишова К. Е. |
Beta-Carotene Extraction in Complex Food Additives
|
51 |
2 |
2021 |
69 |
Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. |
Cheese Market in Moscow and the Moscow Region: A Regional Analysis
|
51 |
2 |
2021 |
70 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
|
51 |
2 |
2021 |
71 |
Громов Д. А., Борисова А. В., Бахарев В. В. |
Food Allergens and Methods for Producing Hypoallergenic Foods
|
51 |
2 |
2021 |
72 |
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 |
73 |
Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. |
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
|
51 |
2 |
2021 |
74 |
Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. |
Thermophysical Characteristics of Tropical Fruits in Milk Powder Products
|
51 |
2 |
2021 |
75 |
Шалунов А. В., Хмелев В. Н., Терентьев С. А., Нестеров В. А., Голых Р. Н. |
Ultrasonic Dehydration of Food Products with Moisture Removal without Phase Transition
|
51 |
2 |
2021 |
76 |
Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г. |
Freeze-Dried Food in the Diet of Temporary Residents of the Far North
|
51 |
1 |
2021 |
77 |
Соснин М. Д., Шорсткий И. А. |
Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission
|
50 |
4 |
2020 |
78 |
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 |
79 |
Резниченко И. Ю., Щеглов М. С. |
Sugar Substitutes and Sweeteners in Confectionery Technology
|
50 |
4 |
2020 |
80 |
Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. |
New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder
|
50 |
3 |
2020 |
81 |
Сергеева И. Ю., Заушинцена А. В., Брюхачев Е. Н. |
Photosynthetic pigments and phenolic potential of Rhodiola rosea L. from plant communities of different ecology and geography
|
50 |
3 |
2020 |
82 |
Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. |
Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season
|
50 |
3 |
2020 |
83 |
Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. |
Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
|
50 |
3 |
2020 |
84 |
Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. |
The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
|
50 |
3 |
2020 |
85 |
Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А. |
Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment
|
50 |
3 |
2020 |
86 |
Бочкарева З. А., Волшенкова Е. С. |
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE
|
50 |
2 |
2020 |
87 |
Горбатовский А. А., Ракитянская И. Л., Каледина М. В. |
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
|
50 |
2 |
2020 |
88 |
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 |
89 |
Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е. |
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES
|
50 |
2 |
2020 |
90 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE
|
50 |
2 |
2020 |
91 |
Грязнова Н. Л., Коновалова О. В., Плешкова Н. А. |
SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT
|
50 |
2 |
2020 |
92 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
|
50 |
2 |
2020 |
93 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
|
50 |
1 |
2020 |
94 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
|
50 |
1 |
2020 |
95 |
Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. |
Ostrich Fat Production Using Electrolyzed Fluid
|
50 |
1 |
2020 |
96 |
Рубан Н. Ю., Резниченко И. Ю. |
Preferences of People of Advanced and Gerontic Age in Diet Formation
|
50 |
1 |
2020 |
97 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
COMPARATIVE ANALYSIS OF THE GLYCEMIC INDEX OF AMARANTH AND OTHER GLUTEN-FREE PRODUCTS
|
49 |
4 |
2019 |
98 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
|
49 |
4 |
2019 |
99 |
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 |
100 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
|
49 |
4 |
2019 |
101 |
Зенькова М. Л. |
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
|
49 |
4 |
2019 |
102 |
Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. |
MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT
|
49 |
4 |
2019 |
103 |
Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. |
PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES
|
49 |
4 |
2019 |
104 |
Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. |
ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS
|
49 |
4 |
2019 |
105 |
Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
|
49 |
3 |
2019 |
106 |
Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. |
Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs
|
49 |
3 |
2019 |
107 |
Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
|
49 |
3 |
2019 |
108 |
Стаценко Е. С. |
Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials
|
49 |
3 |
2019 |
109 |
Неверов Е. Н., Коротких П. С. |
The Method of Carbon-Dioxide Recovery in Fish-Processing Industry
|
49 |
3 |
2019 |
110 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
Amaranth in Diet Therapy of Children with Gluten Intolerance
|
49 |
2 |
2019 |
111 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
|
49 |
2 |
2019 |
112 |
Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. |
Bread Production and Bakery Products in Russia: Current State and Prospects
|
49 |
2 |
2019 |
113 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
114 |
Абдурахманов Э. Ф. |
Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes
|
49 |
2 |
2019 |
115 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
|
49 |
1 |
2019 |
116 |
Шемчук М. А., Лобач Е. Ю. |
Kemerovo chocolate market: consumer preferences
|
49 |
1 |
2019 |
117 |
Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. |
New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing
|
49 |
1 |
2019 |
118 |
Неверов Е. Н., Лифенцева Л. В., Усов А. В. |
The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method
|
49 |
1 |
2019 |
119 |
Кукин М. Ю. |
Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns
|
48 |
4 |
2018 |
120 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
|
48 |
4 |
2018 |
121 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
|
48 |
4 |
2018 |
122 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
|
48 |
4 |
2018 |
123 |
Ногина А. А., Тихонов С. Л., Тихонова Н. В. |
The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products
|
48 |
4 |
2018 |
124 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
|
48 |
3 |
2018 |
125 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. |
Innovative Decisions in the Production Quality Control of Flour Milling
|
48 |
3 |
2018 |
126 |
Белякова З. Ю. |
Organic products: the Current Legal Forms of Production and Turnover Support
|
48 |
3 |
2018 |
127 |
Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. |
The Use of Milk Protein in the Production of Jelly Products
|
48 |
3 |
2018 |
128 |
Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. |
Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating
|
48 |
3 |
2018 |
129 |
Алмагамбетова С. Т. |
Analysis of the ways of anticorrosive influence on food industry equipment protection
|
48 |
2 |
2018 |
130 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
131 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
|
48 |
2 |
2018 |
132 |
Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. |
Milk ice cream composition and structure improvement
|
48 |
2 |
2018 |
133 |
Бутов А. В., Мандрова А. А. |
Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation
|
48 |
2 |
2018 |
134 |
Исабаев И. Б., Атамуратова Т. И. |
Potential raw materials for special use vegetable fatty composite mixtures
|
48 |
2 |
2018 |
135 |
Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. |
Selection of optimal parameters for obtaining whipped products from egg whites
|
48 |
2 |
2018 |
136 |
Орымбетова Г. Э., Шамбулова Г. Д., Орымбетов Э. М., Касымова М. К., Кобжасарова З. И. |
Assessment of nitrates content in vegetables grown in South Kazakhstan Region (Shymkent city)
|
48 |
1 |
2018 |
137 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
|
48 |
1 |
2018 |
138 |
Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. |
Development of the integrated management system in food production company
|
48 |
1 |
2018 |
139 |
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 |
140 |
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 |
141 |
Сергазиева О. Д., Долганова Н. В. |
Using food wraps based on gelatin to preserve food quality
|
48 |
1 |
2018 |
142 |
Краснова Т. А. |
Water treatment in food industry
|
48 |
1 |
2018 |
143 |
Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. |
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
|
47 |
4 |
2017 |
144 |
Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. |
CURRENT CONDITION OF THE RETAIL MARKET
|
47 |
4 |
2017 |
145 |
Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. |
DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION
|
47 |
4 |
2017 |
146 |
Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. |
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
|
47 |
4 |
2017 |
147 |
Просеков А. Ю. |
FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES
|
47 |
4 |
2017 |
148 |
Контарева В. Ю., Крючкова В. В. |
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
|
47 |
4 |
2017 |
149 |
Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. |
ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
|
46 |
3 |
2017 |
150 |
Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. |
EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS
|
46 |
3 |
2017 |
151 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. |
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
|
46 |
3 |
2017 |
152 |
Шмалько Н. А., Смирнов С. О. |
METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES
|
46 |
3 |
2017 |
153 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
|
46 |
3 |
2017 |
154 |
Евелева В. В., Черпалова Т. М. |
TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
|
46 |
3 |
2017 |
155 |
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 |
156 |
Голубцова Ю. В. |
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
|
45 |
2 |
2017 |
157 |
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 |
158 |
Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. |
SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
|
45 |
2 |
2017 |
159 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
|
45 |
2 |
2017 |
160 |
Кокряцкая Н. С., Крапива T. В. |
COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY
|
44 |
1 |
2017 |
161 |
Аньшакова В. В., Степанова А. В., Уваров Д. М. |
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
|
44 |
1 |
2017 |
162 |
Сурай Н. М., Высоцкая О. А. |
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
|
44 |
1 |
2017 |
163 |
Патрушева А. В. |
FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY
|
44 |
1 |
2017 |
164 |
Пчелкина В. А. |
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
|
43 |
4 |
2016 |
165 |
Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. |
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
|
43 |
4 |
2016 |
166 |
Саженова Ю. М., Лупинская С. М. |
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
|
43 |
4 |
2016 |
167 |
Донская Г. А., Асафов В. А., Андреева Е. А. |
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
|
43 |
4 |
2016 |
168 |
Новоселов С. В., Маюрникова Л. А., Килина И. А. |
ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS
|
43 |
4 |
2016 |
169 |
Просеков А. Ю., Остроумов Л. А. |
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
|
43 |
4 |
2016 |
170 |
Колесникова Е. Г., Чекменева Т. Д. |
LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION
|
43 |
4 |
2016 |
171 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
172 |
Брезе О. Э., Румянцева Е. Е., Сапожникова Т. А., Васильев К. И. |
RESEARCH ON CANNED MILK MARKET IN THE CITY OF KEMEROVO
|
43 |
4 |
2016 |
173 |
Дмитриева Н. В., Габинская О. С. |
THE ROLE OF THE NAME OF VODKA FOR CREATING THE DEMAND IN CONSUMER MARKET IN THE CITY OF KEMEROVO
|
43 |
4 |
2016 |
174 |
Морозова Е. А., Сухачева А. В. |
TRAINING SPECIALISTS ENGAGED IN PROVIDING POPULATION WITH FOOD AS CONDITION FOR SUCCESSFUL DEVELOPMENT OF REGIONAL SOCIOECONOMIC SYSTEM
|
43 |
4 |
2016 |
175 |
Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. |
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
|
42 |
3 |
2016 |
176 |
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 |
177 |
Копеин В. В., Филимонова Е. А. |
IMPORT SUBSTITUTION, AGRICULTURAL ECONOMICS AND FOOD SAFETY: TWO STEPS FORWARD, ONE STEP BACK
|
42 |
3 |
2016 |
178 |
Скрипко О. В., Литвиненко О. В., Покотило О. В. |
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
|
42 |
3 |
2016 |
179 |
Ашмарова О. В., Федулова Е. А. |
AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES
|
41 |
2 |
2016 |
180 |
Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. |
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
|
41 |
2 |
2016 |
181 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
|
41 |
2 |
2016 |
182 |
Майоров А. А., Бузоверов С. Ю., Сурай Н. М. |
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
|
41 |
2 |
2016 |
183 |
Розалёнок Т. А. |
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
|
41 |
2 |
2016 |
184 |
Лавров А. М., Поликарпова Л. А. |
ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT)
|
40 |
1 |
2016 |
185 |
Тихонов С. Л., Ахлюстина Н. В., Тихонова Н. В. |
CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION
|
40 |
1 |
2016 |
186 |
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 |
187 |
Копеин В. В. |
ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION
|
40 |
1 |
2016 |
188 |
Федулова Е. А., Алабина Т. А., Березина Н. М. |
METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES
|
40 |
1 |
2016 |
189 |
Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. |
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION
|
40 |
1 |
2016 |
190 |
Морозова Е. А. |
QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES
|
40 |
1 |
2016 |
191 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
|
40 |
1 |
2016 |
192 |
Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. |
DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS
|
39 |
4 |
2015 |
193 |
Копеин В. В., Филимонова Е. А. |
FOOD AND ECONOMIC SECURITY OF RUSSIA IN MODERN CONDITIONS
|
39 |
4 |
2015 |
194 |
Ковалева И. В., Сурай Н. М. |
MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET
|
39 |
4 |
2015 |
195 |
Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. |
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
|
39 |
4 |
2015 |
196 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
|
39 |
4 |
2015 |
197 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
|
39 |
4 |
2015 |
198 |
Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. |
CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION
|
38 |
3 |
2015 |
199 |
Бутов А. В., Мандрова А. А. |
ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS
|
38 |
3 |
2015 |
200 |
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 |
201 |
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 |
202 |
Бабий Н. В., Степакова Н. Н., Соловьева Е. Н. |
THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES
|
38 |
3 |
2015 |
203 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
204 |
Горемыкина Н. В., Верещагин А. Л., Бычин Н. В., Кошелев Ю. А. |
COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY
|
37 |
2 |
2015 |
205 |
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 |
206 |
Спиричев В. Б., Трихина В. В. |
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION
|
37 |
2 |
2015 |
207 |
Федосеева У. С., Полякова Л. И. |
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT
|
37 |
2 |
2015 |
208 |
Глебова С. Ю., Голуб О. В., Рыбакова Т. М. |
TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE
|
37 |
2 |
2015 |
209 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
|
36 |
1 |
2015 |
210 |
Дерканосова Н. М., Гинс В. К., Лупанова О. А., Андропова И. И. |
DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING
|
36 |
1 |
2015 |
211 |
Сурков И. В., Гореликова Г. А., Биндюк В. С. |
DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE
|
36 |
1 |
2015 |
212 |
Трихина В. В., Лазаревич Е. Л., Вековцев А. А. |
DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES
|
36 |
1 |
2015 |
213 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
|
36 |
1 |
2015 |
214 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
215 |
Менх Л. В., Румянцева Е. Е. |
PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION
|
36 |
1 |
2015 |
216 |
Панфилов В. А. |
AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM
|
35 |
4 |
2014 |
217 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. |
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
|
35 |
4 |
2014 |
218 |
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 |
219 |
Мерзлякова Е. В., Зотов В. П., Жидкова Е. А., Иванец Г. Е. |
CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY»
|
35 |
4 |
2014 |
220 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
|
35 |
4 |
2014 |
221 |
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 |
222 |
Гурьянов Ю. Г., Кошкаров А. А., Хабаров С. Н. |
HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION
|
35 |
4 |
2014 |
223 |
Копеин В. В. |
Modern Problems of Food Security Monitoring
|
35 |
4 |
2014 |
224 |
Клещевский Ю. Н., Кудряшова И. А., Колеватова А. В. |
SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY
|
35 |
4 |
2014 |
225 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
226 |
Казанцева Е. Г. |
THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS
|
35 |
4 |
2014 |
227 |
Клещевский Ю. Н., Казанцева Е. Г. |
ASSESSMENT OF FOOD SECURITY IN A COUNTRY
|
34 |
3 |
2014 |
228 |
Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
|
34 |
3 |
2014 |
229 |
Кудряшова И. А., Кудряшова И. А., Копеин В. В. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
230 |
Храмцов А. Г. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
231 |
Иночкина Е. В., Касьянов Г. И., Силинская С. М. |
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
|
34 |
3 |
2014 |
232 |
Дунченко Н. И., Денисов С. В. |
THE ANALYSIS OF BUTTER SAFETY INDICES
|
34 |
3 |
2014 |
233 |
Шульгина Л. В., Швидкая З. П., Солодова Е. А., Давлетшина Т. А., Долбнина Н., Загородная Г. И. |
THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING
|
34 |
3 |
2014 |
234 |
Москвина Н. А., Голубцова Ю. В., Кригер О. В. |
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING
|
33 |
2 |
2014 |
235 |
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 |
236 |
Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. |
INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE
|
33 |
2 |
2014 |
237 |
Розалёнок Т. А., Сидорин Ю. Ю. |
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
|
33 |
2 |
2014 |
238 |
Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
VEGETABLE OILS AS FUNCTIONAL FOODS
|
33 |
2 |
2014 |
239 |
Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. |
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
|
32 |
1 |
2014 |
240 |
Астракова Т. В., Хитова Н. В. |
DETERMINATION OF THE HEAVY METAL IONS IN SEA-BUCKTHORN BERRIES
|
32 |
1 |
2014 |
241 |
Шкопоров А. Н., Ефимов Б. А., Хохлова Е. В., Черная З. А., Постникова Е. А., Белкова М. Д. |
EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS
|
32 |
1 |
2014 |
242 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
243 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
|
32 |
1 |
2014 |
244 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
|
32 |
1 |
2014 |
245 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
|
31 |
4 |
2013 |
246 |
Овчаренко И. В., Севодина К. В. |
EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL
|
31 |
4 |
2013 |
247 |
Брезе О. Э., Менх Л. В. |
IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET
|
31 |
4 |
2013 |
248 |
Иванова С. А., Гралевская И. В., Радченко А. А. |
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
|
31 |
4 |
2013 |
249 |
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
|
31 |
4 |
2013 |
250 |
Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. |
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
|
31 |
4 |
2013 |
251 |
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 |
252 |
Киселева Т. Ф., Иголинская О. А. |
CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS
|
30 |
3 |
2013 |
253 |
Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г. |
EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD
|
30 |
3 |
2013 |
254 |
Неповинных Н. В., Грошева В. Н., Птичкина Н. М. |
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
|
30 |
3 |
2013 |
255 |
Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. |
TONICS WITH FUNCTIONAL PROPERTIES
|
30 |
3 |
2013 |
256 |
Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. |
USING LIVER PACIFIC SALMON CANNING TECHNOLOGY
|
30 |
3 |
2013 |
257 |
Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И. |
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
|
29 |
2 |
2013 |
258 |
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 |
259 |
Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. |
METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE
|
29 |
2 |
2013 |
260 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
261 |
Севодина К. В. |
THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE
|
29 |
2 |
2013 |
262 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
263 |
Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А. |
ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION
|
28 |
1 |
2013 |
264 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
|
28 |
1 |
2013 |
265 |
Денисович Ю. Ю., Гаврилова Г. А. |
IMPROVING THE ORGANIZATION OF SCHOOL FEEDING
|
28 |
1 |
2013 |
266 |
Дунченко Н. И., Табакаева О. В. |
MANAGEMENT POSSIBILITIES IS FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PRODUCTS OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSING OF SEA RAW MATERIALS
|
28 |
1 |
2013 |
267 |
Рензяева Т. В., Мерман А. Д. |
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
|
28 |
1 |
2013 |
268 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
|
28 |
1 |
2013 |
269 |
Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е. |
STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS
|
28 |
1 |
2013 |
270 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
|
28 |
1 |
2013 |
271 |
Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. |
THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES
|
28 |
1 |
2013 |
272 |
Чугунова О. В., Заворохина Н. В. |
ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG
|
27 |
4 |
2012 |
273 |
Ермош Л. Г., Березовикова И. П. |
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
|
27 |
4 |
2012 |
274 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
|
27 |
4 |
2012 |
275 |
Наумова Н. Л. |
CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK
|
27 |
4 |
2012 |
276 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
|
27 |
4 |
2012 |
277 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
278 |
Буянов О. Н., Буянова И. В. |
MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM
|
27 |
4 |
2012 |
279 |
Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. |
PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY
|
27 |
4 |
2012 |
280 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
|
27 |
4 |
2012 |
281 |
Мусина О. Н., Лисин П. А. |
SYSTEM MODELING OF MULTICOMPONENT FOODS
|
27 |
4 |
2012 |
282 |
Терещук Л. В., Ивашина О. А. |
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
|
27 |
4 |
2012 |
283 |
Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. |
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
|
27 |
4 |
2012 |
284 |
Хвыля С. И., Пчелкина В. А., Бурлакова С. С. |
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
|
26 |
3 |
2012 |
285 |
Дунченко Н. И. |
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
|
26 |
3 |
2012 |
286 |
Харитонов В. Д., Будрик В. Г. |
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
|
26 |
3 |
2012 |
287 |
Ганина В. И., Тихомирова Н. А., Комолова Г. С. |
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
|
26 |
3 |
2012 |
288 |
Позняковский В. М. |
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
|
26 |
3 |
2012 |
289 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
|
25 |
2 |
2012 |
290 |
Васильева И. В., Еремина И. А., Помозова В. А. |
DEVELOPMENT OF TECHNOLOGY OF KVASS FROM HIGH DENSITY HONEY WORT
|
25 |
2 |
2012 |
291 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
292 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
|
25 |
2 |
2012 |
293 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
|
25 |
2 |
2012 |
294 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
295 |
Табакаева О. В. |
SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED
OF FAR EAST REGION IN FOOD TECHNOLOGIES
|
25 |
2 |
2012 |
296 |
Вагайцева Е. А. |
THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC
INSTITUTIONS IN THE CITY OF KEMEROVO
|
25 |
2 |
2012 |
297 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
298 |
Василовский А. М., Куркатов С. В. |
HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY
|
24 |
1 |
2012 |
299 |
Ивкова И. А., Пиляева А. С. |
INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES
ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE
|
24 |
1 |
2012 |
300 |
Буянова И. В. |
NEW DAIRY PRODUCTS FREEZING TECHNOLOGY
|
24 |
1 |
2012 |
301 |
Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. |
ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
|
24 |
1 |
2012 |
302 |
Корзунов С. А., Карпов В. И. |
SCHEDULE BASED RESEARCH PLANNING
|
24 |
1 |
2012 |
303 |
Табакаева О. В., Каленик Т. К. |
SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION
ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION
|
24 |
1 |
2012 |
304 |
Богер В. Ю., Романов А. С., Мартыненко Н. С. |
SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED
ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS
|
24 |
1 |
2012 |
305 |
Новоселов С. В., Маюрникова Л. А., Васильев К. И. |
THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE
|
24 |
1 |
2012 |
306 |
Куроптева Л. А., Панкратов В. В. |
THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR
|
24 |
1 |
2012 |
307 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
|
24 |
1 |
2012 |
308 |
Давлетшина Т. А., Солодова Е. А., Шульгина Л. В., Швидкая З. П., Долбнина Н. В. |
THE INFLUENCE OF CONDITIONS AND STORAGE PERIODS
ON THE QUALITY OF FROZEN PRODUCTS FROM LAEMONEMA
|
24 |
1 |
2012 |
309 |
Туршук Е. Г., Лобода Е. А. |
THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER
AS RAW MATERIALS FOR FOODS PRODUCTION
|
24 |
1 |
2012 |
310 |
Челнакова Н. Г., Илюшина Е. Е., Австриевских А.
. |
DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE
FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM
|
23 |
4 |
2011 |
311 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
|
23 |
4 |
2011 |
312 |
Червецов В. В., Кирсанов В. В., Гощанская М. Н., Галстян А. Г., Илларионова Е. Е. |
INVESTIGATION ON the continuous process of lactose crystallization
in condensed milk-containing sweetened canned foods
|
23 |
4 |
2011 |
313 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
|
23 |
4 |
2011 |
314 |
Решетник Е., Максимюк В., Уточкина Е. |
THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL
ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST
|
23 |
4 |
2011 |
315 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
|
23 |
4 |
2011 |
316 |
Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. |
DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME
|
22 |
3 |
2011 |
317 |
Степанова Е. Н., Рабина О. А., Морозов С. В. |
DYNAMICS OF QUALITY AND SAFETY INDICES OF NEW KINDS OF OILY FOODS AT STORAGE
|
22 |
3 |
2011 |
318 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
319 |
Плотников Д. А. |
GROUNDS FOR THE CONDITIONS AND KEEPING PERIOD FOR PICKLED MUSHROOMS
|
22 |
3 |
2011 |
320 |
Березовикова И. П., Влощинский П. Е. |
THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION
|
22 |
3 |
2011 |
321 |
Лоцманов А. С., Назимова Г. И., Романов А. С. |
THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES
|
22 |
3 |
2011 |
322 |
Мукожев А. М. |
ФОРМИРОВАНИЕ ЭФФЕКТИВНОЙ МОДЕЛИ УПРАВЛЕНИЯ СФЕРОЙ ОБЩЕСТВЕННОГО ПИТАНИЯ РЕГИОНА
|
22 |
3 |
2011 |
323 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
|
21 |
2 |
2011 |
324 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
|
21 |
2 |
2011 |
325 |
Пашина Л. Л., Реймер В. В. |
Present state of the Amur region processing industry
|
21 |
2 |
2011 |
326 |
Пашина Л. Л., Реймер В. В. |
The food market of Amur region in inter-regional market system
|
21 |
2 |
2011 |
327 |
Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. |
Influence of the kind of sausage casings on the quality of meat products during storage
|
20 |
1 |
2011 |
328 |
Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. |
Investigation of diffusion properties of package for potato and vegetable storage
|
20 |
1 |
2011 |
329 |
Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. |
Microstructure features and chemical composition of amaranth grain processing food products
|
20 |
1 |
2011 |
330 |
Ефименко А. В. |
Milk and dairy products market: current trends and development
|
20 |
1 |
2011 |
331 |
Гощанская М. Н., Фетисов Е. А., Червецов В. В., Галстян А. Г. |
Scientific bases development of conservation of milk-based products with intermediate humidity
|
20 |
1 |
2011 |
332 |
Пушмина И. Н. |
Characteristics of Milk Containing Products Using Plant
and Mineral Resources of Siberia
|
19 |
4 |
2010 |
333 |
Маюрникова Л. А., Новоселов С. В., Горников Н. В., Шевелева Г. И. |
Development and Realization of Innovative Projects and Programs
in the Sphere of Healthy Food on the Basis of Conceptual Designing
|
19 |
4 |
2010 |
334 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
|
19 |
4 |
2010 |
335 |
Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. |
The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices
|
19 |
4 |
2010 |
336 |
Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. |
Experimental substantiation and practical realization of diets for sportspeople of various qualifications
|
18 |
3 |
2010 |
337 |
Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. |
New kinds of canned foods on the basis of cucumaria japonica sempler
|
18 |
3 |
2010 |
338 |
Пушмина И. Н. |
Semifinished products from plant raw materials and functional foods based on them:
concept of quality formation
|
18 |
3 |
2010 |
339 |
Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. |
The development of generalized complex bakery foods and flour confectionery quality index
|
18 |
3 |
2010 |
340 |
Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. |
The development of technology of canned foods from gooseberry
|
18 |
3 |
2010 |
341 |
Маюрникова Л. А., Новоселов С. В., Маюрникова И. С. |
The formation of innovative development control system in food industry, trade and food service industry
|
18 |
3 |
2010 |
342 |
Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. |
Theoretical background of biorhythms control using functional foods
|
18 |
3 |
2010 |
343 |
Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С.
., Галстян А. Г. |
Water activity in fructose solutions
|
18 |
3 |
2010 |
344 |
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 |
345 |
Гончиг Г., Данилов М. Б., Колесникова Н. В. |
Development of convenience foods technology from meat of Mongolian ecotype sheep
|
17 |
2 |
2010 |
346 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
347 |
Решетник Е. И., Уточкина Е. А., Пакусина А. П. |
Investigation of Possibility of Fermented Milk Enrichment
with the Food Additive «Lavitol (Arabinogalaktan)»
|
17 |
2 |
2010 |
348 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
|
17 |
2 |
2010 |
349 |
Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. |
Research of influence of millet flakes on quality of bread from multicomponent mixes
|
17 |
2 |
2010 |
350 |
Васильева С. Б., Гореликова Г.
. |
Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent
properties to it
|
17 |
2 |
2010 |
351 |
Дубкова Н. З., Тухбиева Э. Х. |
Technology of the blueberry powder production
|
17 |
2 |
2010 |
352 |
Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. |
Study of Sea Buckthorn Oil Oxidative Stability
|
16 |
1 |
2010 |
353 |
Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А.
. |
Technological support of innovative projects in the production of biologically active additions
|
16 |
1 |
2010 |
354 |
Мудрикова О. В., Митрохин П. В. |
The investigation of detergents influence on milk proteins
|
16 |
1 |
2010 |
355 |
Панфилов В. А. |
The theory of food technology as a system of knowledge
|
16 |
1 |
2010 |
356 |
Архипов А.
. |
Application of texturizer in manufacture of dairy products
|
15 |
4 |
2009 |
357 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
|
15 |
4 |
2009 |
358 |
Попов А.
., Шпанько Д., Черно В., Черкасова Е.
., Шайдулина Т.
. |
Morfologo-anatomic research of ornamental plants, having medical properties
|
15 |
4 |
2009 |
359 |
Маюрникова Л.
., Ковалева А. В., Куракин М. С., Воздвиженская К. С. |
Assessement of the organization the schoolchildren's feeding in the Prokopievsk region
|
14 |
3 |
2009 |
360 |
Рожнов Е. Д., Григоренко А.
., Севодин В. П. |
Studying of complex ethers of sea-buckthorn berries
|
14 |
3 |
2009 |
361 |
Лучина Н. А. |
The characteristics of fruit-berry canned food
|
14 |
3 |
2009 |
362 |
Вершинина О. Л., Михайлов В.
., Лобанова А. В. |
Use of peanut weight by manufacture of bakery products of the raised food value
|
14 |
3 |
2009 |
363 |
Равнюшкин С. А., Курбанова М. Г. |
Аnalysis of structure and properties of a dairy-albuminous concentrate
in connection with its use in technology of food capsules
|
14 |
3 |
2009 |
364 |
Позняковский В. М., Суханов Б. П. |
Biologically active additives in a modern food
|
13 |
2 |
2009 |
365 |
Субботина М. А., Колесникова Т. Г. |
Cheese-plant products gerodieticheskogo appointments
|
13 |
2 |
2009 |
366 |
Сурков И. В., Ермолаева Е. О., Австриевских А. Н. |
Current state and prospects of introduction of the integrated quality management systems on the Russian
trade and public catering enterprises
|
13 |
2 |
2009 |
367 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
368 |
Киселев В. М., Першина Е. Г. |
New paradigm of catering services of the concentrated contingents
|
13 |
2 |
2009 |
369 |
Асмаева З. И., Дяченко Т. В., Скакунов А. Е., Варелас А. М. |
Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives
|
13 |
2 |
2009 |
370 |
Сафьянов Д. А., Пехтерева А. А., Туксина К. С. |
Prospects of development of a baking production.
An experimental substantiation to working out and an estimation of quality of bread,
bakery and flour confectionery products of a functional purpose
|
13 |
2 |
2009 |
371 |
Стабровская О. И., Романов А. С., Короткова О. Г. |
The multicomponent mixes for production of bread
|
13 |
2 |
2009 |
372 |
Красина И. Б., Джахимова О. И., Капаева Е. А. |
Waffle wares for a dietary feed
|
13 |
2 |
2009 |
373 |
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 |
374 |
Плотников Д. А. |
Grounds for period storage tinned food pickled mushrooms
|
12 |
1 |
2009 |
375 |
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 |
376 |
Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. |
Prospects of use an amaranth albuminous flour in bread making
|
12 |
1 |
2009 |
377 |
Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. |
Use of shrot from seeds of a pumpkin in bread baking
|
12 |
1 |
2009 |
378 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
|
12 |
1 |
2009 |
379 |
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 |
380 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
|
12 |
1 |
2009 |