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1 |
Sorokina Ninel, Lepilkina Olga, Brutskaya Anastasiya, Topnikova Elena |
Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
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55 |
3 |
2025 |
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2 |
Яргатти Р. , Мулей А. |
Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation
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54 |
4 |
2024 |
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3 |
Хан М. , Рана С. , Рана Д. , Джони Э. , Арифин Ш. , Джубайер Ф. , Алим А. |
Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter
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54 |
4 |
2024 |
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4 |
Шелудько О. Н., Прах А. В. , Чемисова Л. Э., Бахметов Р. Н. |
Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages
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54 |
1 |
2024 |
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5 |
Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. |
Value-Added Zobo Drink with Date Juice
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53 |
3 |
2023 |
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6 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. |
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
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52 |
2 |
2022 |
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7 |
Бородулин Д. М., Шалев А. В., Сафонова Е. А., Просин М. В., Головачева Я. С., Вагайцева Е. А. |
Development of New Mash Filters for Craft Beer Brewing
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50 |
4 |
2020 |
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8 |
Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н. |
Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)
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50 |
3 |
2020 |
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9 |
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
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49 |
4 |
2019 |
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10 |
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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11 |
Доманова Е. В., Шубина Л. Ю. |
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
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33 |
2 |
2014 |
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12 |
Заворохина Н. |
Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor
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19 |
4 |
2010 |
