|
|
  |
|
|
|
|
1 |
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
|
54 |
1 |
2024 |
|
2 |
Kondratenko Vladimir, Posokina Natalia, Zakharova Anna, Korolev Aleksei, Pokudina Galina |
Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems
|
53 |
4 |
2023 |
|
3 |
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 |
|
4 |
Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. |
Spicy Plant Raw Materials in Choux Dough
|
51 |
4 |
2021 |
|
5 |
Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. |
Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification
|
51 |
4 |
2021 |
|
6 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
|
51 |
2 |
2021 |
|
7 |
Гиро Т. М., Куликовский А. В., Князева А. С., Домницкий И. Ю., Гиро А. В. |
Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets
|
50 |
4 |
2020 |
|
8 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
|
50 |
1 |
2020 |
|
9 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
|
10 |
Гуринович Г. В., Санников П. В., Патракова И. С. |
Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour
|
48 |
3 |
2018 |
|
11 |
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 |
|
12 |
Майоров А. А., Сиденко Ю. А., Мусина О. Н. |
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
|
45 |
2 |
2017 |
|
13 |
Бутов А. В., Мандрова А. А. |
FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION
|
41 |
2 |
2016 |
|
14 |
Короткий И. А., Короткая Е. В., Киреев В. В. |
THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING
|
41 |
2 |
2016 |
|
15 |
Шишин М. В., Просеков А. Ю. |
INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS
|
39 |
4 |
2015 |
|
16 |
Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. |
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
|
39 |
4 |
2015 |
|
17 |
Соловьева А. А. |
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
|
38 |
3 |
2015 |
|
18 |
Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н. |
EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS
|
36 |
1 |
2015 |
|
19 |
Брезе О. Э., Салий В. В. |
FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS
|
34 |
3 |
2014 |
|
20 |
Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. |
INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS
|
34 |
3 |
2014 |
|
21 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
|
34 |
3 |
2014 |
|
22 |
Шачнева Е. Ю., Мендалиева М. Р., Зухайраева А. С., Акбирдиева Ю. А. |
SORPTION CONCOCTION OF RIBOFLAVINUM (VITAMIN B 2) ON SORBENTS OF VARIOUS TYPES (ACTIVE COAL, THE GAIZES OF THE ASTRAKHAN REGION, THE MODIFIED SORBENT OF CB-1-K RECEIVED ON THE BASIS OF THE GAIZES OF THE ASTRAKHAN REGION)
|
34 |
3 |
2014 |
|
23 |
Доманова Е. В., Шубина Л. Ю. |
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
|
33 |
2 |
2014 |
|
24 |
Лисин П. А., Мусина О. Н., Кистер И. В. |
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
|
32 |
1 |
2014 |
|
25 |
Дюжев А. В., Киселева Т. Ф., Кардашева М. В. |
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
|
30 |
3 |
2013 |
|
26 |
Короткая Е. В., Короткий И. А., Гаврилова М. О. |
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
|
29 |
2 |
2013 |
|
27 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
|
28 |
1 |
2013 |
|
28 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
|
21 |
2 |
2011 |
|
29 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
|
20 |
1 |
2011 |
|
30 |
Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. |
Development of technology for paste-like emulsion products of animal and plant origin
|
18 |
3 |
2010 |
|
31 |
Прокопец А., Красина И. Б. |
Prospects of the use of flour from millet in a production flour wares of pastries
|
15 |
4 |
2009 |
|
32 |
Короткий И. А. |
Application of the method of two temperature-tame intervals to a definition of termophysical
characteristic of solidlake, liquid and loose materials
|
13 |
2 |
2009 |
