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1 |
Купин Г. А., Першакова Т. В., Тягущева А. А., Семиряжко Е. С. |
Pre-Drying Treatment of Carrots and Cabbage with Extremely Low Frequency Electromagnetic Field
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55 |
2 |
2025 |
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2 |
Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. |
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
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53 |
1 |
2023 |
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3 |
Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. |
Effect of Yeast Biosorbents on Wine Quality
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52 |
4 |
2022 |
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4 |
Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. |
Granulated Sugar-Containing Functional Products in Jelly Fillings
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51 |
4 |
2021 |
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5 |
Иванова М. И., Янченко Е. В., Янченко А. В., Вирченко И. И. |
Quality and Optimal Shelf Life of Late Season Green Cabbage
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51 |
4 |
2021 |
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6 |
Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И. |
Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates
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51 |
3 |
2021 |
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7 |
Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. |
Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia
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50 |
4 |
2020 |
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8 |
Печенина А. А., Севодин В. П. |
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
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30 |
3 |
2013 |
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9 |
Садовая Т. Н. |
Аctivity of mold fungi ferment systems
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20 |
1 |
2011 |
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10 |
Супрунова И. А., Чижикова О. Г., Самченко О. Н. |
Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods
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19 |
4 |
2010 |
