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1 |
Фролова А. С., Милентьева И. С., Федорова А. М., Миллер Е. С., Лузянин С. Л. |
Effect of Biologically Active Substances on Thermal and Oxidative Stress in Caenorhabditis elegans Models
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54 |
3 |
2024 |
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2 |
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 |
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3 |
Грузнов Д. В., Грузнова О. А., Сохликов А. Б. , Лобанов А. В., Лобанов А. В. |
Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey
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54 |
2 |
2024 |
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4 |
Пухальский Я. В. , Воробьев Н. И. , Лоскутов С. И. , Чукаева М. А., Глушаков Р. И., Глушаков Р. И., Бабыка А. В. , Мещеряков Д. Д. , Якубовская А. И. |
Effect of External Factors on Trace Element Profile and Biomass of Mustard (Brássica júncea L.) Microgreens: Neural Network Analysis
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54 |
1 |
2024 |
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5 |
Лутков И. П., Макаров А. С., Шмигельская Н. А. |
Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties
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54 |
1 |
2024 |
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6 |
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 |
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7 |
Borodina Alexandra, Veliaev Yurii, Osokin Alexander |
Comprehensive Methodological Approach to Determining Lipids in Clams
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53 |
4 |
2023 |
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8 |
Ivanova Natalia, Martynova Elizaveta, Vershinina Anna, Lomakin Maksim, Eremeeva Galina, Gordaya Olesya, Shandakov Sergey |
Electrochemical Sensors Based on Single-Wall Carbon Nanotubes in Voltammetric Ascorbic Acid Tests
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53 |
4 |
2023 |
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9 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
|
10 |
Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. |
Effect of Dry Aging on Beef Muscle Proteins
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53 |
3 |
2023 |
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11 |
Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В. |
Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200
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53 |
3 |
2023 |
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12 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
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53 |
3 |
2023 |
|
13 |
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 |
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14 |
Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. |
Assessment-Based Optimization of Distillation Parameters
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53 |
2 |
2023 |
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15 |
Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. |
Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
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53 |
2 |
2023 |
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16 |
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 |
|
17 |
Лутков И. П., Ермолин Д. В. |
Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis
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53 |
2 |
2023 |
|
18 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
|
19 |
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 |
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20 |
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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21 |
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 |
|
22 |
Куценкова В. С., Неповинных Н. В., Еганехзад С. А. |
Hybrid Gel as a Substitute for Hard Fats in Confectionery
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53 |
1 |
2023 |
|
23 |
Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. |
Acidification in Distillation Technology
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52 |
4 |
2022 |
|
24 |
Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. |
Defining the Composition of Fat Phase in Foods
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52 |
4 |
2022 |
|
25 |
Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. |
Microbial Treatment and Oxidative Stress in Agricultural Plants
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52 |
4 |
2022 |
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26 |
Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. |
Pea and Chickpea Protein Concentrates: Quality Indicators
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52 |
4 |
2022 |
|
27 |
Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. |
Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds
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52 |
4 |
2022 |
|
28 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
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52 |
3 |
2022 |
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29 |
Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин |
Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis)
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52 |
3 |
2022 |
|
30 |
Элеманова Р. Ш. |
Seasonal Changes in the Protein Composition of Khainak Milk
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52 |
3 |
2022 |
|
31 |
Гурский И. А., Творогова А. А. |
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
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52 |
3 |
2022 |
|
32 |
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 |
|
33 |
Ганина В. И., Машенцева Н. Г., Ионова И. И. |
Bacteriophages of Lactic Acid Bacteria
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52 |
2 |
2022 |
|
34 |
Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. |
Biological Protein Value of Pteridium aquilinum (L.) Kuhn
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52 |
2 |
2022 |
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35 |
Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ульянова Е. В. |
New Nitrogen-Containing Raw Materials in Distillate Technology
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52 |
1 |
2022 |
|
36 |
Новикова А. Е., Скрыпник Л. Н. |
Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits
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51 |
4 |
2021 |
|
37 |
Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. |
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
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51 |
4 |
2021 |
|
38 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
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51 |
4 |
2021 |
|
39 |
Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. |
Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
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51 |
4 |
2021 |
|
40 |
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)
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51 |
4 |
2021 |
|
41 |
Агеева Н. М., Ширшова А. А., Тихонова А. Н. |
Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine
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51 |
3 |
2021 |
|
42 |
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
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51 |
3 |
2021 |
|
43 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
|
44 |
Никифорова А. П., Хазагаева С. Н., Хамагаева И. С. |
Tolerance of Lactobacillus sakei to Osmotic Stress
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51 |
3 |
2021 |
|
45 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
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51 |
2 |
2021 |
|
46 |
Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. |
Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
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51 |
2 |
2021 |
|
47 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
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51 |
1 |
2021 |
|
48 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
|
49 |
Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. |
Quality Control of Colostrum and Protein Calf Milk Replacers
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51 |
1 |
2021 |
|
50 |
Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. |
Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters
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50 |
4 |
2020 |
|
51 |
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 |
|
52 |
Платонова Н. Б., Белоус О. Г. |
Biochemical Composition of Tea and its Changes under Different Factors
|
50 |
3 |
2020 |
|
53 |
Тихонова А. Н., Агеева Н. М., Бирюкова С. А., Глоба Е. В., Абакумова А. А. |
Effect of grape variety, place of growth, and processing technology on the physical and chemical indicators of grape pomace
|
50 |
3 |
2020 |
|
54 |
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 |
|
55 |
Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. |
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
|
50 |
2 |
2020 |
|
56 |
Ростовская М. Ф., Боярова М. Д., Клыков А. Г. |
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT
|
50 |
2 |
2020 |
|
57 |
Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. |
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING
|
50 |
2 |
2020 |
|
58 |
Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. |
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
|
50 |
2 |
2020 |
|
59 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
|
50 |
2 |
2020 |
|
60 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
|
50 |
1 |
2020 |
|
61 |
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 |
|
62 |
Петрова С. Н., Ещенко А. Р., Минеева Е. М. |
FAT CONTENT IN PRESCHOOLERS’ DIET
|
49 |
4 |
2019 |
|
63 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
|
49 |
4 |
2019 |
|
64 |
Зенькова М. Л. |
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
|
49 |
4 |
2019 |
|
65 |
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 |
|
66 |
Оразов А., Надточий Л. А., Сафронова А. В. |
Assessing the Biological Value of Milk Obtained from Various Farm Animals
|
49 |
3 |
2019 |
|
67 |
Гербер Ю. Б., Гаврилов А. В. |
Machine Processing of Milk in Dairy Production
|
49 |
3 |
2019 |
|
68 |
Вобликова Т. В., Садовой В. В., Барыбина Л. И. |
Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
|
49 |
3 |
2019 |
|
69 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales
|
49 |
2 |
2019 |
|
70 |
Табаторович А. Н., Резниченко И. Ю. |
Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid
|
49 |
2 |
2019 |
|
71 |
Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. |
Sensory Components of Fruits and Berries
|
49 |
1 |
2019 |
|
72 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
|
48 |
4 |
2018 |
|
73 |
Терещук Л. В., Старовойтова К. В. |
Hghly Effective Methods of Modification of Fats in Milk-Containing Products
|
48 |
3 |
2018 |
|
74 |
Осинцев А. М., Брагинский В. И., Рынк В. В., Чеботарев А. Л. |
Specifics of Milk and Plant-based Milk-like Products Coagulation
|
48 |
3 |
2018 |
|
75 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
|
48 |
3 |
2018 |
|
76 |
Рябцева С. А., Ахмедова В. Р., Анисимов Г. С. |
Ice cream as a carrier of Lactobacillus acidophilus
|
48 |
2 |
2018 |
|
77 |
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 |
|
78 |
Жбанова Е. В. |
Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)
|
48 |
1 |
2018 |
|
79 |
Лупинская С. М., Ганцева А. Н. |
INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
|
46 |
3 |
2017 |
|
80 |
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 |
|
81 |
Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. |
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
|
44 |
1 |
2017 |
|
82 |
Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. |
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations
|
44 |
1 |
2017 |
|
83 |
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 |
|
84 |
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 |
|
85 |
Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. |
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
|
43 |
4 |
2016 |
|
86 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
87 |
Щеколдина Т. В., Черниховец Е. А., Христенко А. Г. |
THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS
|
42 |
3 |
2016 |
|
88 |
Дудикова Г. Н., Чижаева А. В. |
CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
|
41 |
2 |
2016 |
|
89 |
Акулинин И. В., Осинцев А. М., Брагинский В. И. |
DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH
|
41 |
2 |
2016 |
|
90 |
Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. |
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
|
40 |
1 |
2016 |
|
91 |
Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. |
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
|
39 |
4 |
2015 |
|
92 |
Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В. |
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
|
39 |
4 |
2015 |
|
93 |
Гуринович Г. В., Малютина К. В., Субботина М. А. |
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
|
39 |
4 |
2015 |
|
94 |
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 |
|
95 |
Табаторович А. Н., Резниченко И. Ю. |
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
|
38 |
3 |
2015 |
|
96 |
Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. |
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
|
38 |
3 |
2015 |
|
97 |
Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В. |
DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS
|
37 |
2 |
2015 |
|
98 |
Лупинская С. М., Кузнецова Л. А. |
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
|
37 |
2 |
2015 |
|
99 |
Бахолдина Л. А., Севодин В. П. |
THE STUDY OF FRACTIONATION OF WHEAT BRAN FERMENTATIVE HYDROLYSATE WITH AMBERLITE XAD-4
|
36 |
1 |
2015 |
|
100 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
|
101 |
Марьин В. А., Харитонов Д. В. |
LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE
|
35 |
4 |
2014 |
|
102 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
|
34 |
3 |
2014 |
|
103 |
Выборнов А. А., Анисимова Л. В. |
INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR
|
34 |
3 |
2014 |
|
104 |
Храмцов А. Г. |
FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY
|
33 |
2 |
2014 |
|
105 |
Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. |
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
|
33 |
2 |
2014 |
|
106 |
Смирнова И. А., Гралевская И. В., Афанасьева Е. О. |
TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE
|
33 |
2 |
2014 |
|
107 |
Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
VEGETABLE OILS AS FUNCTIONAL FOODS
|
33 |
2 |
2014 |
|
108 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
|
32 |
1 |
2014 |
|
109 |
Расщепкин А. Н., Короткий И. А., Короткая Е. В. |
INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS
|
32 |
1 |
2014 |
|
110 |
Краснова Т. А., Гора Н. В., Голубева Н. С. |
INVESTIGATION ON ADSORPTION OF GALLIC ACID USING ACTIVATED CARBONS
|
32 |
1 |
2014 |
|
111 |
Смирнова И. А., Гралевская И. В., Афанасьева Е. О. |
OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING
|
32 |
1 |
2014 |
|
112 |
Киселева Т. Ф., Иголинская О. А., Бастрон Е. В. |
UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS
|
32 |
1 |
2014 |
|
113 |
Бояринева И. В., Хамагаева И. С. |
BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA
|
31 |
4 |
2013 |
|
114 |
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 |
|
115 |
Овчаренко И. В., Севодина К. В. |
EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL
|
31 |
4 |
2013 |
|
116 |
Шестернин В. И., Рожнов Е. Д., Севодин В. П. |
INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES
|
31 |
4 |
2013 |
|
117 |
Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. |
INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD
|
31 |
4 |
2013 |
|
118 |
Печенина А. А., Севодин В. П. |
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
|
30 |
3 |
2013 |
|
119 |
Марьин В. А., Верещагин А. Л., Фомина И. Г. |
CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES»
|
30 |
3 |
2013 |
|
120 |
Киселева Т. Ф., Иголинская О. А. |
CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS
|
30 |
3 |
2013 |
|
121 |
Мустафина А. С., Сорокопуд А. Ф., Федяев К. С. |
INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS
|
29 |
2 |
2013 |
|
122 |
Курбанова М. Г., Бондарчук О. Н., Масленникова С. М. |
PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES
|
29 |
2 |
2013 |
|
123 |
Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. |
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
|
29 |
2 |
2013 |
|
124 |
Терещук Л. В., Старовойтова К. В., Лобова Т. В., Чуглина К. С. |
TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL
|
29 |
2 |
2013 |
|
125 |
Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. |
THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
|
29 |
2 |
2013 |
|
126 |
Остроумов Л. А., Гаврилов В. Г. |
BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS β-GALACTOSIDASE
|
28 |
1 |
2013 |
|
127 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
|
128 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
|
28 |
1 |
2013 |
|
129 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
|
28 |
1 |
2013 |
|
130 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
|
27 |
4 |
2012 |
|
131 |
Табаторович А. Н., Степанова Е. Н. |
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
|
27 |
4 |
2012 |
|
132 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
|
27 |
4 |
2012 |
|
133 |
Майоров А. А., Мироненко И. М., Яшкин А. И. |
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
|
27 |
4 |
2012 |
|
134 |
Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А. |
INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION
|
26 |
3 |
2012 |
|
135 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
|
26 |
3 |
2012 |
|
136 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
|
25 |
2 |
2012 |
|
137 |
Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. |
INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA
UPON BOILED SAUSAGE AMINO-ACID COMPOSITION
|
25 |
2 |
2012 |
|
138 |
Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. |
MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE
|
25 |
2 |
2012 |
|
139 |
Архипов А. Н., Позднякова А. В., Козлова О. В. |
STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS
|
25 |
2 |
2012 |
|
140 |
Табакаева О. В. |
SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED
OF FAR EAST REGION IN FOOD TECHNOLOGIES
|
25 |
2 |
2012 |
|
141 |
Герасимова Т. В., Лодыгин А. Д., Абакумова Е. А., Дергунова Е. В., Скороходова М. В. |
EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF PHARMACEUTICAL PLANTS
ON LACTIC ACID MICROORGANISMS PROPAGATION
|
24 |
1 |
2012 |
|
142 |
Боровицкий М. В., Гаврилов Г. Б. |
INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED
FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT
|
24 |
1 |
2012 |
|
143 |
Остроумов Л. А., Гралевская И. В., Шахматов Р. А. |
INFLUENCE OF MILK COMPOSITION AND TEMPERATURE FACTOR
ON ACID-RENNET COAGULATION OF MILK
|
24 |
1 |
2012 |
|
144 |
Субботина М. А., Баканов М. В., Колесникова Т. Г. |
OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES
|
24 |
1 |
2012 |
|
145 |
Туршук Е. Г., Лобода Е. А. |
THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER
AS RAW MATERIALS FOR FOODS PRODUCTION
|
24 |
1 |
2012 |
|
146 |
Шмалько Н. А. |
COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR
|
23 |
4 |
2011 |
|
147 |
Часовщиков А. Р., Помозова В. А., Ходжамкулова А.
., Хорунжина С. И., Федюшкина И. Л. |
ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES
|
23 |
4 |
2011 |
|
148 |
Грицаева М. В., Серов А. В., Слепышева О. А., Храмцов А. Г. |
RESEARCH ON THE POSSIBILITY OF DETERMINING LACTOBIONIC ACID BY
GAS-LIQUID CHROMATOGRAPHY
|
23 |
4 |
2011 |
|
149 |
Борисова Г. В., Бессонова О. В., Крупин А. В. |
TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS
FROM CASEIN HYDROLYSATES
|
23 |
4 |
2011 |
|
150 |
Павлов И. Н., Гора О. Н. |
THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE
OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS
|
23 |
4 |
2011 |
|
151 |
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 |
|
152 |
Короткая Е. В., Короткий И. А., Ибрагимова Е. А. |
DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS
|
22 |
3 |
2011 |
|
153 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
|
154 |
Садовая Т. Н. |
Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture
|
21 |
2 |
2011 |
|
155 |
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 |
|
156 |
Ульрих Е. В. |
Proteins and Fat Extraction from Milk Rinse Water
|
21 |
2 |
2011 |
|
157 |
Беспоместных К. В., Галстян А. Г., Короткая Е. В. |
Study of biochemical and morphological properties of strains of bacteria genus
|
21 |
2 |
2011 |
|
158 |
Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. |
Studying of lipid-protein concentrate nutritive, biological value and keeping ability
|
21 |
2 |
2011 |
|
159 |
Короткая Е. В. |
Investigation of properties of cryopreserved lactic ferments
|
20 |
1 |
2011 |
|
160 |
Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. |
Phenomenological model of thermoacid coagulation of skim milk proteins
|
20 |
1 |
2011 |
|
161 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
|
20 |
1 |
2011 |
|
162 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
|
19 |
4 |
2010 |
|
163 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
|
18 |
3 |
2010 |
|
164 |
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 |
|
165 |
Иванова С. А. |
The stochastic model of acid coagulation in disperse systems of skim milk
|
18 |
3 |
2010 |
|
166 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
|
167 |
Терещук Л. В., Долголюк И. В. |
Investigation of coconut paste composition and properties and its usage in spreads production
|
17 |
2 |
2010 |
|
168 |
Короткая Е. В. |
Modification of collodion film surface to improve the efficiency of nucleic acid immobilization
|
17 |
2 |
2010 |
|
169 |
Степанова Е. Н., Табаторович А.
. |
Possibility of using succinic acid in the technology of marmalade manufacture
|
17 |
2 |
2010 |
|
170 |
Остроумов Л. А., Дедков К. А. |
The studies of the physico-chemical processes in the acid-rennet milk coagulation
|
17 |
2 |
2010 |
|
171 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
|
172 |
Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. |
Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams
|
16 |
1 |
2010 |
|
173 |
Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. |
The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency
|
16 |
1 |
2010 |
|
174 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
|
16 |
1 |
2010 |
|
175 |
Леоненко Ю. |
Manufacture of processed cheese products with use of dry components
On a dairy basis
|
15 |
4 |
2009 |
|
176 |
Субботина М.
. |
Physiological aspects of the use of fats in the nourishment
|
15 |
4 |
2009 |
|
177 |
Захаренко С.
., Захарова Л.
., Кувшинов Д.
. |
The analysis of structure cottage cheese "Kuzbass"
|
15 |
4 |
2009 |
|
178 |
Остроумов Л. А., Майоров А. А., Николаева Е. А. |
Dynamics of formation of figure in cheeses
|
14 |
3 |
2009 |
|
179 |
Остроумова Т. А., Иванов И. В. |
Influence of breed of cattle on structure of milk and manufacture of cheese
|
14 |
3 |
2009 |
|
180 |
Архипов А. Н. |
Processed cheese products «Rada» and «Floris»
|
14 |
3 |
2009 |
|
181 |
Табакаева О. В. |
Acid hydrolysats from waste of processing of folding molluscs of Far East region
|
13 |
2 |
2009 |
|
182 |
Остроумов Л. А., Азолкина Л. Н. |
Development of technology of processed cheeses with use of vegetative raw material
|
13 |
2 |
2009 |
|
183 |
Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. |
Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule
|
13 |
2 |
2009 |
|
184 |
Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. |
Studying of change of indicators of quality of red palm-oil in the course of storage
|
13 |
2 |
2009 |
|
185 |
Смирнова И. А., Хатминская М. Д., Смирнов С. А. |
Thermo-acid coagulation in the new formulaof the cottage cheese product
|
13 |
2 |
2009 |
|
186 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
|
12 |
1 |
2009 |
|
187 |
Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. |
Influence the protein isolate from sunflower shrot on amino acids structure of bread
|
12 |
1 |
2009 |
|
188 |
Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. |
Role of calcium ions in colloid stability of casein micelles
|
12 |
1 |
2009 |
|
189 |
Школьникова М. Н. |
The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms
|
12 |
1 |
2009 |
