|
|
  |
|
|
|
|
1 |
Табакаев А. В. , Табакаева О. В. |
Antioxidant Activity of Brown Algae CO2 Extracts and Lipid Stability
|
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
|
54 |
3 |
2024 |
|
3 |
Величкович Н. С., Степанова А. А. , Козлова О. В., Люц В. А., Ларичев Т. А. |
Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters
|
54 |
3 |
2024 |
|
4 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Павлова Н. В., Рожнов Е. Д., Рожнов Е. Д. |
Micronization of Small-Amount Preservatives
|
54 |
3 |
2024 |
|
5 |
Фокина А. Д. , Веснина А. Д., Фролова А. С., Чекушкина Д. Ю., Проскурякова Л. А., Аксенова Л. М. |
Bioactive Anti-Aging Substances: Geroprotectors
|
54 |
2 |
2024 |
|
6 |
Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю. |
Functional Profile of Enzymatic Hydrolysates in Food Proteins
|
54 |
2 |
2024 |
|
7 |
Окечукву К. Н. |
Phytochemical and antioxidant composition of crude water extracts of Chlorella vulgaris and its effects on Saccharomyces cerevisiae growth in an ethanolic medium
|
54 |
2 |
2024 |
|
8 |
Долганюк В. Ф., Сухих С. А., Каширских Е. В., Ульрих Е. В., Кремлева О. Е., Бабич О. О. |
Screening and Profiling the Antioxidant Properties of Psychrophilic Microalgae and Cyanobacteria from the Baltic Sea
|
54 |
2 |
2024 |
|
9 |
Тарасов А. В., Заворохина Н. В., Чугунова О. В. |
Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems
|
53 |
3 |
2023 |
|
10 |
Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. |
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
|
53 |
3 |
2023 |
|
11 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
|
53 |
1 |
2023 |
|
12 |
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 |
|
13 |
Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. |
Microbial Treatment and Oxidative Stress in Agricultural Plants
|
52 |
4 |
2022 |
|
14 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. |
Antioxidant Properties of Triterpenoids in Fat-Containing Products
|
52 |
2 |
2022 |
|
15 |
Танашкина Т. В., Пьянкова А. Ф., Семенюта А. А., Кантемиров А. В., Приходько Ю. В. |
Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity
|
51 |
3 |
2021 |
|
16 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
|
51 |
2 |
2021 |
|
17 |
Баженова Б. А., Бурханова А. Г., Забалуева Ю. Ю., Добрецкий Р. А. |
Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion
|
51 |
2 |
2021 |
|
18 |
Платонова Н. Б., Белоус О. Г. |
Biochemical Composition of Tea and its Changes under Different Factors
|
50 |
3 |
2020 |
|
19 |
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 |
|
20 |
Петрова С. Н., Максимова И. А. |
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
|
50 |
2 |
2020 |
|
21 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
|
50 |
1 |
2020 |
|
22 |
Бобренева И. В., Баюми А. А., Токарев А. В. |
Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components
|
50 |
1 |
2020 |
|
23 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
|
50 |
1 |
2020 |
|
24 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
|
49 |
4 |
2019 |
|
25 |
Сергеева И. Ю., Райник В. С., Марков А. С., Вечтомова Е. А. |
Beverage Composition for Preventive Nutrition: Theoretical Approach
|
49 |
3 |
2019 |
|
26 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
|
49 |
3 |
2019 |
|
27 |
Пугачева А. С., Макарова Н. В., Игнатова Д. Ф. |
Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis
|
49 |
2 |
2019 |
|
28 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
|
29 |
Кукин М. Ю. |
Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns
|
48 |
4 |
2018 |
|
30 |
Макаров С. С., Макаров С. Ю., Панасюк А. Л. |
Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
|
48 |
3 |
2018 |
|
31 |
Жбанова Е. В. |
Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)
|
48 |
1 |
2018 |
|
32 |
Панасюк А. Л., Макаров С. С. |
Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
|
48 |
1 |
2018 |
|
33 |
Контарева В. Ю., Крючкова В. В. |
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
|
47 |
4 |
2017 |
|
34 |
Киркор М. А., Бондарев Р. А., Киркор А. В., Никитин И. Н. |
STUDY OF THE ROTARY DISMEMBRATOR PUMPING EFFECT
|
47 |
4 |
2017 |
|
35 |
Майоров А. А., Усатюк Д. А. |
THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
|
46 |
3 |
2017 |
|
36 |
Аньшакова В. В., Степанова А. В., Уваров Д. М. |
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
|
44 |
1 |
2017 |
|
37 |
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 |
|
38 |
Еремеева Н. Б., Макарова Н. В., Платонов И. А. |
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
|
42 |
3 |
2016 |
|
39 |
Бабий Н. В., Помозова В. А., Пеков Д. Б. |
DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE
|
41 |
2 |
2016 |
|
40 |
Старовойтова К. В., Терещук Л. В. |
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
|
41 |
2 |
2016 |
|
41 |
Злочевский В. Л. |
FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION
|
40 |
1 |
2016 |
|
42 |
Лаженцева Л. Ю. |
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
|
39 |
4 |
2015 |
|
43 |
Черевач Е. И., Теньковская Л. А. |
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
|
39 |
4 |
2015 |
|
44 |
Еремеева Н. Б., Макарова Н. В. |
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
|
39 |
4 |
2015 |
|
45 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
46 |
Захаренков В. В., Трихина В. В., Спиричев В. Б. |
EXPERIMENTAL BACKGROUND FOR THE USE OF «GOLDEN BALL» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION
|
37 |
2 |
2015 |
|
47 |
Вековцев А. А., Подзорова Г. А., Казьмина А. Ю., Позняковский В. М. |
FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES
|
37 |
2 |
2015 |
|
48 |
Куприна А. О., Мамаев А. В., Симоненкова А. П., Яркина М. В. |
CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE
|
36 |
1 |
2015 |
|
49 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
50 |
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 |
|
51 |
Гордеев Ю. А. |
MECHANISM OF PROTON BARRIER EFFECT ON WATER TRANPORTING THROUGH WATER CHANNELS WITH NORMALIZATION OF WATER-SALT METABOLISM OF PLANTS BY ELECTRIC STIMULATION UNDER STRESSFUL ENVIRONMENTAL CONDITIONS
|
34 |
3 |
2014 |
|
52 |
Мирошников А. М., Гущин А. А., Иванов Г. В., Ушакова Н. Н. |
WATER CLUSTERS IN THE COMPOSITION OF ANTIFREEZES
|
34 |
3 |
2014 |
|
53 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
|
32 |
1 |
2014 |
|
54 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
55 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
|
31 |
4 |
2013 |
|
56 |
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 |
|
57 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
|
30 |
3 |
2013 |
|
58 |
Макарова Н. В., Валиулина Д. Ф. |
EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION
|
29 |
2 |
2013 |
|
59 |
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 |
|
60 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
|
28 |
1 |
2013 |
|
61 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
|
27 |
4 |
2012 |
|
62 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
|
25 |
2 |
2012 |
|
63 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
|
25 |
2 |
2012 |
|
64 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
|
25 |
2 |
2012 |
|
65 |
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 |
|
66 |
Гуринович Г. В., Абдрахманов Р. Н. |
THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT
ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN
|
24 |
1 |
2012 |
|
67 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES
|
23 |
4 |
2011 |
|
68 |
Неборская Н. Г., Коротеева Е. А., Ратникова Л. Б. |
EFFECT OF MICRONIZATION ON CONTENT OF POLYPHENOLIC ANTIOXIDANTS IN FOODS FROM BUCKWHEAT
|
22 |
3 |
2011 |
|
69 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
|
22 |
3 |
2011 |
|
70 |
Тихонова Н. В., Улитин Е. В. |
Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation
|
20 |
1 |
2011 |
|
71 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
|
19 |
4 |
2010 |
|
72 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
