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1 |
Табакаев А. В. , Табакаева О. В. |
Antioxidant Activity of Brown Algae CO2 Extracts and Lipid Stability
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54 |
3 |
2024 |
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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
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54 |
3 |
2024 |
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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
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54 |
3 |
2024 |
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4 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Павлова Н. В., Рожнов Е. Д., Рожнов Е. Д. |
Micronization of Small-Amount Preservatives
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54 |
3 |
2024 |
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5 |
Фокина А. Д. , Веснина А. Д., Фролова А. С., Чекушкина Д. Ю., Проскурякова Л. А., Аксенова Л. М. |
Bioactive Anti-Aging Substances: Geroprotectors
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54 |
2 |
2024 |
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6 |
Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю. |
Functional Profile of Enzymatic Hydrolysates in Food Proteins
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54 |
2 |
2024 |
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7 |
Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В. |
Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
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54 |
2 |
2024 |
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8 |
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
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54 |
2 |
2024 |
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9 |
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
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54 |
2 |
2024 |
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10 |
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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11 |
Тарасов А. В., Заворохина Н. В., Чугунова О. В. |
Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems
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53 |
3 |
2023 |
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12 |
Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. |
Sonochemical Effects on Wheat Starch
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53 |
3 |
2023 |
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13 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
|
14 |
Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. |
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
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53 |
2 |
2023 |
|
15 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
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53 |
1 |
2023 |
|
16 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
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53 |
1 |
2023 |
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17 |
Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. |
Effect of Ionising Irradiation on Wheat Flour
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52 |
4 |
2022 |
|
18 |
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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19 |
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 |
|
20 |
Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. |
Quality Indicators of Agaricus bisporus after Ultraviolet Treatment
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52 |
4 |
2022 |
|
21 |
Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. |
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
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52 |
4 |
2022 |
|
22 |
Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А. |
Identifying Bioactive Peptides from Poultry By-Products
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52 |
3 |
2022 |
|
23 |
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 |
|
24 |
Рязанцева К. А., Шерстнева Н. Е. |
Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry
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52 |
2 |
2022 |
|
25 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
|
26 |
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 |
|
27 |
Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. |
Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit
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51 |
4 |
2021 |
|
28 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
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51 |
3 |
2021 |
|
29 |
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
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51 |
3 |
2021 |
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30 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
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51 |
2 |
2021 |
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31 |
Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. |
Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
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51 |
2 |
2021 |
|
32 |
Баженова Б. А., Бурханова А. Г., Забалуева Ю. Ю., Добрецкий Р. А. |
Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion
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51 |
2 |
2021 |
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33 |
Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В. |
Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels
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51 |
1 |
2021 |
|
34 |
Орлова Т. В., Айдер М. |
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties
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51 |
1 |
2021 |
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35 |
Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю. |
Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils
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50 |
4 |
2020 |
|
36 |
Бахчевников О. Н., Брагинец С. В. |
Extrusion of Plant Raw Materials in Food Production: A Review
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50 |
4 |
2020 |
|
37 |
Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д. |
New Functional Formulations for Dry Seafood Concentrates and their Properties
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50 |
4 |
2020 |
|
38 |
Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А. |
Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties
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50 |
4 |
2020 |
|
39 |
Платонова Н. Б., Белоус О. Г. |
Biochemical Composition of Tea and its Changes under Different Factors
|
50 |
3 |
2020 |
|
40 |
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 |
|
41 |
Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю. |
Modified Porous Starch in Development of Biodegradable Composite Polymer Materials
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50 |
3 |
2020 |
|
42 |
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
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50 |
2 |
2020 |
|
43 |
Петрова С. Н., Максимова И. А. |
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
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50 |
2 |
2020 |
|
44 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
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50 |
1 |
2020 |
|
45 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
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50 |
1 |
2020 |
|
46 |
Бобренева И. В., Баюми А. А., Токарев А. В. |
Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components
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50 |
1 |
2020 |
|
47 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
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50 |
1 |
2020 |
|
48 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
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49 |
4 |
2019 |
|
49 |
Березин М. А., Борисов В. И. |
EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT
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49 |
4 |
2019 |
|
50 |
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 |
|
51 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
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49 |
4 |
2019 |
|
52 |
Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. |
JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY
|
49 |
4 |
2019 |
|
53 |
Сергеева И. Ю., Райник В. С., Марков А. С., Вечтомова Е. А. |
Beverage Composition for Preventive Nutrition: Theoretical Approach
|
49 |
3 |
2019 |
|
54 |
Зайцева И. И., Шеламова С. А., Дерканосова Н. М. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
|
49 |
3 |
2019 |
|
55 |
Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. |
Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs
|
49 |
3 |
2019 |
|
56 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
|
49 |
3 |
2019 |
|
57 |
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 |
|
58 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
|
59 |
Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. |
Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage
|
49 |
1 |
2019 |
|
60 |
Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. |
The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
|
49 |
1 |
2019 |
|
61 |
Марьин В. А., Верещагин А. Л., Бычин Н. В. |
Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction
|
49 |
1 |
2019 |
|
62 |
Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А. |
Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes
|
48 |
4 |
2018 |
|
63 |
Кукин М. Ю. |
Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns
|
48 |
4 |
2018 |
|
64 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
|
48 |
4 |
2018 |
|
65 |
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 |
|
66 |
Ульрих Е. В. |
The study of the modified flocculants properties for whey components isolation
|
48 |
2 |
2018 |
|
67 |
Жбанова Е. В. |
Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)
|
48 |
1 |
2018 |
|
68 |
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 |
|
69 |
Скрипко О. В., Стаценко Е. С., Покотило О. В. |
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
|
48 |
1 |
2018 |
|
70 |
Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. |
Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation
|
48 |
1 |
2018 |
|
71 |
Гаргаева А. Г., Гуринович Г. В. |
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
|
47 |
4 |
2017 |
|
72 |
Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С. |
ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII
|
47 |
4 |
2017 |
|
73 |
Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. |
THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS
|
47 |
4 |
2017 |
|
74 |
Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. |
PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
|
46 |
3 |
2017 |
|
75 |
Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. |
FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
|
45 |
2 |
2017 |
|
76 |
Аньшакова В. В., Степанова А. В., Уваров Д. М. |
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
|
44 |
1 |
2017 |
|
77 |
Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. |
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
|
44 |
1 |
2017 |
|
78 |
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 |
|
79 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
80 |
Еремеева Н. Б., Макарова Н. В., Платонов И. А. |
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
|
42 |
3 |
2016 |
|
81 |
Мышалова О. М., Гуринович Г. В., Гурикова Я. С. |
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY
|
42 |
3 |
2016 |
|
82 |
Попов Д. М., Терещук Л. В. |
DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS
|
42 |
3 |
2016 |
|
83 |
Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю. |
CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE
|
41 |
2 |
2016 |
|
84 |
Старовойтова К. В., Терещук Л. В. |
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
|
41 |
2 |
2016 |
|
85 |
Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. |
DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING
|
40 |
1 |
2016 |
|
86 |
Болдина А. А., Сокол Н. В., Санжаровская Н. С. |
THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
|
40 |
1 |
2016 |
|
87 |
Лаженцева Л. Ю. |
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
|
39 |
4 |
2015 |
|
88 |
Черевач Е. И., Теньковская Л. А. |
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
|
39 |
4 |
2015 |
|
89 |
Еремеева Н. Б., Макарова Н. В. |
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
|
39 |
4 |
2015 |
|
90 |
Черненкова А. А., Леонова С. А., Пусенкова Л. И. |
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN
|
38 |
3 |
2015 |
|
91 |
Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. |
LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES
|
38 |
3 |
2015 |
|
92 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
93 |
Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. |
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)
|
37 |
2 |
2015 |
|
94 |
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 |
|
95 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
96 |
Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. |
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
|
36 |
1 |
2015 |
|
97 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. |
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
|
35 |
4 |
2014 |
|
98 |
Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. |
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
|
35 |
4 |
2014 |
|
99 |
Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. |
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT
|
35 |
4 |
2014 |
|
100 |
Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. |
INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
|
35 |
4 |
2014 |
|
101 |
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 |
|
102 |
Банникова А. В. |
NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS
|
34 |
3 |
2014 |
|
103 |
Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. |
APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE
|
33 |
2 |
2014 |
|
104 |
Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. |
DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES
|
33 |
2 |
2014 |
|
105 |
Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. |
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
|
33 |
2 |
2014 |
|
106 |
Решетник Е. И., Шарипова Т. В., Максимюк В. А. |
INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP
|
33 |
2 |
2014 |
|
107 |
Прибытова О. С., Прибытов И. В., Першина Е. И. |
PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE
|
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 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
110 |
Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. |
STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS
|
32 |
1 |
2014 |
|
111 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
|
32 |
1 |
2014 |
|
112 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
|
31 |
4 |
2013 |
|
113 |
Решетник Е. И., Максимюк В. А., Уточкина Е. А. |
EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT
|
31 |
4 |
2013 |
|
114 |
Марьин В. А., Верещагин А. Л., Фомина И. Г. |
ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS
|
31 |
4 |
2013 |
|
115 |
Бредихин А. С., Червецов В. В. |
FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION
|
31 |
4 |
2013 |
|
116 |
Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. |
INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION
|
31 |
4 |
2013 |
|
117 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
|
30 |
3 |
2013 |
|
118 |
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 |
|
119 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
|
28 |
1 |
2013 |
|
120 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
|
28 |
1 |
2013 |
|
121 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
|
28 |
1 |
2013 |
|
122 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
|
27 |
4 |
2012 |
|
123 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
|
124 |
Майтаков А. Л. |
INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT
|
26 |
3 |
2012 |
|
125 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
|
25 |
2 |
2012 |
|
126 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
|
25 |
2 |
2012 |
|
127 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
|
128 |
Табакаева О. В. |
SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED
OF FAR EAST REGION IN FOOD TECHNOLOGIES
|
25 |
2 |
2012 |
|
129 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
|
25 |
2 |
2012 |
|
130 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
|
25 |
2 |
2012 |
|
131 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
|
24 |
1 |
2012 |
|
132 |
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 |
|
133 |
Гуринович Г. В., Абдрахманов Р. Н. |
THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT
ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN
|
24 |
1 |
2012 |
|
134 |
Челнакова Н. Г., Илюшина Е. Е., Австриевских А.
. |
DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE
FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM
|
23 |
4 |
2011 |
|
135 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES
|
23 |
4 |
2011 |
|
136 |
Неборская Н. Г., Коротеева Е. А., Ратникова Л. Б. |
EFFECT OF MICRONIZATION ON CONTENT OF POLYPHENOLIC ANTIOXIDANTS IN FOODS FROM BUCKWHEAT
|
22 |
3 |
2011 |
|
137 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
|
22 |
3 |
2011 |
|
138 |
Шмалько Н. А., Чалова И. А., Ромашко Н. Л. |
RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR
|
22 |
3 |
2011 |
|
139 |
Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. |
TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA
|
22 |
3 |
2011 |
|
140 |
Зеленский В. А., Короткий И. А. |
THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY
|
22 |
3 |
2011 |
|
141 |
Шмалько Н. А. |
Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours
|
21 |
2 |
2011 |
|
142 |
Тихонова Н. В., Позняковский В. М. |
Experimental and clinical tests of baa «Eramin»
|
21 |
2 |
2011 |
|
143 |
Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. |
Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities
|
21 |
2 |
2011 |
|
144 |
Беспоместных К. В., Галстян А. Г., Короткая Е. В. |
Study of biochemical and morphological properties of strains of bacteria genus
|
21 |
2 |
2011 |
|
145 |
Тихонова Н. В., Улитин Е. В. |
Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation
|
20 |
1 |
2011 |
|
146 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
|
19 |
4 |
2010 |
|
147 |
Мелихова Т. А., Данилов М. Б., Колесникова Н. В. |
Development of a Cooked and Smoked Meat Product from Mutton
|
19 |
4 |
2010 |
|
148 |
Лупинская С. М. |
Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup
|
18 |
3 |
2010 |
|
149 |
Курбанова М. Г., Железнов А. И. |
Snack-type cheese product with mass cheddarization and thermo-mechanical processing:
product quality development and merchandise valuation
|
18 |
3 |
2010 |
|
150 |
Баженова Б. А., Федорова Т. Ц. |
Complex influence of low-voltage electrostimulation and protein stabilizer on the properties
of meat farce canned foods
|
17 |
2 |
2010 |
|
151 |
Гончиг Г., Данилов М. Б., Колесникова Н. В. |
Development of convenience foods technology from meat of Mongolian ecotype sheep
|
17 |
2 |
2010 |
|
152 |
Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. |
The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb
Formed during Bun Baking
|
17 |
2 |
2010 |
|
153 |
Курбанова М. Г., Аветисян Г. А. |
Research of influence of κ-casein hydrolysis degree on gels properties
|
16 |
1 |
2010 |
|
154 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
The resource analysis of regional sources of white baker's flour
|
16 |
1 |
2010 |
|
155 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
|
16 |
1 |
2010 |
|
156 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
|
15 |
4 |
2009 |
|
157 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
|
158 |
Субботина М.
. |
Study of process of the absorption of a moisture and solubility of a cedar flour
|
14 |
3 |
2009 |
|
159 |
Шилов А. В., Бакин И. А. |
The research of the rheological characteristics of the combined mixture based on dry milk
|
14 |
3 |
2009 |
|
160 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
|
161 |
Киселев В. М., Першина Е. Г. |
New paradigm of catering services of the concentrated contingents
|
13 |
2 |
2009 |
|
162 |
Красина И. Б., Джахимова О. И., Капаева Е. А. |
Waffle wares for a dietary feed
|
13 |
2 |
2009 |
|
163 |
Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. |
Influence of products of processing of hop on biotechnological properties baking yeast
|
12 |
1 |
2009 |
|
164 |
Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М. |
Wares of pastries without sugar in the feed of diabetics
|
12 |
1 |
2009 |
|
165 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
|
12 |
1 |
2009 |
