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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 44 articles
Search string: biochemical characteristics
№ Authors Title Volume Issue Year
1 Криницына А. А., Петров А. Н. Immunofluorescence in Determining Veterinary Drugs in Dairy Products 55 3 2025
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 Макаров С. С., Макаров С. С., Упадышев М. Т., Сунгурова Н. Р. , Тюкавина О. Н., Куликова Е. И., Кузнецова И. Б. Clonal Micropropagation of Wild Berry Plants of the Genus Rubus 54 1 2024
4 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
5 Гусейнова Б. М., Мусаева Р. Т. Low-Temperature Preservation of Cherries 54 1 2024
6 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
7 Чудецкий А. И., Родин С. А., Зарубина Л. В. , Кузнецова И. Б., Тяк Г. В. Clonal Micropropagation and Peculiarities of Adaptation to ex vitro Conditions of Forest Berry Plants of the Genus Vaccinium 52 3 2022
8 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
9 Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. Spicy Plant Raw Materials in Choux Dough 51 4 2021
10 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
11 Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В. Scientific Aspects of Identification Criteria for Fruit Distillates 51 3 2021
12 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
13 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
14 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
15 Бобренева И. В., Баюми А. А. Tiger Nut in Meat Products 49 2 2019
16 Бутов А. В., Мандрова А. А. Biochemical Indicators and Nitrates in Potatoes during Storage: Modern Cultivation Techniques 49 1 2019
17 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
18 Гуринович Г. В., Санников П. В., Патракова И. С. Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour 48 3 2018
19 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
20 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
21 Бутов А. В., Мандрова А. А. FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION 41 2 2016
22 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
23 Шишин М. В., Просеков А. Ю. INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS 39 4 2015
24 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
25 Соловьева А. А. ASSESSMENT OF FERMENTED SAUSAGE SAFETY 38 3 2015
26 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
27 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
28 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
29 Муратова Е. И., Смолихина П. М. JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES 34 3 2014
30 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
31 Доманова Е. В., Шубина Л. Ю. EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES 33 2 2014
32 Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 32 1 2014
33 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
34 Дюжев А. В., Киселева Т. Ф., Кардашева М. В. INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE 30 3 2013
35 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
36 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
37 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
38 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
39 Хабаров С. Н. Innovative development of horticulture in Siberia in the period of functional foods production 21 2 2011
40 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
41 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
42 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
43 Прокопец А., Красина И. Б. Prospects of the use of flour from millet in a production flour wares of pastries 15 4 2009
44 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
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