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1 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
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2 |
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 |
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3 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
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51 |
3 |
2021 |
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4 |
Подлегаева Т. В., Костина Н. Г. |
Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
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50 |
1 |
2020 |
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5 |
Иванова С. А. |
The Foaming Properties of Skim Milk Protein Concentrate
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48 |
4 |
2018 |
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6 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
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48 |
3 |
2018 |
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7 |
Евелева В. В., Черпалова Т. М., Шиповская Е. А. |
Effectiveness of lactate-containing processing aids application in vegetable treatment
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48 |
2 |
2018 |
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8 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
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48 |
1 |
2018 |
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9 |
Мышалова О. М. |
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
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46 |
3 |
2017 |
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10 |
Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. |
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
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43 |
4 |
2016 |
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11 |
Сергеева И. Ю. |
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
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33 |
2 |
2014 |
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12 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
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32 |
1 |
2014 |
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13 |
Сергеева И. Ю. |
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
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32 |
1 |
2014 |
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14 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
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31 |
4 |
2013 |
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15 |
Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. |
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
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31 |
4 |
2013 |
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16 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
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17 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
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23 |
4 |
2011 |
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18 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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19 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
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12 |
1 |
2009 |
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20 |
Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. |
Role of calcium ions in colloid stability of casein micelles
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12 |
1 |
2009 |
