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Арабова З. М., Нугманов А. Х.-Х., Бородулин Д. М., Алексанян И. Ю., Коннова О. И. |
Extracting Target Components from Fresh and Refined Sac Roe: Kinetic Patterns
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55 |
1 |
2025 |
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2 |
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
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54 |
1 |
2024 |
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3 |
Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. |
Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
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53 |
2 |
2023 |
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4 |
Пуи Л. П. , Салена Л. А. К. |
Enzyme-Aided Treatment of Fruit Juice: A Review
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53 |
1 |
2023 |
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5 |
Бурак Л. Ч. , Завалей А. П. |
Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties
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52 |
1 |
2022 |
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6 |
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
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51 |
4 |
2021 |
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7 |
Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. |
Spicy Plant Raw Materials in Choux Dough
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51 |
4 |
2021 |
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8 |
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
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51 |
4 |
2021 |
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9 |
Беляева Л. И., Пружин М. К., Остапенко А. В., Гурова В. Н. |
Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet
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51 |
3 |
2021 |
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10 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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11 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
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51 |
2 |
2021 |
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12 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
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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
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50 |
4 |
2020 |
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14 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К. |
Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall.
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50 |
4 |
2020 |
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15 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
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50 |
1 |
2020 |
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16 |
Буховец В. А., Ефимова Д. В., Давыдова Л. В. |
New Production Technology for Nutritionally Enhanced Bakery Products
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49 |
2 |
2019 |
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17 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
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49 |
2 |
2019 |
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18 |
Гуринович Г. В., Санников П. В., Патракова И. С. |
Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour
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48 |
3 |
2018 |
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19 |
Кукин М. Ю. |
The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
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48 |
2 |
2018 |
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20 |
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
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46 |
3 |
2017 |
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21 |
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
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45 |
2 |
2017 |
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22 |
Бутов А. В., Мандрова А. А. |
FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION
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41 |
2 |
2016 |
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23 |
Короткий И. А., Короткая Е. В., Киреев В. В. |
THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING
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41 |
2 |
2016 |
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24 |
Шишин М. В., Просеков А. Ю. |
INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS
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39 |
4 |
2015 |
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25 |
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
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39 |
4 |
2015 |
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26 |
Соловьева А. А. |
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
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38 |
3 |
2015 |
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27 |
Дерканосова Н. М., Гинс В. К., Лупанова О. А., Андропова И. И. |
DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING
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36 |
1 |
2015 |
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28 |
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
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36 |
1 |
2015 |
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29 |
Шестернин В. И., Севодина Г. И., Апарнева М. А., Севодин В. П. |
Effect of temperature on color red wine drinks in contact with air
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35 |
4 |
2014 |
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30 |
Севодин В. П., Шестернин В. И., Кузовников Ю. М., Хмелев В. Н. |
The composition and structure of anthocyanins in wines produced from early varieties of grapes grown in the Altai Territory
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35 |
4 |
2014 |
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31 |
Брезе О. Э., Салий В. В. |
FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS
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34 |
3 |
2014 |
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32 |
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
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34 |
3 |
2014 |
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33 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
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34 |
3 |
2014 |
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34 |
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)
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34 |
3 |
2014 |
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35 |
Доманова Е. В., Шубина Л. Ю. |
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
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33 |
2 |
2014 |
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36 |
Лисин П. А., Мусина О. Н., Кистер И. В. |
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
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32 |
1 |
2014 |
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37 |
Марьин В. А., Верещагин А. Л., Фомина И. Г. |
ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS
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31 |
4 |
2013 |
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38 |
Дюжев А. В., Киселева Т. Ф., Кардашева М. В. |
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
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30 |
3 |
2013 |
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39 |
Короткая Е. В., Короткий И. А., Гаврилова М. О. |
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
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29 |
2 |
2013 |
|
40 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
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28 |
1 |
2013 |
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41 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
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21 |
2 |
2011 |
|
42 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
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20 |
1 |
2011 |
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43 |
Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. |
Development of technology for paste-like emulsion products of animal and plant origin
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18 |
3 |
2010 |
|
44 |
Прокопец А., Красина И. Б. |
Prospects of the use of flour from millet in a production flour wares of pastries
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15 |
4 |
2009 |
|
45 |
Короткий И. А. |
Application of the method of two temperature-tame intervals to a definition of termophysical
characteristic of solidlake, liquid and loose materials
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13 |
2 |
2009 |
