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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 224 articles
Search string: correlation and regression analysis
№ Authors Title Volume Issue Year
1 Gutnikova Olga, Pavlunenko Lilya Consumer Preferences for Natural Honey in Simferopol, Russia 55 1 2025
2 Mizanbekova Salima, Bogomolova Irina, Vasilenko Irina, Shatohina Natalia Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
3 Яргатти Р. , Мулей А. Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation 54 4 2024
4 Морозова Е. А., Котов Р. М., Пастухова Е. Я., Егорова Н. М. Food Risks as an Indicator of the Quality of Life in the Region 54 4 2024
5 Блиадзе В. Г. , Ярышев В. Ю. , Ярышев В. Ю. , Николаев А. Л. Ultrasound Acceleration of Milk Fat Separation 54 4 2024
6 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
7 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
8 Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products 54 1 2024
9 Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С. Microwave-Convective Processing of Whipped Bread: Mathematical Modeling 54 1 2024
10 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
11 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
12 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
13 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
14 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
15 Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. Value-Added Zobo Drink with Date Juice 53 3 2023
16 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
17 Шемчук М. А., Комарчева О. С., Шадрин В. Г. Marketing Communication Barriers and How to Overcome Them 53 2 2023
18 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
19 Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н. A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide 52 4 2022
20 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
21 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
22 Степанюк Г. Я., Заушинцена А. В., Буренков С. С. , Свиркова С. В. , Гаврилов А. А. , Осинцева М. A. Evaluating the Vegetation Development of Coal-Mine Dumps 52 4 2022
23 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
24 Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. Quality Indicators of Agaricus bisporus after Ultraviolet Treatment 52 4 2022
25 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
26 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
27 Грибкова И. Н., Харламова Л. Н. , Севостьянова Е. М., Лазарева И. В. , Захаров М. А., Борисенко О. A. Extracting Organic Compounds from Brewer's Spent Grain by Various Methods 52 3 2022
28 Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods 52 2 2022
29 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
30 Мустафина А. С., Резниченко И. Ю., Бакин И. А., Шилов С. В. Rating System for Quality Control of Functional Instant Drinks 52 1 2022
31 Зенькова М. Л., Мельникова Л. А. Microbiological Assessment of Wheat and Buckwheat Sprouting Process 51 4 2021
32 Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit 51 4 2021
33 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
34 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 51 3 2021
35 Моисеева Н. С., Чекрыга Г. П., Мотовилов О. К., Голуб О. В. Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat 51 2 2021
36 Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk 51 2 2021
37 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 51 1 2021
38 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
39 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
40 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 50 3 2020
41 Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А. Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment 50 3 2020
42 Салищева О. В., Просеков А. Ю., Долганюк В. Ф. ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV) 50 2 2020
43 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
44 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
45 Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е. PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES 50 2 2020
46 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
47 Новиков В. Ю., Барышников А. В., Рысакова К. С., Шумская Н. В., Узбекова О. Р. Identification of Marine Fish Taxa by Linear Discriminant Analysis of Reflection Spectra in the Near-Infrared Region 50 1 2020
48 Федоренко Б. Н., Бородулин Д. М., Просин М. В., Шафрай А. В., Лобасенко Б. А., Головачева Я. С. Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Cranberries 50 1 2020
49 Макаров А. В., Максименко Ю. А., Дяченко Э. П. CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH 49 4 2019
50 Бычкова С. М., Жидкова Е. А., Андреева О. О. Innovative controlling technologies 49 3 2019
51 Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т. Grain Composites with a Complementary Amino Acid Composition in Food and Fodder 49 2 2019
52 Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. Thermal Analysis in the Quality Study of Chocolate and Confectionery Products 49 2 2019
53 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
54 Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 48 4 2018
55 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
56 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
57 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
58 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
59 Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. Development of the integrated management system in food production company 48 1 2018
60 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
61 Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT 47 4 2017
62 Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES 47 4 2017
63 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
64 Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD 46 3 2017
65 Магомедов Г. О., Лобосова Л. А., Журахова С. Н. JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES 46 3 2017
66 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
67 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
68 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP 45 2 2017
69 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
70 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
71 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
72 Голубцова Ю. В. DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS 44 1 2017
73 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
74 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
75 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
76 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
77 Колесникова Е. Г., Чекменева Т. Д. LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION 43 4 2016
78 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
79 Чернышева Н. М., Алтынбаева Е. С. RESTRUCTURING OF AGRICULTURAL ENTERPRISESAS A MECHANISM TO OVERCOME THE CRISIS OF INSOLVENCY 43 4 2016
80 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
81 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
82 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
83 Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN 41 2 2016
84 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
85 Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE 41 2 2016
86 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 41 2 2016
87 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
88 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
89 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS 40 1 2016
90 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
91 Федулова Е. А., Алабина Т. А., Березина Н. М. METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 40 1 2016
92 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
93 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
94 Дмитриева Н. В., Габинская О. С. THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 39 4 2015
95 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS 38 3 2015
96 Неверова О. А., Егорова И. Н. EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION 38 3 2015
97 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
98 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П. MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 38 3 2015
99 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
100 Пчелкина В. А., Хвыля С. И. PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION» 38 3 2015
101 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
102 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
103 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
104 Котова Т. В., Солопова А. Н., Позняковский В. М. THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH SCHIZANDRA CHINENSIS 37 2 2015
105 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
106 Сурков И. В., Гореликова Г. А., Биндюк В. С. DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE 36 1 2015
107 Трихина В. В., Лазаревич Е. Л., Вековцев А. А. DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES 36 1 2015
108 Верещагин А. Л., Бычин Н. В., Нагих А. А. IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 36 1 2015
109 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
110 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
111 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
112 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
113 Косинский П. Д., Чупрякова А. Г. PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE 35 4 2014
114 Клещевский Ю. Н., Кудряшова И. А., Колеватова А. В. SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY 35 4 2014
115 Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN 34 3 2014
116 Шихалев С. В., Минухин Л. А., Решетников И. Ф. HEAT AND MASS TRANSFER PROCESSES IN CONDENSING STEAM FROM THE STEAM-GAS MIXTURE ON THE HORIZONTAL FLAT SURFACE IN JACKETED APPARATUS 34 3 2014
117 Зотов В. П., Жидкова Е. А., Васильев К. А. METHODOLOGICAL APPROACHES TO PRODUCT ASSORTMENT MANAGEMENT STRATEGY THROUGH WORKING CAPITAL DEMANDS AT AGRICULTURAL ENTERPRISES 34 3 2014
118 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
119 Казаков И. О., Киселева Т. Ф., Цветков Е. В. STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO 34 3 2014
120 Москвина Н. А., Дышлюк Л. С., Голубцова Ю. В. USE OF NUCLEOTIDE SEQUENCES OF FRUIT AND BERRY GENOME FRAGMENTS TO DETERMINE PHYLOGENETIC RELATIONSHIP 34 3 2014
121 Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 33 2 2014
122 Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Пирогов А. Н. DYNAMIC FORMOGRAPH FOR RHEOLOGICAL RESEARCH IN THE FOOD-PROCESSING INDUSTRY 33 2 2014
123 Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 33 2 2014
124 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
125 Дышлюк Л. С., Голубцова Ю. В., Шевякова К. А., Остроумов Л. А. NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY 33 2 2014
126 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
127 Буянова И. В., Какимов А. К., Кабулов Б. Б., Мустафаева А. К., Остроумов Л. А. USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL 33 2 2014
128 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
129 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
130 Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 32 1 2014
131 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
132 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
133 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
134 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
135 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
136 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
137 Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS 31 4 2013
138 Жидкова Е. А., Перемитина Н. Ю. RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE 31 4 2013
139 Бородулин Д. М., Комаров С. С. SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES 31 4 2013
140 Грошева В. Н., Неповинных Н. В., Птичкина Н. М. THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS 31 4 2013
141 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
142 Захарова Л. М., Щербинина Ю. С. APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE 30 3 2013
143 Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID 30 3 2013
144 Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION 30 3 2013
145 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
146 Киселев В. М., Зубарева Е. Н., Керимова Р. И. STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET 30 3 2013
147 Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. TONICS WITH FUNCTIONAL PROPERTIES 30 3 2013
148 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
149 Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS 29 2 2013
150 Мустафина А. С., Сорокопуд А. Ф., Федяев К. С. INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS 29 2 2013
151 Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А. ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION 28 1 2013
152 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
153 Кхань Н. Т. NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA” 28 1 2013
154 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
155 Сорокопуд А. Ф., Астафьева А. Н. SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR 28 1 2013
156 Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е. STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS 28 1 2013
157 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
158 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
159 Головин М. А., Ганина В. И. A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS 27 4 2012
160 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
161 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
162 Каленик Т. К., Чернышева И. В. COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES 27 4 2012
163 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
164 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
165 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
166 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
167 Хвыля С. И., Пчелкина В. А., Бурлакова С. С. APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS 26 3 2012
168 Поляков В. А., Абрамова И. М. IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS 26 3 2012
169 Ганина В. И., Тихомирова Н. А., Комолова Г. С. THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP 26 3 2012
170 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
171 Котова Т. В., Черемичкина А. С. ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS 25 2 2012
172 Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. CONSUMER PREFERENCES OF BLAGOVESHCHENSK, AMUR REGION FOR CARAMEL ENRICHED BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT AND ANIMAL MATERIALS 25 2 2012
173 Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В. DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY ON THE BASIS OF WILD PLANT RAW MATERIALS 25 2 2012
174 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
175 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
176 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
177 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
178 Киреев В. В., Попов Д. М., Ратников С. А., Грачев А. В. DEVELOPMENT OF ESTIMATION TECHNIQUE FOR DISPERSE MEDIUM WITH COMPLEX COMPOSITION 24 1 2012
179 Ибрагимов Т. С., Чеботарь А. В., Новоселов А. Г. ETHANOL PRODUCTION WITH LOW TEMPERATURE TECHNOLOGY IN SHELL-AND-TUBE JET INJECTION FERMENTER 24 1 2012
180 Бородулин Д. М., Шушпанников А. Б., Войтикова Л. А. RESEARCH OF FUNCTIONING OF THE CENTRIFUGAL MIXER OF CONTINUOUS ACTION BY THE METHOD OF MULTIPLE REGRESSION ANALYSIS 24 1 2012
181 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
182 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
183 Ворыханов А. Е., Сорокопуд А. Ф., Павлов С. С., Иванов П. П. THE IMPROVEMENT OF THE FLAX SEED PROCESSING TECHNOLOGY WITH THE USE OF VIBRATORY EXTRACTOR 24 1 2012
184 Гринюк А. В., Кригер О. В. USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING 23 4 2011
185 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
186 Грачев А. В., Клеников Д. В., Руднев С. Д. Strength Properties of Plant Materials at Free Impact: Stand, Calculation Technique and Results 21 2 2011
187 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
188 Шушпанников А. Б., Баканов М. В. Interrelation of inertial properties of the screw type vertical vibration mixer and its geometric dimensions 20 1 2011
189 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
190 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
191 Семенов А. Г., Тимофеев А. Е. Modeling and calculation of batch operation ultrafiltration plants 20 1 2011
192 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
193 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
194 Архипов А. Н., Мудрикова О. В., Масунов Н. А. Comparative Genome Analysis of Organisms Used in the Production of Food Additives 19 4 2010
195 Маюрникова Л. А., Новоселов С. В., Горников Н. В., Шевелева Г. И. Development and Realization of Innovative Projects and Programs in the Sphere of Healthy Food on the Basis of Conceptual Designing 19 4 2010
196 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
197 Заворохина Н. Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor 19 4 2010
198 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
199 Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. New kinds of canned foods on the basis of cucumaria japonica sempler 18 3 2010
200 Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium 18 3 2010
201 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
202 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
203 Васильева С. Б., Гореликова Г. . Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent properties to it 17 2 2010
204 Беспоместных К. В., Бабич О. О., Короткая Е. В., Просеков А. Ю. DESIGN OF GENUS-SPECIFIC AND SPECIES-SPECIFIC PRIMERS FOR INDICATION AND IDENTIFICATION OF LACTOBACILLUS BULGARICUS 16 1 2010
205 Мусина О. Н. Nonconventional algorithm of studying the condition of a problem in food branch 16 1 2010
206 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams 16 1 2010
207 Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. Оценка инерционных свойств вертикально-вибрационных смесителей 16 1 2010
208 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
209 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
210 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
211 Попов А. И., Шпанько Д. Н., Черкасов Е. А. Some standardization indicators of raw materials Urtica dioica L. and Urtica cannabina L. 14 3 2009
212 Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures 14 3 2009
213 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
214 Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. Basic researches of vegetative resources bean rational use system in a zone of the increased anthropogenous effect 13 2 2009
215 Сурков И. В., Ермолаева Е. О., Австриевских А. Н. Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises 13 2 2009
216 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
217 Сафьянов Д. А., Пехтерева А. А., Туксина К. С. Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose 13 2 2009
218 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
219 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
220 Бакайтис В. И., Басалаева С. The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast 13 2 2009
221 Касенов А. Л. To a question of research of processes of crushing and pressing meat and bone cracklings 13 2 2009
222 Давыденко Н. И., Коньшина О. А., Горников Н. В. Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine 13 2 2009
223 Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. Prospects of use an amaranth albuminous flour in bread making 12 1 2009
224 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
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