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1 |
Пермякова Л. В., Рябоконева Л. А., Сергеева И. Ю., Лашицкий С. С., Ли Я. , Хуан Ю. |
Carbon Dioxide Extraction Products as Biostimulators for Yeast Saccharomyces cerevisiae
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55 |
3 |
2025 |
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2 |
Табакаева О. В., Табакаев А. В. , Приходько Ю. В., Владыкина Т. В., Капуста С. В. |
Effect of Supercritical Extracts of Brown Algae on Fish Preserves
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54 |
4 |
2024 |
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3 |
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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4 |
Фазуллина О. Ф., Смирнов С. О. |
New Safety Management System for Pasta Production
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50 |
4 |
2020 |
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5 |
Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. |
DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION
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47 |
4 |
2017 |
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6 |
Еремеева Н. Б., Макарова Н. В., Платонов И. А. |
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
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42 |
3 |
2016 |
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7 |
Сергеева И. Ю., Пермякова Л. В. |
PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES
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42 |
3 |
2016 |
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8 |
Короткий И. А., Расщепкин А. Н., Федоров Д. Е., Буянов О. Н. |
CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER
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35 |
4 |
2014 |
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9 |
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
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30 |
3 |
2013 |
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10 |
Смирнова Н. А., Пасько О. В. |
APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY
OF FERMENTED CREAM BIOPROOF-READER
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24 |
1 |
2012 |
