|
|
  |
|
|
|
|
1 |
Медведев П. В., Федотов В. А., Бочкарева И. А. |
Dough-Making Technology for Sugar and Hard-Dough Cookies
|
55 |
1 |
2025 |
|
2 |
Паймулина А. В. , Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Семенов П. В. |
Effect of Raphanus sativus L. var. sativus on Bakery Quality
|
55 |
1 |
2025 |
|
3 |
Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. |
The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing
|
54 |
4 |
2024 |
|
4 |
Минаков Д. В., Конева С. И., Егорова Е. Ю. |
Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology
|
54 |
2 |
2024 |
|
5 |
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 |
|
6 |
Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. |
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
|
53 |
3 |
2023 |
|
7 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
|
53 |
2 |
2023 |
|
8 |
Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. |
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
|
53 |
2 |
2023 |
|
9 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. |
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
|
52 |
3 |
2022 |
|
10 |
Погорелов А. Г., Панаит А. И., Кузнецов А. Л., Молчанова Е. Н., Суворов О. А. , Суворов О. А. , Ипатова Л. Г. |
Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
|
52 |
1 |
2022 |
|
11 |
Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. |
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
|
51 |
4 |
2021 |
|
12 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
|
51 |
4 |
2021 |
|
13 |
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 |
|
14 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
|
51 |
3 |
2021 |
|
15 |
Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. |
Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
|
51 |
2 |
2021 |
|
16 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
|
51 |
1 |
2021 |
|
17 |
Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. |
MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT
|
49 |
4 |
2019 |
|
18 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
|
49 |
2 |
2019 |
|
19 |
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 |
|
20 |
Кхань Н. Т., Чанг Н. Т., Мань Л. Д., Куанг Л. Х. |
New Strain Saccharomyces cerevisiae A112 for the Production of Zinc-Fortified Biomass
|
48 |
4 |
2018 |
|
21 |
Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А. |
New Yeast Strain in Baking Industry
|
48 |
4 |
2018 |
|
22 |
Романчиков С. А. |
Ultrasound and Infrared Radiation in Pasta Production
|
48 |
3 |
2018 |
|
23 |
Старшов Д. Г., Седелкин В. М., Старшов Г. И. |
RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER
|
45 |
2 |
2017 |
|
24 |
Дорош А. П., Грегирчак Н. Н. |
ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
|
37 |
2 |
2015 |
|
25 |
Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. |
QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS
|
35 |
4 |
2014 |
|
26 |
Сафронова Т. Н., Евтухова О. М., Макарова М. И. |
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
|
33 |
2 |
2014 |
|
27 |
Петров А. Н., Матвеенко А. С., Стрижко М. Н. |
INVESTIGATION OF MICROORGANISM STRAINS WITH β-GALACTOSIDASE ACTIVITY
|
28 |
1 |
2013 |
|
28 |
Овсянникова Е. А., Киселева Т. Ф., Потапов А. Н., Дюжев А. В. |
RESEARCH ON THE WILD BERRIES OF SIBERIA EXTRACTION USING BIOCATALYTIC METHODS
|
27 |
4 |
2012 |
|
29 |
Гаврилова Н. Б. |
EXPERIMENTAL RESEARCH OF MICROORGANISM CELLS IMMOBILIZATION RESULTING IN BIOPOLYMER GEL
|
26 |
3 |
2012 |
|
30 |
Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. |
TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT
|
24 |
1 |
2012 |
|
31 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
|
23 |
4 |
2011 |
|
32 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
|
21 |
2 |
2011 |
|
33 |
Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. |
The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency
|
16 |
1 |
2010 |
|
34 |
Круглик В. И. |
Methodical principles of calculation of processes membrane
fractional hydrolyzed dairy fibers
|
14 |
3 |
2009 |
