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1 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
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52 |
2 |
2022 |
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2 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
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3 |
Лобач Е. Ю., Вековцев А. А., Никитюк Д. Б., Позняковский В. М. |
. Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases
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48 |
2 |
2018 |
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4 |
Донец А. П., Покинтелица Н. И. |
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
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47 |
4 |
2017 |
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5 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
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47 |
4 |
2017 |
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6 |
Крикунова Л. Н., Песчанская В. А., Дубинина Е. В. |
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.Part 1. Dynamic of distribution of volatile components by distillation of fermented wort
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44 |
1 |
2017 |
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7 |
Сергеева И. Ю. |
CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL
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42 |
3 |
2016 |
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8 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
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42 |
3 |
2016 |
|
9 |
Майоров А. А., Бузоверов С. Ю., Сурай Н. М. |
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
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41 |
2 |
2016 |
|
10 |
Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. |
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
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40 |
1 |
2016 |
|
11 |
Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. |
CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION
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38 |
3 |
2015 |
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12 |
Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. |
PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS
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38 |
3 |
2015 |
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13 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
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37 |
2 |
2015 |
|
14 |
Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. |
NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS
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37 |
2 |
2015 |
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15 |
Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. |
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
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34 |
3 |
2014 |
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16 |
Сергеева И. Ю. |
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
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32 |
1 |
2014 |
|
17 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
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31 |
4 |
2013 |
|
18 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
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30 |
3 |
2013 |
|
19 |
Гурьянов Ю. Г., Васильева О. А., Позняковский В.
. |
DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE
FOR CORRECTION OF WOMEN HEALTH
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23 |
4 |
2011 |
|
20 |
Трихина В. В., Романенко Н. С., Щипицин С. К. |
DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED
ON LOCAL PLANT RAW MATERIAL
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23 |
4 |
2011 |
|
21 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
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21 |
2 |
2011 |
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22 |
Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. |
The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices
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19 |
4 |
2010 |
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23 |
Родин Е. |
Statistical error of calculation origin extract under formula of Balling
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12 |
1 |
2009 |
