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1 |
Бородина А. В. , Пименов К. А. , Веляев Ю. О. , Осокин А. Р. |
Seasonal Dynamics of Tissue Lipids in Bivalve Mollusk Cerastoderma glaucum of Supralittoral Zone
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54 |
3 |
2024 |
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2 |
Грузнов Д. В., Грузнова О. А., Сохликов А. Б. , Лобанов А. В., Лобанов А. В. |
Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey
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54 |
2 |
2024 |
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3 |
Пухальский Я. В. , Воробьев Н. И. , Лоскутов С. И. , Чукаева М. А., Глушаков Р. И., Глушаков Р. И., Бабыка А. В. , Мещеряков Д. Д. , Якубовская А. И. |
Effect of External Factors on Trace Element Profile and Biomass of Mustard (Brássica júncea L.) Microgreens: Neural Network Analysis
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54 |
1 |
2024 |
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4 |
Лутков И. П., Макаров А. С., Шмигельская Н. А. |
Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties
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54 |
1 |
2024 |
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5 |
Borodina Alexandra, Veliaev Yurii, Osokin Alexander |
Comprehensive Methodological Approach to Determining Lipids in Clams
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53 |
4 |
2023 |
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6 |
Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. |
Effect of Dry Aging on Beef Muscle Proteins
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53 |
3 |
2023 |
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7 |
Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В. |
Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200
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53 |
3 |
2023 |
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8 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
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53 |
3 |
2023 |
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9 |
Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. |
Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins
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53 |
3 |
2023 |
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10 |
Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. |
Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
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53 |
2 |
2023 |
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11 |
Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. |
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
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53 |
2 |
2023 |
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12 |
Куценкова В. С., Неповинных Н. В., Еганехзад С. А. |
Hybrid Gel as a Substitute for Hard Fats in Confectionery
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53 |
1 |
2023 |
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13 |
Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. |
Defining the Composition of Fat Phase in Foods
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52 |
4 |
2022 |
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14 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
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52 |
3 |
2022 |
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15 |
Элеманова Р. Ш. |
Seasonal Changes in the Protein Composition of Khainak Milk
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52 |
3 |
2022 |
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16 |
Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ульянова Е. В. |
New Nitrogen-Containing Raw Materials in Distillate Technology
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52 |
1 |
2022 |
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17 |
Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. |
Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922)
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51 |
4 |
2021 |
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18 |
Агеева Н. М., Ширшова А. А., Тихонова А. Н. |
Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine
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51 |
3 |
2021 |
|
19 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
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51 |
2 |
2021 |
|
20 |
Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. |
Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
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51 |
2 |
2021 |
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21 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
|
22 |
Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. |
Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters
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50 |
4 |
2020 |
|
23 |
Платонова Н. Б., Белоус О. Г. |
Biochemical Composition of Tea and its Changes under Different Factors
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50 |
3 |
2020 |
|
24 |
Тихонова А. Н., Агеева Н. М., Бирюкова С. А., Глоба Е. В., Абакумова А. А. |
Effect of grape variety, place of growth, and processing technology on the physical and chemical indicators of grape pomace
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50 |
3 |
2020 |
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25 |
Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. |
Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season
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50 |
3 |
2020 |
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26 |
Ростовская М. Ф., Боярова М. Д., Клыков А. Г. |
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT
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50 |
2 |
2020 |
|
27 |
Петрова С. Н., Ещенко А. Р., Минеева Е. М. |
FAT CONTENT IN PRESCHOOLERS’ DIET
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49 |
4 |
2019 |
|
28 |
Зенькова М. Л. |
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
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49 |
4 |
2019 |
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29 |
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
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49 |
4 |
2019 |
|
30 |
Оразов А., Надточий Л. А., Сафронова А. В. |
Assessing the Biological Value of Milk Obtained from Various Farm Animals
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49 |
3 |
2019 |
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31 |
Вобликова Т. В., Садовой В. В., Барыбина Л. И. |
Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
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49 |
3 |
2019 |
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32 |
Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. |
Sensory Components of Fruits and Berries
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49 |
1 |
2019 |
|
33 |
Терещук Л. В., Старовойтова К. В. |
Hghly Effective Methods of Modification of Fats in Milk-Containing Products
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48 |
3 |
2018 |
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34 |
Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. |
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
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44 |
1 |
2017 |
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35 |
Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. |
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
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43 |
4 |
2016 |
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36 |
Щеколдина Т. В., Черниховец Е. А., Христенко А. Г. |
THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS
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42 |
3 |
2016 |
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37 |
Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. |
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
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39 |
4 |
2015 |
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38 |
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 |
|
39 |
Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. |
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
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38 |
3 |
2015 |
|
40 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
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35 |
4 |
2014 |
|
41 |
Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
VEGETABLE OILS AS FUNCTIONAL FOODS
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33 |
2 |
2014 |
|
42 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
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32 |
1 |
2014 |
|
43 |
Шестернин В. И., Рожнов Е. Д., Севодин В. П. |
INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES
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31 |
4 |
2013 |
|
44 |
Курбанова М. Г., Бондарчук О. Н., Масленникова С. М. |
PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES
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29 |
2 |
2013 |
|
45 |
Боровицкий М. В., Гаврилов Г. Б. |
INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED
FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT
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24 |
1 |
2012 |
|
46 |
Часовщиков А. Р., Помозова В. А., Ходжамкулова А.
., Хорунжина С. И., Федюшкина И. Л. |
ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES
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23 |
4 |
2011 |
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47 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
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22 |
3 |
2011 |
|
48 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
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20 |
1 |
2011 |
|
49 |
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 |
|
50 |
Короткая Е. В. |
Modification of collodion film surface to improve the efficiency of nucleic acid immobilization
|
17 |
2 |
2010 |
|
51 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
|
52 |
Леоненко Ю. |
Manufacture of processed cheese products with use of dry components
On a dairy basis
|
15 |
4 |
2009 |
|
53 |
Субботина М.
. |
Physiological aspects of the use of fats in the nourishment
|
15 |
4 |
2009 |
|
54 |
Захаренко С.
., Захарова Л.
., Кувшинов Д.
. |
The analysis of structure cottage cheese "Kuzbass"
|
15 |
4 |
2009 |
|
55 |
Остроумова Т. А., Иванов И. В. |
Influence of breed of cattle on structure of milk and manufacture of cheese
|
14 |
3 |
2009 |
|
56 |
Табакаева О. В. |
Acid hydrolysats from waste of processing of folding molluscs of Far East region
|
13 |
2 |
2009 |
|
57 |
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 |
|
58 |
Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. |
Influence the protein isolate from sunflower shrot on amino acids structure of bread
|
12 |
1 |
2009 |
