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1 |
Румянцева О. Н. |
Pectin Changes during Freezing and Storage of Plant Products
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54 |
3 |
2024 |
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2 |
Фролова Ю. В., Соболев Р. В. , Саркисян В. А., Кочеткова А. А. |
Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
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52 |
1 |
2022 |
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3 |
Новикова А. Е., Скрыпник Л. Н. |
Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits
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51 |
4 |
2021 |
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4 |
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
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51 |
4 |
2021 |
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5 |
Орлова Т. В., Айдер М. |
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties
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51 |
1 |
2021 |
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6 |
Алексеев Г. В., Егорова О. А., Молдованов Д., Егоров А. Н. |
Spray Drying of Food Suspensions: Upgrading Capabilities
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49 |
1 |
2019 |
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7 |
Позднякова О. Г., Егушова Е. А., Тыщенко Е. А. |
Functional Confectionery Products: Development of Production Process
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48 |
3 |
2018 |
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8 |
Кукин М. Ю. |
The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
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48 |
2 |
2018 |
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9 |
Быков Д. Е., Макарова Н. В., Демидова А. В., Еремеева Н. Б. |
THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS
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46 |
3 |
2017 |
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10 |
Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. |
FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE
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45 |
2 |
2017 |
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11 |
Мясищева Н. В., Артемова Е. Н., Макаркина М. А. |
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
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45 |
2 |
2017 |
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12 |
Соболь И. В. |
THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS
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43 |
4 |
2016 |
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13 |
Санжаровская Н. С., Сокол Н. В. |
USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
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42 |
3 |
2016 |
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14 |
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
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38 |
3 |
2015 |
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15 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
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25 |
2 |
2012 |
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16 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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17 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
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20 |
1 |
2011 |
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18 |
Скапец О. В., Мезенова О. Я. |
Mathematical model of whey fractionating with biopolymers
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20 |
1 |
2011 |
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19 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
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14 |
3 |
2009 |
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20 |
Красина И. Б., Темников А. В., Есина А. |
Influence of mekhanokhimicheskoy treatment on the uglevodno-amilaznyy
complex of spicily-aromatic raw material
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13 |
2 |
2009 |
