|
|
  |
|
|
|
|
1 |
Сибирцев В. С., Сибирцев В. С., Кузьмин А. Г., Титов Ю. А. , Зайцева А. Ю., Шерстнёв В. В. |
Gas Mass Spectrometry of Industrial Yogurts
|
54 |
2 |
2024 |
|
2 |
Kozlova Oksana, Velichkovich Natalia, Faskhutdinova Elizaveta, Neverova Olga, Petrov Andrey |
Methods for Extracting Immune-Response Modulating Agents of Plant Origin
|
53 |
4 |
2023 |
|
3 |
Грибкова И. Н., Харламова Л. Н. , Севостьянова Е. М., Лазарева И. В. , Захаров М. А., Борисенко О. A. |
Extracting Organic Compounds from Brewer's Spent Grain by Various Methods
|
52 |
3 |
2022 |
|
4 |
Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. |
Innovative Environment in Public Catering
|
52 |
1 |
2022 |
|
5 |
Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. |
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
|
51 |
3 |
2021 |
|
6 |
Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. |
Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods
|
51 |
3 |
2021 |
|
7 |
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 |
|
8 |
Бородулин Д. М., Сухоруков Д. В., Мусина О. Н., Шулбаева М. Т., Зорина Т. В., Киселев Д. И., Миллер Е. С. |
Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers
|
51 |
1 |
2021 |
|
9 |
Петрова С. Н., Максимова И. А. |
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
|
50 |
2 |
2020 |
|
10 |
Новиков В. Ю., Барышников А. В., Рысакова К. С., Шумская Н. В., Узбекова О. Р. |
Identification of Marine Fish Taxa by Linear Discriminant Analysis of Reflection Spectra in the Near-Infrared Region
|
50 |
1 |
2020 |
|
11 |
Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Богомолов А. В. |
Strategic Planning of Innovation Development of industrial Enterprises Under Growing Competition and Risks
|
49 |
1 |
2019 |
|
12 |
Фоменко Е. В., Нугманов А. Х. |
Velocity Control of Visco-Elastic Materials Movement in the Cylindrical Channel of the Grinder Feed Screw of the Former
|
49 |
1 |
2019 |
|
13 |
Деревенщикова М. И., Сыромятников М. Ю., Попов В. Н. |
Molecular Genetic Methods in Microbiological Control of Food Products
|
48 |
4 |
2018 |
|
14 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. |
Innovative Decisions in the Production Quality Control of Flour Milling
|
48 |
3 |
2018 |
|
15 |
Бутов А. В., Мандрова А. А. |
Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation
|
48 |
2 |
2018 |
|
16 |
Краснова Т. А. |
Water treatment in food industry
|
48 |
1 |
2018 |
|
17 |
Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. |
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
|
47 |
4 |
2017 |
|
18 |
Лхагвадолгор Д., Хамаганова И. В. |
ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED
|
46 |
3 |
2017 |
|
19 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. |
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
|
46 |
3 |
2017 |
|
20 |
Дружкова В. Н., Грязнова Н. Л. |
ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY
|
45 |
2 |
2017 |
|
21 |
Мизанбекова С. К., Богомолова И. П., Богомолов А. В. |
INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS
|
45 |
2 |
2017 |
|
22 |
Новоселов С. В., Маюрникова Л. А., Килина И. А. |
ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS
|
43 |
4 |
2016 |
|
23 |
Просеков А. Ю., Остроумов Л. А. |
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
|
43 |
4 |
2016 |
|
24 |
Сергеева И. Ю. |
CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL
|
42 |
3 |
2016 |
|
25 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
|
40 |
1 |
2016 |
|
26 |
Федулова Е. А., Алабина Т. А., Березина Н. М. |
METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES
|
40 |
1 |
2016 |
|
27 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
|
38 |
3 |
2015 |
|
28 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
29 |
Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. |
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)
|
37 |
2 |
2015 |
|
30 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
|
36 |
1 |
2015 |
|
31 |
Верещагин А. Л., Бычин Н. В., Нагих А. А. |
IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
|
36 |
1 |
2015 |
|
32 |
Хачатрян Л. Р., Котляров Р. В., Крохалёв А. А. |
MATHEMATICAL MODEL OF HYDRODYNAMIC CONDITIONS OF THE LIQUID FLOW AROUND THE CONIC SURFACE IN THE CYLINDRICAL CHANNEL
|
36 |
1 |
2015 |
|
33 |
Косинский П. Д., Чупрякова А. Г. |
PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE
|
35 |
4 |
2014 |
|
34 |
Стефанкин А. Е., Крохалёв А. А., Котляров Р. В., Кригер О. В., Dengra J. P., Иванец В. Н. |
SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD
|
35 |
4 |
2014 |
|
35 |
Москвина Н. А., Голубцова Ю. В., Кригер О. В. |
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING
|
33 |
2 |
2014 |
|
36 |
Козлов В. П. |
FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK
|
33 |
2 |
2014 |
|
37 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
|
31 |
4 |
2013 |
|
38 |
Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. |
INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD
|
31 |
4 |
2013 |
|
39 |
Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. |
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
|
31 |
4 |
2013 |
|
40 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
|
30 |
3 |
2013 |
|
41 |
Нечаева Е. С., Попов Д. М. |
INVESTIGATION OF DUST DISPERSE STRUCTURE AND DISPERSED LIQUID COLUMN IN ROTARY SPRAY-TYPE DUST COLLECTOR
|
29 |
2 |
2013 |
|
42 |
Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К. |
ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES
|
27 |
4 |
2012 |
|
43 |
Поляков В. А., Абрамова И. М. |
IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS
|
26 |
3 |
2012 |
|
44 |
Буянова И. В. |
NEW DAIRY PRODUCTS FREEZING TECHNOLOGY
|
24 |
1 |
2012 |
|
45 |
Новоселов С. В., Маюрникова Л. А., Васильев К. И. |
THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE
|
24 |
1 |
2012 |
|
46 |
Данильчук Т. Н., Гатауллина Ю. Р., Карпов В. И., Чечулин С. А. |
COMPLEX QUALITY EVALUATION OF PARSLEY EXTRACT
AFTERELECTROСОNTACT TREATMENT
|
23 |
4 |
2011 |
|
47 |
Бутов А. В., Мандрова А. А. |
ENERGY EFFICIENCY AND POTATO QUALITY DUE TO BIOLOGIZATION
OF FARMING IN CHERNOZEM STEPPE
|
23 |
4 |
2011 |
|
48 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES
|
23 |
4 |
2011 |
|
49 |
Крикунова Л. Н., Кузьменкова Н. М., Гернет М. В. |
RESEARCH ON THE PROCESS OF CORN GRAIN PREPROCESSING ON THE BASIS OFАMETHOD
OF HYDROTHERMAL PROCESSING
|
23 |
4 |
2011 |
|
50 |
Червецов В. В., Гощанская М. Н., Галстян А. Г. |
Innovation Technique of Butter Production from High Fat Cream
|
21 |
2 |
2011 |
|
51 |
Маюрникова Л. А., Новоселов С. В., Горников Н. В., Шевелева Г. И. |
Development and Realization of Innovative Projects and Programs
in the Sphere of Healthy Food on the Basis of Conceptual Designing
|
19 |
4 |
2010 |
|
52 |
Короткая Е. В. |
Modification of collodion film surface to improve the efficiency of nucleic acid immobilization
|
17 |
2 |
2010 |
|
53 |
Солдатова Л. С., Бабич О. О. |
Increase of catalytic activity and stability of chymotrypsin
due to covalent immobilization on magnetic nano-particles FeО
|
16 |
1 |
2010 |
|
54 |
Винограй Э.
. |
Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches
|
15 |
4 |
2009 |
|
55 |
Винограй Э.
. |
Paradigmal bases of modernization of system metodology.
The article 1. The critical analysis of the condition of system metodology
|
15 |
4 |
2009 |
|
56 |
Прокопец А., Красина И. Б. |
Prospects of the use of flour from millet in a production flour wares of pastries
|
15 |
4 |
2009 |
|
57 |
Круглик В. И. |
Methodical principles of calculation of processes membrane
fractional hydrolyzed dairy fibers
|
14 |
3 |
2009 |
|
58 |
Короткий И. А. |
Application of the method of two temperature-tame intervals to a definition of termophysical
characteristic of solidlake, liquid and loose materials
|
13 |
2 |
2009 |
|
59 |
Давыденко Н. И., Коньшина О. А., Горников Н. В. |
Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine
|
13 |
2 |
2009 |
