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Search string: malt quality

№	Authors	Title	Volume	Issue	Year

1	Бредихин С. А. , Андреев В. Н., Назарова А. П., Короткий И. А.	Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry	54	3	2024
2	Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В.	New Technology of Bakery Products of Whole-Ground Spelt Flour	54	3	2024
3	Бахчевников О. Н., Брагинец А. В. , Брагинец А. В.	Ozone in Grain Storage and Processing: Review	54	3	2024
4	Румянцева О. Н.	Pectin Changes during Freezing and Storage of Plant Products	54	3	2024
5	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
6	Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А.	Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)	54	2	2024
7	Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В.	Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation	54	2	2024
8	Минаков Д. В., Конева С. И., Егорова Е. Ю.	Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology	54	2	2024
9	Гусейнова Б. М., Мусаева Р. Т.	Low-Temperature Preservation of Cherries	54	1	2024
10	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В.	Vertical Vibratory Mixers in Flour-Mixing Technology	54	1	2024
11	Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina	Dairy Production in the Chuvash Republic: Success Factor Analysis	53	4	2023
12	Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla	Effect of Packaging on Instant Foods from Root Vegetables	53	4	2023
13	Heriyanto Stefanny, Romulo Andreas	Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics	53	4	2023
14	Стаценко Е. С., Штарберг М. А., Бородин Е. А.	Functional Biscuits with Soy Protein	53	3	2023
15	Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С.	Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production	53	3	2023
16	Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н.	Value-Added Zobo Drink with Date Juice	53	3	2023
17	Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М.	Assessment-Based Optimization of Distillation Parameters	53	2	2023
18	Соснин М. Д., Шорсткий И. А.	Cold Atmospheric Gas Plasma Processing of Apple Slices	53	2	2023
19	Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б.	Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree	53	2	2023
20	Гиро Т. М., Куликовский А. В., Гиро А. В.	Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein	53	2	2023
21	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
22	Чемисова Л. Э., Агеева Н. М., Якименко Е. Н.	Quality and Safety of Wine during Storage: Packaging and Stopper	53	2	2023
23	Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И.	Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids	53	1	2023
24	Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н.	Acidification in Distillation Technology	52	4	2022
25	Демченко Е. А.	Confectionery Standards in the Eurasian Economic Union	52	4	2022
26	Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н.	Effect of Ionising Irradiation on Wheat Flour	52	4	2022
27	Вечтомова Е. А., Козлова О. В., Орлова М. М.	Evaluation of Methods for Obtaining Rendered Animal Fats	52	4	2022
28	Шелехова Н. В., Шелехова Т. М., Скворцова Л. И., Полтавская Н. В.	Gas Chromatography-Mass Spectrometry of Volatile Organic Impurities in Whiskey	52	4	2022
29	Большакова Е. И.	Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk	52	4	2022
30	Магомедов Г. О., Хвостов А. А., Хвостов А. А., Журавлев А. А., Магомедов М. Г., Таратухин А. С., Плотникова И. В.	Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking	52	3	2022
31	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
32	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
33	Низамутдинов Т. И., Сулейманов А. Р., Сулейманов А. Р., Моргун Е. Н., Динкелакер Н. В., Абакумов Е. В.	Ecotoxicological Analysis of Fallow Soils at the Yamal Experimental Agricultural Station	52	2	2022
34	Янковская В. С., Дунченко Н. И., Михайлова К. В.	New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry	52	1	2022
35	Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В.	Developing New Software for Functional Food Production	51	4	2021
36	Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П.	Granulated Sugar-Containing Functional Products in Jelly Fillings	51	4	2021
37	Иванова М. И., Янченко Е. В., Янченко А. В., Вирченко И. И.	Quality and Optimal Shelf Life of Late Season Green Cabbage	51	4	2021
38	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
39	Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В.	Forming Soy Malt Quality with Organic Growth Promoters	51	2	2021
40	Фазуллина О. Ф., Смирнов С. О.	New Safety Management System for Pasta Production	50	4	2020
41	Резниченко И. Ю., Щеглов М. С.	Sugar Substitutes and Sweeteners in Confectionery Technology	50	4	2020
42	Ростовская М. Ф., Боярова М. Д., Клыков А. Г.	EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT	50	2	2020
43	Мизанбекова С. К., Богомолова И. П., Шатохина Н. М.	PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES	50	2	2020
44	Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В.	RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT	50	2	2020
45	Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е.	Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production	50	1	2020
46	Шорсткий И. А.	Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal	50	1	2020
47	Невская Е. В., Зуева А. Г., Беляев А. Г.	Extract and Powder of Epilobium Angustifolium in Bakery Products	50	1	2020
48	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
49	Верболоз Е. И., Иванова М. А., Демченко В. А., Фартуков С., Евона Н. К.	Ultrasound Drying of Rose Hips: a Process Study	50	1	2020
50	Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М.	EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION	49	4	2019
51	Никитин А. Л., Макаркина М. А.	EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES	49	4	2019
52	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
53	Павлов И. Н., Ревякина Е. С., Елесина В. В.	Market Research of Bottled Drinking Water	49	3	2019
54	Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А.	Oat Protein Concentrate As Part of Curd Product for Sport Nutrition	49	3	2019
55	Долматова О. И., Дошина А. В.	Dietary Fiber in Sour Cream Products	49	2	2019
56	Пономарёва О. И., Борисова Е. В., Прохорчик И. П.	Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales	49	2	2019
57	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
58	Москвина Н. А., Голубцова Ю. В.	Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control	49	1	2019
59	Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В.	Syrups in Sugar Confectionery Products of High Nutritional Value	49	1	2019
60	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
61	Бадмаева И. И., Гамкова О. В., Мищенков И. В.	Specifics of the HACCP Program at Nutrition Departments on Health Institutions	48	4	2018
62	Семенова А. А., Насонова В. В., Ревуцкая Н. М., Трифонов М. В.	Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products	48	3	2018
63	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
64	Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П.	Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating	48	3	2018
65	Егорова Е. Ю., Резниченко И. Ю.	Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes	48	2	2018
66	Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л.	Breadsticks with enhanced nutritional value for salt-free nutrition	48	1	2018
67	Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е.	Development of the integrated management system in food production company	48	1	2018
68	Лилишенцева А. Н.	CRITERIA OF VEGETABLE JUICES NATURALNESS	47	4	2017
69	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY	47	4	2017
70	Лхагвадолгор Д., Хамаганова И. В.	ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED	46	3	2017
71	Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н.	SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY	46	3	2017
72	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
73	Танашкина Т. В., Семенюта А. А., Троценко А. С., Клыков А. Г.	GLUTEN-FREE LOW-ALCOHOL BEVERAGES FERMENTED FROM LIGHT AND SCALDING BUCKWHEAT MALT	45	2	2017
74	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
75	Глебова С. Ю., Голуб О. В., Ратникова Л. Б., Давыденко Н. И.	SUITABILITY OF RHUBARB PETIOLES FOR FREEZING AND LONG-TERM STORAGE	45	2	2017
76	Цырендоржиева С. В., Хамаганова И. В.	THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION	45	2	2017
77	Бутов А. В., Мандрова А. А.	YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS	45	2	2017
78	Мельникова Е. И., Пономарева Н. В., Богданова Е. В.	ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS	44	1	2017
79	Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н.	JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT	44	1	2017
80	Дьяченко Ю. А., Цикуниб А. Д.	LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS	44	1	2017
81	Голуб О. В., Степанова Е. Н., Тяпкина Е. В.	NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES	44	1	2017
82	Глебова С. Ю., Голуб О. В.	QUALITY EVALUATION OF FRESH RUTABAGA	44	1	2017
83	Сергеева И. Ю., Пермякова Л. В.	PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES	42	3	2016
84	Субботина М. А., Лобова Т. В., Долголюк И. В.	STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE	42	3	2016
85	Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н.	ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN	41	2	2016
86	Сельская И. Л., Резниченко И. Ю., Титоренко Е. Ю., Пегушева А. В.	COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES	41	2	2016
87	Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И.	INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX	40	1	2016
88	Морозова Е. А.	QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES	40	1	2016
89	Краснова Т. А., Гора Н. В., Голубева Н. С.	RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT	40	1	2016
90	Табаторович А. Н., Резниченко И. Ю.	TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE	40	1	2016
91	Наумова Н. Л., Бучель А. В.	ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES	39	4	2015
92	Контарева В. Ю.	SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS	39	4	2015
93	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
94	Неверова О. А., Егорова И. Н.	EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION	38	3	2015
95	Пермякова Л. В.	INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST	38	3	2015
96	Табаторович А. Н., Резниченко И. Ю.	PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION	38	3	2015
97	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
98	Танашкина Т. В., Семенюта А. А., Боярова М. Д., Клыков А. Г.	SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION	37	2	2015
99	Федосеева У. С., Помозова В. А.	TOOLS OF STATISTICAL ANALYSIS IN BREWING	37	2	2015
100	Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А.	COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS	36	1	2015
101	Сурков И. В., Гореликова Г. А., Биндюк В. С.	DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE	36	1	2015
102	Голуб О. В., Ковалевская И. Н., Куприна И. К.	EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION	36	1	2015
103	Попова Д. Г., Титоренко Е. Ю., Позняковский В. М.	INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS	36	1	2015
104	Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н.	INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT	36	1	2015
105	Тихонова О. Ю., Резниченко И. Ю.	METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING	36	1	2015
106	Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И.	PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING	36	1	2015
107	Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В.	DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES	35	4	2014
108	Хоконова М. Б., Устова М. А.	QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS	35	4	2014
109	Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г.	FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS	34	3	2014
110	Иночкина Е. В., Касьянов Г. И., Силинская С. М.	TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT	34	3	2014
111	Дунченко Н. И., Денисов С. В.	THE ANALYSIS OF BUTTER SAFETY INDICES	34	3	2014
112	Шульгина Л. В., Швидкая З. П., Солодова Е. А., Давлетшина Т. А., Долбнина Н., Загородная Г. И.	THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING	34	3	2014
113	Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А.	EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE	33	2	2014
114	Галиева А. И., Резниченко И. Ю., Иванец Г. Е.	SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE	33	2	2014
115	Апарнева М. А., Шестернин В. И., Севодин В. П.	WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY	33	2	2014
116	Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К.	BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS	32	1	2014
117	Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю.	DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS	32	1	2014
118	Ивкова И. А., Пиляева А. С., Копылов Г. М.	DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY	32	1	2014
119	Бибик И. В., Лоскутова Е. В.	SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY	32	1	2014
120	Коршенко Л. О., Чижикова О. Г., Танашкина Т. В., Доценко С. М., Абдулаева Н. Н., Семенюта А. А.	SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT	32	1	2014
121	Киселева Т. Ф., Иголинская О. А., Бастрон Е. В.	UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS	32	1	2014
122	Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю.	QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY	31	4	2013
123	Апарнева М. А., Севодин В. П.	QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY	31	4	2013
124	Буянова И. В., Дьяченко С. А.	SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI	31	4	2013
125	Еремина О. Ю., Серегина Н. В.	USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY	31	4	2013
126	Захарова Л. М., Щербинина Ю. С.	APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE	30	3	2013
127	Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А.	DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS	30	3	2013
128	Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А.	USING LIVER PACIFIC SALMON CANNING TECHNOLOGY	30	3	2013
129	Инербаева А. Т., Инербаев Б. О., Аржаников А. В.	ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS	29	2	2013
130	Давыденко Н. И., Голуб О. В., Бурштыкова Т. Ю., Сафьянов Д. А.	DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE	29	2	2013
131	Апарнева М. А., Севодин В. П.	TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI	29	2	2013
132	Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н.	THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE	29	2	2013
133	Шульгина Л. В., Давлетшина Т. А., Загородная Г. И.	DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING	28	1	2013
134	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
135	Давыденко Н. И.	THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE	28	1	2013
136	Улитин Е. В., Тихонов С. Л.	DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS	27	4	2012
137	Давыденко Н. И.	QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS	27	4	2012
138	Майтаков А. Л.	INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT	26	3	2012
139	Дунченко Н. И.	SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT	26	3	2012
140	Еремина О. Ю.	DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES	25	2	2012
141	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
142	Бурштыкова Т. Ю., Голуб О. В., Жукова О. В.	QUALITY INDICES OF FRUIT CONFITURES	25	2	2012
143	Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н.	THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION	25	2	2012
144	Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А.	DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT	24	1	2012
145	Челнакова Н. Г., Тенешев Е. И., Голуб О. В.	DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES	24	1	2012
146	Киреев В. В., Попов Д. М., Ратников С. А., Грачев А. В.	DEVELOPMENT OF ESTIMATION TECHNIQUE FOR DISPERSE MEDIUM WITH COMPLEX COMPOSITION	24	1	2012
147	Ивкова И. А., Пиляева А. С.	INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE	24	1	2012
148	Табакаева О. В., Каленик Т. К.	SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION	24	1	2012
149	Контарева В. Ю., Крючкова В. В., Яценко Н. Н.	TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS	24	1	2012
150	Давлетшина Т. А., Солодова Е. А., Шульгина Л. В., Швидкая З. П., Долбнина Н. В.	THE INFLUENCE OF CONDITIONS AND STORAGE PERIODS ON THE QUALITY OF FROZEN PRODUCTS FROM LAEMONEMA	24	1	2012
151	Трихина В. В., Романенко Н. С., Щипицин С. К.	DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL	23	4	2011
152	Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И.	SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS	23	4	2011
153	Тринько Л. В., Шульгина Л. В.	USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD	23	4	2011
154	Кадочникова Е. Н., Губина М. Д.	DYNAMICS OF THE BASIC FOOD SUBSTANCES OF THE WILD-GROWING AND CULTIVATED FROZEN BLACKBERRY DURING STORAGE	22	3	2011
155	Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В.	FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS	22	3	2011
156	Цапалова И. Э., Печурина Н. Н.	PRESERVATION OF THE SALTY SEMIFINISHED FERN MATTEUCCIA STRUTHIOPTERIS	22	3	2011
157	Давыденко В. А., Гралевская И. В., Шарапова Л. Н.	Processed cheese products with vegetable raw materials	21	2	2011
158	Шахматов Р. А., Хавров И. В.	The Technology of Curd Manufacture from Low-Protein Milk	21	2	2011
159	Тихонова Н. В., Улитин Е. В.	Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation	20	1	2011
160	Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю.	Influence of the kind of sausage casings on the quality of meat products during storage	20	1	2011
161	Ефименко А. В.	Milk and dairy products market: current trends and development	20	1	2011
162	Галстян А. Г., Буянова Е. О., Иванова А. Ю.	New technology in the production of concentrated milk drinks	20	1	2011
163	Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М.	Quality of boiled sausage with selenium fortified flour	20	1	2011
164	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
165	Баженова Б. А., Федорова Т. Ц.	Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods	17	2	2010
166	Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В.	Development of meat products technology functionally intended for prevention of selen defficiency	17	2	2010
167	Майтаков А. Л., Берязева Л. Н., Ветрова Н. Т.	Providing the quality of working elements of food machines by the development of information models of technological blocks	16	1	2010
168	Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В.	Study of Sea Buckthorn Oil Oxidative Stability	16	1	2010
169	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	The resource analysis of regional sources of white baker's flour	16	1	2010
170	Гореликова Г. А., Скубаев П.	Investigation of including possibility the plant extract with antioxidant activity into mayonnaise composition	15	4	2009
171	Попов А. М., Берязева Л. Н., Майтаков А. Л.	Optimization of the process of granule formation in the dish granulator	15	4	2009
172	Попов А. И., Шпанько Д. Н., Черкасов Е. А.	Some standardization indicators of raw materials Urtica dioica L. and Urtica cannabina L.	14	3	2009
173	Вершинина О. Л., Михайлов В. ., Лобанова А. В.	Use of peanut weight by manufacture of bakery products of the raised food value	14	3	2009
174	Сурков И. В., Ермолаева Е. О., Австриевских А. Н.	Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises	13	2	2009
175	Асмаева З. И., Дяченко Т. В., Скакунов А. Е., Варелас А. М.	Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives	13	2	2009
176	Сафьянов Д. А., Пехтерева А. А., Туксина К. С.	Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose	13	2	2009
177	Руднев С. Д., Крохалёв А. А., Ратников С. А.	Quality estimation criteria in forming the of dispersed systems with a hard phase in disintegration process	13	2	2009
178	Голуб О. В.	The concept of formation of quality of fruit-and-berry production	13	2	2009
179	Майтаков А. Л., Коган Б.	About the formation of models of technological blocks for the quality provision of machinery for food production.	12	1	2009
180	Харитонов В. Д., Димитриева С. Е.	MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE	12	1	2009
181	Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л.	Prospects of use an amaranth albuminous flour in bread making	12	1	2009
182	Родин Е.	Statistical error of calculation origin extract under formula of Balling	12	1	2009
183	Вершинина О. Л., Милованова Е. С., Кучерявенко И. М.	Use of shrot from seeds of a pumpkin in bread baking	12	1	2009