|
|
  |
|
|
|
|
1 |
Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. |
Effect of Thermal Treatment and Pasteurization on Milk Powder Quality
|
54 |
2 |
2024 |
|
2 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
|
54 |
1 |
2024 |
|
3 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
|
53 |
3 |
2023 |
|
4 |
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 |
|
5 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. |
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
|
52 |
2 |
2022 |
|
6 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
|
52 |
2 |
2022 |
|
7 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
|
51 |
3 |
2021 |
|
8 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
|
51 |
2 |
2021 |
|
9 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots
|
51 |
1 |
2021 |
|
10 |
Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С. |
Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
|
50 |
3 |
2020 |
|
11 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. |
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
|
50 |
2 |
2020 |
|
12 |
Невская Е. В., Зуева А. Г., Беляев А. Г. |
Extract and Powder of Epilobium Angustifolium in Bakery Products
|
50 |
1 |
2020 |
|
13 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
|
49 |
4 |
2019 |
|
14 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
|
49 |
2 |
2019 |
|
15 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
16 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
|
48 |
4 |
2018 |
|
17 |
Черниченко С. Г., Котов Р. М. |
The possibilities of debtor segmentation algorithmic modeling in the context of commercial lending
|
48 |
2 |
2018 |
|
18 |
Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. |
PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
|
46 |
3 |
2017 |
|
19 |
Котов Р. М., Черниченко С. Г., Гильмулина С. А. |
DISCOURSE ALGORITHM OF DEBTORS’ DIFFERENTIATION FOR CREDIT RISK GROUPS IN COMMERCIAL CREDITINGOF AGRICULTURAL ENTERPRISES OF THE KEMEROVO REGION
|
43 |
4 |
2016 |
|
20 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
|
34 |
3 |
2014 |
|
21 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
|
32 |
1 |
2014 |
|
22 |
Буянова И. В., Дьяченко С. А. |
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
|
31 |
4 |
2013 |
|
23 |
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 |
|
24 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
|
30 |
3 |
2013 |
|
25 |
Логинов В. А., Гаврилова Н. Б. |
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
|
29 |
2 |
2013 |
|
26 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
|
28 |
1 |
2013 |
|
27 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
|
28 |
1 |
2013 |
|
28 |
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 |
|
29 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
|
25 |
2 |
2012 |
|
30 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
|
31 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
|
25 |
2 |
2012 |
|
32 |
Евдокимов И. А., Куликова И. К., Эрешова В. Д. |
INVESTIGATION OF LOW LACTOSE ICE-CREAM MICROBIOLOGICAL SAFETY
|
23 |
4 |
2011 |
|
33 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
|
23 |
4 |
2011 |
|
34 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
The resource analysis of regional sources of white baker's flour
|
16 |
1 |
2010 |
|
35 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
|
36 |
Архипов А. Н. |
Processed cheese products «Rada» and «Floris»
|
14 |
3 |
2009 |
|
37 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
|
12 |
1 |
2009 |
