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1 |
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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2 |
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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3 |
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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4 |
Чеснокова Н. Ю., Приходько Ю. В., Кузнецова А. А., Кушнаренко Л. В., Герасимова В. А. |
Anthocyanin Films in Freshness Assessment of Minced Fish
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51 |
2 |
2021 |
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5 |
Горбатовский А. А., Ракитянская И. Л., Каледина М. В. |
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
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50 |
2 |
2020 |
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6 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
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50 |
2 |
2020 |
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7 |
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
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50 |
1 |
2020 |
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8 |
Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. |
EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
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49 |
4 |
2019 |
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9 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
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45 |
2 |
2017 |
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10 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
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43 |
4 |
2016 |
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11 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
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32 |
1 |
2014 |
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12 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
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31 |
4 |
2013 |
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13 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
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27 |
4 |
2012 |
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14 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
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25 |
2 |
2012 |
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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 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
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25 |
2 |
2012 |
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17 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
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24 |
1 |
2012 |
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18 |
Рудницкая Ю. И., Березовикова И. П. |
SAFETY OF USING FLAX MEAL IN COOKING TECHNOLOGIES
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24 |
1 |
2012 |
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19 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
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23 |
4 |
2011 |
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20 |
Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. |
Investigation of refrigeration processing of fish with carbon dioxide
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20 |
1 |
2011 |
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21 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
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19 |
4 |
2010 |
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22 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
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19 |
4 |
2010 |
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23 |
Гончиг Г., Данилов М. Б., Колесникова Н. В. |
Development of convenience foods technology from meat of Mongolian ecotype sheep
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17 |
2 |
2010 |
