search

Article search

Search results: 168 articles

Search string: morphological and anatomo-diagnostic signs

№	Authors	Title	Volume	Issue	Year

1	Воронов Е. В.	Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste	54	2	2024
2	Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А.	Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)	54	2	2024
3	Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю.	Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products	54	1	2024
4	Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С.	Microwave-Convective Processing of Whipped Bread: Mathematical Modeling	54	1	2024
5	Лутков И. П., Макаров А. С., Шмигельская Н. А.	Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties	54	1	2024
6	Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria	Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material	53	4	2023
7	Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina	Approaches to Developing New Complex Meat Products with Preset Qualitiy	53	4	2023
8	Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А.	Sonochemical Effects on Wheat Starch	53	3	2023
9	Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С.	Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production	53	3	2023
10	Соснин М. Д., Шорсткий И. А.	Cold Atmospheric Gas Plasma Processing of Apple Slices	53	2	2023
11	Шемчук М. А., Комарчева О. С., Шадрин В. Г.	Marketing Communication Barriers and How to Overcome Them	53	2	2023
12	Казанцева Е. Г., Лямкин И. И.	Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems	53	1	2023
13	Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н.	A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide	52	4	2022
14	Демченко Е. А.	Confectionery Standards in the Eurasian Economic Union	52	4	2022
15	Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А.	Effect of Yeast Biosorbents on Wine Quality	52	4	2022
16	Степанюк Г. Я., Заушинцена А. В., Буренков С. С. , Свиркова С. В. , Гаврилов А. А. , Осинцева М. A.	Evaluating the Vegetation Development of Coal-Mine Dumps	52	4	2022
17	Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В.	Functional Food Market Analysis: Russian and International Aspects	52	4	2022
18	Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В.	Quality Indicators of Agaricus bisporus after Ultraviolet Treatment	52	4	2022
19	Шорсткий И. А.	Cold Plasma Pretreatment in Plant Material Drying	52	3	2022
20	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
21	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
22	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
23	Зенькова М. Л., Мельникова Л. А.	Microbiological Assessment of Wheat and Buckwheat Sprouting Process	51	4	2021
24	Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г.	Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit	51	4	2021
25	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	51	4	2021
26	Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В.	Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels	51	1	2021
27	Гиро Т. М., Куликовский А. В., Князева А. С., Домницкий И. Ю., Гиро А. В.	Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets	50	4	2020
28	Соснин М. Д., Шорсткий И. А.	Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission	50	4	2020
29	Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю.	Modified Porous Starch in Development of Biodegradable Composite Polymer Materials	50	3	2020
30	Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А.	Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment	50	3	2020
31	Салищева О. В., Просеков А. Ю., Долганюк В. Ф.	ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)	50	2	2020
32	Резниченко И. Ю., Рензяева Т. В., Рензяев А. О.	COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL	50	2	2020
33	Мизанбекова С. К., Богомолова И. П., Шатохина Н. М.	PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES	50	2	2020
34	Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е.	PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES	50	2	2020
35	Мухортова А. М., Узбекова О. Р., Лыжов И. И.	TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC	50	2	2020
36	Макаров А. В., Максименко Ю. А., Дяченко Э. П.	CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH	49	4	2019
37	Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т.	Grain Composites with a Complementary Amino Acid Composition in Food and Fodder	49	2	2019
38	Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А.	Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage	49	1	2019
39	Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А.	Improving the Salting Technology for Fermented Maral Meat Products	48	4	2018
40	Макаров С. С., Макаров С. Ю., Панасюк А. Л.	Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production	48	3	2018
41	Выборнова Т. В., Шарова Н. Ю., Принцева А. А.	Low–Temperature Storage and the Viability Preservation of Streptomyces	48	3	2018
42	Исабаев И. Б., Атамуратова Т. И.	Potential raw materials for special use vegetable fatty composite mixtures	48	2	2018
43	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
44	Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г.	Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation	48	1	2018
45	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
46	Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В.	EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES	47	4	2017
47	Просеков А. Ю.	FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES	47	4	2017
48	Магомедов Г. О., Лобосова Л. А., Журахова С. Н.	JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES	46	3	2017
49	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
50	Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н.	SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY	46	3	2017
51	Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А.	DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP	45	2	2017
52	Кокряцкая Н. С., Крапива T. В.	COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY	44	1	2017
53	Сурай Н. М., Высоцкая О. А.	CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET	44	1	2017
54	Позднякова О. Г., Курбанова М. Г.	THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN	44	1	2017
55	Саженова Ю. М., Лупинская С. М.	DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE	43	4	2016
56	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
57	Мышалова О. М., Гуринович Г. В., Гурикова Я. С.	COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY	42	3	2016
58	Попов Д. М., Терещук Л. В.	DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS	42	3	2016
59	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
60	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES	41	2	2016
61	Старовойтова К. В., Терещук Л. В.	PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION	41	2	2016
62	Короткий И. А., Короткая Е. В., Киреев В. В.	THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING	41	2	2016
63	Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И.	DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING	40	1	2016
64	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
65	Наумова Н. Л.	THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK	40	1	2016
66	Шишин М. В., Просеков А. Ю.	INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS	39	4	2015
67	Дмитриева Н. В., Габинская О. С.	THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN	39	4	2015
68	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
69	Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю.	LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES	38	3	2015
70	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	38	3	2015
71	Табаторович А. Н., Резниченко И. Ю.	PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION	38	3	2015
72	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
73	Федосеева У. С., Полякова Л. И.	SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT	37	2	2015
74	Глебова С. Ю., Голуб О. В., Рыбакова Т. М.	TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE	37	2	2015
75	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
76	Трихина В. В., Лазаревич Е. Л., Вековцев А. А.	DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES	36	1	2015
77	Невская Е. В., Шлеленко Л. А., Бородулин Д. М.	OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION	36	1	2015
78	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
79	Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В.	FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY	35	4	2014
80	Марьин В. А., Харитонов Д. В.	LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE	35	4	2014
81	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
82	Клещевский Ю. Н., Кудряшова И. А., Колеватова А. В.	SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY	35	4	2014
83	Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М.	DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN	34	3	2014
84	Шихалев С. В., Минухин Л. А., Решетников И. Ф.	HEAT AND MASS TRANSFER PROCESSES IN CONDENSING STEAM FROM THE STEAM-GAS MIXTURE ON THE HORIZONTAL FLAT SURFACE IN JACKETED APPARATUS	34	3	2014
85	Зотов В. П., Жидкова Е. А., Васильев К. А.	METHODOLOGICAL APPROACHES TO PRODUCT ASSORTMENT MANAGEMENT STRATEGY THROUGH WORKING CAPITAL DEMANDS AT AGRICULTURAL ENTERPRISES	34	3	2014
86	Шачнева Е. Ю., Мендалиева М. Р., Зухайраева А. С., Акбирдиева Ю. А.	SORPTION CONCOCTION OF RIBOFLAVINUM (VITAMIN B 2) ON SORBENTS OF VARIOUS TYPES (ACTIVE COAL, THE GAIZES OF THE ASTRAKHAN REGION, THE MODIFIED SORBENT OF CB-1-K RECEIVED ON THE BASIS OF THE GAIZES OF THE ASTRAKHAN REGION)	34	3	2014
87	Казаков И. О., Киселева Т. Ф., Цветков Е. В.	STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO	34	3	2014
88	Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В.	DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL	33	2	2014
89	Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Пирогов А. Н.	DYNAMIC FORMOGRAPH FOR RHEOLOGICAL RESEARCH IN THE FOOD-PROCESSING INDUSTRY	33	2	2014
90	Решетник Е. И., Шарипова Т. В., Максимюк В. А.	INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP	33	2	2014
91	Прибытова О. С., Прибытов И. В., Першина Е. И.	PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE	33	2	2014
92	Буянова И. В., Какимов А. К., Кабулов Б. Б., Мустафаева А. К., Остроумов Л. А.	USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL	33	2	2014
93	Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю.	DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS	32	1	2014
94	Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В.	PROCESSING LINE UPGRADING OF FRUIT EXTRACTS	32	1	2014
95	Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В.	SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE	32	1	2014
96	Лисин П. А., Мусина О. Н., Кистер И. В.	STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT	32	1	2014
97	Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З.	STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS	32	1	2014
98	Патракова И. С., Гуринович Г. В., Алексеевнина О. Я.	STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION	32	1	2014
99	Решетник Е. И., Максимюк В. А., Уточкина Е. А.	EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT	31	4	2013
100	Терлецкая В. А., Рубанка Е. В., Зинченко И. Н.	INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION	31	4	2013
101	Иванова С. А., Гралевская И. В., Радченко А. А.	OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT	31	4	2013
102	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
103	Жидкова Е. А., Перемитина Н. Ю.	RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE	31	4	2013
104	Еремина О. Ю., Серегина Н. В.	USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY	31	4	2013
105	Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В.	DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID	30	3	2013
106	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
107	Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф.	TONICS WITH FUNCTIONAL PROPERTIES	30	3	2013
108	Макарова Н. В., Валиулина Д. Ф.	EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION	29	2	2013
109	Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О.	GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS	29	2	2013
110	Мустафина А. С., Сорокопуд А. Ф., Федяев К. С.	INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS	29	2	2013
111	Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А.	ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION	28	1	2013
112	Кхань Н. Т.	NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA”	28	1	2013
113	Дубинина Н. В., Гриценко В. В., Симсиве Ж. В.	OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS	28	1	2013
114	Сорокопуд А. Ф., Астафьева А. Н.	SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR	28	1	2013
115	Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е.	STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS	28	1	2013
116	Панчишина Е. М., Кращенко В. В.	THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS	28	1	2013
117	Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А.	THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES	28	1	2013
118	Головин М. А., Ганина В. И.	A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS	27	4	2012
119	Киселев К. В., Коркачева О. В., Позняковский В. М.	ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA	27	4	2012
120	Журавлева С. В., Прокопец Ж. Г.	BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS	27	4	2012
121	Улитин Е. В., Тихонов С. Л.	DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS	27	4	2012
122	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
123	Терещук Л. В., Ивашина О. А.	TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES	27	4	2012
124	Ганина В. И., Тихомирова Н. А., Комолова Г. С.	THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP	26	3	2012
125	Позняковский В. М.	URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS	26	3	2012
126	Котова Т. В., Черемичкина А. С.	ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS	25	2	2012
127	Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В.	DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY ON THE BASIS OF WILD PLANT RAW MATERIALS	25	2	2012
128	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
129	Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С.	MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE	25	2	2012
130	Самченко О. Н., Каленик Т. К., Вершинина А. Г.	PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS	25	2	2012
131	Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А.	DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT	24	1	2012
132	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
133	Ибрагимов Т. С., Чеботарь А. В., Новоселов А. Г.	ETHANOL PRODUCTION WITH LOW TEMPERATURE TECHNOLOGY IN SHELL-AND-TUBE JET INJECTION FERMENTER	24	1	2012
134	Контарева В. Ю., Крючкова В. В., Яценко Н. Н.	TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS	24	1	2012
135	Сафронова Т. Н., Ермош Л. Г., Березовикова И. П.	TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT	24	1	2012
136	Ворыханов А. Е., Сорокопуд А. Ф., Павлов С. С., Иванов П. П.	THE IMPROVEMENT OF THE FLAX SEED PROCESSING TECHNOLOGY WITH THE USE OF VIBRATORY EXTRACTOR	24	1	2012
137	Короткая Е. В., Короткий И. А., Ибрагимова Е. А.	DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS	22	3	2011
138	Грачев А. В., Клеников Д. В., Руднев С. Д.	Strength Properties of Plant Materials at Free Impact: Stand, Calculation Technique and Results	21	2	2011
139	Беспоместных К. В., Галстян А. Г., Короткая Е. В.	Study of biochemical and morphological properties of strains of bacteria genus	21	2	2011
140	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
141	Короткая Е. В.	Investigation of properties of cryopreserved lactic ferments	20	1	2011
142	Ефименко А. В.	Milk and dairy products market: current trends and development	20	1	2011
143	Садовая Т. Н.	Аctivity of mold fungi ferment systems	20	1	2011
144	Пушмина И. Н.	Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia	19	4	2010
145	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
146	Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н.	Improvement of Grain Bread Production Technology	19	4	2010
147	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
148	Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И.	New kinds of canned foods on the basis of cucumaria japonica sempler	18	3	2010
149	Лупинская С. М.	Preparation of wild berry and plant raw materials for functional dairy products manufacture	18	3	2010
150	Курбанова М. Г., Железнов А. И.	Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation	18	3	2010
151	Васильева С. Б., Гореликова Г. .	Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent properties to it	17	2	2010
152	Тыщенко Е. А., Терещук Л. В., Павельева Е. Г.	Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams	16	1	2010
153	Попов А. ., Черкасова Е. ., Баранова В., Шпанько Д., Шайдулина Т. .	Comparative studying of some kinds of the clover growing in coal-mining regions of Western Siberia	15	4	2009
154	Попов А. ., Шпанько Д., Черно В., Черкасова Е. ., Шайдулина Т. .	Morfologo-anatomic research of ornamental plants, having medical properties	15	4	2009
155	Субботина М. .	Physiological aspects of the use of fats in the nourishment	15	4	2009
156	Орлов А., Николаева М., Киселев В. М.	Integration of manufacture and distribution of wine into Russia	14	3	2009
157	Архипов А. Н.	Processed cheese products «Rada» and «Floris»	14	3	2009
158	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
159	Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б.	Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures	14	3	2009
160	Лучина Н. А.	The characteristics of fruit-berry canned food	14	3	2009
161	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
162	Гаврилов А. Ф., Жуликов В. О.	Functional properties of soybeans as the basic consumer characteristics of products of their processing	13	2	2009
163	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
164	Тыщенко Е. А., Терещук Л. В., Павельева Е. Г.	Studying of change of indicators of quality of red palm-oil in the course of storage	13	2	2009
165	Голуб О. В.	The concept of formation of quality of fruit-and-berry production	13	2	2009
166	Бакайтис В. И., Басалаева С.	The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast	13	2	2009
167	Касенов А. Л.	To a question of research of processes of crushing and pressing meat and bone cracklings	13	2	2009
168	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