|
|
  |
|
|
|
|
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 |
Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. |
New Technology of Functional Bakery Products
|
53 |
3 |
2023 |
|
16 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
|
53 |
3 |
2023 |
|
17 |
Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. |
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
|
53 |
3 |
2023 |
|
18 |
Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. |
Value-Added Zobo Drink with Date Juice
|
53 |
3 |
2023 |
|
19 |
Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. |
Assessment-Based Optimization of Distillation Parameters
|
53 |
2 |
2023 |
|
20 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
|
53 |
2 |
2023 |
|
21 |
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 |
|
22 |
Гиро Т. М., Куликовский А. В., Гиро А. В. |
Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein
|
53 |
2 |
2023 |
|
23 |
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 |
|
24 |
Чемисова Л. Э., Агеева Н. М., Якименко Е. Н. |
Quality and Safety of Wine during Storage: Packaging and Stopper
|
53 |
2 |
2023 |
|
25 |
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 |
|
26 |
Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. |
Acidification in Distillation Technology
|
52 |
4 |
2022 |
|
27 |
Демченко Е. А. |
Confectionery Standards in the Eurasian Economic Union
|
52 |
4 |
2022 |
|
28 |
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 |
|
29 |
Вечтомова Е. А., Козлова О. В., Орлова М. М. |
Evaluation of Methods for Obtaining Rendered Animal Fats
|
52 |
4 |
2022 |
|
30 |
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 |
|
31 |
Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. |
Pea and Chickpea Protein Concentrates: Quality Indicators
|
52 |
4 |
2022 |
|
32 |
Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. |
Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels
|
52 |
4 |
2022 |
|
33 |
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 |
|
34 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
|
52 |
2 |
2022 |
|
35 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
|
52 |
2 |
2022 |
|
36 |
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 |
|
37 |
Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. |
Pâté with Inulin Supplement
|
52 |
2 |
2022 |
|
38 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
|
52 |
2 |
2022 |
|
39 |
Вебер А. Л., Леонова С. А., Кондратьева О. В. |
Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas
|
52 |
1 |
2022 |
|
40 |
Янковская В. С., Дунченко Н. И., Михайлова К. В. |
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
|
52 |
1 |
2022 |
|
41 |
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 |
|
42 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
|
51 |
4 |
2021 |
|
43 |
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 |
|
44 |
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 |
|
45 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
|
51 |
2 |
2021 |
|
46 |
Фазуллина О. Ф., Смирнов С. О. |
New Safety Management System for Pasta Production
|
50 |
4 |
2020 |
|
47 |
Резниченко И. Ю., Щеглов М. С. |
Sugar Substitutes and Sweeteners in Confectionery Technology
|
50 |
4 |
2020 |
|
48 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. |
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
|
50 |
2 |
2020 |
|
49 |
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 |
|
50 |
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 |
|
51 |
Шорсткий И. А. |
Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal
|
50 |
1 |
2020 |
|
52 |
Невская Е. В., Зуева А. Г., Беляев А. Г. |
Extract and Powder of Epilobium Angustifolium in Bakery Products
|
50 |
1 |
2020 |
|
53 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
|
50 |
1 |
2020 |
|
54 |
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 |
|
55 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
|
49 |
4 |
2019 |
|
56 |
Никитин А. Л., Макаркина М. А. |
EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES
|
49 |
4 |
2019 |
|
57 |
Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. |
HEALTHY BAKERY COMPOSITE MIXES
|
49 |
4 |
2019 |
|
58 |
Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. |
Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs
|
49 |
3 |
2019 |
|
59 |
Павлов И. Н., Ревякина Е. С., Елесина В. В. |
Market Research of Bottled Drinking Water
|
49 |
3 |
2019 |
|
60 |
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 |
|
61 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
|
49 |
2 |
2019 |
|
62 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
63 |
Каширских Е. В., Бабич О. О., Кригер О. В. |
Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties
|
49 |
2 |
2019 |
|
64 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
|
49 |
1 |
2019 |
|
65 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
|
49 |
1 |
2019 |
|
66 |
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 |
|
67 |
Бадмаева И. И., Гамкова О. В., Мищенков И. В. |
Specifics of the HACCP Program at Nutrition Departments on Health Institutions
|
48 |
4 |
2018 |
|
68 |
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 |
|
69 |
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 |
|
70 |
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 |
|
71 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
|
72 |
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 |
|
73 |
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 |
|
74 |
Лилишенцева А. Н. |
CRITERIA OF VEGETABLE JUICES NATURALNESS
|
47 |
4 |
2017 |
|
75 |
Болдина А. А., Сокол Н. В., Санжаровская Н. С. |
USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY
|
47 |
4 |
2017 |
|
76 |
Лхагвадолгор Д., Хамаганова И. В. |
ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED
|
46 |
3 |
2017 |
|
77 |
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 |
|
78 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
|
46 |
3 |
2017 |
|
79 |
Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. |
FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE
|
45 |
2 |
2017 |
|
80 |
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 |
|
81 |
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 |
|
82 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
|
45 |
2 |
2017 |
|
83 |
Бутов А. В., Мандрова А. А. |
YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS
|
45 |
2 |
2017 |
|
84 |
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 |
|
85 |
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 |
|
86 |
Дьяченко Ю. А., Цикуниб А. Д. |
LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS
|
44 |
1 |
2017 |
|
87 |
Голуб О. В., Степанова Е. Н., Тяпкина Е. В. |
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
|
44 |
1 |
2017 |
|
88 |
Глебова С. Ю., Голуб О. В. |
QUALITY EVALUATION OF FRESH RUTABAGA
|
44 |
1 |
2017 |
|
89 |
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 |
|
90 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
91 |
Сергеева И. Ю., Пермякова Л. В. |
PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES
|
42 |
3 |
2016 |
|
92 |
Субботина М. А., Лобова Т. В., Долголюк И. В. |
STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE
|
42 |
3 |
2016 |
|
93 |
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 |
|
94 |
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 |
|
95 |
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 |
|
96 |
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 |
|
97 |
Табаторович А. Н., Резниченко И. Ю. |
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
|
40 |
1 |
2016 |
|
98 |
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 |
|
99 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
|
39 |
4 |
2015 |
|
100 |
Безносов Ю. В., Ердакова В. П., Позняковский В. М. |
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
|
38 |
3 |
2015 |
|
101 |
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 |
|
102 |
Пермякова Л. В. |
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
|
38 |
3 |
2015 |
|
103 |
Табаторович А. Н., Резниченко И. Ю. |
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
|
38 |
3 |
2015 |
|
104 |
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 |
|
105 |
Танашкина Т. В., Семенюта А. А., Боярова М. Д., Клыков А. Г. |
SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION
|
37 |
2 |
2015 |
|
106 |
Федосеева У. С., Помозова В. А. |
TOOLS OF STATISTICAL ANALYSIS IN BREWING
|
37 |
2 |
2015 |
|
107 |
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 |
|
108 |
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 |
|
109 |
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 |
|
110 |
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 |
|
111 |
Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н. |
INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT
|
36 |
1 |
2015 |
|
112 |
Тихонова О. Ю., Резниченко И. Ю. |
METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING
|
36 |
1 |
2015 |
|
113 |
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 |
|
114 |
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 |
|
115 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
|
116 |
Хоконова М. Б., Устова М. А. |
QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS
|
35 |
4 |
2014 |
|
117 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
|
118 |
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 |
|
119 |
Иночкина Е. В., Касьянов Г. И., Силинская С. М. |
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
|
34 |
3 |
2014 |
|
120 |
Дунченко Н. И., Денисов С. В. |
THE ANALYSIS OF BUTTER SAFETY INDICES
|
34 |
3 |
2014 |
|
121 |
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 |
|
122 |
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 |
|
123 |
Галиева А. И., Резниченко И. Ю., Иванец Г. Е. |
SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE
|
33 |
2 |
2014 |
|
124 |
Апарнева М. А., Шестернин В. И., Севодин В. П. |
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
|
33 |
2 |
2014 |
|
125 |
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 |
|
126 |
Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. |
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
|
32 |
1 |
2014 |
|
127 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
|
32 |
1 |
2014 |
|
128 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
|
32 |
1 |
2014 |
|
129 |
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 |
|
130 |
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 |
|
131 |
Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. |
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
|
31 |
4 |
2013 |
|
132 |
Апарнева М. А., Севодин В. П. |
QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY
|
31 |
4 |
2013 |
|
133 |
Буянова И. В., Дьяченко С. А. |
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
|
31 |
4 |
2013 |
|
134 |
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 |
|
135 |
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 |
|
136 |
Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. |
USING LIVER PACIFIC SALMON CANNING TECHNOLOGY
|
30 |
3 |
2013 |
|
137 |
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 |
|
138 |
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 |
|
139 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
140 |
Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. |
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
|
29 |
2 |
2013 |
|
141 |
Апарнева М. А., Севодин В. П. |
TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI
|
29 |
2 |
2013 |
|
142 |
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 |
|
143 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
|
144 |
Бибик И. В., Гужель Ю. А. |
TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT
|
28 |
1 |
2013 |
|
145 |
Давыденко Н. И. |
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
|
28 |
1 |
2013 |
|
146 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
|
27 |
4 |
2012 |
|
147 |
Давыденко Н. И. |
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
|
27 |
4 |
2012 |
|
148 |
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 |
|
149 |
Дунченко Н. И. |
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
|
26 |
3 |
2012 |
|
150 |
Еремина О. Ю. |
DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION
OF THE CEREAL POWDER CAKES
|
25 |
2 |
2012 |
|
151 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
|
152 |
Бурштыкова Т. Ю., Голуб О. В., Жукова О. В. |
QUALITY INDICES OF FRUIT CONFITURES
|
25 |
2 |
2012 |
|
153 |
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 |
|
154 |
Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. |
DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT
FOR SKIN IMPROVEMENT
|
24 |
1 |
2012 |
|
155 |
Челнакова Н. Г., Тенешев Е. И., Голуб О. В. |
DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT
WITH DEFINITE FUNCTIONAL PROPERTIES
|
24 |
1 |
2012 |
|
156 |
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 |
|
157 |
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 |
|
158 |
Табакаева О. В., Каленик Т. К. |
SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION
ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION
|
24 |
1 |
2012 |
|
159 |
Контарева В. Ю., Крючкова В. В., Яценко Н. Н. |
TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS
|
24 |
1 |
2012 |
|
160 |
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 |
|
161 |
Трихина В. В., Романенко Н. С., Щипицин С. К. |
DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED
ON LOCAL PLANT RAW MATERIAL
|
23 |
4 |
2011 |
|
162 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
163 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
|
23 |
4 |
2011 |
|
164 |
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 |
|
165 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
|
166 |
Цапалова И. Э., Печурина Н. Н. |
PRESERVATION OF THE SALTY SEMIFINISHED FERN MATTEUCCIA STRUTHIOPTERIS
|
22 |
3 |
2011 |
|
167 |
Давыденко В. А., Гралевская И. В., Шарапова Л. Н. |
Processed cheese products with vegetable raw materials
|
21 |
2 |
2011 |
|
168 |
Шахматов Р. А., Хавров И. В. |
The Technology of Curd Manufacture from Low-Protein Milk
|
21 |
2 |
2011 |
|
169 |
Тихонова Н. В., Улитин Е. В. |
Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation
|
20 |
1 |
2011 |
|
170 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
|
20 |
1 |
2011 |
|
171 |
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 |
|
172 |
Ефименко А. В. |
Milk and dairy products market: current trends and development
|
20 |
1 |
2011 |
|
173 |
Галстян А. Г., Буянова Е. О., Иванова А. Ю. |
New technology in the production of concentrated milk drinks
|
20 |
1 |
2011 |
|
174 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
|
20 |
1 |
2011 |
|
175 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
|
18 |
3 |
2010 |
|
176 |
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 |
|
177 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
|
178 |
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 |
|
179 |
Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. |
Study of Sea Buckthorn Oil Oxidative Stability
|
16 |
1 |
2010 |
|
180 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
The resource analysis of regional sources of white baker's flour
|
16 |
1 |
2010 |
|
181 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
|
182 |
Попов А. М., Берязева Л. Н., Майтаков А. Л. |
Optimization of the process of granule formation in the dish granulator
|
15 |
4 |
2009 |
|
183 |
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 |
|
184 |
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 |
|
185 |
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 |
|
186 |
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 |
|
187 |
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 |
|
188 |
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 |
|
189 |
Голуб О. В. |
The concept of formation of quality of fruit-and-berry production
|
13 |
2 |
2009 |
|
190 |
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 |
|
191 |
Харитонов В. Д., Димитриева С. Е. |
MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE
|
12 |
1 |
2009 |
|
192 |
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 |
|
193 |
Родин Е. |
Statistical error of calculation origin extract under formula of Balling
|
12 |
1 |
2009 |
|
194 |
Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. |
Use of shrot from seeds of a pumpkin in bread baking
|
12 |
1 |
2009 |
