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Search results: 47 articles

Search string: organoleptic evaluation

№	Authors	Title	Volume	Issue	Year

1	Хан М. , Рана С. , Рана Д. , Джони Э. , Арифин Ш. , Джубайер Ф. , Алим А.	Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter	54	4	2024
2	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
3	Демченко Е. А., Савенкова Т. В., Мизинчикова И. И.	Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies	51	4	2021
4	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
5	Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С.	Spicy Plant Raw Materials in Choux Dough	51	4	2021
6	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
7	Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д.	New Functional Formulations for Dry Seafood Concentrates and their Properties	50	4	2020
8	Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А.	NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN	50	2	2020
9	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
10	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	49	4	2019
11	Рада А. О., Федулова Е. А., Косинский П. Д.	New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector	49	3	2019
12	Крикунова Л. Н., Песчанская В. А., Дубинина Е. В.	SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. Part 3. CHARACTERISTICS OF THE DISTILLATE	46	3	2017
13	Малютина К. В., Гуринович Г. В.	THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING	46	3	2017
14	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
15	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
16	Голуб О. В., Степанова Е. Н., Тяпкина Е. В.	NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES	44	1	2017
17	Попов Д. М., Терещук Л. В.	DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS	42	3	2016
18	Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А.	STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET	39	4	2015
19	Соловьева А. А.	ASSESSMENT OF FERMENTED SAUSAGE SAFETY	38	3	2015
20	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
21	Захаренков В. В., Трихина В. В., Спиричев В. Б.	EXPERIMENTAL BACKGROUND FOR THE USE OF «GOLDEN BALL» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION	37	2	2015
22	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
23	Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н.	EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS	36	1	2015
24	Гомбоева В. В., Плотников Д. А.	COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT	34	3	2014
25	Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г.	INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS	34	3	2014
26	Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А.	INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE	33	2	2014
27	Науменко Е. А., Анохина О. Н.	STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE	32	1	2014
28	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
29	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
30	Киселев В. М., Зубарева Е. Н., Керимова Р. И.	STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET	30	3	2013
31	Логинов В. А., Гаврилова Н. Б.	REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE	29	2	2013
32	Линкевич Е. Т., Зарипов И. Р.	SEMI-HARD CHEESE PRODUCTION	28	1	2013
33	Панчишина Е. М., Кращенко В. В.	THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS	28	1	2013
34	Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А.	THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES	28	1	2013
35	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
36	Майоров А. А., Мироненко И. М., Яшкин А. И.	USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK	27	4	2012
37	Нициевская К. Н.	DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT	25	2	2012
38	Боровицкий М. В., Гаврилов Г. Б.	INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT	24	1	2012
39	Челнакова Н. Г., Илюшина Е. Е., Австриевских А. .	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM	23	4	2011
40	Као Т. Х., Разумовская Р. Г.	STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN	23	4	2011
41	Зеленский В. А., Короткий И. А.	THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY	22	3	2011
42	Садовая Т. Н.	ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES	22	3	2011
43	Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н.	Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities	21	2	2011
44	Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М.	Quality of boiled sausage with selenium fortified flour	20	1	2011
45	Дроздецкая И. С., Березовикова И. П.	Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish	19	4	2010
46	Рензяева Т. В., Мерман А. Д., Шарфунова И. Б.	The development of generalized complex bakery foods and flour confectionery quality index	18	3	2010
47	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010