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1 |
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
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54 |
2 |
2024 |
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2 |
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
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51 |
4 |
2021 |
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3 |
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
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51 |
4 |
2021 |
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4 |
Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. |
Spicy Plant Raw Materials in Choux Dough
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51 |
4 |
2021 |
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5 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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6 |
Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д. |
New Functional Formulations for Dry Seafood Concentrates and their Properties
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50 |
4 |
2020 |
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7 |
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
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50 |
2 |
2020 |
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8 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
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50 |
1 |
2020 |
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9 |
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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10 |
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
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46 |
3 |
2017 |
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11 |
Малютина К. В., Гуринович Г. В. |
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
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46 |
3 |
2017 |
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12 |
Попов Д. М., Терещук Л. В. |
DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS
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42 |
3 |
2016 |
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13 |
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
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39 |
4 |
2015 |
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14 |
Соловьева А. А. |
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
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38 |
3 |
2015 |
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15 |
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
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36 |
1 |
2015 |
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16 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
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34 |
3 |
2014 |
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17 |
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
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34 |
3 |
2014 |
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18 |
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
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33 |
2 |
2014 |
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19 |
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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20 |
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
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31 |
4 |
2013 |
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21 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
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30 |
3 |
2013 |
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22 |
Киселев В. М., Зубарева Е. Н., Керимова Р. И. |
STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET
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30 |
3 |
2013 |
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23 |
Логинов В. А., Гаврилова Н. Б. |
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
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29 |
2 |
2013 |
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24 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
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28 |
1 |
2013 |
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25 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
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28 |
1 |
2013 |
|
26 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
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27 |
4 |
2012 |
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27 |
Майоров А. А., Мироненко И. М., Яшкин А. И. |
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
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27 |
4 |
2012 |
|
28 |
Боровицкий М. В., Гаврилов Г. Б. |
INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED
FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT
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24 |
1 |
2012 |
|
29 |
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 |
|
30 |
Зеленский В. А., Короткий И. А. |
THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY
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22 |
3 |
2011 |
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31 |
Садовая Т. Н. |
ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES
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22 |
3 |
2011 |
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32 |
Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. |
Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities
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21 |
2 |
2011 |
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33 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
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20 |
1 |
2011 |
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34 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
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19 |
4 |
2010 |
|
35 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
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16 |
1 |
2010 |
