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№	Authors	Title	Volume	Issue	Year

1	Просеков А. Ю., Веснина А. Д., Любимова Н. А., Чекушкина Д. Ю., Михайлова Е. С.	Consumer Genomics in Personalized Nutrition	55	2	2025
2	Паймулина А. В. , Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Семенов П. В.	Effect of Raphanus sativus L. var. sativus on Bakery Quality	55	1	2025
3	Яргатти Р. , Мулей А.	Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation	54	4	2024
4	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
5	Лобанов В. Г., Росляков Ю. Ф., Маслинская М. Е., Почицкая И. М., Комарова Н. В.	Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars	54	3	2024
6	Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В.	New Technology of Bakery Products of Whole-Ground Spelt Flour	54	3	2024
7	Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н.	Effect of Thermal Treatment and Pasteurization on Milk Powder Quality	54	2	2024
8	Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А.	Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)	54	2	2024
9	Колпакова Д. Е., Серазетдинова Ю. Р. , Фотина Н. В., Заушинцена А. В., Асякина Л. К., Лосева А. И.	Microbial Biofortification of Grain Crops: Current State and Prospects	54	2	2024
10	Irokanulo Emenike O., Yadung Queen-Esther M., Orotayo Dolapo E., Nwonuma Charles O., Alonge Oreoluwa S.	In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices	53	4	2023
11	Стаценко Е. С., Штарберг М. А., Бородин Е. А.	Functional Biscuits with Soy Protein	53	3	2023
12	Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С.	Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review	53	3	2023
13	Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С.	New Technology of Functional Bakery Products	53	3	2023
14	Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф.	Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment	53	3	2023
15	Багаев А. А., Бобровский С. О.	Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency	53	2	2023
16	Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н.	Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value	53	2	2023
17	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
18	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
19	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
20	Урубков С. А., Королёв А. А. , Смирнов С. О.	Cereals and Cereal Products for Dietary Preventive Nutrition	52	3	2022
21	Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В.	Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile	52	3	2022
22	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
23	Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И.	Pâté with Inulin Supplement	52	2	2022
24	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
25	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
26	Шемчук М. А., Шадрин В. Г., Комарчева О. С., Коновалова О. В.	Digital Marketing Communications in the Sports Nutrition Market	52	1	2022
27	Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л.	Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects	51	4	2021
28	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
29	Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В.	Forming Soy Malt Quality with Organic Growth Promoters	51	2	2021
30	Петрухина Д. И., Полякова И. В., Горбатов С. А.	Biocide Effect of Non-Thermal Atmospheric Pressure Plasma	51	1	2021
31	Праскова Ю. А., Киселева Т. Ф., Резниченко И. Ю., Фролова Н. А., Шкрабтак Н. В., Лоуренс Ю.	Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging	51	1	2021
32	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
33	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
34	Бочкарева З. А., Волшенкова Е. С.	ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE	50	2	2020
35	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
36	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
37	Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В.	RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD	50	2	2020
38	Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В.	Food Fortification as a Preventive Factor of Micronutrient Deficiency	50	1	2020
39	Бобренева И. В., Баюми А. А., Токарев А. В.	Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components	50	1	2020
40	Рубан Н. Ю., Резниченко И. Ю.	Preferences of People of Advanced and Gerontic Age in Diet Formation	50	1	2020
41	Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М.	EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION	49	4	2019
42	Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г.	EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT	49	4	2019
43	Петрова С. Н., Ещенко А. Р., Минеева Е. М.	FAT CONTENT IN PRESCHOOLERS’ DIET	49	4	2019
44	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
45	Дриль А. А.	PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS	49	4	2019
46	Сергеева И. Ю., Райник В. С., Марков А. С., Вечтомова Е. А.	Beverage Composition for Preventive Nutrition: Theoretical Approach	49	3	2019
47	Смирнов С. О., Фазуллина О. Ф.	Non-Traditional Raw Materials in Pasta Production of High Nutrition Value	49	3	2019
48	Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А.	Oat Protein Concentrate As Part of Curd Product for Sport Nutrition	49	3	2019
49	Табаторович А. Н., Резниченко И. Ю.	Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid	49	2	2019
50	Каширских Е. В., Бабич О. О., Кригер О. В.	Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties	49	2	2019
51	Бобренева И. В., Баюми А. А.	Tiger Nut in Meat Products	49	2	2019
52	Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В.	Syrups in Sugar Confectionery Products of High Nutritional Value	49	1	2019
53	Белокурова Е. С., Панкина И. А.	Comparative analysis of concentrated tomato products on carotenoid content	48	2	2018
54	Егорова Е. Ю., Резниченко И. Ю.	Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes	48	2	2018
55	Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И.	Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract	48	2	2018
56	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
57	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
58	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
59	Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н.	SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY	46	3	2017
60	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
61	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
62	Шеметова Е. В., Бойцова Т. М.	SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING	45	2	2017
63	Трихина В. В., Австриевских А. Н.	SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES	45	2	2017
64	Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С.	FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS	44	1	2017
65	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
66	Голуб О. В., Степанова Е. Н., Тяпкина Е. В.	NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES	44	1	2017
67	Позднякова О. Г., Курбанова М. Г.	THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN	44	1	2017
68	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
69	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
70	Субботина М. А., Лобова Т. В., Долголюк И. В.	STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE	42	3	2016
71	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
72	Бабий Н. В., Помозова В. А., Пеков Д. Б.	DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE	41	2	2016
73	Лях В. А., Федянина Л. Н., Смертина Е. С.	DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES	40	1	2016
74	Куракин М. С.	INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION	40	1	2016
75	Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В.	RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP	40	1	2016
76	Наумова Н. Л.	THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK	40	1	2016
77	Наумова Н. Л.	PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES	39	4	2015
78	Киселева Т. Ф., Ушакова А. С., Газиева А. Ф.	COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS	38	3	2015
79	Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В.	DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION	37	2	2015
80	Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS	37	2	2015
81	Трихина В. В., Лазаревич Е. Л., Колтун В. З.	CLINICAL TESTS OF PROPHYLACTIC DRINK EFFICIENCY FOR WORKERS OF INDUSTRIAL ENTERPRISES	36	1	2015
82	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
83	Невская Е. В., Шлеленко Л. А., Бородулин Д. М.	OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION	36	1	2015
84	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
85	Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А.	FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS	35	4	2014
86	Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П.	TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO	35	4	2014
87	Муратова Е. И., Смолихина П. М.	JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES	34	3	2014
88	Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE	33	2	2014
89	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
90	Сафронова Т. Н., Евтухова О. М., Макарова М. И.	NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN	33	2	2014
91	Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю.	DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS	32	1	2014
92	Ярцева Н. В., Долганова Н. В.	DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM	31	4	2013
93	Захарова Л. М., Пушмина И. Н., Дятлов А. В.	CHEMICAL COMPOSITION AND CONTENT OF EXTRACTIVES AND POLYSACCHARIDES IN TUBERS AND LEAVES OF STACHYS	30	3	2013
94	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
95	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
96	Хвыля С. И., Габараев А. А., Пчелкина В. А.	STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS	29	2	2013
97	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
98	Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И.	THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD	29	2	2013
99	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
100	Вагайцева Е. А., Строкольская Т. А.	THE INFLUENCE OF NUTRITION ON THE HEALTH OF SCHOOLCHILDREN AND STUDENTS OF THE KEMEROVO REGION	28	1	2013
101	Журавлева С. В., Прокопец Ж. Г.	BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS	27	4	2012
102	Уточкина Е. А., Решетник Е. И.	EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS	27	4	2012
103	Перкель Т. П., Коджебаш К. А.	SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS	27	4	2012
104	Позняковский В. М.	URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS	26	3	2012
105	Нициевская К. Н.	DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT	25	2	2012
106	Ганина В. И., Фам Т. Х., Санаксырова Е. И.	HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM	25	2	2012
107	Скрипко О. В., Кадникова И. А., Седых В. В.	GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES	24	1	2012
108	Бибик И. В., Глинёва Ю. А.	PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS	24	1	2012
109	Вершинина А. Г., Каленик Т. К., Самченко О. Н.	THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET	24	1	2012
110	Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И.	SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS	23	4	2011
111	Павлов И. Н., Гора О. Н.	THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS	23	4	2011
112	Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В.	FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS	22	3	2011
113	Садовая Т. Н.	Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture	21	2	2011
114	Храмцов А. Г., Дудникова О. А., Лодыгин А. Д.	Studying of lipid-protein concentrate nutritive, biological value and keeping ability	21	2	2011
115	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
116	Киселева Т. Ф., Григорьева М. С., Золин А. Г.	Dietary jams with low glycemic index	20	1	2011
117	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	Formula and technology of semi-finished biscuit of high nutritional quality	19	4	2010
118	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
119	Сметанина Т. Л., Лобачева Е. М., Сметанин В. С.	Development of technology for paste-like emulsion products of animal and plant origin	18	3	2010
120	Пушмина И. Н.	Semifinished products from plant raw materials and functional foods based on them: concept of quality formation	18	3	2010
121	Терещук Л. В., Долголюк И. В.	Investigation of coconut paste composition and properties and its usage in spreads production	17	2	2010
122	Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С.	Research of influence of millet flakes on quality of bread from multicomponent mixes	17	2	2010
123	Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А.	The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency	16	1	2010
124	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010
125	Субботина М. .	Technology of liquid milk - plant mixtures for the ice cream	15	4	2009
126	Маюрникова Л. ., Ковалева А. В., Куракин М. С., Воздвиженская К. С.	Assessement of the organization the schoolchildren's feeding in the Prokopievsk region	14	3	2009
127	Позняковский В. .	Development of technology of toning up dairy products	14	3	2009
128	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
129	Субботина М. А., Колесникова Т. Г.	Cheese-plant products gerodieticheskogo appointments	13	2	2009