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№	Authors	Title	Volume	Issue	Year

1	Ирмаянти, Анвар Ч.	Synthesis of Biodegradable Plastic from Wak Banana Peel Starch with Glycerol as Plasticizer	54	3	2024
2	Бурак Л. Ч. , Завалей А. П.	Combined Ultrasound and Microwave Food Processing: Efficiency Review	54	2	2024
3	Kondratenko Vladimir, Posokina Natalia, Zakharova Anna, Korolev Aleksei, Pokudina Galina	Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems	53	4	2023
4	Бородулин Д. М., Шафрай А. В., Максименко А. А.	Neural Network and Home Hydroponics	53	2	2023
5	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
6	Шорсткий И. А.	Cold Plasma Pretreatment in Plant Material Drying	52	3	2022
7	Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д.	Micellar Casein Production and Application in Dairy Protein Industry	52	3	2022
8	Андреев Т. А., Цыганков В. Ю.	Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products	52	2	2022
9	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
10	Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В.	Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets	51	3	2021
11	Кожемяко А. В., Сергеева И. Ю., Долголюк И. В.	Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot	51	1	2021
12	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
13	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
14	Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В.	Streptomyces and Bacillus Keratinases: Properties and Uses	50	4	2020
15	Платонова Н. Б., Белоус О. Г.	Biochemical Composition of Tea and its Changes under Different Factors	50	3	2020
16	Горбатовский А. А., Ракитянская И. Л., Каледина М. В.	FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD	50	2	2020
17	Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К.	MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT	49	4	2019
18	Марьин В. А., Верещагин А. Л., Иванов А. А.	POLYURETHANE DECKS IN CENTRIFUGAL OAT DEHULLING	49	4	2019
19	Абдурахманов Э. Ф.	Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes	49	2	2019
20	Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В.	New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing	49	1	2019
21	Неверов Е. Н., Лифенцева Л. В., Усов А. В.	The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method	49	1	2019
22	Фоменко Е. В., Нугманов А. Х.	Velocity Control of Visco-Elastic Materials Movement in the Cylindrical Channel of the Grinder Feed Screw of the Former	49	1	2019
23	Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А.	New Yeast Strain in Baking Industry	48	4	2018
24	Романчиков С. А.	Ultrasound and Infrared Radiation in Pasta Production	48	3	2018
25	Евелева В. В., Черпалова Т. М., Шиповская Е. А.	Effectiveness of lactate-containing processing aids application in vegetable treatment	48	2	2018
26	Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е.	DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY	46	3	2017
27	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М.	INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION	46	3	2017
28	Лупинская С. М., Ганцева А. Н.	INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES	46	3	2017
29	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
30	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
31	Панфилов В. А.	DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH	44	1	2017
32	Ткаченко В. В., Одегов Н. И., Дорофеев Р. В.	SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations	44	1	2017
33	Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н.	MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS	43	4	2016
34	Майоров А. А., Бузоверов С. Ю., Сурай Н. М.	INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES	41	2	2016
35	Косенко М. Е., Куликова И. К., Донских А. Н., Анисимов Г. С., Евдокимов И. А.	RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING	41	2	2016
36	Бабенышев С. П., Жидков В. Е., Мамай Д. С., Уткин В. П., Шапаков Н. А.	IMPROVING THE EFFICIENCY OF WHEY ULTRAFILTRATION SEPARATION BY PRE-CLEANING WITH PLANT POLYSACCHARIDES	40	1	2016
37	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE	40	1	2016
38	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
39	Киселева Т. Ф., Ушакова А. С., Газиева А. Ф.	COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS	38	3	2015
40	Лупинская С. М., Кузнецова Л. А.	DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES	37	2	2015
41	Че С. Н., Бакайтис В. И., Цапалова И. Э.	I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM	37	2	2015
42	Федосеева У. С., Полякова Л. И.	SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT	37	2	2015
43	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
44	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
45	Мерзлякова Е. В., Зотов В. П., Жидкова Е. А., Иванец Г. Е.	CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY»	35	4	2014
46	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
47	Галиева А. И., Резниченко И. Ю., Иванец Г. Е.	SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE	33	2	2014
48	Драгунова М. М., Брехова В. П.	METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST	32	1	2014
49	Евтухова О. М., Сафронова Т. Н.	TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN	31	4	2013
50	Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г.	MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS	30	3	2013
51	Осипова М. О., Мышалова О. М.	STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT	30	3	2013
52	Горбунова Е. В.	TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY	30	3	2013
53	Черевко А. И., Скрыпник В. А.	POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES	29	2	2013
54	Остроумов Л. А., Гаврилов В. Г.	BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS β-GALACTOSIDASE	28	1	2013
55	Дубинина Н. В., Гриценко В. В., Симсиве Ж. В.	OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS	28	1	2013
56	Храмешин А. В., Волхонов М. С., Васильев А. Н.	PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION	28	1	2013
57	Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А.	THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES	28	1	2013
58	Киселев К. В., Коркачева О. В., Позняковский В. М.	ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA	27	4	2012
59	Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К.	ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES	27	4	2012
60	Бакайтис В. И., Че С. Н.	EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS	27	4	2012
61	Буянов О. Н., Буянова И. В.	MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM	27	4	2012
62	Майоров А. А.	THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS	26	3	2012
63	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
64	Остроумов Л. А., Гралевская И. В., Шахматов Р. А.	INFLUENCE OF MILK COMPOSITION AND TEMPERATURE FACTOR ON ACID-RENNET COAGULATION OF MILK	24	1	2012
65	Буянова И. В.	NEW DAIRY PRODUCTS FREEZING TECHNOLOGY	24	1	2012
66	Корзунов С. А., Карпов В. И.	SCHEDULE BASED RESEARCH PLANNING	24	1	2012
67	Новоселов С. В., Маюрникова Л. А., Васильев К. И.	THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE	24	1	2012
68	Эль Могази А. Х.	NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION	23	4	2011
69	Оловянишников А. Г.	Main principles of organizational restructuring at the food-processing industry enterprises	21	2	2011
70	Пашина Л. Л., Реймер В. В.	Present state of the Amur region processing industry	21	2	2011
71	Давыденко В. А., Гралевская И. В., Шарапова Л. Н.	Processed cheese products with vegetable raw materials	21	2	2011
72	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
73	Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И.	The technology factor influence on the combined cheese product quality	21	2	2011
74	Гуринович Г. В., Абдрахманов Р. Н.	Investigation of composition and properties of protein raw materials derived from poultry processing	20	1	2011
75	Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л.	Microstructure features and chemical composition of amaranth grain processing food products	20	1	2011
76	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
77	Дацук К. А., Карнадуд Е. Н., Федосенков Б. А., Федосенков Д. Б., Цыганенко О. В.	The methods for the analysis of mixture-producing processes in time-frequency space	17	2	2010
78	Остроумов Л. А., Дедков К. А.	The studies of the physico-chemical processes in the acid-rennet milk coagulation	17	2	2010
79	Иванова С. А., Павский В. А.	Research of foaming processes of secondary dairy raw materials	16	1	2010
80	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
81	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
82	Лучина Н. А.	The characteristics of fruit-berry canned food	14	3	2009
83	Равнюшкин С. А., Курбанова М. Г.	Аnalysis of structure and properties of a dairy-albuminous concentrate in connection with its use in technology of food capsules	14	3	2009
84	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
85	Остроумов Л. А., Азолкина Л. Н.	Development of technology of processed cheeses with use of vegetative raw material	13	2	2009
86	Гаврилов Б. Г., Гаврилов Г. Б.	Laws membran concentration whey fibers	13	2	2009
87	Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С.	Influence of products of processing of hop on biotechnological properties baking yeast	12	1	2009
88	Гаврилов Г. Б., Гаврилов Б. Г.	Laws membran concentration whey fibers	12	1	2009