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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 576 articles
Search string: quality of the product
№ Authors Title Volume Issue Year
1 Варданян Л. Р., Арутюнян С. А. , Торосян Г. О., Торосян Г. О. Antioxidant Activity of Plant Raw Materials as Natural Food Stabilizers 55 3 2025
2 Ганина В. И., Ганина В. И., Гришина М. А., Колесник М. В., Самолыго А. К., Мозговая И. Н., Мозговая И. Н., Ионова И. И. Bacteriophages in Food Safety: Fermented Dairy Products 55 3 2025
3 Арабова З. М., Нугманов А. Х.-Х., Бородулин Д. М., Алексанян И. Ю., Тихонов С. Л., Тихонов С. Л., Тихонова Н. В., Осмоловский П. Д. Combined Energy Supply Drying of Fish Eggs and Lecithin Clot Based on Dehydration Kinetics: Mathematical Model Adaptation 55 3 2025
4 Али А.-Г. А., Кригер О. В., Кригер О. В. Effect of Nutrient Medium Composition on Bacterial Cellulose: Yield and Physicochemical Profile 55 3 2025
5 Сорокина Н. П., Лепилкина О. В., Бруцкая А. Л. , Топникова Е. В. Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production 55 3 2025
6 Криницына А. А., Петров А. Н. Immunofluorescence in Determining Veterinary Drugs in Dairy Products 55 3 2025
7 Хиен Б. Т. Т., Дием П. Т., Ан Д. В., Бат Н. К. Optimizing the Dehydration and Quality Preservation of Sea Grapes (Caulerpa lentillifera) 55 3 2025
8 Лебедева С. Н. , Щёкотова А. В., Атласова Д. В., Аюшеева Р. Б., Хамагаева И. С., Котова Т. И. Fortified Protein Concentrate Based on Milk Whey 55 2 2025
9 Коваль Д. Д., Хан А. В., Лазарева Е. Г., Фоменко О. Ю. Isolating Bacterial DNA from Goat Milk and Its Products: Comparative Analysis 55 2 2025
10 Лисицын А. Б., Чернуха И. М., Оганесянц Л. А., Панасюк А. Л., Свиридов Д. А., Ганин М. Ю. Isotope Mass Spectrometry in Meat Identification 55 2 2025
11 Крылова И. В., Крылова И. В., Доморощенкова М. Л., Демьяненко Т. Ф., Федоров А. В., Федоров А. В. Protein with High Water-Binding Capacity from Sunflower Meal 55 2 2025
12 Сурай Н. М., Черкасский А. И., Таточенко А. Л. , Теплая Н. А., Корнева Г. В., Терехова А. А. “The Cheese Issue”: An Attempt at an Objective Quantitative Analysis in the Regional Perspective 55 2 2025
13 Гутникова О. Н. , Павлуненко Л. Е. Consumer Preferences for Natural Honey in Simferopol, Russia 55 1 2025
14 Медведев П. В., Федотов В. А., Бочкарева И. А. Dough-Making Technology for Sugar and Hard-Dough Cookies 55 1 2025
15 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
16 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Шатохина Н. М. Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
17 Молибога Е. А., Леушкина В. В. Limnospira fusiformis from Lake Solenoe, Omsk: Rationalizing Marketing and Research 54 4 2024
18 Яргатти Р. , Мулей А. Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation 54 4 2024
19 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
20 Морозова Е. А., Котов Р. М., Пастухова Е. Я., Егорова Н. М. Food Risks as an Indicator of the Quality of Life in the Region 54 4 2024
21 Рябцева С. А., Шпак М. А., Лодыгин А. Д., Серов А. В., Сазанова С. Н., Скороходова М. В., Ромахова В. Ю. Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria 54 4 2024
22 Гниломедова Н. В., Весютова А. В. , Аникина Н. С., Ермихина М. В., Олейникова В. А. Monitoring Authenticity and Quality of Concentrated Grape Must 54 4 2024
23 Симоненко Е. С., Симоненко С. В., Бегунова А. В., Петров А. Н., Семенова Е. С. New Functional Fermented Mare’s Milk Product: Biological Assessment in vivo 54 4 2024
24 Гриценко Г. М., Гриценко Г. М. Agricultural Marketing in Small and Micro Businesses: An Integrated Approach to Infrastructural Development 54 3 2024
25 Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е. Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products 54 3 2024
26 Бредихин С. А. , Андреев В. Н., Назарова А. П., Короткий И. А. Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry 54 3 2024
27 Фролова А. С., Милентьева И. С., Федорова А. М., Миллер Е. С., Лузянин С. Л. Effect of Biologically Active Substances on Thermal and Oxidative Stress in Caenorhabditis elegans Models 54 3 2024
28 Оганесянц Л. А., Панасюк А. Л., Свиридов Д. А., Ганин М. Ю., Шилкин А. А., Серебрякова О. В. Light Stable Isotopes and Their Ratios in Honey Components 54 3 2024
29 Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. New Technology of Bakery Products of Whole-Ground Spelt Flour 54 3 2024
30 Бахчевников О. Н., Брагинец А. В. , Брагинец А. В. Ozone in Grain Storage and Processing: Review 54 3 2024
31 Румянцева О. Н. Pectin Changes during Freezing and Storage of Plant Products 54 3 2024
32 Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. Prospects for Integrated Processing of Black Currant 54 3 2024
33 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
34 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
35 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
36 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
37 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
38 Тареев А. И., Березнов А. В. , Смирнов В. В., Тареева А. А., Тареева А. А., Кислая С. С. Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production 54 2 2024
39 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
40 Минаков Д. В., Конева С. И., Егорова Е. Ю. Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology 54 2 2024
41 Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers 54 2 2024
42 Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products 54 1 2024
43 Гусейнова Б. М., Мусаева Р. Т. Low-Temperature Preservation of Cherries 54 1 2024
44 Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С. Microwave-Convective Processing of Whipped Bread: Mathematical Modeling 54 1 2024
45 Терехова О. Н., Дуюнова Я. С. Pneumocentrifugal Classification of Dispersed Particles during Grain Milling 54 1 2024
46 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
47 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
48 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
49 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
50 Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla Effect of Packaging on Instant Foods from Root Vegetables 53 4 2023
51 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
52 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
53 Heriyanto Stefanny, Romulo Andreas Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics 53 4 2023
54 Асякина Л. К., Серазетдинова Ю. Р. , Фролова А. С., Фотина Н. В., Неверова О. А., Петров А. Н. Antagonistic Activity of Extremophilic Bacteria Against Phytopathogens in Agricultural Crops 53 3 2023
55 Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. Bacterial Composition of Dairy Base during Fermentation 53 3 2023
56 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 53 3 2023
57 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
58 Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review 53 3 2023
59 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
60 Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. Value-Added Zobo Drink with Date Juice 53 3 2023
61 Гниломедова Н. В., Аникина Н. С., Колеснов А. Ю. A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines 53 2 2023
62 Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. Assessment-Based Optimization of Distillation Parameters 53 2 2023
63 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
64 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
65 Гиро Т. М., Куликовский А. В., Гиро А. В. Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein 53 2 2023
66 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
67 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
68 Чемисова Л. Э., Агеева Н. М., Якименко Е. Н. Quality and Safety of Wine during Storage: Packaging and Stopper 53 2 2023
69 Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. Assessing the Biological Safety of Dairy Products with Residual Antibiotics 53 1 2023
70 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
71 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
72 Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. Effect of Whole Barley Tolokno on the Quality of Biscuits 53 1 2023
73 Пескова И. В., Танащук Т. Н. , Остроухова Е. В., Луткова Н. Ю., Вьюгина М. А. Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking 53 1 2023
74 Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery 53 1 2023
75 Гурский И. А., Творогова А. А. The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts 53 1 2023
76 Каледин А. П. , Степанова М. В., Остапенко В. А. Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes 53 1 2023
77 Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н. A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide 52 4 2022
78 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. Acidification in Distillation Technology 52 4 2022
79 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
80 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
81 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
82 Вечтомова Е. А., Козлова О. В., Орлова М. М. Evaluation of Methods for Obtaining Rendered Animal Fats 52 4 2022
83 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
84 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
85 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
86 Урубков С. А., Королёв А. А. , Смирнов С. О. Cereals and Cereal Products for Dietary Preventive Nutrition 52 3 2022
87 Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough 52 3 2022
88 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
89 Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis) 52 3 2022
90 Дмитриева А. И., Фасхутдинова Е. Р., Дроздова М. Ю. , Кутузов С. С., Проскурякова Л. А. Phylogenetic Diversity of Microorganisms from the Abakan Arzhan Thermal Spring: Potential Producers of Microbial Energy 52 3 2022
91 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
92 Ганина В. И., Машенцева Н. Г., Ионова И. И. Bacteriophages of Lactic Acid Bacteria 52 2 2022
93 Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин Color Sensors in Smart Food Packaging 52 2 2022
94 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
95 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
96 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
97 Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. Innovative Environment in Public Catering 52 1 2022
98 Янковская В. С., Дунченко Н. И., Михайлова К. В. New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry 52 1 2022
99 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
100 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
101 Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. Granulated Sugar-Containing Functional Products in Jelly Fillings 51 4 2021
102 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Уразова О. А. Innovative Wastewater Treatment Technologies for Resource-Saving Activities of Feed Mills 51 4 2021
103 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
104 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
105 Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification 51 4 2021
106 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
107 Скоблякова И. В., Ефремова С. М. Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry 51 3 2021
108 Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods 51 3 2021
109 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
110 Громов Д. А., Борисова А. В., Бахарев В. В. Food Allergens and Methods for Producing Hypoallergenic Foods 51 2 2021
111 Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application 51 2 2021
112 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
113 Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. Thermophysical Characteristics of Tropical Fruits in Milk Powder Products 51 2 2021
114 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
115 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
116 Фазуллина О. Ф., Смирнов С. О. New Safety Management System for Pasta Production 50 4 2020
117 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
118 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
119 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
120 Хвостов А. А., Магомедов Г. О., Ряжских В. И., Плотникова И. В., Журавлев А. А., Магомедов М. Г., Хвостов А. А., Ряжских В. И. Cooling Caramel in Ethyl Alcohol: Constructing a Mathematical Model 50 3 2020
121 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
122 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
123 Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season 50 3 2020
124 Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments 50 3 2020
125 Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream 50 3 2020
126 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
127 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
128 Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 50 2 2020
129 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
130 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
131 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
132 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
133 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
134 Шорсткий И. А. Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal 50 1 2020
135 Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides 50 1 2020
136 Невская Е. В., Зуева А. Г., Беляев А. Г. Extract and Powder of Epilobium Angustifolium in Bakery Products 50 1 2020
137 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
138 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
139 Рубан Н. Ю., Резниченко И. Ю. Preferences of People of Advanced and Gerontic Age in Diet Formation 50 1 2020
140 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
141 Черниченко С. Г., Котов Р. М. ASSESSING CREDIT RISK IN THE SPHERE OF COMMERCIAL LENDING TO ORGANIZATIONS OF THE KEMEROVO REGION 49 4 2019
142 Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION 49 4 2019
143 Никитин А. Л., Макаркина М. А. EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES 49 4 2019
144 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
145 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
146 Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES 49 4 2019
147 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
148 Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. Effect of Pumpkin Husks on Cracker Dough Fermentation 49 3 2019
149 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
150 Пискаева А. И., Бабич О. О., Янг Й. Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates 49 3 2019
151 Павлов И. Н., Ревякина Е. С., Елесина В. В. Market Research of Bottled Drinking Water 49 3 2019
152 Рада А. О., Федулова Е. А., Косинский П. Д. New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector 49 3 2019
153 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
154 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
155 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
156 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
157 Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis 49 2 2019
158 Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. Bread Production and Bakery Products in Russia: Current State and Prospects 49 2 2019
159 Долматова О. И., Дошина А. В. Dietary Fiber in Sour Cream Products 49 2 2019
160 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
161 Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. Thermal Analysis in the Quality Study of Chocolate and Confectionery Products 49 2 2019
162 Москвина Н. А., Голубцова Ю. В. Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control 49 1 2019
163 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
164 Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. Syrups in Sugar Confectionery Products of High Nutritional Value 49 1 2019
165 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
166 Неверов Е. Н., Лифенцева Л. В., Усов А. В. The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method 49 1 2019
167 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
168 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
169 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
170 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
171 Ногина А. А., Тихонов С. Л., Тихонова Н. В. The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products 48 4 2018
172 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
173 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
174 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
175 Белякова З. Ю. Organic products: the Current Legal Forms of Production and Turnover Support 48 3 2018
176 Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. The Use of Milk Protein in the Production of Jelly Products 48 3 2018
177 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
178 Егорова Е. Ю., Резниченко И. Ю. Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes 48 2 2018
179 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile 48 2 2018
180 Бутов А. В., Мандрова А. А. Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation 48 2 2018
181 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
182 Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. Selection of optimal parameters for obtaining whipped products from egg whites 48 2 2018
183 Казина В. В., Сафронова Т. Н., Ермош Л. Г. Wheat sprouts juice production technology development and determination of juice storage modes and terms 48 2 2018
184 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
185 Старовойтова К. В., Терещук Л. В. Development of mayonnaise recipes considering the main trends in product range improvement 48 1 2018
186 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
187 Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation 48 1 2018
188 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
189 Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation 48 1 2018
190 Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT 47 4 2017
191 Лилишенцева А. Н. CRITERIA OF VEGETABLE JUICES NATURALNESS 47 4 2017
192 Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES 47 4 2017
193 Контарева В. Ю., Крючкова В. В. INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT 47 4 2017
194 Зотов В. П., Котов Р. М., Секлецова О. В., Дудинская Т. К., Щеглова М. А. ISSUES AND MECHANISMS OF COMPANY’S INTERNAL INVESTMENT SOURCES FORMATION IN KEMEROVO REGION AGRO-INDUSTRIAL COMPLEX ENTERPRISES 47 4 2017
195 Дышлюк Е. Н., Котляров Р. В., Пачкин С. Г. METHODS OF STRUCTURAL AND PARAMETRIC IDENTIFICATION OF CONTROL OBJECTS BASED ON THE EXAMPLE OF FURNACE EMULATOR EP10 47 4 2017
196 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
197 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
198 Черкунова А. Д., Храмова В. Н., Мгебришвили И. В., Животова Т. Ю. ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING 46 3 2017
199 Лхагвадолгор Д., Хамаганова И. В. ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED 46 3 2017
200 Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD 46 3 2017
201 Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS 46 3 2017
202 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
203 Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE 46 3 2017
204 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
205 Ожерельева А. В., Куракин М. С. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED 46 3 2017
206 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
207 Дружкова В. Н., Грязнова Н. Л. ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY 45 2 2017
208 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
209 Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS 45 2 2017
210 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
211 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
212 Мясищева Н. В., Артемова Е. Н., Макаркина М. А. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES 45 2 2017
213 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
214 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
215 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
216 Цырендоржиева С. В., Хамаганова И. В. THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION 45 2 2017
217 Бутов А. В., Мандрова А. А. YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS 45 2 2017
218 Руднев С. Д., Козлов М. А., Крюк Р. В. ANALYSIS OF OPERATION AND RESEARCH OF THE ENERGY CHARACTERISTICS ROTARY DISPERSER 44 1 2017
219 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
220 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
221 Минаков Д. В., Севодина К. В., Шадринцева А. И., Севодин В. П. DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE 44 1 2017
222 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
223 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
224 Дьяченко Ю. А., Цикуниб А. Д. LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS 44 1 2017
225 Марьин В. А., Верещагин А. Л., Бычин Н. В. MECHANICAL PROPERTIES OF BUCKWHEAT GRAIN STORED UNDER SNOW 44 1 2017
226 Войнов Н. А., Земцов Д. А., Жукова О. П. NONADIABATIC RECTIFICATION CONTACT DEVICES 44 1 2017
227 Голуб О. В., Степанова Е. Н., Тяпкина Е. В. NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES 44 1 2017
228 Глебова С. Ю., Голуб О. В. QUALITY EVALUATION OF FRESH RUTABAGA 44 1 2017
229 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
230 Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE 43 4 2016
231 Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION 43 4 2016
232 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
233 Колесникова Е. Г., Чекменева Т. Д. LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION 43 4 2016
234 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
235 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
236 Мышалова О. М., Гуринович Г. В., Гурикова Я. С. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY 42 3 2016
237 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
238 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
239 Рябко Т. В., Дюро А. А. ORGANIZATIONAL-ECONOMIC BASES OF MANAGEMENT OF CURRENT COSTS ON PROCESSING ENTERPRISES OF SPIRIT PRODUCTION (ON THE EXAMPLE MARIINSKY JSC “ALCOHOL FACTORY”) 42 3 2016
240 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
241 Субботина М. А., Лобова Т. В., Долголюк И. В. STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE 42 3 2016
242 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
243 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
244 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
245 Бабий Н. В., Помозова В. А., Пеков Д. Б. DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 41 2 2016
246 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
247 Анистратова О. В., Серпунина Л. Т. RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET 41 2 2016
248 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
249 Короткий И. А., Короткая Е. В., Киреев В. В. THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING 41 2 2016
250 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS 40 1 2016
251 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
252 Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 40 1 2016
253 Злочевский В. Л. FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION 40 1 2016
254 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
255 Федулова Е. А., Алабина Т. А., Березина Н. М. METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 40 1 2016
256 Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION 40 1 2016
257 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
258 Зобова Л. Л., Торбенко А. М. REAL AND POTENTIAL SPATIAL COMPETITION ON THE FOOD RETAIL MARKET 40 1 2016
259 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
260 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
261 Табаторович А. Н., Резниченко И. Ю. TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE 40 1 2016
262 Болдина А. А., Сокол Н. В., Санжаровская Н. С. THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 40 1 2016
263 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
264 Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 39 4 2015
265 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
266 Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION 39 4 2015
267 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
268 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
269 Контарева В. Ю. SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS 39 4 2015
270 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
271 Неверов Е. Н. THE USE OF CARBON DIOXIDE FOR COLD TREATMENT OF POULTRY CARCASSES 39 4 2015
272 Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION 38 3 2015
273 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS 38 3 2015
274 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
275 Бутов А. В., Мандрова А. А. ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS 38 3 2015
276 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
277 Пермякова Л. В. INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST 38 3 2015
278 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
279 Пчелкина В. А., Хвыля С. И. PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION» 38 3 2015
280 Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS 38 3 2015
281 Дорош А. П., Грегирчак Н. Н. ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS 37 2 2015
282 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
283 Мякинникова Е. И., Касьянов Г. И. APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 37 2 2015
284 Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS 37 2 2015
285 Вековцев А. А., Подзорова Г. А., Казьмина А. Ю., Позняковский В. М. FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES 37 2 2015
286 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
287 Танашкина Т. В., Семенюта А. А., Боярова М. Д., Клыков А. Г. SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION 37 2 2015
288 Федосеева У. С., Помозова В. А. TOOLS OF STATISTICAL ANALYSIS IN BREWING 37 2 2015
289 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
290 Маюрникова Л. А., Крапива Т. В., Давыденко Н. И., Самойленко К. В. ANALYSIS AND PROSPECTS OF CATERING MARKET IN REGIONS 36 1 2015
291 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
292 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
293 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
294 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
295 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
296 Верещагин А. Л., Бычин Н. В., Нагих А. А. IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 36 1 2015
297 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
298 Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н. INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT 36 1 2015
299 Хачатрян Л. Р., Котляров Р. В., Крохалёв А. А. MATHEMATICAL MODEL OF HYDRODYNAMIC CONDITIONS OF THE LIQUID FLOW AROUND THE CONIC SURFACE IN THE CYLINDRICAL CHANNEL 36 1 2015
300 Тихонова О. Ю., Резниченко И. Ю. METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING 36 1 2015
301 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
302 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
303 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
304 Потапова К. В., Бакуменко О. Е. STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS 36 1 2015
305 Корниенко В. В., Мельник Л. Н., Таран В. М. Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol 35 4 2014
306 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
307 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
308 Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY 35 4 2014
309 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
310 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
311 Косинский П. Д., Чупрякова А. Г. PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE 35 4 2014
312 Хоконова М. Б., Устова М. А. QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS 35 4 2014
313 Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS 35 4 2014
314 Стефанкин А. Е., Крохалёв А. А., Котляров Р. В., Кригер О. В., Dengra J. P., Иванец В. Н. SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD 35 4 2014
315 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
316 Кузнецова О. Б. TRANSFORMATION OF INSTITUTIONAL INFLUENCE OF THE STATE ON THE SMALL BUSINESS SECTOR 35 4 2014
317 Марьин В. А., Верещагин А. Л., Бычин Н. В. USING A FELT CIRCLES WHEN GRINDING KERNEL OATS 35 4 2014
318 Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN 34 3 2014
319 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
320 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
321 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
322 Алексанян И. Ю., Титова Л. М., Нугманов А. Х. MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED 34 3 2014
323 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
324 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
325 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
326 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
327 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
328 Неверов Е. Н., Буянов О. Н., Гринюк А. Н. A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE 33 2 2014
329 Зотов В. П., Жидкова Е. А. DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY 33 2 2014
330 Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 33 2 2014
331 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
332 Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 33 2 2014
333 Сергеева И. Ю. IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES 33 2 2014
334 Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 33 2 2014
335 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
336 Сафронова Т. Н., Евтухова О. М., Макарова М. И. NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN 33 2 2014
337 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
338 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
339 Апарнева М. А., Шестернин В. И., Севодин В. П. WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY 33 2 2014
340 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
341 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
342 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
343 Шкопоров А. Н., Ефимов Б. А., Хохлова Е. В., Черная З. А., Постникова Е. А., Белкова М. Д. EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS 32 1 2014
344 Наумова Н. Л., Позняковский В. М. ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS 32 1 2014
345 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
346 Бибик И. В., Лоскутова Е. В. SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY 32 1 2014
347 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
348 Науменко Е. А., Анохина О. Н. STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE 32 1 2014
349 Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 32 1 2014
350 Иванов С. В., Кишенько И. И., Крыжова Ю. П. SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 32 1 2014
351 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
352 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
353 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
354 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
355 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
356 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
357 Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH 31 4 2013
358 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
359 Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD 31 4 2013
360 Понкратова Т. А., Секлецова О. В., Кузнецова О. С. METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS 31 4 2013
361 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
362 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
363 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
364 Апарнева М. А., Севодин В. П. QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY 31 4 2013
365 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
366 Бородулин Д. М., Комаров С. С. SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES 31 4 2013
367 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
368 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
369 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
370 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
371 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
372 Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г. EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD 30 3 2013
373 Неповинных Н. В., Грошева В. Н., Птичкина Н. М. IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL 30 3 2013
374 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
375 Есина З. Н., Мирошников А. М., Корчуганова М. Р. PREDICTION PHASE EQUILIBRIA IN THE GLYCOLS AND GLYCOL ETHERS 30 3 2013
376 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
377 Тошев А. Д., Саломатов А. С. THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE 30 3 2013
378 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
379 Короткая Е. В., Короткий И. А., Гаврилова М. О. APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS 29 2 2013
380 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
381 Нагибин М. Ю., Сорокопуд А. Ф. DEVELOPMENT AND INVESTIGATION OF SPRAYER SUCTION DEVICE FOR ROTOR SPRAY APPARATUS 29 2 2013
382 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
383 Полищук Г. Е., Мартич В. В. DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY 29 2 2013
384 Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS 29 2 2013
385 Нечаева Е. С., Попов Д. М. INVESTIGATION OF DUST DISPERSE STRUCTURE AND DISPERSED LIQUID COLUMN IN ROTARY SPRAY-TYPE DUST COLLECTOR 29 2 2013
386 Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE 29 2 2013
387 Черевко А. И., Скрыпник В. А. POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES 29 2 2013
388 Хвыля С. И., Габараев А. А., Пчелкина В. А. STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS 29 2 2013
389 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
390 Апарнева М. А., Севодин В. П. TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI 29 2 2013
391 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
392 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
393 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
394 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. DEVELOPMENT OF MATHEMATICAL MODEL OF MEMBRANE CONCENTRATION BASED ON TRANSFER FUNCTIONS 28 1 2013
395 Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А. ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION 28 1 2013
396 Витченко А. С., Гаврилова Н. Б. INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING 28 1 2013
397 Петров А. Н., Матвеенко А. С., Стрижко М. Н. INVESTIGATION OF MICROORGANISM STRAINS WITH β-GALACTOSIDASE ACTIVITY 28 1 2013
398 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
399 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
400 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
401 Иванец В. Н., Бородулин Д. М., Сухоруков Д. В. STUDY OF THE DIRECTION AND SPEED OF AIR FLOW IN THE WORKING CHAMBER OF A CENTRIFUGAL MIXER 28 1 2013
402 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
403 Давыденко Н. И. THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE 28 1 2013
404 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
405 Ашванян С. К., Жидкова Е. А., Сапожникова Т. А., Масслеников П. В. ACCESSION OF RUSSIA TO THE WORLD TRADE ORGANIZATION: ADVANTAGES AND DISADVANTAGES 27 4 2012
406 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
407 Ермош Л. Г., Березовикова И. П. BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR 27 4 2012
408 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
409 Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К. ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES 27 4 2012
410 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
411 Войнов А. Н., Жукова О. П., Паньков В. А., Войнов Н. А. ETHYL ALCOHOL RECTIFICATION IN COLUMNS WITH SPIRAL PRISMATIC NOZZLE 27 4 2012
412 Сорокопуд А. Ф., Стрижков Д. С., Козымаев В. С. INVESTIGATION OF A NEW CONTACT ELEMENT FOR THE ROTARY SPRAY APPARATUS 27 4 2012
413 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
414 Буянов О. Н., Буянова И. В. MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM 27 4 2012
415 Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY 27 4 2012
416 Давыденко Н. И. QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS 27 4 2012
417 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
418 Перкель Т. П., Коджебаш К. А. SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS 27 4 2012
419 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
420 Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT 27 4 2012
421 Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE 27 4 2012
422 Хвыля С. И., Пчелкина В. А., Бурлакова С. С. APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS 26 3 2012
423 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
424 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
425 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
426 Ганина В. И., Тихомирова Н. А., Комолова Г. С. THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP 26 3 2012
427 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
428 Онучак Л. А., Пивоварова Н. А., Зотова А. В., Макарова Н. В. ANALYSIS OF SYNTHETIC DYES IN SOFT DRINKS AND JUICES WITH THE USE OF NEW METHOD MICROCOLUMN LIQUID-ADSORPTION CHROMATOGRAPHY 25 2 2012
429 Осинцев А. М., Васильченко И. Л., Майтаков А. Л., Рынк В. В., Васильченко Н. В. APPLICATION OF LOCAL INDUCTION HEATING IN BIOTECHNOLOGIES AND MEDICINE 25 2 2012
430 Нициевская К. Н. DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT 25 2 2012
431 Еремина О. Ю. DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES 25 2 2012
432 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
433 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
434 Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С. INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT 25 2 2012
435 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
436 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
437 Бурштыкова Т. Ю., Голуб О. В., Жукова О. В. QUALITY INDICES OF FRUIT CONFITURES 25 2 2012
438 Федоров Д. Е., Комарова Н. А., Архипова Л. М. RESEARCH ON KINETICS OF REFRIGERATION PROCESSING OF CATTLE BLOOD 25 2 2012
439 Архипов А. Н., Позднякова А. В., Козлова О. В. STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS 25 2 2012
440 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
441 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
442 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
443 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
444 Скрипко О. В., Кадникова И. А., Седых В. В. GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES 24 1 2012
445 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
446 Буянова И. В. NEW DAIRY PRODUCTS FREEZING TECHNOLOGY 24 1 2012
447 Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS 24 1 2012
448 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
449 Богер В. Ю., Романов А. С., Мартыненко Н. С. SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS 24 1 2012
450 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
451 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
452 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
453 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
454 Бадмаева С. Ю. THE EFFECT OF STATE SUPPORTOF AGRICULTURAL PRODUCERS IN THE REPUBLIC OF BURYATIA 24 1 2012
455 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
456 Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH A NANOPOROUS MEMBRANE 24 1 2012
457 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
458 Иванец В. Н., Бакин И. А., Карнадуд О. С., Сибиль А. В. COMPARATIVE ANALYSIS OF MOVEMENT PATTERNSOF MATERIAL STREAMS IN THE MIXTURE-PRODUCING AGGREGATE 23 4 2011
459 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
460 Гурьянов Ю. Г., Васильева О. А., Позняковский В. . DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH 23 4 2011
461 Трихина В. В., Романенко Н. С., Щипицин С. К. DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL 23 4 2011
462 Субботина М. А., Лобова Т. В. IMPROVEMENT OF THE TECHNOLOGY OF PREPARING CEDAR NUTS TO OIL EXTRACTION 23 4 2011
463 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
464 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
465 Червецов В. В., Кирсанов В. В., Гощанская М. Н., Галстян А. Г., Илларионова Е. Е. INVESTIGATION ON the continuous process of lactose crystallization in condensed milk-containing sweetened canned foods 23 4 2011
466 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
467 Крикунова Л. Н., Кузьменкова Н. М., Гернет М. В. RESEARCH ON THE PROCESS OF CORN GRAIN PREPROCESSING ON THE BASIS OFАMETHOD OF HYDROTHERMAL PROCESSING 23 4 2011
468 Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS 23 4 2011
469 Боровицкий М. . THE CHARACTERISTIC OF THE MILCH CFTTLE POPULATION OF IAROSLAVSKAYA REGION 23 4 2011
470 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
471 Гринюк А. В., Кригер О. В. USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING 23 4 2011
472 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
473 Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME 22 3 2011
474 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
475 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
476 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
477 Цапалова И. Э., Печурина Н. Н. PRESERVATION OF THE SALTY SEMIFINISHED FERN MATTEUCCIA STRUTHIOPTERIS 22 3 2011
478 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
479 Березовикова И. П., Влощинский П. Е. THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION 22 3 2011
480 Влощинский П. Е. THE STATE OF LIPID METABOLISM IN NATIVE POPULATION OF THE NORTH AS INDICATION OF THEIR NUTRITIONAL STATUS 22 3 2011
481 Лоцманов А. С., Назимова Г. И., Романов А. С. THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES 22 3 2011
482 Узаков Я. М., Каимбаева Л. А. Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis 21 2 2011
483 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
484 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
485 Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes 21 2 2011
486 Полетаев А. Ю., Кригер О. В., Митрохин П. В. Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220 21 2 2011
487 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
488 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
489 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
490 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
491 Тихонова Н. В., Улитин Е. В. Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation 20 1 2011
492 Семенов А. Г. Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution 20 1 2011
493 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
494 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
495 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
496 Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. Investigation of refrigeration processing of fish with carbon dioxide 20 1 2011
497 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
498 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
499 Семенов А. Г., Тимофеев А. Е. Modeling and calculation of batch operation ultrafiltration plants 20 1 2011
500 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
501 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
502 Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. Quality of boiled sausage with selenium fortified flour 20 1 2011
503 Гощанская М. Н., Фетисов Е. А., Червецов В. В., Галстян А. Г. Scientific bases development of conservation of milk-based products with intermediate humidity 20 1 2011
504 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
505 Шилов А. В., Сухоруков Д. В., Бакин И. А. Choice of Rational Parameters of Flour Composite Mixes Preparation 19 4 2010
506 Заворохина Н. Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor 19 4 2010
507 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
508 Терещук Л. В., Савельев И. Д. Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil 19 4 2010
509 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
510 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
511 Лобасенко Б. А., Семенов А. Г. Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions 18 3 2010
512 Полетаев А. Ю., Курбанова М. Г. Peculiarities of keratin-containing raw material processing and complete farm animal feed production on its basis 18 3 2010
513 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
514 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
515 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
516 Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С. ., Галстян А. Г. Water activity in fructose solutions 18 3 2010
517 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
518 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
519 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
520 Попов А. М., Макковеев М. ., Асташенко Е. Б., Чупин А. В. Identification of granulation process of instantized polydispersed products in plate granulators with activator 17 2 2010
521 Ермолаев В. ., Шушпанников А. . Investigation of water activity index of dry dairy products 17 2 2010
522 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
523 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
524 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
525 Короткая Е. В., Осинцев А. М. Study of properties of collodion films 16 1 2010
526 Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. Study of Sea Buckthorn Oil Oxidative Stability 16 1 2010
527 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
528 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
529 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
530 Емелин В. П., Бокарев А. В., Трифанов И. Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products 15 4 2009
531 Гореликова Г. А., Скубаев П. Investigation of including possibility the plant extract with antioxidant activity into mayonnaise composition 15 4 2009
532 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
533 Попов А. ., Шпанько Д., Черно В., Черкасова Е. ., Шайдулина Т. . Morfologo-anatomic research of ornamental plants, having medical properties 15 4 2009
534 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
535 Винограй Э. . Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches 15 4 2009
536 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
537 Прокопец А., Красина И. Б. Prospects of the use of flour from millet in a production flour wares of pastries 15 4 2009
538 Киселев В. ., Сальников В. Structure of the trading offer mineral waters in Kuzbas 15 4 2009
539 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
540 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
541 Киселева Т. Ф., Маслов А. А. Condition and tendencies of development Russian and regional juice the market 14 3 2009
542 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
543 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
544 Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. Research of some principal factors influencing the duration of apple drying 14 3 2009
545 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
546 Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures 14 3 2009
547 Челнакова Н. Г., Комольцева Е. Superfluous weight of a body as a social and medical problem: value of the food factor in its decision 14 3 2009
548 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
549 Короткий И. А. Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials 13 2 2009
550 Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. Basic researches of vegetative resources bean rational use system in a zone of the increased anthropogenous effect 13 2 2009
551 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
552 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
553 Осинцев А. М., Остроумов Л. А., Николаева Е. А. Model of development of figure in cheeses with a heat of the second heating 13 2 2009
554 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
555 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
556 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
557 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
558 Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule 13 2 2009
559 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
560 Круглик В. И. Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography 13 2 2009
561 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
562 Стабровская О. И., Романов А. С., Короткова О. Г. The multicomponent mixes for production of bread 13 2 2009
563 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
564 Давыденко Н. И., Коньшина О. А., Горников Н. В. Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine 13 2 2009
565 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
566 Маюрникова Л. А., Давыденко Н. И., Куракин М. С. Eating as a basis to improve the quality of life of persons with carbohydrate metabolism 12 1 2009
567 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
568 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
569 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
570 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
571 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
572 Попов А. М., Маковеев М. А., Чупин А. В. The mathematical description of the process of granulation of polydisperse material in the plate granulator with activator 12 1 2009
573 Школьникова М. Н. The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms 12 1 2009
574 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
575 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
576 Киселев В. М., Коркачева О. Разработка новой алкогольной политики России 12 1 2009
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