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1 |
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
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54 |
2 |
2024 |
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2 |
Шелудько О. Н., Прах А. В. , Чемисова Л. Э., Бахметов Р. Н. |
Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages
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54 |
1 |
2024 |
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3 |
Лутков И. П., Макаров А. С., Шмигельская Н. А. |
Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties
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54 |
1 |
2024 |
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4 |
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
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45 |
2 |
2017 |
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5 |
Севодин В. П., Шестернин В. И., Кузовников Ю. М., Хмелев В. Н. |
The composition and structure of anthocyanins in wines produced from early varieties of grapes grown in the Altai Territory
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35 |
4 |
2014 |
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6 |
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
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33 |
2 |
2014 |
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7 |
Апарнева М. А., Шестернин В. И., Севодин В. П. |
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
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33 |
2 |
2014 |
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8 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
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32 |
1 |
2014 |
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9 |
Печенина А. А., Севодин В. П. |
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
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30 |
3 |
2013 |
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10 |
Терещук Л. В., Старовойтова К. В., Лобова Т. В., Чуглина К. С. |
TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL
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29 |
2 |
2013 |
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11 |
Апарнева М. А., Севодин В. П. |
TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI
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29 |
2 |
2013 |
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12 |
Шестернин В. И., Севодин В. П. |
THE STUDY OF PHENOLIC COMPOSITION OF WINE MATERIAL FROM THE VARIETY OF «ZAGADKA SHAROVA» GRAPE
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29 |
2 |
2013 |
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13 |
Рензяев А. О., Рензяев О. П., Сорокопуд А. Ф. |
PNEUMATIC SEPARATOR TO SEPARATE GRAIN
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28 |
1 |
2013 |
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14 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
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28 |
1 |
2013 |
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15 |
Кирсанов В. В., Кузнецова А. Е., Червецов В. В., Галстян А. Г. |
CONTINUOUS PROCESS OF LACTOSE CRYSTALLIZATION IN CANNED MILK WITH SUGAR - PERSPECTIVES OF USING IN PRODUCTION
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25 |
2 |
2012 |
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16 |
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
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23 |
4 |
2011 |
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17 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
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15 |
4 |
2009 |
