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1 |
Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н. |
A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide
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52 |
4 |
2022 |
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2 |
Щербакова Н. А., Мистенева С. Ю., Руденко О. С., Кондратьев Н. Б., Баскаков А. В. |
Effect of Oat-Based Ingredients on the Quality of Pastry Products
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51 |
4 |
2021 |
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3 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
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51 |
4 |
2021 |
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4 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
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49 |
4 |
2019 |
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5 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
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49 |
1 |
2019 |
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6 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
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48 |
2 |
2018 |
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7 |
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
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48 |
1 |
2018 |
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8 |
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
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39 |
4 |
2015 |
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9 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
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28 |
1 |
2013 |
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10 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
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23 |
4 |
2011 |
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11 |
Челнакова Н. Г., Комольцева Е. |
Superfluous weight of a body as a social and medical problem:
value of the food factor in its decision
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14 |
3 |
2009 |
