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1 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. |
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
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50 |
2 |
2020 |
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2 |
Зенькова М. Л. |
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
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49 |
4 |
2019 |
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3 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
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48 |
3 |
2018 |
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4 |
Зенькова М. Л., Дарья А. Б. |
Wheat grain preparing for production of conserved food “Second course for lunch
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48 |
2 |
2018 |
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5 |
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
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46 |
3 |
2017 |
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6 |
Куракин М. С. |
INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION
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40 |
1 |
2016 |
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7 |
Остроумов Л. А., Смирнова И. А., Захарова Л. М. |
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
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39 |
4 |
2015 |
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8 |
Гуринович Г. В., Малютина К. В., Субботина М. А. |
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
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39 |
4 |
2015 |
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9 |
Безносов Ю. В., Ердакова В. П., Позняковский В. М. |
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
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38 |
3 |
2015 |
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10 |
Ермолаев В. А., Равнюшкин Е. А. |
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE
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38 |
3 |
2015 |
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11 |
Киселева Т. Ф., Ушакова А. С., Иванов П. П. |
DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS
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36 |
1 |
2015 |
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12 |
Казаков И. О., Киселева Т. Ф., Еремина И. А., Микова Д. С. |
INFLUENCE OF ULTRASONIC TREATMENT ON SHELF LIFE OF DRINKS BASED ON GRAIN RAW MATERIALS
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36 |
1 |
2015 |
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13 |
Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. |
SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE
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32 |
1 |
2014 |
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14 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
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32 |
1 |
2014 |
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15 |
Иванова С. А., Гралевская И. В., Радченко А. А. |
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
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31 |
4 |
2013 |
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16 |
Черевко А. И., Скрыпник В. А. |
POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES
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29 |
2 |
2013 |
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17 |
Киселева Т. Ф., Дюжев А. В., Кардашева М. В. |
SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS
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29 |
2 |
2013 |
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18 |
Майоров А. А., Мироненко И. М., Яшкин А. И. |
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
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27 |
4 |
2012 |
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19 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
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26 |
3 |
2012 |
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20 |
Тихонова Н. В., Позняковский В. М. |
Experimental and clinical tests of baa «Eramin»
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21 |
2 |
2011 |
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21 |
Евдокимова О. В. |
Gensenosides content of cultivated ginseng and ranges of its extracts functionality
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21 |
2 |
2011 |
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22 |
Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. |
Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities
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21 |
2 |
2011 |
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23 |
Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. |
Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium
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18 |
3 |
2010 |
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24 |
Руднев С. Д., Вайман Е. Ф., Яремчук А. И. |
Intensification and quality improvement of selective disintegration with adhesive softening of plant tissue
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17 |
2 |
2010 |
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25 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
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16 |
1 |
2010 |
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26 |
Касымов С., Тулеуов Е. |
ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ
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15 |
4 |
2009 |
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27 |
Остроумова Т. А., Шитов А. П. |
Influence of seasonal changes of milk on formation of soft cheeses
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13 |
2 |
2009 |
