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1 |
Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina |
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
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53 |
4 |
2023 |
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2 |
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
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53 |
1 |
2023 |
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3 |
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
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51 |
4 |
2021 |
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4 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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5 |
Бахчевников О. Н., Брагинец С. В. |
Extrusion of Plant Raw Materials in Food Production: A Review
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50 |
4 |
2020 |
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6 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
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49 |
2 |
2019 |
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7 |
Бутов А. В., Мандрова А. А. |
Biochemical Indicators and Nitrates in Potatoes during Storage: Modern Cultivation Techniques
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49 |
1 |
2019 |
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8 |
Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. |
Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters
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48 |
4 |
2018 |
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9 |
Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А. |
New Yeast Strain in Baking Industry
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48 |
4 |
2018 |
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10 |
Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. |
Selection of optimal parameters for obtaining whipped products from egg whites
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48 |
2 |
2018 |
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11 |
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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12 |
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
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48 |
1 |
2018 |
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13 |
Сергазиева О. Д., Долганова Н. В. |
Using food wraps based on gelatin to preserve food quality
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48 |
1 |
2018 |
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14 |
Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. |
ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
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46 |
3 |
2017 |
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15 |
Донская Г. А., Асафов В. А., Андреева Е. А. |
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
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43 |
4 |
2016 |
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16 |
Лобасенко Б. А., Иванец В. Н., Сазонова Е. К., Стефанкин А. Е., Котляров Р. В. |
MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING
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42 |
3 |
2016 |
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17 |
Стефанкин А. Е. |
RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION
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42 |
3 |
2016 |
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18 |
Скрипко О. В., Литвиненко О. В., Покотило О. В. |
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
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42 |
3 |
2016 |
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19 |
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
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41 |
2 |
2016 |
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20 |
Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. |
DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE
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41 |
2 |
2016 |
|
21 |
Евтухова О. М., Сафронова Т. Н. |
TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN
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31 |
4 |
2013 |
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22 |
Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. |
RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION
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30 |
3 |
2013 |
|
23 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
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28 |
1 |
2013 |
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24 |
Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. |
RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING
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27 |
4 |
2012 |
|
25 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
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25 |
2 |
2012 |
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26 |
Короткая Е. В., Короткий И. А., Ибрагимова Е. А. |
DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS
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22 |
3 |
2011 |
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27 |
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
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22 |
3 |
2011 |
|
28 |
Короткая Е. В. |
Investigation of properties of cryopreserved lactic ferments
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20 |
1 |
2011 |
|
29 |
Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. |
Improvement of Grain Bread Production Technology
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19 |
4 |
2010 |
|
30 |
Менх Г. В., Разумникова И. С. |
Study of Gelation Factors of Whe
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19 |
4 |
2010 |
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31 |
Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А. |
The method of controlling the dosing and mixing processes on the basis of wavelet transforms
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18 |
3 |
2010 |
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32 |
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
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16 |
1 |
2010 |
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33 |
Архипов А. Н. |
Processed cheese products «Rada» and «Floris»
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14 |
3 |
2009 |
