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1 |
Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А., Сергеева И. Ю. |
Development and effect of poultry lymphoid tissue supplement on cell viability in culture
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52 |
2 |
2022 |
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2 |
Фазуллина О. Ф., Пономарева С. М., Смирнов С. О., Семенова Л. И. |
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA
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50 |
2 |
2020 |
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3 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
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50 |
1 |
2020 |
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4 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
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49 |
4 |
2019 |
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5 |
Гревцова Т. А., Григорян Л. Ф., Храмова В. Н., Горлов И. Ф., Короткова А. А., Животова Т. Ю. |
BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
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45 |
2 |
2017 |
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6 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
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40 |
1 |
2016 |
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7 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
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39 |
4 |
2015 |
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8 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
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37 |
2 |
2015 |
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9 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
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36 |
1 |
2015 |
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10 |
Трихина В. В., Лазаревич Е. Л., Вековцев А. А. |
DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES
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36 |
1 |
2015 |
|
11 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
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32 |
1 |
2014 |
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12 |
Давыденко Н. И. |
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
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28 |
1 |
2013 |
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13 |
Давыденко Н. И. |
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
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27 |
4 |
2012 |
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14 |
Куроптева Л. А., Панкратов В. В. |
THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR
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24 |
1 |
2012 |
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15 |
Баженова Б. А., Бальжинимаева С. К. |
PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE
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23 |
4 |
2011 |
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16 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
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20 |
1 |
2011 |
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17 |
Маюрникова Л.
., Ковалева А. В., Куракин М. С., Воздвиженская К. С. |
Assessement of the organization the schoolchildren's feeding in the Prokopievsk region
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14 |
3 |
2009 |
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18 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
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12 |
1 |
2009 |
