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1 |
Бородина Е. Е. , Козлова О. В., Богер В. Ю., Проскурякова Л. А., Юстратов В. П. |
Solanaceae Leaves as are Sources of Antioxidants and Vitamin D
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55 |
1 |
2025 |
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2 |
Бородина А. В. , Пименов К. А. , Веляев Ю. О. , Осокин А. Р. |
Seasonal Dynamics of Tissue Lipids in Bivalve Mollusk Cerastoderma glaucum of Supralittoral Zone
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54 |
3 |
2024 |
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3 |
Borodina Alexandra, Veliaev Yurii, Osokin Alexander |
Comprehensive Methodological Approach to Determining Lipids in Clams
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53 |
4 |
2023 |
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4 |
Nguyen Q. V., Le D. P., Nguyen M. T., Tran T. Y. N. , Le T. D. |
Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product
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52 |
4 |
2022 |
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5 |
Рудометова Н. В., Кулишова К. Е. |
Beta-Carotene Extraction in Complex Food Additives
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51 |
2 |
2021 |
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6 |
Кожемяко А. В., Сергеева И. Ю., Долголюк И. В. |
Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot
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51 |
1 |
2021 |
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7 |
Сергеева И. Ю., Заушинцена А. В., Брюхачев Е. Н. |
Photosynthetic pigments and phenolic potential of Rhodiola rosea L. from plant communities of different ecology and geography
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50 |
3 |
2020 |
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8 |
Костина Н. Г., Подлегаева Т. В., Сергеева И. Ю. |
EXTRACTION OF PLANT PIGMENTS FROM LOCAL RAW MATERIALS
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49 |
4 |
2019 |
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9 |
Сергеева И. Ю., Аль К. А. |
MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED LEMNA MINOR
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46 |
3 |
2017 |
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10 |
Черевач Е. И., Теньковская Л. А. |
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
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39 |
4 |
2015 |
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11 |
Терешкова Е. С., Баташов Е. С., Севодин В. П. |
THE FRUITS OF GOJI ( LYCIUM BARBARUM L.) ARE A PROMISING RAW MATERIAL FOR PRODUCTION OF ZEAXANTHIN (E 161H)
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39 |
4 |
2015 |
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12 |
Гринюк А. В., Кригер О. В. |
USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING
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23 |
4 |
2011 |
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13 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
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22 |
3 |
2011 |
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14 |
Изгарышева Н. В., Кригер О. В., Жданов В. А. |
Advantages of using meat raw by-products in technology of oxygen cocktails
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20 |
1 |
2011 |
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15 |
Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. |
Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams
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16 |
1 |
2010 |
