|
|
  |
|
|
|
|
1 |
Бычкова С. М., Жидкова Е. А., Швец О. В. |
Due Diligence in Digital Profiling of a Counterparty
|
53 |
3 |
2023 |
|
2 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
|
53 |
1 |
2023 |
|
3 |
Казанцева Е. Г., Лямкин И. И. |
Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems
|
53 |
1 |
2023 |
|
4 |
Кручинин А. Г., Большакова Е. И. |
Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein
|
52 |
1 |
2022 |
|
5 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
Amaranth in Diet Therapy of Children with Gluten Intolerance
|
49 |
2 |
2019 |
|
6 |
Сачивко Т. В., Коваленко Н. А., Супиченко Г. Н., Босак В. Н. |
Enantiomeric composition of essential oils Ocimum L. components
|
48 |
1 |
2018 |
|
7 |
Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. |
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
|
43 |
4 |
2016 |
|
8 |
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
|
41 |
2 |
2016 |
|
9 |
Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. |
RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP
|
40 |
1 |
2016 |
|
10 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
|
11 |
Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. |
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
|
33 |
2 |
2014 |
|
12 |
Сергеева И. Ю. |
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
|
32 |
1 |
2014 |
|
13 |
Дюжев А. В., Киселева Т. Ф., Кардашева М. В. |
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
|
30 |
3 |
2013 |
|
14 |
Витченко А. С., Гаврилова Н. Б. |
INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
|
28 |
1 |
2013 |
|
15 |
Вагайцева Е. А., Строкольская Т. А. |
THE INFLUENCE OF NUTRITION ON THE HEALTH OF SCHOOLCHILDREN AND STUDENTS OF THE KEMEROVO REGION
|
28 |
1 |
2013 |
|
16 |
Каленик Т. К., Чернышева И. В. |
COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES
|
27 |
4 |
2012 |
|
17 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
|
18 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
|
19 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
|
12 |
1 |
2009 |
|
20 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
|
12 |
1 |
2009 |
