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1 |
Мунассар Е. Х. А., Шорсткий И. А. |
Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel
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54 |
1 |
2024 |
2 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
3 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
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53 |
3 |
2023 |
4 |
Гиро Т. М., Куликовский А. В., Гиро А. В. |
Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein
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53 |
2 |
2023 |
5 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
6 |
Куликова Н. Е., Чернобровина А. Г., Роева Н. Н., Попова О. Ю. |
Evaporation as a Method for Obtaining Plant Concentrates
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53 |
2 |
2023 |
7 |
Вечтомова Е. А., Куприна И. К., Орлова М. М. , Ларичев Т. А. |
Prospects for Derivatives of Game Animals
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53 |
2 |
2023 |
8 |
Погорелова Н. А., Гаврилова Н. Б. |
Conversion of Wheat Bran into Target Biosynthetic Products
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53 |
1 |
2023 |
9 |
Вечтомова Е. А., Козлова О. В., Орлова М. М. |
Evaluation of Methods for Obtaining Rendered Animal Fats
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52 |
4 |
2022 |
10 |
Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. |
Quality Indicators of Agaricus bisporus after Ultraviolet Treatment
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52 |
4 |
2022 |
11 |
Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. |
Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds
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52 |
4 |
2022 |
12 |
Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. |
Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises
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52 |
4 |
2022 |
13 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. |
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
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52 |
3 |
2022 |
14 |
Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. |
Biological Protein Value of Pteridium aquilinum (L.) Kuhn
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52 |
2 |
2022 |
15 |
Андреев Т. А., Цыганков В. Ю. |
Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products
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52 |
2 |
2022 |
16 |
Мустафина А. С., Резниченко И. Ю., Бакин И. А., Шилов С. В. |
Rating System for Quality Control of Functional Instant Drinks
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52 |
1 |
2022 |
17 |
Дубцова Г. Н., Ломакин А. А., Кусова И. У., Буланникова Е. И., Быстров Д. И. |
Biologically Active Substances from Powdered Barberry and Viburnum
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51 |
4 |
2021 |
18 |
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 |
19 |
Агеева Н. М., Ширшова А. А., Тихонова А. Н. |
Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine
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51 |
3 |
2021 |
20 |
Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. |
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
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51 |
3 |
2021 |
21 |
Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В. |
Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets
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51 |
3 |
2021 |
22 |
Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В. |
Scientific Aspects of Identification Criteria for Fruit Distillates
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51 |
3 |
2021 |
23 |
Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. |
Cheese Market in Moscow and the Moscow Region: A Regional Analysis
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51 |
2 |
2021 |
24 |
Патшина М. В., Ворошилин Р. А., Осинцев А. М. |
Global Biomaterials Market: Potential Opportunities for Raw Materials of Animal Origin
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51 |
2 |
2021 |
25 |
Бахчевников О. Н., Брагинец С. В. |
Extrusion of Plant Raw Materials in Food Production: A Review
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50 |
4 |
2020 |
26 |
Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. |
New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder
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50 |
3 |
2020 |
27 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
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50 |
1 |
2020 |
28 |
Шорсткий И. А. |
Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal
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50 |
1 |
2020 |
29 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
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50 |
1 |
2020 |
30 |
Верболоз Е. И., Иванова М. А., Демченко В. А., Фартуков С., Евона Н. К. |
Ultrasound Drying of Rose Hips: a Process Study
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50 |
1 |
2020 |
31 |
Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. |
EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
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49 |
4 |
2019 |
32 |
Костина Н. Г., Подлегаева Т. В., Сергеева И. Ю. |
EXTRACTION OF PLANT PIGMENTS FROM LOCAL RAW MATERIALS
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49 |
4 |
2019 |
33 |
Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
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49 |
3 |
2019 |
34 |
Смирнов С. О., Фазуллина О. Ф. |
Non-Traditional Raw Materials in Pasta Production of High Nutrition Value
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49 |
3 |
2019 |
35 |
Вобликова Т. В., Садовой В. В., Барыбина Л. И. |
Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
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49 |
3 |
2019 |
36 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
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49 |
2 |
2019 |
37 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales
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49 |
2 |
2019 |
38 |
Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. |
Milk Processing Technology Using Zeolite
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49 |
2 |
2019 |
39 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
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49 |
1 |
2019 |
40 |
Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. |
Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage
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49 |
1 |
2019 |
41 |
Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. |
Sensory Components of Fruits and Berries
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49 |
1 |
2019 |
42 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
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48 |
4 |
2018 |
43 |
Семенова А. А., Насонова В. В., Ревуцкая Н. М., Трифонов М. В. |
Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products
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48 |
3 |
2018 |
44 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. |
Innovative Decisions in the Production Quality Control of Flour Milling
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48 |
3 |
2018 |
45 |
Евелева В. В., Черпалова Т. М., Шиповская Е. А. |
Effectiveness of lactate-containing processing aids application in vegetable treatment
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48 |
2 |
2018 |
46 |
Исабаев И. Б., Атамуратова Т. И. |
Potential raw materials for special use vegetable fatty composite mixtures
|
48 |
2 |
2018 |
47 |
Шорсткий И. А. |
Influence of pulse electric field on oil-bearing material rheology
|
48 |
1 |
2018 |
48 |
Какимов А. К., Какимова Ж. Х., Смирнова И. А., Жарыкбасов Е. С. |
Promising areas of zeolite application in milk purification from toxic elements
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48 |
1 |
2018 |
49 |
Краснова Т. А. |
Water treatment in food industry
|
48 |
1 |
2018 |
50 |
Гаврилова Н. Б., Темирбаева М. В. |
SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
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47 |
4 |
2017 |
51 |
Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. |
THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS
|
47 |
4 |
2017 |
52 |
Черкунова А. Д., Храмова В. Н., Мгебришвили И. В., Животова Т. Ю. |
ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING
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46 |
3 |
2017 |
53 |
Лупинская С. М., Ганцева А. Н. |
INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
|
46 |
3 |
2017 |
54 |
Голубцова Ю. В. |
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
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45 |
2 |
2017 |
55 |
Майоров А. А., Сиденко Ю. А., Мусина О. Н. |
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
|
45 |
2 |
2017 |
56 |
Бакин И. А., Мустафина А. С., Вечтомова Е. А., Колбина А. Ю. |
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
|
45 |
2 |
2017 |
57 |
Голубцова Ю. В. |
DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS
|
44 |
1 |
2017 |
58 |
Кравченко С. Н. |
DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION
|
43 |
4 |
2016 |
59 |
Саженова Ю. М., Лупинская С. М. |
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
|
43 |
4 |
2016 |
60 |
Дышлюк Л. С., Каширских Е. В., Носкова С. Ю., Пискаева А. И., Изгарышев А. В., Гармашов С. Ю. |
WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT
|
43 |
4 |
2016 |
61 |
Сергеева И. Ю. |
CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL
|
42 |
3 |
2016 |
62 |
Попов Д. М., Терещук Л. В. |
DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS
|
42 |
3 |
2016 |
63 |
Стефанкин А. Е. |
RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION
|
42 |
3 |
2016 |
64 |
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 |
65 |
Майоров А. А., Бузоверов С. Ю., Сурай Н. М. |
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
|
41 |
2 |
2016 |
66 |
Косенко М. Е., Куликова И. К., Донских А. Н., Анисимов Г. С., Евдокимов И. А. |
RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING
|
41 |
2 |
2016 |
67 |
Лях В. А., Федянина Л. Н., Смертина Е. С. |
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
|
40 |
1 |
2016 |
68 |
Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. |
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
|
40 |
1 |
2016 |
69 |
Остроумов Л. А., Смирнова И. А., Захарова Л. М. |
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
|
39 |
4 |
2015 |
70 |
Буянов О. Н., Буянова И. В. |
PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
|
39 |
4 |
2015 |
71 |
Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. |
RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES
|
39 |
4 |
2015 |
72 |
Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. |
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
|
39 |
4 |
2015 |
73 |
Неверова О. А., Егорова И. Н. |
EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION
|
38 |
3 |
2015 |
74 |
Ермолаев В. А., Равнюшкин Е. А. |
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE
|
38 |
3 |
2015 |
75 |
Мякинникова Е. И., Касьянов Г. И. |
APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL
|
37 |
2 |
2015 |
76 |
Лупинская С. М., Кузнецова Л. А. |
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
|
37 |
2 |
2015 |
77 |
Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. |
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION
|
37 |
2 |
2015 |
78 |
Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н. |
EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS
|
36 |
1 |
2015 |
79 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
|
36 |
1 |
2015 |
80 |
Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. |
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
|
36 |
1 |
2015 |
81 |
Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. |
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
|
35 |
4 |
2014 |
82 |
Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. |
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
|
34 |
3 |
2014 |
83 |
Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
|
34 |
3 |
2014 |
84 |
Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. |
INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS
|
34 |
3 |
2014 |
85 |
Шульгина Л. В., Швидкая З. П., Солодова Е. А., Давлетшина Т. А., Долбнина Н., Загородная Г. И. |
THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING
|
34 |
3 |
2014 |
86 |
Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю. |
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
|
34 |
3 |
2014 |
87 |
Москвина Н. А., Голубцова Ю. В., Кригер О. В. |
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING
|
33 |
2 |
2014 |
88 |
Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. |
INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE
|
33 |
2 |
2014 |
89 |
Шестернин В. И., Кузовников Ю. М., Хмелев В. Н., Севодин В. П. |
INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY
|
33 |
2 |
2014 |
90 |
Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф. |
INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL
|
33 |
2 |
2014 |
91 |
Буянова И. В., Какимов А. К., Кабулов Б. Б., Мустафаева А. К., Остроумов Л. А. |
USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL
|
33 |
2 |
2014 |
92 |
Рябова А. Е., Галстян А. Г., Малова Т. И., Радаева И. А., Туровская С. Н. |
HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK
|
32 |
1 |
2014 |
93 |
Драгунова М. М., Брехова В. П. |
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
|
32 |
1 |
2014 |
94 |
Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. |
PROCESSING LINE UPGRADING OF FRUIT EXTRACTS
|
32 |
1 |
2014 |
95 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
|
32 |
1 |
2014 |
96 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
|
32 |
1 |
2014 |
97 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
|
31 |
4 |
2013 |
98 |
Овчаренко И. В., Севодина К. В. |
EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL
|
31 |
4 |
2013 |
99 |
Иванова С. А., Гралевская И. В., Радченко А. А. |
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
|
31 |
4 |
2013 |
100 |
Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. |
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
|
31 |
4 |
2013 |
101 |
Апарнева М. А., Севодин В. П. |
QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY
|
31 |
4 |
2013 |
102 |
Буянова И. В., Дьяченко С. А. |
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
|
31 |
4 |
2013 |
103 |
Еремина О. Ю., Серегина Н. В. |
USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY
|
31 |
4 |
2013 |
104 |
Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. |
DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID
|
30 |
3 |
2013 |
105 |
Орлюк Ю. Т., Степанищев М. И. |
THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
|
30 |
3 |
2013 |
106 |
Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. |
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
|
29 |
2 |
2013 |
107 |
Логинов В. А., Гаврилова Н. Б. |
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
|
29 |
2 |
2013 |
108 |
Апарнева М. А., Севодин В. П. |
TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI
|
29 |
2 |
2013 |
109 |
Шестернин В. И., Севодин В. П. |
THE STUDY OF PHENOLIC COMPOSITION OF WINE MATERIAL FROM THE VARIETY OF «ZAGADKA SHAROVA» GRAPE
|
29 |
2 |
2013 |
110 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
|
28 |
1 |
2013 |
111 |
Дунченко Н. И., Табакаева О. В. |
MANAGEMENT POSSIBILITIES IS FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PRODUCTS OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSING OF SEA RAW MATERIALS
|
28 |
1 |
2013 |
112 |
Мусина О. Н. |
MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK
|
28 |
1 |
2013 |
113 |
Рензяев А. О., Рензяев О. П., Сорокопуд А. Ф. |
PNEUMATIC SEPARATOR TO SEPARATE GRAIN
|
28 |
1 |
2013 |
114 |
Храмешин А. В., Волхонов М. С., Васильев А. Н. |
PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION
|
28 |
1 |
2013 |
115 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
|
28 |
1 |
2013 |
116 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
117 |
Бородулин Д. М. |
METHODS OF INTENSIFICATION OF DISPERSED MATERIAL MIXING IN THE CONTINUONS CENTRIFUGAL MIXER
|
27 |
4 |
2012 |
118 |
Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. |
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
|
27 |
4 |
2012 |
119 |
Майоров А. А., Мироненко И. М., Яшкин А. И. |
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
|
27 |
4 |
2012 |
120 |
Майоров А. А. |
THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS
|
26 |
3 |
2012 |
121 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
|
26 |
3 |
2012 |
122 |
Позняковский В. М. |
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
|
26 |
3 |
2012 |
123 |
Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В. |
DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY
ON THE BASIS OF WILD PLANT RAW MATERIALS
|
25 |
2 |
2012 |
124 |
Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. |
MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE
|
25 |
2 |
2012 |
125 |
Иванец Г. Е., Светкина Е. А., Потапов А. Н. |
USING OF PLANT RAW MATERIAL FOR MANUFACTURE OF AERATED MILK-BASED PRODUCTS
|
25 |
2 |
2012 |
126 |
Бородулин Д. М., Шушпанников А. Б., Войтикова Л. А. |
RESEARCH OF FUNCTIONING OF THE CENTRIFUGAL MIXER
OF CONTINUOUS ACTION BY THE METHOD OF MULTIPLE REGRESSION ANALYSIS
|
24 |
1 |
2012 |
127 |
Куроптева Л. А., Панкратов В. В. |
THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR
|
24 |
1 |
2012 |
128 |
Трихина В. В., Романенко Н. С., Щипицин С. К. |
DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED
ON LOCAL PLANT RAW MATERIAL
|
23 |
4 |
2011 |
129 |
Тихонов С. Л., Улитин Е. В. |
DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE FOOD ADDITIVE RASTIVIT BASED ON PLANT RAW MATERIAL OF SOUTHERN URAL
|
23 |
4 |
2011 |
130 |
Остроумов Л. А., Зеленский В. А. |
INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA"
IN THE PROCESS OF RIPENING
|
23 |
4 |
2011 |
131 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
|
23 |
4 |
2011 |
132 |
Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. |
DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME
|
22 |
3 |
2011 |
133 |
Садовая Т. Н. |
ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES
|
22 |
3 |
2011 |
134 |
Садовая Т. Н. |
Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture
|
21 |
2 |
2011 |
135 |
Ермолаев В. А. |
Investigation of a microstructure of cheese with various degree of ripeness before and after drying
|
21 |
2 |
2011 |
136 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
|
21 |
2 |
2011 |
137 |
Давыденко В. А., Гралевская И. В., Шарапова Л. Н. |
Processed cheese products with vegetable raw materials
|
21 |
2 |
2011 |
138 |
Иванова С. А. |
Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material
|
21 |
2 |
2011 |
139 |
Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. |
Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities
|
21 |
2 |
2011 |
140 |
Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. |
The technology factor influence on the combined cheese product quality
|
21 |
2 |
2011 |
141 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
|
20 |
1 |
2011 |
142 |
Иванова С. А., Гарифулин Р. Ш., Чаплыгина Т. В. |
Modeling of membrane concentration of dairy raw material proteins
|
20 |
1 |
2011 |
143 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
|
20 |
1 |
2011 |
144 |
Садовая Т. Н. |
Аctivity of mold fungi ferment systems
|
20 |
1 |
2011 |
145 |
Пушмина И. Н. |
Characteristics of Milk Containing Products Using Plant
and Mineral Resources of Siberia
|
19 |
4 |
2010 |
146 |
Шилов А. В., Сухоруков Д. В., Бакин И. А. |
Choice of Rational Parameters of Flour Composite Mixes Preparation
|
19 |
4 |
2010 |
147 |
Садовая Т. Н. |
Investigation of Microstructure of Cheeses with Blue Mold
|
19 |
4 |
2010 |
148 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
|
18 |
3 |
2010 |
149 |
Смирнов М. А., Бакин И. А. |
Development of the method of decontamination of plant raw material in the fluidized bed
|
18 |
3 |
2010 |
150 |
Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. |
New kinds of canned foods on the basis of cucumaria japonica sempler
|
18 |
3 |
2010 |
151 |
Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. |
Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium
|
18 |
3 |
2010 |
152 |
Лупинская С. М. |
Preparation of wild berry and plant raw materials for functional dairy products manufacture
|
18 |
3 |
2010 |
153 |
Пушмина И. Н. |
Semifinished products from plant raw materials and functional foods based on them:
concept of quality formation
|
18 |
3 |
2010 |
154 |
Курбанова М. Г., Железнов А. И. |
Snack-type cheese product with mass cheddarization and thermo-mechanical processing:
product quality development and merchandise valuation
|
18 |
3 |
2010 |
155 |
Шушпанников А. Б., Федосенков Б. А., Дороганов В. П., Рынза О. П. |
The main directions in the development of continuous-type Mixture-producing aggregates
|
18 |
3 |
2010 |
156 |
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
|
18 |
3 |
2010 |
157 |
Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. |
Research of influence of millet flakes on quality of bread from multicomponent mixes
|
17 |
2 |
2010 |
158 |
Васильева С. Б., Гореликова Г.
. |
Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent
properties to it
|
17 |
2 |
2010 |
159 |
Шушпанников А.
., Федосенков Б. А. |
The batch dosing process modeling
|
17 |
2 |
2010 |
160 |
Иванова С. А., Павский В. А. |
Research of foaming processes of secondary dairy raw materials
|
16 |
1 |
2010 |
161 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
|
16 |
1 |
2010 |
162 |
Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. |
Оценка инерционных свойств вертикально-вибрационных смесителей
|
16 |
1 |
2010 |
163 |
Попов А.
., Черкасова Е.
., Баранова В., Шпанько Д., Шайдулина Т.
. |
Comparative studying of some kinds of the clover growing in coal-mining regions of Western Siberia
|
15 |
4 |
2009 |
164 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
165 |
Леоненко Ю. |
Manufacture of processed cheese products with use of dry components
On a dairy basis
|
15 |
4 |
2009 |
166 |
Остроумов Л. А., Николаева Е.
. |
Research of anisotropism of structure and properties of cheeses during their maturing
|
15 |
4 |
2009 |
167 |
Захаренко С.
., Захарова Л.
., Кувшинов Д.
. |
The analysis of structure cottage cheese "Kuzbass"
|
15 |
4 |
2009 |
168 |
Касымов С., Тулеуов Е. |
ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ
|
15 |
4 |
2009 |
169 |
Гурин В. В., Попов А. А., Тарбеев О. Г., Попов А. М. |
Hierarchical model of structure of disperse system from vegetative raw material
|
14 |
3 |
2009 |
170 |
Остроумова Т. А., Иванов И. В. |
Influence of breed of cattle on structure of milk and manufacture of cheese
|
14 |
3 |
2009 |
171 |
Орлов А., Николаева М., Киселев В. М. |
Integration of manufacture and distribution of wine into Russia
|
14 |
3 |
2009 |
172 |
Попов А. И., Шпанько Д. Н., Черкасов Е. А. |
Some standardization indicators
of raw materials Urtica dioica L. and Urtica cannabina L.
|
14 |
3 |
2009 |
173 |
Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. |
Study Perfection of techniques of identification and verification of vegetative raw materials
«underground bodies» aromatic cultures
|
14 |
3 |
2009 |
174 |
Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. |
Basic researches of vegetative resources bean rational use system in a zone of the increased
anthropogenous effect
|
13 |
2 |
2009 |
175 |
Субботина М. А., Колесникова Т. Г. |
Cheese-plant products gerodieticheskogo appointments
|
13 |
2 |
2009 |
176 |
Остроумов Л. А., Азолкина Л. Н. |
Development of technology of processed cheeses with use of vegetative raw material
|
13 |
2 |
2009 |
177 |
Остроумова Т. А., Шитов А. П. |
Influence of seasonal changes of milk on formation of soft cheeses
|
13 |
2 |
2009 |
178 |
Руднев С. Д., Крохалёв А. А., Ратников С. А. |
Quality estimation criteria in forming the of dispersed systems with a hard phase in disintegration process
|
13 |
2 |
2009 |
179 |
Смирнова И. А., Хатминская М. Д., Смирнов С. А. |
Thermo-acid coagulation in the new formulaof the cottage cheese product
|
13 |
2 |
2009 |
180 |
Попов А. М., Маковеев М. А., Чупин А. В. |
The mathematical description of the process of granulation of polydisperse material
in the plate granulator with activator
|
12 |
1 |
2009 |
181 |
Рскелдиев Б. А., Байболова Л. К., Кунчибаева А. Т. |
The technological relevance of products processing of plant material in the production of meat products
|
12 |
1 |
2009 |