|
|
  |
|
|
|
|
1 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
|
53 |
1 |
2023 |
|
2 |
Урубков С. А., Королёв А. А. , Смирнов С. О. |
Cereals and Cereal Products for Dietary Preventive Nutrition
|
52 |
3 |
2022 |
|
3 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
|
52 |
3 |
2022 |
|
4 |
Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А. |
Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability
|
51 |
3 |
2021 |
|
5 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
|
50 |
1 |
2020 |
|
6 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
|
49 |
3 |
2019 |
|
7 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
|
49 |
2 |
2019 |
|
8 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
9 |
Лобач Е. Ю., Вековцев А. А., Никитюк Д. Б., Позняковский В. М. |
. Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases
|
48 |
2 |
2018 |
|
10 |
Чижикова О. Г., Коршенко Л. О., Павлова М. А. |
DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
|
46 |
3 |
2017 |
|
11 |
Руднев С. Д., Козлов М. А., Крюк Р. В. |
ANALYSIS OF OPERATION AND RESEARCH OF THE ENERGY CHARACTERISTICS ROTARY DISPERSER
|
44 |
1 |
2017 |
|
12 |
Аньшакова В. В., Степанова А. В., Уваров Д. М. |
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
|
44 |
1 |
2017 |
|
13 |
Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. |
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
|
44 |
1 |
2017 |
|
14 |
Позднякова О. Г., Курбанова М. Г. |
THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
|
44 |
1 |
2017 |
|
15 |
Курочкин А. А., Воронина П. К., Шабурова Г. В., Фролов Д. И. |
EXTRUDATES FROM VEGETABLE RAW MATERIALS WITH A HIGH LIPID AND FIBER CONTENT
|
42 |
3 |
2016 |
|
16 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
|
42 |
3 |
2016 |
|
17 |
Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. |
SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY
|
41 |
2 |
2016 |
|
18 |
Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. |
PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS
|
38 |
3 |
2015 |
|
19 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
|
20 |
Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. |
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
|
34 |
3 |
2014 |
|
21 |
Банникова А. В. |
NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS
|
34 |
3 |
2014 |
|
22 |
Иванов С. В., Грек Е. В., Красуля Е. А. |
SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY
|
34 |
3 |
2014 |
|
23 |
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 |
|
24 |
Плеханова Е. А., Банникова А. В., Шестопалова Н. Е., Птичкина Н. М. |
THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS
|
32 |
1 |
2014 |
|
25 |
Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И. |
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
|
29 |
2 |
2013 |
|
26 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
27 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
|
27 |
4 |
2012 |
|
28 |
Вагайцева Е. А. |
THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC
INSTITUTIONS IN THE CITY OF KEMEROVO
|
25 |
2 |
2012 |
|
29 |
Влощинский П. Е., Колпаков А. Р. |
DIETARY PATTERNS AND GLUCOSE TOLERANCE IN NORTHERN RESIDENTS
|
22 |
3 |
2011 |
|
30 |
Супрунова И. А., Чижикова О. Г., Самченко О. Н. |
Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods
|
19 |
4 |
2010 |
|
31 |
Решетник Е. И., Уточкина Е. А., Пакусина А. П. |
Investigation of Possibility of Fermented Milk Enrichment
with the Food Additive «Lavitol (Arabinogalaktan)»
|
17 |
2 |
2010 |
|
32 |
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 |
