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1 |
Фазуллина О. Ф., Пономарева С. М., Смирнов С. О., Семенова Л. И. |
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA
|
50 |
2 |
2020 |
|
2 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
|
50 |
1 |
2020 |
|
3 |
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
|
45 |
2 |
2017 |
|
4 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
|
40 |
1 |
2016 |
|
5 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
|
39 |
4 |
2015 |
|
6 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
7 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
|
36 |
1 |
2015 |
|
8 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
9 |
Давыденко Н. И. |
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
|
28 |
1 |
2013 |
|
10 |
Давыденко Н. И. |
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
|
27 |
4 |
2012 |
|
11 |
Куроптева Л. А., Панкратов В. В. |
THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR
|
24 |
1 |
2012 |
|
12 |
Баженова Б. А., Бальжинимаева С. К. |
PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE
|
23 |
4 |
2011 |
|
13 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
|
20 |
1 |
2011 |
