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1 |
Heriyanto Stefanny, Romulo Andreas |
Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics
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53 |
4 |
2023 |
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2 |
Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Свиридов Д. А., Ганин М. Ю., Шилкин А. А. |
Isotope Mass Spectrometry as a Tool for Identifying Organic Tomatoes (Solanum lycopersicum L.)
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53 |
3 |
2023 |
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3 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
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4 |
Чусова А. Е. , Жаркова И. М., Коркина А. В. , Пронькина А. А., Хиценко В. П. |
Alcoholic Drinks with Tomato Products
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52 |
3 |
2022 |
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5 |
Худяков Д. А., Соснин М. Д., Маунассар Е. Х. А. , Течаканон Ч. , Симер К. , Топфль С. , Шорсткий И. А. |
Pulsed Electric Field Processing as an Effective Tomato Peeling Method
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52 |
1 |
2022 |
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6 |
Белокурова Е. С., Панкина И. А. |
Comparative analysis of concentrated tomato products on carotenoid content
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48 |
2 |
2018 |
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7 |
Гаргаева А. Г., Гуринович Г. В. |
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
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47 |
4 |
2017 |
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8 |
Лях В. А., Федянина Л. Н., Смертина Е. С. |
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
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40 |
1 |
2016 |
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9 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
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40 |
1 |
2016 |
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10 |
Сафронова Т. Н., Евтухова О. М., Макарова М. И. |
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
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33 |
2 |
2014 |
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11 |
Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И. |
THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD
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29 |
2 |
2013 |
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12 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
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27 |
4 |
2012 |
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13 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
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27 |
4 |
2012 |
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14 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
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25 |
2 |
2012 |
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15 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
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25 |
2 |
2012 |
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16 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
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25 |
2 |
2012 |
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17 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
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24 |
1 |
2012 |
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18 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
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24 |
1 |
2012 |
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19 |
Садовая Т. Н. |
Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture
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21 |
2 |
2011 |
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20 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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21 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
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18 |
3 |
2010 |
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22 |
Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. |
Development of technology for paste-like emulsion products of animal and plant origin
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18 |
3 |
2010 |
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23 |
Терещук Л. В., Долголюк И. В. |
Investigation of coconut paste composition and properties and its usage in spreads production
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17 |
2 |
2010 |
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24 |
Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. |
The study of milk ripening in soft acid-rennet cheeses production
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16 |
1 |
2010 |
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25 |
Субботина М.
. |
Technology of liquid milk - plant mixtures for the ice cream
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15 |
4 |
2009 |
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26 |
Позняковский В.
. |
Development of technology of toning up dairy products
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14 |
3 |
2009 |
|
27 |
Субботина М. А., Колесникова Т. Г. |
Cheese-plant products gerodieticheskogo appointments
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13 |
2 |
2009 |
