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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 |
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2 |
Терехова О. Н., Дуюнова Я. С. |
Pneumocentrifugal Classification of Dispersed Particles during Grain Milling
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54 |
1 |
2024 |
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3 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
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54 |
1 |
2024 |
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4 |
Королев И. А. |
Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods
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53 |
3 |
2023 |
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5 |
Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. |
Bacterial Composition of Dairy Base during Fermentation
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53 |
3 |
2023 |
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6 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
|
7 |
Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. |
Assessing the Biological Safety of Dairy Products with Residual Antibiotics
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53 |
1 |
2023 |
|
8 |
Гурский И. А., Творогова А. А. |
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
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53 |
1 |
2023 |
|
9 |
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 |
|
10 |
Гурский И. А., Творогова А. А. |
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
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52 |
3 |
2022 |
|
11 |
Янковская В. С., Дунченко Н. И., Михайлова К. В. |
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
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52 |
1 |
2022 |
|
12 |
Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. |
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
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51 |
2 |
2021 |
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13 |
Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. |
Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season
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50 |
3 |
2020 |
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14 |
Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. |
The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
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50 |
3 |
2020 |
|
15 |
Макаров А. В., Максименко Ю. А., Дяченко Э. П. |
CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH
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49 |
4 |
2019 |
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16 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
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49 |
4 |
2019 |
|
17 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
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49 |
1 |
2019 |
|
18 |
Романчиков С. А. |
Convection Type Electric Stove with Air Ionization
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48 |
4 |
2018 |
|
19 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
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48 |
4 |
2018 |
|
20 |
Храмцов А. Г. |
Innovative Solutions in Milk Whey Production
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48 |
3 |
2018 |
|
21 |
Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. |
Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating
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48 |
3 |
2018 |
|
22 |
Лхагвадолгор Д., Хамаганова И. В. |
ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED
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46 |
3 |
2017 |
|
23 |
Олиференко О. И., Пехтерева Н. Т. |
STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT
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44 |
1 |
2017 |
|
24 |
Донская Г. А., Асафов В. А., Андреева Е. А. |
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
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43 |
4 |
2016 |
|
25 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
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41 |
2 |
2016 |
|
26 |
Харьков В. В., Николаев А. Н. |
NUMERICAL STUDY OF JUICE CONCENTRATION IN THE CONVECTION APPARATUS WITH SWIRLING HEAT-TRANSFER AGENT FLOW
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41 |
2 |
2016 |
|
27 |
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 |
|
28 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
|
39 |
4 |
2015 |
|
29 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. |
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
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35 |
4 |
2014 |
|
30 |
Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. |
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
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33 |
2 |
2014 |
|
31 |
Шкопоров А. Н., Ефимов Б. А., Хохлова Е. В., Черная З. А., Постникова Е. А., Белкова М. Д. |
EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS
|
32 |
1 |
2014 |
|
32 |
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
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31 |
4 |
2013 |
|
33 |
Неповинных Н. В., Грошева В. Н., Птичкина Н. М. |
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
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30 |
3 |
2013 |
|
34 |
Тошев А. Д., Саломатов А. С. |
THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE
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30 |
3 |
2013 |
|
35 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
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28 |
1 |
2013 |
|
36 |
Иванец В. Н., Бородулин Д. М., Сухоруков Д. В. |
STUDY OF THE DIRECTION AND SPEED OF AIR FLOW IN THE WORKING CHAMBER OF A CENTRIFUGAL MIXER
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28 |
1 |
2013 |
|
37 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
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27 |
4 |
2012 |
|
38 |
Буянов О. Н., Буянова И. В. |
MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM
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27 |
4 |
2012 |
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39 |
Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. |
PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY
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27 |
4 |
2012 |
|
40 |
Харитонов В. Д., Будрик В. Г. |
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
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26 |
3 |
2012 |
|
41 |
Ганина В. И., Тихомирова Н. А., Комолова Г. С. |
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
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26 |
3 |
2012 |
|
42 |
Киреев В. В. |
APPLICATION OF ELECTRO-STATIC FIELD (ESF)
IN AIR-EVAPORATION CONDENSER OF REFRIGERATING MACHINES
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25 |
2 |
2012 |
|
43 |
Буянова И. В. |
NEW DAIRY PRODUCTS FREEZING TECHNOLOGY
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24 |
1 |
2012 |
|
44 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
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23 |
4 |
2011 |
|
45 |
Иванова С. А. |
Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material
|
21 |
2 |
2011 |
|
46 |
Ефименко А. В. |
Milk and dairy products market: current trends and development
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20 |
1 |
2011 |
|
47 |
Иванова С. А., Гарифулин Р. Ш., Чаплыгина Т. В. |
Modeling of membrane concentration of dairy raw material proteins
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20 |
1 |
2011 |
|
48 |
Ермолаев В. А., Чесноков Н. С., Масленникова Г. А., Дуйсембаева С. К. |
The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration
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19 |
4 |
2010 |
|
49 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
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17 |
2 |
2010 |
|
50 |
Иванова С. А., Павский В. А. |
Research of foaming processes of secondary dairy raw materials
|
16 |
1 |
2010 |
|
51 |
Мудрикова О. В., Митрохин П. В. |
The investigation of detergents influence on milk proteins
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16 |
1 |
2010 |
|
52 |
Емелин В. П., Бокарев А. В., Трифанов И. |
Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products
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15 |
4 |
2009 |
|
53 |
Емелин В. П., Бокарев А. В., Трифанов И. Ю. |
Structure and properties of the dairy-albuminous concentrates received in the different ways
|
15 |
4 |
2009 |
|
54 |
Крупин А.
. |
The analysis of laws of ageing gel formation components
In connection with manufacture from them drinks
|
15 |
4 |
2009 |
|
55 |
Крупин А. В. |
Physical and chemical processes at gel formation dairy whey
|
14 |
3 |
2009 |
|
56 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
|
14 |
3 |
2009 |
|
57 |
Равнюшкин С. А., Курбанова М. Г. |
Аnalysis of structure and properties of a dairy-albuminous concentrate
in connection with its use in technology of food capsules
|
14 |
3 |
2009 |
|
58 |
Гаврилов Б. Г., Гаврилов Г. Б. |
Laws membran concentration whey fibers
|
13 |
2 |
2009 |
|
59 |
Круглик В. И. |
Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography
|
13 |
2 |
2009 |
|
60 |
Крупин А. В. |
The analysis of influence of technology factors
on law of hydrolysis of lactose in connection with manufacture of drinks
|
13 |
2 |
2009 |
|
61 |
Гаврилов Г. Б., Гаврилов Б. Г. |
Laws membran concentration whey fibers
|
12 |
1 |
2009 |
