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1 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. |
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
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52 |
2 |
2022 |
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2 |
Плотникова Л. В., Плотников И. Б., Иванов П. П., Семенов А. Г., Плотникова И. О., Плотников К. Б. |
Extraction of Frozen Berry Raw Materials with a Vibration Tray Device
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51 |
4 |
2021 |
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3 |
Макаров С. С., Родин С. А., Кузнецова И. Б., Чудецкий А. И., Цареградская С. Ю. |
Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation
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51 |
3 |
2021 |
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4 |
Макаров С. С., Кузнецова И. Б., Упадышев М. Т., Родин С. А., Чудецкий А. И. |
Clonal Micropropagation of Cranberry (Oxycoccus palustris Pers.)
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51 |
1 |
2021 |
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5 |
Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. |
Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
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50 |
3 |
2020 |
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6 |
Быков Д. Е., Макарова Н. В., Демидова А. В., Еремеева Н. Б. |
THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS
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46 |
3 |
2017 |
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7 |
Сорокопуд А. Ф., Плотников И. Б., Плотникова Л. В. |
IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE
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45 |
2 |
2017 |
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8 |
Саженова Ю. М., Лупинская С. М. |
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
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43 |
4 |
2016 |
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9 |
Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В. |
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS
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40 |
1 |
2016 |
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10 |
Табаторович А. Н., Резниченко И. Ю. |
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
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38 |
3 |
2015 |
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11 |
Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. |
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT
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35 |
4 |
2014 |
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12 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
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28 |
1 |
2013 |
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13 |
Табаторович А. Н., Степанова Е. Н. |
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
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27 |
4 |
2012 |
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14 |
Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. |
TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT
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24 |
1 |
2012 |
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15 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
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22 |
3 |
2011 |
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16 |
Лупинская С. М. |
Preparation of wild berry and plant raw materials for functional dairy products manufacture
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18 |
3 |
2010 |
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17 |
Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. |
The development of technology of canned foods from gooseberry
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18 |
3 |
2010 |
