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Рябцева С. А., Храмцов А. Г., Шпак М. А., Лодыгин А. Д., Анисимов Г. С., Сазанова С. Н., Табакова Ю. А. |
Biotechnology of Lactulose Production: Progress, Challenges, and Prospects
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53 |
1 |
2023 |
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2 |
Пуи Л. П. , Салена Л. А. К. |
Enzyme-Aided Treatment of Fruit Juice: A Review
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53 |
1 |
2023 |
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3 |
Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А. |
Peptides of Trypsin Hydrolyzate in Bovine Colostrum
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53 |
1 |
2023 |
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4 |
Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. |
Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
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51 |
4 |
2021 |
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5 |
Беляева Л. И., Пружин М. К., Остапенко А. В., Гурова В. Н. |
Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet
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51 |
3 |
2021 |
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6 |
Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В. |
Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets
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51 |
3 |
2021 |
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7 |
Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. |
Quality Control of Colostrum and Protein Calf Milk Replacers
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51 |
1 |
2021 |
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8 |
Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г. |
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS
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50 |
2 |
2020 |
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9 |
Подлегаева Т. В., Костина Н. Г. |
Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
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50 |
1 |
2020 |
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10 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
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49 |
2 |
2019 |
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11 |
Вебер А. Л., Леонова С. А., Давлетов Ф. А. |
Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants
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49 |
2 |
2019 |
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12 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
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48 |
4 |
2018 |
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13 |
Пермякова Л. В. |
Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals
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48 |
1 |
2018 |
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14 |
Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. |
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
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40 |
1 |
2016 |
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15 |
Остроумов Л. А., Смирнова И. А., Захарова Л. М. |
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
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39 |
4 |
2015 |
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16 |
Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. |
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
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39 |
4 |
2015 |
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17 |
Дубова Г. Е., Безусов А. Т. |
THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS
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34 |
3 |
2014 |
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18 |
Драгунова М. М., Брехова В. П. |
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
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32 |
1 |
2014 |
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19 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
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31 |
4 |
2013 |
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20 |
Курбанова М. Г., Бондарчук О. Н., Масленникова С. М. |
PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES
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29 |
2 |
2013 |
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21 |
Овсянникова Е. А., Киселева Т. Ф., Потапов А. Н., Дюжев А. В. |
RESEARCH ON THE WILD BERRIES OF SIBERIA EXTRACTION USING BIOCATALYTIC METHODS
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27 |
4 |
2012 |
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22 |
Просеков А. Ю., Бабич О. О., Солдатова Л. С. |
EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS
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26 |
3 |
2012 |
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23 |
Ибрагимов Т. С., Чеботарь А. В., Новоселов А. Г. |
ETHANOL PRODUCTION WITH LOW TEMPERATURE TECHNOLOGY
IN SHELL-AND-TUBE JET INJECTION FERMENTER
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24 |
1 |
2012 |
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24 |
Шмалько Н. А. |
COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR
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23 |
4 |
2011 |
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25 |
Гаврилова Н. Б., Рябкова Д. С. |
LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL
FOR CHEESE PRODUCT MANUFACTURE
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23 |
4 |
2011 |
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26 |
Узаков Я. М., Каимбаева Л. А. |
Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis
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21 |
2 |
2011 |
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27 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
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21 |
2 |
2011 |
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28 |
Курбанова М. Г., Аветисян Г. А. |
Research of influence of κ-casein hydrolysis degree on gels properties
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16 |
1 |
2010 |
|
29 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
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16 |
1 |
2010 |
|
30 |
Красина И. Б., Темников А. В., Есина А. |
Influence of mekhanokhimicheskoy treatment on the uglevodno-amilaznyy
complex of spicily-aromatic raw material
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13 |
2 |
2009 |
|
31 |
Круглик В. И. |
Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography
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13 |
2 |
2009 |
|
32 |
Крупин А. В. |
The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis
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12 |
1 |
2009 |
