|
|
  |
|
|
|
|
1 |
Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. |
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
|
54 |
1 |
2024 |
|
2 |
Терехова О. Н., Дуюнова Я. С. |
Pneumocentrifugal Classification of Dispersed Particles during Grain Milling
|
54 |
1 |
2024 |
|
3 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
|
54 |
1 |
2024 |
|
4 |
Borodina Alexandra, Veliaev Yurii, Osokin Alexander |
Comprehensive Methodological Approach to Determining Lipids in Clams
|
53 |
4 |
2023 |
|
5 |
Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina |
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
|
53 |
4 |
2023 |
|
6 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
|
53 |
3 |
2023 |
|
7 |
Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С. |
Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review
|
53 |
3 |
2023 |
|
8 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
|
53 |
3 |
2023 |
|
9 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
|
53 |
2 |
2023 |
|
10 |
Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. |
Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
|
53 |
2 |
2023 |
|
11 |
Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. |
Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
|
53 |
2 |
2023 |
|
12 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
|
53 |
2 |
2023 |
|
13 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
|
53 |
2 |
2023 |
|
14 |
Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. |
Assessing the Biological Safety of Dairy Products with Residual Antibiotics
|
53 |
1 |
2023 |
|
15 |
Храмова В. Н., Сурков Д. И., Лубчинский К. А. |
Effect of Microwave Radiation on the Chemical Composition of Chickpeas
|
53 |
1 |
2023 |
|
16 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
|
53 |
1 |
2023 |
|
17 |
Куценкова В. С., Неповинных Н. В., Еганехзад С. А. |
Hybrid Gel as a Substitute for Hard Fats in Confectionery
|
53 |
1 |
2023 |
|
18 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
|
53 |
1 |
2023 |
|
19 |
Гурский И. А., Творогова А. А. |
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
|
53 |
1 |
2023 |
|
20 |
Каледин А. П. , Степанова М. В., Остапенко В. А. |
Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes
|
53 |
1 |
2023 |
|
21 |
Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. |
Defining the Composition of Fat Phase in Foods
|
52 |
4 |
2022 |
|
22 |
Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. |
Effect of Yeast Biosorbents on Wine Quality
|
52 |
4 |
2022 |
|
23 |
Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. |
Functional Food Market Analysis: Russian and International Aspects
|
52 |
4 |
2022 |
|
24 |
Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. |
Pea and Chickpea Protein Concentrates: Quality Indicators
|
52 |
4 |
2022 |
|
25 |
Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. |
Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds
|
52 |
4 |
2022 |
|
26 |
Урубков С. А., Королёв А. А. , Смирнов С. О. |
Cereals and Cereal Products for Dietary Preventive Nutrition
|
52 |
3 |
2022 |
|
27 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. |
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
|
52 |
3 |
2022 |
|
28 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
|
52 |
3 |
2022 |
|
29 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
|
52 |
2 |
2022 |
|
30 |
Ганина В. И., Машенцева Н. Г., Ионова И. И. |
Bacteriophages of Lactic Acid Bacteria
|
52 |
2 |
2022 |
|
31 |
Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин |
Color Sensors in Smart Food Packaging
|
52 |
2 |
2022 |
|
32 |
Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. |
Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products
|
52 |
1 |
2022 |
|
33 |
Янковская В. С., Дунченко Н. И., Михайлова К. В. |
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
|
52 |
1 |
2022 |
|
34 |
Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. |
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
|
51 |
4 |
2021 |
|
35 |
Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. |
Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
|
51 |
4 |
2021 |
|
36 |
Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. |
Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922)
|
51 |
4 |
2021 |
|
37 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
|
51 |
4 |
2021 |
|
38 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
|
51 |
3 |
2021 |
|
39 |
Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. |
Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods
|
51 |
3 |
2021 |
|
40 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
|
51 |
2 |
2021 |
|
41 |
Громов Д. А., Борисова А. В., Бахарев В. В. |
Food Allergens and Methods for Producing Hypoallergenic Foods
|
51 |
2 |
2021 |
|
42 |
Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. |
Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
|
51 |
2 |
2021 |
|
43 |
Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. |
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
|
51 |
2 |
2021 |
|
44 |
Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. |
Thermophysical Characteristics of Tropical Fruits in Milk Powder Products
|
51 |
2 |
2021 |
|
45 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
|
51 |
1 |
2021 |
|
46 |
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
|
51 |
1 |
2021 |
|
47 |
Резниченко И. Ю., Щеглов М. С. |
Sugar Substitutes and Sweeteners in Confectionery Technology
|
50 |
4 |
2020 |
|
48 |
Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. |
New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder
|
50 |
3 |
2020 |
|
49 |
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
|
50 |
3 |
2020 |
|
50 |
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
|
50 |
3 |
2020 |
|
51 |
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
|
50 |
3 |
2020 |
|
52 |
Горбатовский А. А., Ракитянская И. Л., Каледина М. В. |
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
|
50 |
2 |
2020 |
|
53 |
Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. |
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
|
50 |
2 |
2020 |
|
54 |
Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. |
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
|
50 |
2 |
2020 |
|
55 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
|
50 |
2 |
2020 |
|
56 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
|
50 |
1 |
2020 |
|
57 |
Рубан Н. Ю., Резниченко И. Ю. |
Preferences of People of Advanced and Gerontic Age in Diet Formation
|
50 |
1 |
2020 |
|
58 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
|
50 |
1 |
2020 |
|
59 |
Петрова С. Н., Ещенко А. Р., Минеева Е. М. |
FAT CONTENT IN PRESCHOOLERS’ DIET
|
49 |
4 |
2019 |
|
60 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
|
49 |
4 |
2019 |
|
61 |
Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. |
PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES
|
49 |
4 |
2019 |
|
62 |
Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. |
ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS
|
49 |
4 |
2019 |
|
63 |
Оразов А., Надточий Л. А., Сафронова А. В. |
Assessing the Biological Value of Milk Obtained from Various Farm Animals
|
49 |
3 |
2019 |
|
64 |
Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
|
49 |
3 |
2019 |
|
65 |
Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
|
49 |
3 |
2019 |
|
66 |
Вобликова Т. В., Садовой В. В., Барыбина Л. И. |
Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
|
49 |
3 |
2019 |
|
67 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
Amaranth in Diet Therapy of Children with Gluten Intolerance
|
49 |
2 |
2019 |
|
68 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
|
49 |
2 |
2019 |
|
69 |
Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. |
Bread Production and Bakery Products in Russia: Current State and Prospects
|
49 |
2 |
2019 |
|
70 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
71 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
|
49 |
1 |
2019 |
|
72 |
Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. |
New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing
|
49 |
1 |
2019 |
|
73 |
Неверов Е. Н., Лифенцева Л. В., Усов А. В. |
The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method
|
49 |
1 |
2019 |
|
74 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
|
48 |
4 |
2018 |
|
75 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
|
48 |
4 |
2018 |
|
76 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
|
48 |
4 |
2018 |
|
77 |
Ногина А. А., Тихонов С. Л., Тихонова Н. В. |
The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products
|
48 |
4 |
2018 |
|
78 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
|
48 |
3 |
2018 |
|
79 |
Терещук Л. В., Старовойтова К. В. |
Hghly Effective Methods of Modification of Fats in Milk-Containing Products
|
48 |
3 |
2018 |
|
80 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. |
Innovative Decisions in the Production Quality Control of Flour Milling
|
48 |
3 |
2018 |
|
81 |
Белякова З. Ю. |
Organic products: the Current Legal Forms of Production and Turnover Support
|
48 |
3 |
2018 |
|
82 |
Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. |
The Use of Milk Protein in the Production of Jelly Products
|
48 |
3 |
2018 |
|
83 |
Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. |
Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating
|
48 |
3 |
2018 |
|
84 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
|
48 |
3 |
2018 |
|
85 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
|
86 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
|
48 |
2 |
2018 |
|
87 |
Бутов А. В., Мандрова А. А. |
Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation
|
48 |
2 |
2018 |
|
88 |
Исабаев И. Б., Атамуратова Т. И. |
Potential raw materials for special use vegetable fatty composite mixtures
|
48 |
2 |
2018 |
|
89 |
Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. |
Selection of optimal parameters for obtaining whipped products from egg whites
|
48 |
2 |
2018 |
|
90 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
|
48 |
1 |
2018 |
|
91 |
Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. |
Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation
|
48 |
1 |
2018 |
|
92 |
Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. |
Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation
|
48 |
1 |
2018 |
|
93 |
Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. |
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
|
47 |
4 |
2017 |
|
94 |
Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. |
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
|
47 |
4 |
2017 |
|
95 |
Контарева В. Ю., Крючкова В. В. |
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
|
47 |
4 |
2017 |
|
96 |
Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. |
ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
|
46 |
3 |
2017 |
|
97 |
Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. |
EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS
|
46 |
3 |
2017 |
|
98 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
|
46 |
3 |
2017 |
|
99 |
Ожерельева А. В., Куракин М. С. |
THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED
|
46 |
3 |
2017 |
|
100 |
Голубцова Ю. В. |
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
|
45 |
2 |
2017 |
|
101 |
Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. |
FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
|
45 |
2 |
2017 |
|
102 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
|
45 |
2 |
2017 |
|
103 |
Сурай Н. М., Высоцкая О. А. |
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
|
44 |
1 |
2017 |
|
104 |
Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. |
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
|
44 |
1 |
2017 |
|
105 |
Пчелкина В. А. |
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
|
43 |
4 |
2016 |
|
106 |
Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. |
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
|
43 |
4 |
2016 |
|
107 |
Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. |
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
|
43 |
4 |
2016 |
|
108 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
109 |
Мышалова О. М., Гуринович Г. В., Гурикова Я. С. |
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY
|
42 |
3 |
2016 |
|
110 |
Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. |
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
|
41 |
2 |
2016 |
|
111 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
|
41 |
2 |
2016 |
|
112 |
Розалёнок Т. А. |
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
|
41 |
2 |
2016 |
|
113 |
Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. |
DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING
|
40 |
1 |
2016 |
|
114 |
Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. |
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION
|
40 |
1 |
2016 |
|
115 |
Гуринович Г. В., Малютина К. В., Субботина М. А. |
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
|
39 |
4 |
2015 |
|
116 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
|
39 |
4 |
2015 |
|
117 |
Бутов А. В., Мандрова А. А. |
ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS
|
38 |
3 |
2015 |
|
118 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
119 |
Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. |
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
|
38 |
3 |
2015 |
|
120 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
121 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
|
37 |
2 |
2015 |
|
122 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
|
36 |
1 |
2015 |
|
123 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
124 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. |
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
|
35 |
4 |
2014 |
|
125 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
|
35 |
4 |
2014 |
|
126 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
|
127 |
Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. |
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
|
35 |
4 |
2014 |
|
128 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
|
129 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
|
34 |
3 |
2014 |
|
130 |
Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
|
34 |
3 |
2014 |
|
131 |
Кудряшова И. А., Кудряшова И. А., Копеин В. В. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
|
132 |
Храмцов А. Г. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
|
133 |
Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. |
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
|
33 |
2 |
2014 |
|
134 |
Розалёнок Т. А., Сидорин Ю. Ю. |
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
|
33 |
2 |
2014 |
|
135 |
Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
VEGETABLE OILS AS FUNCTIONAL FOODS
|
33 |
2 |
2014 |
|
136 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
|
32 |
1 |
2014 |
|
137 |
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 |
|
138 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
139 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
|
32 |
1 |
2014 |
|
140 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
|
32 |
1 |
2014 |
|
141 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
|
31 |
4 |
2013 |
|
142 |
Брезе О. Э., Менх Л. В. |
IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET
|
31 |
4 |
2013 |
|
143 |
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
|
31 |
4 |
2013 |
|
144 |
Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. |
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
|
31 |
4 |
2013 |
|
145 |
Неповинных Н. В., Грошева В. Н., Птичкина Н. М. |
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
|
30 |
3 |
2013 |
|
146 |
Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. |
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
|
29 |
2 |
2013 |
|
147 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
148 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
|
149 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
|
28 |
1 |
2013 |
|
150 |
Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. |
THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES
|
28 |
1 |
2013 |
|
151 |
Ермош Л. Г., Березовикова И. П. |
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
|
27 |
4 |
2012 |
|
152 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
|
27 |
4 |
2012 |
|
153 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
|
27 |
4 |
2012 |
|
154 |
Буянов О. Н., Буянова И. В. |
MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM
|
27 |
4 |
2012 |
|
155 |
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
|
27 |
4 |
2012 |
|
156 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
|
27 |
4 |
2012 |
|
157 |
Терещук Л. В., Ивашина О. А. |
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
|
27 |
4 |
2012 |
|
158 |
Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. |
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
|
27 |
4 |
2012 |
|
159 |
Хвыля С. И., Пчелкина В. А., Бурлакова С. С. |
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
|
26 |
3 |
2012 |
|
160 |
Дунченко Н. И. |
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
|
26 |
3 |
2012 |
|
161 |
Харитонов В. Д., Будрик В. Г. |
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
|
26 |
3 |
2012 |
|
162 |
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
|
26 |
3 |
2012 |
|
163 |
Позняковский В. М. |
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
|
26 |
3 |
2012 |
|
164 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
|
25 |
2 |
2012 |
|
165 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
|
25 |
2 |
2012 |
|
166 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
|
167 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
|
168 |
Буянова И. В. |
NEW DAIRY PRODUCTS FREEZING TECHNOLOGY
|
24 |
1 |
2012 |
|
169 |
Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. |
ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
|
24 |
1 |
2012 |
|
170 |
Табакаева О. В., Каленик Т. К. |
SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION
ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION
|
24 |
1 |
2012 |
|
171 |
Богер В. Ю., Романов А. С., Мартыненко Н. С. |
SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED
ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS
|
24 |
1 |
2012 |
|
172 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
|
24 |
1 |
2012 |
|
173 |
Шмалько Н. А. |
COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR
|
23 |
4 |
2011 |
|
174 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
|
23 |
4 |
2011 |
|
175 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
|
23 |
4 |
2011 |
|
176 |
Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. |
DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME
|
22 |
3 |
2011 |
|
177 |
Березовикова И. П., Влощинский П. Е. |
THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION
|
22 |
3 |
2011 |
|
178 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
|
21 |
2 |
2011 |
|
179 |
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
|
21 |
2 |
2011 |
|
180 |
Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. |
Influence of the kind of sausage casings on the quality of meat products during storage
|
20 |
1 |
2011 |
|
181 |
Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. |
Microstructure features and chemical composition of amaranth grain processing food products
|
20 |
1 |
2011 |
|
182 |
Ефименко А. В. |
Milk and dairy products market: current trends and development
|
20 |
1 |
2011 |
|
183 |
Гощанская М. Н., Фетисов Е. А., Червецов В. В., Галстян А. Г. |
Scientific bases development of conservation of milk-based products with intermediate humidity
|
20 |
1 |
2011 |
|
184 |
Пушмина И. Н. |
Characteristics of Milk Containing Products Using Plant
and Mineral Resources of Siberia
|
19 |
4 |
2010 |
|
185 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
|
19 |
4 |
2010 |
|
186 |
Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С.
., Галстян А. Г. |
Water activity in fructose solutions
|
18 |
3 |
2010 |
|
187 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
|
188 |
Терещук Л. В., Долголюк И. В. |
Investigation of coconut paste composition and properties and its usage in spreads production
|
17 |
2 |
2010 |
|
189 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
|
17 |
2 |
2010 |
|
190 |
Васильева С. Б., Гореликова Г.
. |
Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent
properties to it
|
17 |
2 |
2010 |
|
191 |
Мудрикова О. В., Митрохин П. В. |
The investigation of detergents influence on milk proteins
|
16 |
1 |
2010 |
|
192 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
|
15 |
4 |
2009 |
|
193 |
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
|
15 |
4 |
2009 |
|
194 |
Субботина М.
. |
Physiological aspects of the use of fats in the nourishment
|
15 |
4 |
2009 |
|
195 |
Просеков А., Курбанова М. Г. |
АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ
ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ
ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
|
15 |
4 |
2009 |
|
196 |
Архипов А. Н. |
Processed cheese products «Rada» and «Floris»
|
14 |
3 |
2009 |
|
197 |
Вершинина О. Л., Михайлов В.
., Лобанова А. В. |
Use of peanut weight by manufacture of bakery products of the raised food value
|
14 |
3 |
2009 |
|
198 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
|
199 |
Сафьянов Д. А., Пехтерева А. А., Туксина К. С. |
Prospects of development of a baking production.
An experimental substantiation to working out and an estimation of quality of bread,
bakery and flour confectionery products of a functional purpose
|
13 |
2 |
2009 |
|
200 |
Стабровская О. И., Романов А. С., Короткова О. Г. |
The multicomponent mixes for production of bread
|
13 |
2 |
2009 |
|
201 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
|
12 |
1 |
2009 |
|
202 |
Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. |
Influence of products of processing of hop on biotechnological properties baking yeast
|
12 |
1 |
2009 |
|
203 |
Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. |
Prospects of use an amaranth albuminous flour in bread making
|
12 |
1 |
2009 |
|
204 |
Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. |
Use of shrot from seeds of a pumpkin in bread baking
|
12 |
1 |
2009 |
|
205 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
|
12 |
1 |
2009 |
