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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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2 |
Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. |
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
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53 |
1 |
2023 |
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3 |
Ширшова А. А., Агеева Н. М., Ульяновская Е. В., Чернуцкая Е. А. |
Transformation of Apple Composition during Cider Production
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53 |
1 |
2023 |
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4 |
Бурак Л. Ч. , Завалей А. П. |
Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties
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52 |
1 |
2022 |
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5 |
Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. |
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
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51 |
4 |
2021 |
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6 |
Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И. |
Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates
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51 |
3 |
2021 |
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7 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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8 |
Кригер О. В., Бабич О. О., Долганюк В. Ф., Козлова О. В., Сухих С. А., Ларичев Т. А. |
Bioethanol Production from Miscanthus sinensis Cellulose by Bioconversion
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51 |
2 |
2021 |
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9 |
Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. |
Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
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51 |
2 |
2021 |
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10 |
Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И. |
Technology for the Bacillus megaterium Fodder Biomass Production
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51 |
1 |
2021 |
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11 |
Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. |
Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia
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50 |
4 |
2020 |
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12 |
Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Ганин М. Ю. |
Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines
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50 |
4 |
2020 |
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13 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
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50 |
1 |
2020 |
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14 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
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50 |
1 |
2020 |
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15 |
Зайцева И. И., Шеламова С. А., Дерканосова Н. М. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
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49 |
3 |
2019 |
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16 |
Гербер Ю. Б., Гаврилов А. В. |
Machine Processing of Milk in Dairy Production
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49 |
3 |
2019 |
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17 |
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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18 |
Макаров С. С., Макаров С. Ю., Панасюк А. Л. |
Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
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48 |
3 |
2018 |
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19 |
Пермякова Л. В. |
Dependence between sterols synthesis and the method of beer yeast oxygenation
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48 |
2 |
2018 |
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20 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
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48 |
2 |
2018 |
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21 |
Панасюк А. Л., Макаров С. С. |
Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
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48 |
1 |
2018 |
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22 |
Гаврилова Н. Б., Темирбаева М. В. |
SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
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47 |
4 |
2017 |
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23 |
Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. |
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
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40 |
1 |
2016 |
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24 |
Пермякова Л. В. |
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
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38 |
3 |
2015 |
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25 |
Корниенко В. В., Мельник Л. Н., Таран В. М. |
Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol
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35 |
4 |
2014 |
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26 |
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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27 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
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32 |
1 |
2014 |
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28 |
Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г. |
MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS
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30 |
3 |
2013 |
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29 |
Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И. |
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
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29 |
2 |
2013 |
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30 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
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27 |
4 |
2012 |
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31 |
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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32 |
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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33 |
Рожнов Е. Д., Григоренко А.
., Севодин В. П. |
Studying of complex ethers of sea-buckthorn berries
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14 |
3 |
2009 |
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34 |
Крупин А. В. |
The analysis of influence of technology factors
on law of hydrolysis of lactose in connection with manufacture of drinks
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13 |
2 |
2009 |
