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1 |
Лутков И. П., Макаров А. С., Шмигельская Н. А. |
Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties
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54 |
1 |
2024 |
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2 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
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3 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
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51 |
3 |
2021 |
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4 |
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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5 |
Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. |
Optimization Formulation of Semi-Finished Sponge Cake
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50 |
1 |
2020 |
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6 |
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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7 |
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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8 |
Иванова С. А. |
The Foaming Properties of Skim Milk Protein Concentrate
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48 |
4 |
2018 |
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9 |
Евелева В. В., Черпалова Т. М., Шиповская Е. А. |
Effectiveness of lactate-containing processing aids application in vegetable treatment
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48 |
2 |
2018 |
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10 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
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48 |
1 |
2018 |
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11 |
Мышалова О. М. |
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
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46 |
3 |
2017 |
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12 |
Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. |
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
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43 |
4 |
2016 |
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13 |
Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. |
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION
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37 |
2 |
2015 |
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14 |
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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15 |
Сергеева И. Ю. |
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
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33 |
2 |
2014 |
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16 |
Сергеева И. Ю. |
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
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31 |
4 |
2013 |
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17 |
Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. |
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
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31 |
4 |
2013 |
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18 |
Попов А. М., Тихонов Н. В., Тихонова И. Н. |
INVESTIGATION OF TECHNOLOGICAL PROCESSES FOR JUICE CONCENTRATION AND STERILIZATION USING THE METHOD OF DIRECT HEATING
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28 |
1 |
2013 |
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19 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
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20 |
Иванец В. Н., Иванец Г. Е., Светкина Е. А. |
THE STUDY OF MILK FOAMING PROPERTIES FOR PROCESSING
IN A ROTARY-PULSATING MACHINE
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25 |
2 |
2012 |
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21 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
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23 |
4 |
2011 |
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22 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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23 |
Изгарышева Н. В., Кригер О. В., Жданов В. А. |
Advantages of using meat raw by-products in technology of oxygen cocktails
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20 |
1 |
2011 |
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24 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
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19 |
4 |
2010 |
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25 |
Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. |
The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid
disperse systems
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18 |
3 |
2010 |
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26 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
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12 |
1 |
2009 |
|
27 |
Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. |
Role of calcium ions in colloid stability of casein micelles
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12 |
1 |
2009 |
