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№	Authors	Title	Volume	Issue	Year

1	Лутков И. П., Макаров А. С., Шмигельская Н. А.	Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties	54	1	2024
2	Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А.	Sonochemical Effects on Wheat Starch	53	3	2023
3	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
4	Багаев А. А., Бобровский С. О.	Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency	53	2	2023
5	Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А.	Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn	53	2	2023
6	Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н.	Effect of Ionising Irradiation on Wheat Flour	52	4	2022
7	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
8	Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В.	Quality Indicators of Agaricus bisporus after Ultraviolet Treatment	52	4	2022
9	Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А.	Rheological Properties of Mayonnaise with Non-Traditional Ingredients	52	4	2022
10	Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А.	Identifying Bioactive Peptides from Poultry By-Products	52	3	2022
11	Рязанцева К. А., Шерстнева Н. Е.	Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry	52	2	2022
12	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
13	Попов А. М., Плотников К. Б., Иванов П. П., Плотников И. Б., Попов Д. М., Плотникова И. О.	Effect of Vibration on the Porosity and Strength of Instant Drink Granules	52	1	2022
14	Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В.	Developing New Software for Functional Food Production	51	4	2021
15	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
16	Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г.	Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit	51	4	2021
17	Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В.	A New Approach to the Development of Food Products	51	3	2021
18	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	51	3	2021
19	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
20	Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В.	Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels	51	1	2021
21	Орлова Т. В., Айдер М.	Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties	51	1	2021
22	Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю.	Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils	50	4	2020
23	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
24	Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д.	New Functional Formulations for Dry Seafood Concentrates and their Properties	50	4	2020
25	Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А.	Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties	50	4	2020
26	Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н.	Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)	50	3	2020
27	Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю.	Modified Porous Starch in Development of Biodegradable Composite Polymer Materials	50	3	2020
28	Попов А. М., Плотников К. Б., Иванов П. П., Доня Д. В., Пачкин С. Г., Плотникова И. О.	INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION	50	2	2020
29	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
30	Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е.	Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production	50	1	2020
31	Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д.	Improving the Line of Instant Starch Soft Drinks	50	1	2020
32	Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю.	Optimization Formulation of Semi-Finished Sponge Cake	50	1	2020
33	Березин М. А., Борисов В. И.	EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT	49	4	2019
34	Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В.	EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS	49	4	2019
35	Садовой В. В., Вобликова Т. В., Пермяков А. В.	FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION	49	4	2019
36	Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М.	JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY	49	4	2019
37	Зайцева И. И., Шеламова С. А., Дерканосова Н. М.	Effect of Pumpkin Husks on Cracker Dough Fermentation	49	3	2019
38	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
39	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
40	Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т.	Grain Composites with a Complementary Amino Acid Composition in Food and Fodder	49	2	2019
41	Буховец В. А., Ефимова Д. В., Давыдова Л. В.	New Production Technology for Nutritionally Enhanced Bakery Products	49	2	2019
42	Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А.	Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage	49	1	2019
43	Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю.	The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality	49	1	2019
44	Марьин В. А., Верещагин А. Л., Бычин Н. В.	Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction	49	1	2019
45	Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А.	Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes	48	4	2018
46	Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А.	Improving the Salting Technology for Fermented Maral Meat Products	48	4	2018
47	Ульрих Е. В.	The study of the modified flocculants properties for whey components isolation	48	2	2018
48	Жбанова Е. В.	Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)	48	1	2018
49	Скрипко О. В., Стаценко Е. С., Покотило О. В.	Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value	48	1	2018
50	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
51	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
52	Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С.	ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII	47	4	2017
53	Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н.	THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS	47	4	2017
54	Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е.	DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY	46	3	2017
55	Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О.	PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE	46	3	2017
56	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
57	Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н.	JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT	44	1	2017
58	Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К.	FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION	43	4	2016
59	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
60	Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н.	MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS	43	4	2016
61	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
62	Попов Д. М., Терещук Л. В.	DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS	42	3	2016
63	Ашмарова О. В., Федулова Е. А.	AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES	41	2	2016
64	Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю.	CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE	41	2	2016
65	Усенко Н. И., Яковлева Л. А., Отмахова Ю. С.	INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS	41	2	2016
66	Старовойтова К. В., Терещук Л. В.	PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION	41	2	2016
67	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
68	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR	40	1	2016
69	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
70	Черненкова А. А., Леонова С. А., Пусенкова Л. И.	IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN	38	3	2015
71	Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю.	LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES	38	3	2015
72	Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И.	METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)	37	2	2015
73	Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И.	PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING	36	1	2015
74	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
75	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
76	Решетник Е. И., Водолагина Е. Ю., Максимюк В. А.	INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT	35	4	2014
77	Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П.	INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES	35	4	2014
78	Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г.	INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS	34	3	2014
79	Муратова Е. И., Смолихина П. М.	JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES	34	3	2014
80	Банникова А. В.	NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS	34	3	2014
81	Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE	33	2	2014
82	Куропаткина О. В., Андреева А. А., Кирдяшкин В. В.	DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES	33	2	2014
83	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
84	Решетник Е. И., Шарипова Т. В., Максимюк В. А.	INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP	33	2	2014
85	Прибытова О. С., Прибытов И. В., Першина Е. И.	PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE	33	2	2014
86	Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К.	BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS	32	1	2014
87	Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З.	STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS	32	1	2014
88	Патракова И. С., Гуринович Г. В., Алексеевнина О. Я.	STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION	32	1	2014
89	Решетник Е. И., Максимюк В. А., Уточкина Е. А.	EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT	31	4	2013
90	Марьин В. А., Верещагин А. Л., Фомина И. Г.	ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS	31	4	2013
91	Бредихин А. С., Червецов В. В.	FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION	31	4	2013
92	Терлецкая В. А., Рубанка Е. В., Зинченко И. Н.	INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION	31	4	2013
93	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
94	Макарова Н. В., Валиулина Д. Ф.	EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION	29	2	2013
95	Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М.	OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER	29	2	2013
96	Цэнд-Аюуш Ч., Ганина В. И.	PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA	28	1	2013
97	Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю.	THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER	28	1	2013
98	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
99	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	26	3	2012
100	Майтаков А. Л.	INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT	26	3	2012
101	Махачева Е. В.	MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM	25	2	2012
102	Самченко О. Н., Каленик Т. К., Вершинина А. Г.	PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS	25	2	2012
103	Табакаева О. В.	SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES	25	2	2012
104	Лаженцева Л. Ю.	EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS	24	1	2012
105	Челнакова Н. Г., Илюшина Е. Е., Австриевских А. .	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM	23	4	2011
106	Борисова Г. В., Бессонова О. В., Крупин А. В.	TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES	23	4	2011
107	Шмалько Н. А., Чалова И. А., Ромашко Н. Л.	RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR	22	3	2011
108	Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В.	TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA	22	3	2011
109	Зеленский В. А., Короткий И. А.	THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY	22	3	2011
110	Короткая Е. В.	Collodion Film Formation Technology and Properties	21	2	2011
111	Шмалько Н. А.	Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours	21	2	2011
112	Тихонова Н. В., Позняковский В. М.	Experimental and clinical tests of baa «Eramin»	21	2	2011
113	Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н.	Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities	21	2	2011
114	Беспоместных К. В., Галстян А. Г., Короткая Е. В.	Study of biochemical and morphological properties of strains of bacteria genus	21	2	2011
115	Тихонова Н. В., Улитин Е. В.	Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation	20	1	2011
116	Семенов А. Г.	Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution	20	1	2011
117	Дроздецкая И. С., Березовикова И. П.	Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish	19	4	2010
118	Мелихова Т. А., Данилов М. Б., Колесникова Н. В.	Development of a Cooked and Smoked Meat Product from Mutton	19	4	2010
119	Терещук Л. В., Савельев И. Д.	Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil	19	4	2010
120	Лупинская С. М.	Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup	18	3	2010
121	Лобасенко Б. А., Семенов А. Г.	Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions	18	3	2010
122	Курбанова М. Г., Железнов А. И.	Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation	18	3	2010
123	Баженова Б. А., Федорова Т. Ц.	Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods	17	2	2010
124	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
125	Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А.	The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking	17	2	2010
126	Курбанова М. Г., Аветисян Г. А.	Research of influence of κ-casein hydrolysis degree on gels properties	16	1	2010
127	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	The resource analysis of regional sources of white baker's flour	16	1	2010
128	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010
129	Рензяева Т.	Functional properties of protein products from the oil cake of rape and false flax	15	4	2009
130	Попов А. М., Берязева Л. Н., Майтаков А. Л.	Optimization of the process of granule formation in the dish granulator	15	4	2009
131	Крупин А. .	The analysis of laws of ageing gel formation components In connection with manufacture from them drinks	15	4	2009
132	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
133	Субботина М. .	Study of process of the absorption of a moisture and solubility of a cedar flour	14	3	2009
134	Крупин А. В.	The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink	14	3	2009
135	Шилов А. В., Бакин И. А.	The research of the rheological characteristics of the combined mixture based on dry milk	14	3	2009
136	Гаврилов А. Ф., Жуликов В. О.	Functional properties of soybeans as the basic consumer characteristics of products of their processing	13	2	2009
137	Киселев В. М., Першина Е. Г.	New paradigm of catering services of the concentrated contingents	13	2	2009
138	Красина И. Б., Джахимова О. И., Капаева Е. А.	Waffle wares for a dietary feed	13	2	2009
139	Майтаков А. Л., Коган Б.	About the formation of models of technological blocks for the quality provision of machinery for food production.	12	1	2009
140	Маюрникова Л. А., Давыденко Н. И., Куракин М. С.	Eating as a basis to improve the quality of life of persons with carbohydrate metabolism	12	1	2009
141	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
142	Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М.	Wares of pastries without sugar in the feed of diabetics	12	1	2009
143	Гиро Т., Чиркова О.	Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний	12	1	2009