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1 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
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2 |
Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. |
Micellar Casein Production and Application in Dairy Protein Industry
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52 |
3 |
2022 |
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3 |
Рязанцева К. А., Шерстнева Н. Е. |
Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry
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52 |
2 |
2022 |
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4 |
Гуринович Г. В., Патракова И. С., Хренов В. А. |
Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
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52 |
1 |
2022 |
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5 |
Славянский А. А., Митрошина Д. П., Грибкова В. А., Карамзин А. В. |
Fractionation of Bulk Food Products
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52 |
1 |
2022 |
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6 |
Кручинин А. Г., Большакова Е. И. |
Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein
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52 |
1 |
2022 |
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7 |
Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. |
HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk
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51 |
2 |
2021 |
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8 |
Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. |
Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters
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50 |
4 |
2020 |
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9 |
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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10 |
Мухортова А. М., Узбекова О. Р., Лыжов И. И. |
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
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50 |
2 |
2020 |
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11 |
Оразов А., Надточий Л. А., Сафронова А. В. |
Assessing the Biological Value of Milk Obtained from Various Farm Animals
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49 |
3 |
2019 |
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12 |
Терещук Л. В., Старовойтова К. В. |
Hghly Effective Methods of Modification of Fats in Milk-Containing Products
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48 |
3 |
2018 |
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13 |
Смирнова И. А., Гутов Н. Ю., Лукин А. А. |
Research of composition of milk protein concentrates
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48 |
1 |
2018 |
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14 |
Смирнова И. А., Гутов Н. Ю., Юрташкина А. В. |
STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS
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45 |
2 |
2017 |
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15 |
Мышалова О. М., Гуринович Г. В., Гурикова Я. С. |
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY
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42 |
3 |
2016 |
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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 |
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»
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38 |
3 |
2015 |
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18 |
Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. |
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
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36 |
1 |
2015 |
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19 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
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32 |
1 |
2014 |
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20 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
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32 |
1 |
2014 |
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21 |
Храмцов А. Г., Лодыгин А. Д., Евдокимов И. А., Рябцева С. А. |
INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS
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26 |
3 |
2012 |
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22 |
Кригер О. В., Изгарышев А. В., Лапин А. П. |
INFLUENCE OF THE WAY OF PRELIMINARY PROCESSING
ON THE YIELD AND FRACTIONAL COMPOSITION OF BLOOD PLASMA PROTEINS
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25 |
2 |
2012 |
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23 |
Алиева Л. Р., Бакулин А. В., Варламов В. П., Евдокимов И. А., Гавриленко Н. В., Червяковский Е. М., Курченко В. П. |
INTERACTION OF CHITOSAN WITH WHEY PROTEINS
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25 |
2 |
2012 |
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24 |
Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А. |
MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS
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25 |
2 |
2012 |
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25 |
Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. |
Phenomenological model of thermoacid coagulation of skim milk proteins
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20 |
1 |
2011 |
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26 |
Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. |
The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency
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16 |
1 |
2010 |
