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1 |
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
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53 |
3 |
2023 |
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2 |
Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. |
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
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53 |
2 |
2023 |
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3 |
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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4 |
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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5 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
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50 |
1 |
2020 |
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6 |
Табаторович А. Н., Резниченко И. Ю. |
Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid
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49 |
2 |
2019 |
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7 |
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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8 |
Пермякова Л. В. |
Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals
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48 |
1 |
2018 |
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9 |
Позднякова О. Г., Курбанова М. Г. |
THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
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44 |
1 |
2017 |
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10 |
Пермякова Л. В. |
CLASSIFICATION OF PREPARATIOPNS TO PROMOTE YEAST VITAL ACTIVITY
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42 |
3 |
2016 |
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11 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
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40 |
1 |
2016 |
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12 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
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39 |
4 |
2015 |
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13 |
Трихина В. В., Лазаревич Е. Л., Вековцев А. А. |
DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES
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36 |
1 |
2015 |
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14 |
Клещевский Ю. Н., Кудряшова И. А., Колеватова А. В. |
SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY
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35 |
4 |
2014 |
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15 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
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34 |
3 |
2014 |
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16 |
Давыденко Н. И., Голуб О. В., Бурштыкова Т. Ю., Сафьянов Д. А. |
DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE
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29 |
2 |
2013 |
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17 |
Карнадуд Е. Н., Исхаков Р. Р., Якимчук К. С., Котляров Р. В., Федосенков Б. А. |
VOLUMETRIC CONTINUOUS-TYPE AND BATCH DOSERS PERFORMANCE MODELING
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29 |
2 |
2013 |
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18 |
Киреев В. В., Попов Д. М., Ратников С. А., Грачев А. В. |
DEVELOPMENT OF ESTIMATION TECHNIQUE
FOR DISPERSE MEDIUM WITH COMPLEX COMPOSITION
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24 |
1 |
2012 |
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19 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
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24 |
1 |
2012 |
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20 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
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23 |
4 |
2011 |
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21 |
Павлов И. Н., Гора О. Н. |
THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE
OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS
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23 |
4 |
2011 |
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22 |
Беспоместных К. В., Галстян А. Г., Короткая Е. В. |
Study of biochemical and morphological properties of strains of bacteria genus
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21 |
2 |
2011 |
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23 |
Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. |
Investigation of diffusion properties of package for potato and vegetable storage
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20 |
1 |
2011 |
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24 |
Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. |
Research of influence of millet flakes on quality of bread from multicomponent mixes
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17 |
2 |
2010 |
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25 |
Маюрникова Л.
., Ковалева А. В., Куракин М. С., Воздвиженская К. С. |
Assessement of the organization the schoolchildren's feeding in the Prokopievsk region
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14 |
3 |
2009 |
