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1 |
Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. |
Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)
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54 |
2 |
2024 |
2 |
Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. |
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
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54 |
1 |
2024 |
3 |
Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina |
Approaches to Developing New Complex Meat Products with Preset Qualitiy
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53 |
4 |
2023 |
4 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
5 |
Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. |
New Technology of Functional Bakery Products
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53 |
3 |
2023 |
6 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
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53 |
3 |
2023 |
7 |
Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. |
Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
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53 |
2 |
2023 |
8 |
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 |
9 |
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
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52 |
4 |
2022 |
10 |
Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. |
Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels
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52 |
4 |
2022 |
11 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
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52 |
3 |
2022 |
12 |
Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. |
Biological Protein Value of Pteridium aquilinum (L.) Kuhn
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52 |
2 |
2022 |
13 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
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52 |
2 |
2022 |
14 |
Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. |
Pâté with Inulin Supplement
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52 |
2 |
2022 |
15 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
16 |
Вебер А. Л., Леонова С. А., Кондратьева О. В. |
Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas
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52 |
1 |
2022 |
17 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
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51 |
4 |
2021 |
18 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
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51 |
2 |
2021 |
19 |
Ли Н. Г., Каленик Т. К. |
Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus
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51 |
1 |
2021 |
20 |
Бахчевников О. Н., Брагинец С. В. |
Extrusion of Plant Raw Materials in Food Production: A Review
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50 |
4 |
2020 |
21 |
Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д. |
New Functional Formulations for Dry Seafood Concentrates and their Properties
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50 |
4 |
2020 |
22 |
Бочкарева З. А., Волшенкова Е. С. |
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE
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50 |
2 |
2020 |
23 |
Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. |
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
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50 |
2 |
2020 |
24 |
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 |
25 |
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 |
26 |
Петрова С. Н., Ещенко А. Р., Минеева Е. М. |
FAT CONTENT IN PRESCHOOLERS’ DIET
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49 |
4 |
2019 |
27 |
Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. |
HEALTHY BAKERY COMPOSITE MIXES
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49 |
4 |
2019 |
28 |
Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. |
MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT
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49 |
4 |
2019 |
29 |
Смирнов С. О., Фазуллина О. Ф. |
Non-Traditional Raw Materials in Pasta Production of High Nutrition Value
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49 |
3 |
2019 |
30 |
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
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49 |
2 |
2019 |
31 |
Каширских Е. В., Бабич О. О., Кригер О. В. |
Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties
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49 |
2 |
2019 |
32 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
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49 |
1 |
2019 |
33 |
Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. |
The Use of Milk Protein in the Production of Jelly Products
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48 |
3 |
2018 |
34 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
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48 |
2 |
2018 |
35 |
Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. |
Breadsticks with enhanced nutritional value for salt-free nutrition
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48 |
1 |
2018 |
36 |
Гуринович Г. В., Патракова И. С., Кудряшов Л. С. |
Study of the effect of curing mixture compositions on oxidation of lipids in meat systems
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48 |
1 |
2018 |
37 |
Чижикова О. Г., Коршенко Л. О., Павлова М. А. |
DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
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46 |
3 |
2017 |
38 |
Магомедов Г. О., Лобосова Л. А., Журахова С. Н. |
JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
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46 |
3 |
2017 |
39 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
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46 |
3 |
2017 |
40 |
Майоров А. А., Усатюк Д. А. |
THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
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46 |
3 |
2017 |
41 |
Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. |
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
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44 |
1 |
2017 |
42 |
Голуб О. В., Степанова Е. Н., Тяпкина Е. В. |
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
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44 |
1 |
2017 |
43 |
Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. |
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
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43 |
4 |
2016 |
44 |
Саженова Ю. М., Лупинская С. М. |
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
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43 |
4 |
2016 |
45 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
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43 |
4 |
2016 |
46 |
Щеколдина Т. В., Черниховец Е. А., Христенко А. Г. |
THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS
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42 |
3 |
2016 |
47 |
Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. |
ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN
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41 |
2 |
2016 |
48 |
Бабий Н. В., Помозова В. А., Пеков Д. Б. |
DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE
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41 |
2 |
2016 |
49 |
Куракин М. С. |
INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION
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40 |
1 |
2016 |
50 |
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 |
51 |
Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. |
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
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39 |
4 |
2015 |
52 |
Черевач Е. И., Теньковская Л. А. |
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
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39 |
4 |
2015 |
53 |
Черненкова А. А., Леонова С. А., Пусенкова Л. И. |
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN
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38 |
3 |
2015 |
54 |
Змиевская Т. Н., Усатенко Н. Ф. |
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
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36 |
1 |
2015 |
55 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
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36 |
1 |
2015 |
56 |
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 |
57 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
58 |
Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. |
QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS
|
35 |
4 |
2014 |
59 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
60 |
Казанцева Е. Г. |
THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS
|
35 |
4 |
2014 |
61 |
Клещевский Ю. Н., Казанцева Е. Г. |
ASSESSMENT OF FOOD SECURITY IN A COUNTRY
|
34 |
3 |
2014 |
62 |
Зотов В. П., Жидкова Е. А. |
DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY
|
33 |
2 |
2014 |
63 |
Иванова С. А., Гралевская И. В., Радченко А. А. |
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
|
31 |
4 |
2013 |
64 |
Захарова Л. М., Пушмина И. Н., Дятлов А. В. |
CHEMICAL COMPOSITION AND CONTENT OF EXTRACTIVES AND POLYSACCHARIDES IN TUBERS AND LEAVES OF STACHYS
|
30 |
3 |
2013 |
65 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
66 |
Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. |
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
|
29 |
2 |
2013 |
67 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
68 |
Панчишина Е. М., Кращенко В. В. |
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
|
28 |
1 |
2013 |
69 |
Журавлева С. В., Прокопец Ж. Г. |
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
|
27 |
4 |
2012 |
70 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
|
27 |
4 |
2012 |
71 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
72 |
Туршук Е. Г., Лобода Е. А. |
THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER
AS RAW MATERIALS FOR FOODS PRODUCTION
|
24 |
1 |
2012 |
73 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
74 |
Архипов А. Н., Трифонов И. Ю., Лосева А. И. |
DEVELOPMENT OF PASTE-LIKE DAIRY PRODUCTS TECHNOLOGY
|
22 |
3 |
2011 |
75 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
76 |
Лоцманов А. С., Назимова Г. И., Романов А. С. |
THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES
|
22 |
3 |
2011 |
77 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
|
21 |
2 |
2011 |
78 |
Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. |
Studying of lipid-protein concentrate nutritive, biological value and keeping ability
|
21 |
2 |
2011 |
79 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
|
20 |
1 |
2011 |
80 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
|
19 |
4 |
2010 |
81 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
|
18 |
3 |
2010 |
82 |
Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. |
New kinds of canned foods on the basis of cucumaria japonica sempler
|
18 |
3 |
2010 |
83 |
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
|
17 |
2 |
2010 |
84 |
Киселев В.
., Сальников В. |
Structure of the trading offer mineral waters in Kuzbas
|
15 |
4 |
2009 |
85 |
Маюрникова Л.
., Ковалева А. В., Куракин М. С., Воздвиженская К. С. |
Assessement of the organization the schoolchildren's feeding in the Prokopievsk region
|
14 |
3 |
2009 |
86 |
Вершинина О. Л., Михайлов В.
., Лобанова А. В. |
Use of peanut weight by manufacture of bakery products of the raised food value
|
14 |
3 |
2009 |
87 |
Асмаева З. И., Дяченко Т. В., Скакунов А. Е., Варелас А. М. |
Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives
|
13 |
2 |
2009 |
88 |
Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. |
Prospects of use an amaranth albuminous flour in bread making
|
12 |
1 |
2009 |
89 |
Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. |
Use of shrot from seeds of a pumpkin in bread baking
|
12 |
1 |
2009 |
90 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
|
12 |
1 |
2009 |