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Дмитриева А. И., Фасхутдинова Е. Р., Ларичев Т. А., Величкович Н. С., Богер В. Ю., Аксенова Л. М. |
Environmentally friendly energy, extremophilic microorganisms, enzymatic activity, microbial fuel cell, hard-to-decompose substrates
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54 |
1 |
2024 |
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2 |
Гаврилов А. В., Гербер Ю. Б. |
Parameters of Modular Microwave Vacuum Evaporators
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54 |
1 |
2024 |
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3 |
Krivonogova Anna, Donnik Irina, Isaeva Albina, Loginov Egor, Petropavlovskiy Maxim, Bespamyatnykh Elisey |
Antibiotic Resistance of Enterobacteriaceae in Microbiomes Associated with Poultry Farming
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53 |
4 |
2023 |
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4 |
Лисовая Е. В., Викторова Е. П., Свердличенко А. В., Жане М. Р. |
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
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53 |
3 |
2023 |
|
5 |
Тарасов А. В., Заворохина Н. В., Чугунова О. В. |
Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems
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53 |
3 |
2023 |
|
6 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
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53 |
2 |
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 |
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
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53 |
2 |
2023 |
|
9 |
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
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53 |
2 |
2023 |
|
10 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
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53 |
1 |
2023 |
|
11 |
Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А. |
Peptides of Trypsin Hydrolyzate in Bovine Colostrum
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53 |
1 |
2023 |
|
12 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
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53 |
1 |
2023 |
|
13 |
Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. |
Effect of Ionising Irradiation on Wheat Flour
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52 |
4 |
2022 |
|
14 |
Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. |
Microbial Treatment and Oxidative Stress in Agricultural Plants
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52 |
4 |
2022 |
|
15 |
Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. |
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
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52 |
4 |
2022 |
|
16 |
Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. |
Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds
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52 |
4 |
2022 |
|
17 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. |
Antioxidant Properties of Triterpenoids in Fat-Containing Products
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52 |
2 |
2022 |
|
18 |
Низамутдинов Т. И., Сулейманов А. Р., Сулейманов А. Р., Моргун Е. Н., Динкелакер Н. В., Абакумов Е. В. |
Ecotoxicological Analysis of Fallow Soils at the Yamal Experimental Agricultural Station
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52 |
2 |
2022 |
|
19 |
Смольникова Я. В. , Бопп В. Л., Коломейцев А. В., Стутко О. В., Ханипова В. А. , Брошко Д. В. |
Aqueous Enzymatic Extraction of Protein Concentrates from Camelina sativa Oil Cake
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52 |
1 |
2022 |
|
20 |
Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. |
Innovative Environment in Public Catering
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52 |
1 |
2022 |
|
21 |
Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. |
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
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51 |
4 |
2021 |
|
22 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
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51 |
4 |
2021 |
|
23 |
Танашкина Т. В., Пьянкова А. Ф., Семенюта А. А., Кантемиров А. В., Приходько Ю. В. |
Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity
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51 |
3 |
2021 |
|
24 |
Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А. |
Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability
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51 |
3 |
2021 |
|
25 |
Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. |
Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods
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51 |
3 |
2021 |
|
26 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
|
27 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
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51 |
2 |
2021 |
|
28 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
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51 |
2 |
2021 |
|
29 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
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51 |
1 |
2021 |
|
30 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
|
31 |
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
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50 |
4 |
2020 |
|
32 |
Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. |
Streptomyces and Bacillus Keratinases: Properties and Uses
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50 |
4 |
2020 |
|
33 |
Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С. |
Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
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50 |
3 |
2020 |
|
34 |
Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г. |
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS
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50 |
2 |
2020 |
|
35 |
Салищева О. В., Просеков А. Ю., Долганюк В. Ф. |
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)
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50 |
2 |
2020 |
|
36 |
Шорсткий И. А. |
Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal
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50 |
1 |
2020 |
|
37 |
Бобренева И. В., Баюми А. А., Токарев А. В. |
Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components
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50 |
1 |
2020 |
|
38 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
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50 |
1 |
2020 |
|
39 |
Меледина Т. В., Морозов А. А., Давыденко С. Г., Терновской Г. В. |
Yeasts as a Glutathione Producer
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50 |
1 |
2020 |
|
40 |
Березин М. А., Борисов В. И. |
EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT
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49 |
4 |
2019 |
|
41 |
Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. |
JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY
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49 |
4 |
2019 |
|
42 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
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49 |
3 |
2019 |
|
43 |
Кондратьев Н. Б., Федорко К. В., Крылова Э. Н., Пестерев М. А., Осипов М. В. |
Gingerbread with Fruit Filling: Preservation Factor Assessment
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49 |
3 |
2019 |
|
44 |
Пугачева А. С., Макарова Н. В., Игнатова Д. Ф. |
Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis
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49 |
2 |
2019 |
|
45 |
Вебер А. Л., Леонова С. А., Давлетов Ф. А. |
Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants
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49 |
2 |
2019 |
|
46 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
|
47 |
Макаров С. С., Макаров С. Ю., Панасюк А. Л. |
Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
|
48 |
3 |
2018 |
|
48 |
Выборнова Т. В., Шарова Н. Ю., Принцева А. А. |
Low–Temperature Storage and the Viability Preservation of Streptomyces
|
48 |
3 |
2018 |
|
49 |
Алмагамбетова С. Т. |
Analysis of the ways of anticorrosive influence on food industry equipment protection
|
48 |
2 |
2018 |
|
50 |
Исабаев И. Б., Атамуратова Т. И. |
Potential raw materials for special use vegetable fatty composite mixtures
|
48 |
2 |
2018 |
|
51 |
Сачивко Т. В., Коваленко Н. А., Супиченко Г. Н., Босак В. Н. |
Enantiomeric composition of essential oils Ocimum L. components
|
48 |
1 |
2018 |
|
52 |
Панасюк А. Л., Макаров С. С. |
Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
|
48 |
1 |
2018 |
|
53 |
Шорсткий И. А. |
Influence of pulse electric field on oil-bearing material rheology
|
48 |
1 |
2018 |
|
54 |
Пермякова Л. В. |
Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals
|
48 |
1 |
2018 |
|
55 |
Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. |
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
|
47 |
4 |
2017 |
|
56 |
Мышалова О. М. |
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
|
46 |
3 |
2017 |
|
57 |
Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. |
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
|
44 |
1 |
2017 |
|
58 |
Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. |
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations
|
44 |
1 |
2017 |
|
59 |
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
|
43 |
4 |
2016 |
|
60 |
Новоселов С. В., Маюрникова Л. А., Килина И. А. |
ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS
|
43 |
4 |
2016 |
|
61 |
Просеков А. Ю., Остроумов Л. А. |
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
|
43 |
4 |
2016 |
|
62 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
63 |
Моргунова А. В. |
RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS
|
43 |
4 |
2016 |
|
64 |
Еремеева Н. Б., Макарова Н. В., Платонов И. А. |
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
|
42 |
3 |
2016 |
|
65 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
|
42 |
3 |
2016 |
|
66 |
Субботина М. А., Лобова Т. В., Долголюк И. В. |
STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE
|
42 |
3 |
2016 |
|
67 |
Анистратова О. В., Серпунина Л. Т. |
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET
|
41 |
2 |
2016 |
|
68 |
Розалёнок Т. А. |
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
|
41 |
2 |
2016 |
|
69 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
|
40 |
1 |
2016 |
|
70 |
Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. |
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
|
40 |
1 |
2016 |
|
71 |
Рензяева Т. В., Тубольцева А. С., Артюшина С. И. |
DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS
|
39 |
4 |
2015 |
|
72 |
Шишин М. В., Просеков А. Ю. |
INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS
|
39 |
4 |
2015 |
|
73 |
Лаженцева Л. Ю. |
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
|
39 |
4 |
2015 |
|
74 |
Еремеева Н. Б., Макарова Н. В. |
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
|
39 |
4 |
2015 |
|
75 |
Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. |
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION
|
38 |
3 |
2015 |
|
76 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
|
38 |
3 |
2015 |
|
77 |
Пермякова Л. В. |
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
|
38 |
3 |
2015 |
|
78 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
79 |
Горемыкина Н. В., Верещагин А. Л., Бычин Н. В., Кошелев Ю. А. |
COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY
|
37 |
2 |
2015 |
|
80 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
81 |
Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. |
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
|
34 |
3 |
2014 |
|
82 |
Терещук Л. В., Мамонтов А. С., Старовойтова К. В. |
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
|
34 |
3 |
2014 |
|
83 |
Мамонтов А. С. |
RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE
|
34 |
3 |
2014 |
|
84 |
Верещагин А. Л., Бычин Н. В. |
IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
|
33 |
2 |
2014 |
|
85 |
Розалёнок Т. А., Сидорин Ю. Ю. |
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
|
33 |
2 |
2014 |
|
86 |
Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
VEGETABLE OILS AS FUNCTIONAL FOODS
|
33 |
2 |
2014 |
|
87 |
Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. |
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
|
32 |
1 |
2014 |
|
88 |
Астракова Т. В., Хитова Н. В. |
DETERMINATION OF THE HEAVY METAL IONS IN SEA-BUCKTHORN BERRIES
|
32 |
1 |
2014 |
|
89 |
Драгунова М. М., Брехова В. П. |
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
|
32 |
1 |
2014 |
|
90 |
Иванов И. В., Гуринович Г. В. |
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
|
30 |
3 |
2013 |
|
91 |
Короткий И. А., Короткая Е. В., Федоров Д. Е. |
STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD
|
30 |
3 |
2013 |
|
92 |
Горбунова Е. В. |
TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY
|
30 |
3 |
2013 |
|
93 |
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 |
|
94 |
Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. |
METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE
|
29 |
2 |
2013 |
|
95 |
Терещук Л. В., Старовойтова К. В., Лобова Т. В., Чуглина К. С. |
TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL
|
29 |
2 |
2013 |
|
96 |
Севодина К. В. |
THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE
|
29 |
2 |
2013 |
|
97 |
Рензяева Т. В., Мерман А. Д. |
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
|
28 |
1 |
2013 |
|
98 |
Рензяев А. О., Рензяев О. П., Сорокопуд А. Ф. |
PNEUMATIC SEPARATOR TO SEPARATE GRAIN
|
28 |
1 |
2013 |
|
99 |
Терещук Л. В., Старовойтова К. В. |
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
|
28 |
1 |
2013 |
|
100 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
|
28 |
1 |
2013 |
|
101 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
|
27 |
4 |
2012 |
|
102 |
Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. |
TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS
|
27 |
4 |
2012 |
|
103 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
|
25 |
2 |
2012 |
|
104 |
Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. |
INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA
UPON BOILED SAUSAGE AMINO-ACID COMPOSITION
|
25 |
2 |
2012 |
|
105 |
Архипов А. Н., Позднякова А. В., Козлова О. В. |
STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS
|
25 |
2 |
2012 |
|
106 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
|
25 |
2 |
2012 |
|
107 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
|
25 |
2 |
2012 |
|
108 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
|
24 |
1 |
2012 |
|
109 |
Субботина М. А., Баканов М. В., Колесникова Т. Г. |
OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES
|
24 |
1 |
2012 |
|
110 |
Новоселов С. В., Маюрникова Л. А., Васильев К. И. |
THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE
|
24 |
1 |
2012 |
|
111 |
Субботина М. А., Лобова Т. В. |
IMPROVEMENT OF THE TECHNOLOGY OF PREPARING CEDAR NUTS TO OIL EXTRACTION
|
23 |
4 |
2011 |
|
112 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES
|
23 |
4 |
2011 |
|
113 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
114 |
Степанова Е. Н., Рабина О. А., Морозов С. В. |
DYNAMICS OF QUALITY AND SAFETY INDICES OF NEW KINDS OF OILY FOODS AT STORAGE
|
22 |
3 |
2011 |
|
115 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
|
22 |
3 |
2011 |
|
116 |
Полетаев А. Ю., Кригер О. В., Митрохин П. В. |
Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220
|
21 |
2 |
2011 |
|
117 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
|
20 |
1 |
2011 |
|
118 |
Рензяева Т. В., Дмитриева Е. В. |
Spice cakes with liquid vegetable oil
|
19 |
4 |
2010 |
|
119 |
Изгарышев А. В., Равнюшкин С. А., Ермолаев В. А. |
Water activity as an integrated indicator of plant raw material estimation in the course of storage
|
19 |
4 |
2010 |
|
120 |
Полетаев А. Ю., Курбанова М. Г. |
Peculiarities of keratin-containing raw material processing and complete farm animal feed production
on its basis
|
18 |
3 |
2010 |
|
121 |
Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С.
., Галстян А. Г. |
Water activity in fructose solutions
|
18 |
3 |
2010 |
|
122 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
|
17 |
2 |
2010 |
|
123 |
Солдатова Л. С., Бабич О. О. |
Increase of catalytic activity and stability of chymotrypsin
due to covalent immobilization on magnetic nano-particles FeО
|
16 |
1 |
2010 |
|
124 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
|
125 |
Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. |
Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams
|
16 |
1 |
2010 |
|
126 |
Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. |
Study of Sea Buckthorn Oil Oxidative Stability
|
16 |
1 |
2010 |
|
127 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
|
15 |
4 |
2009 |
|
128 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
|
129 |
Субботина М.
. |
Technology of liquid milk - plant mixtures for the ice cream
|
15 |
4 |
2009 |
|
130 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
|
14 |
3 |
2009 |
|
131 |
Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. |
Studying of change of indicators of quality of red palm-oil in the course of storage
|
13 |
2 |
2009 |
|
132 |
Крупин А. В. |
The analysis of influence of technology factors
on law of hydrolysis of lactose in connection with manufacture of drinks
|
13 |
2 |
2009 |
|
133 |
Терещук Л. В., Шишкина Т. Л. |
Fatty bases designing for cream-and - vegetative spred of universal purpose
|
12 |
1 |
2009 |
