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1 |
Гусейнова Б. М., Мусаева Р. Т. |
Low-Temperature Preservation of Cherries
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54 |
1 |
2024 |
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2 |
Бычкова С. М., Жидкова Е. А., Швец О. В. |
Due Diligence in Digital Profiling of a Counterparty
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53 |
3 |
2023 |
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3 |
Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. |
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING
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50 |
2 |
2020 |
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4 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
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50 |
1 |
2020 |
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5 |
Подлегаева Т. В., Костина Н. Г. |
Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
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50 |
1 |
2020 |
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6 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
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48 |
3 |
2018 |
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7 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
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45 |
2 |
2017 |
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8 |
Кокряцкая Н. С., Крапива T. В. |
COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY
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44 |
1 |
2017 |
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9 |
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
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43 |
4 |
2016 |
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10 |
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 |
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11 |
Анистратова О. В., Серпунина Л. Т. |
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET
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41 |
2 |
2016 |
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12 |
Короткий И. А., Короткая Е. В., Киреев В. В. |
THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING
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41 |
2 |
2016 |
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13 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
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37 |
2 |
2015 |
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14 |
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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15 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
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32 |
1 |
2014 |
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16 |
Брезе О. Э., Менх Л. В. |
IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET
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31 |
4 |
2013 |
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17 |
Понкратова Т. А., Секлецова О. В., Кузнецова О. С. |
METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS
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31 |
4 |
2013 |
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18 |
Балаева Е. В., Краус С. В. |
IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
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30 |
3 |
2013 |
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19 |
Короткая Е. В., Короткий И. А., Гаврилова М. О. |
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
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29 |
2 |
2013 |
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20 |
Иванец В. Н., Иванец Г. Е., Светкина Е. А. |
THE STUDY OF MILK FOAMING PROPERTIES FOR PROCESSING
IN A ROTARY-PULSATING MACHINE
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25 |
2 |
2012 |
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21 |
Лаженцева Л. Ю., Ким Э. Н. |
USING THE CINNAMON OIL EXTRACT FOR MAKING FISH PRESERVES
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25 |
2 |
2012 |
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22 |
Тошев А. Д., Полякова Н. В., Саломатов А. С. |
THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS
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24 |
1 |
2012 |
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23 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
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19 |
4 |
2010 |
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24 |
Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. |
The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid
disperse systems
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18 |
3 |
2010 |
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25 |
Курбанова М. Г., Аветисян Г. А. |
Research of influence of κ-casein hydrolysis degree on gels properties
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16 |
1 |
2010 |
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26 |
Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. |
Оценка инерционных свойств вертикально-вибрационных смесителей
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16 |
1 |
2010 |
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27 |
Прокопец А., Красина И. Б. |
Prospects of the use of flour from millet in a production flour wares of pastries
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15 |
4 |
2009 |
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28 |
Короткий И. А. |
Application of the method of two temperature-tame intervals to a definition of termophysical
characteristic of solidlake, liquid and loose materials
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13 |
2 |
2009 |
|
29 |
Плотников Д. А. |
Grounds for period storage tinned food pickled mushrooms
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12 |
1 |
2009 |
