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1 |
Маюрникова Л. А., Кокшаров А. А., Крапива T. В., Петкович А. И. , Мешков В. О. |
Public Catering Enterprises: Analysis and Prospects of Innovative Development
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53 |
1 |
2023 |
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2 |
Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. |
Functional Food Market Analysis: Russian and International Aspects
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52 |
4 |
2022 |
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3 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
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52 |
2 |
2022 |
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4 |
Андреев Т. А., Цыганков В. Ю. |
Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products
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52 |
2 |
2022 |
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5 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
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51 |
3 |
2021 |
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6 |
Антонова И. С., Веснина А. Д., Шадрин В. Г. |
Dietary Supplements Market Research
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50 |
3 |
2020 |
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7 |
Рада А. О., Федулова Е. А., Косинский П. Д. |
New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector
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49 |
3 |
2019 |
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8 |
Бадмаева И. И., Гамкова О. В., Мищенков И. В. |
Specifics of the HACCP Program at Nutrition Departments on Health Institutions
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48 |
4 |
2018 |
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9 |
Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. |
Milk ice cream composition and structure improvement
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48 |
2 |
2018 |
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10 |
Ожерельева А. В., Куракин М. С. |
THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED
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46 |
3 |
2017 |
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11 |
Шеметова Е. В., Бойцова Т. М. |
SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING
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45 |
2 |
2017 |
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12 |
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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13 |
Давыденко Н. И., Уржумова А. И., Шевелева Г. И., Григорьева Р. З. |
EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS
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44 |
1 |
2017 |
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14 |
Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. |
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
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42 |
3 |
2016 |
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15 |
Бабий Н. В., Степакова Н. Н., Соловьева Е. Н. |
THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES
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38 |
3 |
2015 |
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16 |
Спиричев В. Б., Трихина В. В. |
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION
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37 |
2 |
2015 |
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17 |
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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18 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
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25 |
2 |
2012 |
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19 |
Василовский А. М., Куркатов С. В. |
HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY
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24 |
1 |
2012 |
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20 |
Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. |
Theoretical background of biorhythms control using functional foods
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18 |
3 |
2010 |
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21 |
Маюрникова Л. А., Давыденко Н. И., Куракин М. С. |
Eating as a basis to improve the quality of life of persons with
carbohydrate metabolism
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12 |
1 |
2009 |
