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1 |
Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. |
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
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53 |
3 |
2023 |
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2 |
Казанцева Е. Г., Лямкин И. И. |
Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems
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53 |
1 |
2023 |
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3 |
Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Уразова О. А. |
Innovative Wastewater Treatment Technologies for Resource-Saving Activities of Feed Mills
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51 |
4 |
2021 |
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4 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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5 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
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51 |
1 |
2021 |
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6 |
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 |
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7 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
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49 |
2 |
2019 |
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8 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales
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49 |
2 |
2019 |
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9 |
Терещук Л. В., Старовойтова К. В. |
Enzymatic Reetherification in the Production of Butterfat Substitutes
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49 |
2 |
2019 |
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10 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
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48 |
2 |
2018 |
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11 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
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48 |
1 |
2018 |
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12 |
Дьяченко Ю. А., Цикуниб А. Д. |
LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS
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44 |
1 |
2017 |
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13 |
Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К. |
FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION
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43 |
4 |
2016 |
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14 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
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40 |
1 |
2016 |
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15 |
Дорош А. П., Грегирчак Н. Н. |
ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
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37 |
2 |
2015 |
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16 |
Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. |
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION
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37 |
2 |
2015 |
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17 |
Федосеева У. С., Полякова Л. И. |
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT
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37 |
2 |
2015 |
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18 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
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32 |
1 |
2014 |
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19 |
Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. |
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
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31 |
4 |
2013 |
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20 |
Черевко А. И., Скрыпник В. А. |
POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES
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29 |
2 |
2013 |
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21 |
Контарева В. Ю., Крючкова В. В., Яценко Н. Н. |
TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS
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24 |
1 |
2012 |
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22 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
The resource analysis of regional sources of white baker's flour
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16 |
1 |
2010 |
