|
|
  |
|
|
|
|
1 |
Лисовая Е. В., Викторова Е. П., Свердличенко А. В., Жане М. Р. |
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
|
53 |
3 |
2023 |
|
2 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
|
53 |
3 |
2023 |
|
3 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
|
53 |
1 |
2023 |
|
4 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Isoflavonoids in Soy and Soy-Containing Foods
|
52 |
2 |
2022 |
|
5 |
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
|
51 |
4 |
2021 |
|
6 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
|
51 |
2 |
2021 |
|
7 |
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
|
50 |
2 |
2020 |
|
8 |
Петрова С. Н., Максимова И. А. |
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
|
50 |
2 |
2020 |
|
9 |
Стаценко Е. С. |
Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials
|
49 |
3 |
2019 |
|
10 |
Скрипко О. В., Стаценко Е. С., Покотило О. В. |
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
|
48 |
1 |
2018 |
|
11 |
Скрипко О. В., Литвиненко О. В., Покотило О. В. |
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
|
42 |
3 |
2016 |
|
12 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
13 |
Доценко С. М., Бибик И. В., Купчак Д. В., Обухов Е. Б., Грызлов В. М., Агафонов И. В. |
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS
|
38 |
3 |
2015 |
|
14 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
|
37 |
2 |
2015 |
|
15 |
Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. |
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL
|
33 |
2 |
2014 |
|
16 |
Плеханова Е. А., Банникова А. В., Птичкина Н. М. |
DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES
|
30 |
3 |
2013 |
|
17 |
Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. |
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
|
29 |
2 |
2013 |
|
18 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
|
19 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
20 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
|
19 |
4 |
2010 |
|
21 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
|
22 |
Рскелдиев Б. А., Байболова Л. К., Кунчибаева А. Т. |
The technological relevance of products processing of plant material in the production of meat products
|
12 |
1 |
2009 |
