|
|
  |
|
|
|
|
1 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
|
53 |
3 |
2023 |
|
2 |
Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. |
New Technology of Functional Bakery Products
|
53 |
3 |
2023 |
|
3 |
Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. |
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
|
53 |
3 |
2023 |
|
4 |
Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. |
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
|
53 |
1 |
2023 |
|
5 |
Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. |
Pea and Chickpea Protein Concentrates: Quality Indicators
|
52 |
4 |
2022 |
|
6 |
Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. |
Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels
|
52 |
4 |
2022 |
|
7 |
Урубков С. А., Королёв А. А. , Смирнов С. О. |
Cereals and Cereal Products for Dietary Preventive Nutrition
|
52 |
3 |
2022 |
|
8 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
|
52 |
3 |
2022 |
|
9 |
Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. |
Pâté with Inulin Supplement
|
52 |
2 |
2022 |
|
10 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
|
52 |
2 |
2022 |
|
11 |
Вебер А. Л., Леонова С. А., Кондратьева О. В. |
Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas
|
52 |
1 |
2022 |
|
12 |
Шемчук М. А., Шадрин В. Г., Комарчева О. С., Коновалова О. В. |
Digital Marketing Communications in the Sports Nutrition Market
|
52 |
1 |
2022 |
|
13 |
Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. |
Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
|
51 |
4 |
2021 |
|
14 |
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 |
|
15 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
|
51 |
2 |
2021 |
|
16 |
Праскова Ю. А., Киселева Т. Ф., Резниченко И. Ю., Фролова Н. А., Шкрабтак Н. В., Лоуренс Ю. |
Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging
|
51 |
1 |
2021 |
|
17 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
|
51 |
1 |
2021 |
|
18 |
Бочкарева З. А., Волшенкова Е. С. |
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE
|
50 |
2 |
2020 |
|
19 |
Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. |
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
|
50 |
2 |
2020 |
|
20 |
Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. |
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD
|
50 |
2 |
2020 |
|
21 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
|
50 |
1 |
2020 |
|
22 |
Рубан Н. Ю., Резниченко И. Ю. |
Preferences of People of Advanced and Gerontic Age in Diet Formation
|
50 |
1 |
2020 |
|
23 |
Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. |
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
|
49 |
4 |
2019 |
|
24 |
Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г. |
EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT
|
49 |
4 |
2019 |
|
25 |
Петрова С. Н., Ещенко А. Р., Минеева Е. М. |
FAT CONTENT IN PRESCHOOLERS’ DIET
|
49 |
4 |
2019 |
|
26 |
Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. |
HEALTHY BAKERY COMPOSITE MIXES
|
49 |
4 |
2019 |
|
27 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
|
49 |
4 |
2019 |
|
28 |
Смирнов С. О., Фазуллина О. Ф. |
Non-Traditional Raw Materials in Pasta Production of High Nutrition Value
|
49 |
3 |
2019 |
|
29 |
Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
|
49 |
3 |
2019 |
|
30 |
Табаторович А. Н., Резниченко И. Ю. |
Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid
|
49 |
2 |
2019 |
|
31 |
Каширских Е. В., Бабич О. О., Кригер О. В. |
Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties
|
49 |
2 |
2019 |
|
32 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
|
49 |
1 |
2019 |
|
33 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
|
34 |
Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И. |
Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract
|
48 |
2 |
2018 |
|
35 |
Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. |
Breadsticks with enhanced nutritional value for salt-free nutrition
|
48 |
1 |
2018 |
|
36 |
Магомедов Г. О., Лобосова Л. А., Журахова С. Н. |
JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
|
46 |
3 |
2017 |
|
37 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
|
46 |
3 |
2017 |
|
38 |
Шеметова Е. В., Бойцова Т. М. |
SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING
|
45 |
2 |
2017 |
|
39 |
Трихина В. В., Австриевских А. Н. |
SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES
|
45 |
2 |
2017 |
|
40 |
Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. |
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
|
44 |
1 |
2017 |
|
41 |
Голуб О. В., Степанова Е. Н., Тяпкина Е. В. |
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
|
44 |
1 |
2017 |
|
42 |
Саженова Ю. М., Лупинская С. М. |
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
|
43 |
4 |
2016 |
|
43 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
44 |
Скрипко О. В., Литвиненко О. В., Покотило О. В. |
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
|
42 |
3 |
2016 |
|
45 |
Куракин М. С. |
INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION
|
40 |
1 |
2016 |
|
46 |
Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. |
DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS
|
39 |
4 |
2015 |
|
47 |
Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. |
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION
|
37 |
2 |
2015 |
|
48 |
Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. |
NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS
|
37 |
2 |
2015 |
|
49 |
Спиричев В. Б., Трихина В. В. |
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION
|
37 |
2 |
2015 |
|
50 |
Трихина В. В., Лазаревич Е. Л., Колтун В. З. |
CLINICAL TESTS OF PROPHYLACTIC DRINK EFFICIENCY FOR WORKERS OF INDUSTRIAL ENTERPRISES
|
36 |
1 |
2015 |
|
51 |
Трихина В. В., Лазаревич Е. Л., Вековцев А. А. |
DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES
|
36 |
1 |
2015 |
|
52 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
|
36 |
1 |
2015 |
|
53 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
54 |
Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. |
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
|
36 |
1 |
2015 |
|
55 |
Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. |
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
|
35 |
4 |
2014 |
|
56 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
|
57 |
Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
|
34 |
3 |
2014 |
|
58 |
Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. |
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
|
34 |
3 |
2014 |
|
59 |
Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. |
APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE
|
33 |
2 |
2014 |
|
60 |
Решетник Е. И., Шарипова Т. В., Максимюк В. А. |
INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP
|
33 |
2 |
2014 |
|
61 |
Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А. |
DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS
|
30 |
3 |
2013 |
|
62 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
|
30 |
3 |
2013 |
|
63 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
64 |
Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. |
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
|
29 |
2 |
2013 |
|
65 |
Денисович Ю. Ю., Гаврилова Г. А. |
IMPROVING THE ORGANIZATION OF SCHOOL FEEDING
|
28 |
1 |
2013 |
|
66 |
Вагайцева Е. А., Строкольская Т. А. |
THE INFLUENCE OF NUTRITION ON THE HEALTH OF SCHOOLCHILDREN AND STUDENTS OF THE KEMEROVO REGION
|
28 |
1 |
2013 |
|
67 |
Челнакова Н. Г., Тенешев Е. И., Голуб О. В. |
DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT
WITH DEFINITE FUNCTIONAL PROPERTIES
|
24 |
1 |
2012 |
|
68 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
69 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
|
70 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
|
20 |
1 |
2011 |
|
71 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
|
19 |
4 |
2010 |
|
72 |
Субботина М. А. |
Development of melted cheese products formula with cedar paste
|
18 |
3 |
2010 |
|
73 |
Пушмина И. Н. |
Semifinished products from plant raw materials and functional foods based on them:
concept of quality formation
|
18 |
3 |
2010 |
|
74 |
Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. |
The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency
|
16 |
1 |
2010 |
