|
|
  |
|
|
|
|
1 |
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 |
|
2 |
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 |
|
3 |
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 |
|
4 |
Платонова Н. Б., Белоус О. Г. |
Biochemical Composition of Tea and its Changes under Different Factors
|
50 |
3 |
2020 |
|
5 |
Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. |
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
|
50 |
2 |
2020 |
|
6 |
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 |
|
7 |
Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е. |
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES
|
50 |
2 |
2020 |
|
8 |
Верболоз Е. И., Иванова М. А., Демченко В. А., Фартуков С., Евона Н. К. |
Ultrasound Drying of Rose Hips: a Process Study
|
50 |
1 |
2020 |
|
9 |
Минаков Д. В., Севодина К. В., Шадринцева А. И., Севодин В. П. |
INFLUENCE OF VITAMINS ON GROWTH AND DEVELOPMENT OF MYCELIUM OF SOME BASIDIOMYCETES IN LIQUID MEDIUM
|
43 |
4 |
2016 |
|
10 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
|
40 |
1 |
2016 |
|
11 |
Наумова Н. Л. |
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
|
39 |
4 |
2015 |
|
12 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
13 |
Остроумов Л. А., Кригер О. В., Карчин К. В., Щетинин М. П. |
RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH ( SORBUS AUCUPARIA), GROWS IN THE KEMEROVO REGION
|
35 |
4 |
2014 |
|
14 |
Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. |
DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS
|
32 |
1 |
2014 |
|
15 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
16 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
|
28 |
1 |
2013 |
|
17 |
Терещук Л. В., Ивашина О. А. |
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
|
27 |
4 |
2012 |
|
18 |
Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. |
FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS
|
22 |
3 |
2011 |
|
19 |
Захаренко С.
., Захарова Л.
., Кувшинов Д.
. |
The analysis of structure cottage cheese "Kuzbass"
|
15 |
4 |
2009 |
