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1 |
Ageyeva N. M., Khrapov A. A., Shirshova A. A., Chemisova L. E. , Ulyanovskaya E. V., Chernutskaya E. A. |
The elemental profile of ciders made from different varieties of apples
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12 |
2 |
2024 |
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2 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
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11 |
2 |
2023 |
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3 |
Shad Z., Mirhosseini H., Motshakeri M., Sanjabi M. R., Meor Hussin A. S. |
α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design
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9 |
1 |
2021 |
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4 |
Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. |
Processing cottage cheese whey components for functional food production
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8 |
1 |
2020 |
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5 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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6 |
Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. |
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN
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6 |
1 |
2018 |
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7 |
Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. |
STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION
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6 |
1 |
2018 |
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8 |
M. I. Zimina , A. F. Gazieva , J. Pozo-Dengra , S. Yu. Noskova , A. Yu. Prosekov |
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
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5 |
1 |
2017 |
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9 |
M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
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4 |
1 |
2016 |
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10 |
Лобасенко Б. А. |
Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer
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1 |
1 |
2013 |
