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1 |
Plotnikova I. V., Magomedov G. O., Kazartsev D. A., Magomedov M. G., Polansky K. K., Plotnikov V. E. |
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
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12 |
2 |
2024 |
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2 |
Gull A., Gull A., Zafar F. H. S., Panhwar S. K., Bat L., Zahid M. |
Seasonal determination of proximate composition and essential elements in commercial fishes from Pakistan and human health risk assessment
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12 |
2 |
2024 |
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3 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
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11 |
2 |
2023 |
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4 |
Rahman Md. A., Roy J., Mahomud Md. S. |
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
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11 |
2 |
2023 |
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5 |
Abdelwahab S. I., Taha M. M. E., Mariod A. A., Mariod A. A. |
Thymoquinone-related knowledge (1915–2022): A comprehensive bibliometric analysis
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11 |
2 |
2023 |
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6 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
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11 |
1 |
2023 |
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7 |
Wójcicki K. |
Near-infrared spectroscopy as a green technology to monitor coffee roasting
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10 |
2 |
2022 |
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8 |
Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. |
Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
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10 |
1 |
2022 |
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9 |
Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. |
Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
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9 |
2 |
2021 |
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10 |
Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. |
Sorghum extract: Phytochemical, proximate, and GC-MS analyses
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9 |
2 |
2021 |
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11 |
Azra J. M., Setiawan B., Nasution Z., Sulaeman A. |
Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink
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9 |
1 |
2021 |
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12 |
Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. |
Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf
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9 |
1 |
2021 |
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13 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Belozerov G. A. |
Toxicity of apple juice and its components in the model plant system
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8 |
2 |
2020 |
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14 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Petrov A. N., Zaytseva M. V. |
Comparative assessment of sorbic and benzoic acid via express biotest
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8 |
1 |
2020 |
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15 |
Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. |
Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties
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7 |
2 |
2019 |
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16 |
Ajani O. O., Owoeye T. F., Owolabi F. E., Akinlabu K. D., Audu O. Y. |
Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil
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7 |
1 |
2019 |
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17 |
Temerdashev Z. A., Khalafyan A. A., Kaunova A. A., Abakumov A. G., Titarenko V. O., Akin’shina V. A. |
Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region
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7 |
1 |
2019 |
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18 |
Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. |
Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings
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7 |
1 |
2019 |
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19 |
Оганесянц Л. А., Вафин Р. Р., Галстян А. Г., Семипятный В. К., Хуршудян С. А., Рябова А. Е. |
Prospects for DNA authentication in wine production monitoring
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6 |
2 |
2018 |
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20 |
Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. |
INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS
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6 |
1 |
2018 |
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21 |
A. G. Khramtsov , A. V. Blinov , A. A. Blinova , A. V. Serov |
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES
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5 |
1 |
2017 |
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22 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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4 |
2 |
2016 |
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23 |
O. A. Kuznetsova |
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
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4 |
1 |
2016 |
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24 |
Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
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4 |
1 |
2016 |
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25 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
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2 |
2 |
2014 |
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26 |
Popov Anatoly |
Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages
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2 |
2 |
2014 |
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27 |
Просеков А. Ю. |
Theory and Practice of Prion Protein Analysis in Food Products
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2 |
2 |
2014 |
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28 |
Бабич О. О., Просеков А. Ю. |
IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS
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1 |
2 |
2013 |
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29 |
Бородулин Д. М. |
Development of Mathematical Models of Centrifugal Mixing Units of New Design for the Production of Dry Combined Food Units of New Design for the Production of Dry Combined Food Products
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1 |
1 |
2013 |
