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1 |
Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. |
Application of fat replacers in dairy products: A review
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12 |
2 |
2024 |
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2 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
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12 |
2 |
2024 |
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3 |
Pui L. P., Saleena L. A. K., Ghazali H. M. |
Storage stability and anti-caking agents in spray-dried fruit powders: A review
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12 |
2 |
2024 |
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4 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
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12 |
1 |
2024 |
|
5 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
|
6 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
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12 |
1 |
2024 |
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7 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
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12 |
1 |
2024 |
|
8 |
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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9 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
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11 |
2 |
2023 |
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10 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
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10 |
2 |
2022 |
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11 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
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10 |
1 |
2022 |
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12 |
Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. |
Optimizing enzymatic hydrolysis for feed production from catfish by-products
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10 |
1 |
2022 |
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13 |
Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. |
Grape pomace treatment methods and their effects on storage
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9 |
2 |
2021 |
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14 |
Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. |
NanoKremny effect on the quality of grapes and wines
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9 |
2 |
2021 |
|
15 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
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9 |
1 |
2021 |
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16 |
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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17 |
Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. |
Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value
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9 |
1 |
2021 |
|
18 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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9 |
1 |
2021 |
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19 |
Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. |
Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
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9 |
1 |
2021 |
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20 |
Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. |
Effects of lingonberry extract on the antioxidant capacity of meat paste
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8 |
2 |
2020 |
|
21 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
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8 |
2 |
2020 |
|
22 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
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8 |
2 |
2020 |
|
23 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
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8 |
2 |
2020 |
|
24 |
Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. |
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components
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8 |
2 |
2020 |
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25 |
Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. |
Yeast-rich mannan fractions in duck cultivation: prospects of using
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8 |
2 |
2020 |
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26 |
Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. |
Biological value of semi-smoked sausages with cedar oil cake
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8 |
1 |
2020 |
|
27 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
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8 |
1 |
2020 |
|
28 |
Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. |
Methodology for identification and quantification of chicken meat in food products
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8 |
1 |
2020 |
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29 |
Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. |
Multi-criteria food products identification by fuzzy logic methods
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8 |
1 |
2020 |
|
30 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
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8 |
1 |
2020 |
|
31 |
Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. |
Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage
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8 |
1 |
2020 |
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32 |
Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. |
Xanthan-based biodegradable packaging for fish and meat products
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8 |
1 |
2020 |
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33 |
Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. |
IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products
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7 |
2 |
2019 |
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34 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
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7 |
2 |
2019 |
|
35 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
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7 |
1 |
2019 |
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36 |
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 |
|
37 |
Симакова И. В., Гиро Т. М., Васильев А. А. |
Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials
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6 |
2 |
2018 |
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38 |
Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. |
Intensification of thermal and rheological processes in a scraped-surface apparatus
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6 |
2 |
2018 |
|
39 |
Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. |
Natural sweeteners: health benefits of stevia
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6 |
2 |
2018 |
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40 |
Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. |
Prospects for using pine nut products in the dairy industry
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6 |
2 |
2018 |
|
41 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
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6 |
2 |
2018 |
|
42 |
Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. |
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
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6 |
1 |
2018 |
|
43 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
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6 |
1 |
2018 |
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44 |
Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. |
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
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6 |
1 |
2018 |
|
45 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
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6 |
1 |
2018 |
|
46 |
Belyakova Z. Yu., Makeeva I. A., Stratonova N. V., Pryanichnikova N. S., Bogatyrev A. N. , Diel F., Hanferyan R. A. |
ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION
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6 |
1 |
2018 |
|
47 |
Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
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6 |
1 |
2018 |
|
48 |
Nepovinnykh N. V., Klyukina O. N., Kodatskiy Yu. A., Ptichkina N. M., Yeganehzad S. |
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
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6 |
1 |
2018 |
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49 |
Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. |
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
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5 |
2 |
2017 |
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50 |
Meleshkina E.P., Pankratov G.N., Vitol I.S., Kandrokov R.H., Tulyakov D.G. |
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY
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5 |
2 |
2017 |
|
51 |
Melnikova E.I., Losev A.N., Stanislavskaya E.B. |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
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5 |
2 |
2017 |
|
52 |
Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
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5 |
2 |
2017 |
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53 |
Piskaeva A.I., Babich O.O., Dolganyuk V.F., Garmashov S.Y. |
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT
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5 |
1 |
2017 |
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54 |
Suvorov О.A., Volozhaninova S.Y., Balandin G.V., Frolova Y.V., Kozlovskaya A.E., Fokina E.N., Labutina N.V. |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
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5 |
1 |
2017 |
|
55 |
Popov A.M., Plotnikov K.B., Donya D.V. |
DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS
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5 |
1 |
2017 |
|
56 |
Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. |
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
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5 |
1 |
2017 |
|
57 |
Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. |
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
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5 |
1 |
2017 |
|
58 |
Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. |
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
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5 |
1 |
2017 |
|
59 |
Batrachenko A.V., Filimonova N.V. |
THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY
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5 |
1 |
2017 |
|
60 |
Golubtsova Y.V. |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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4 |
2 |
2016 |
|
61 |
Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. |
USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH
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4 |
2 |
2016 |
|
62 |
Khramtsov A.G. |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
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4 |
1 |
2016 |
|
63 |
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Kharlamova L.N. |
DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS
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4 |
1 |
2016 |
|
64 |
Lavrov A.M., Polikarpova L.A. |
METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY
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4 |
1 |
2016 |
|
65 |
Galstyan A.G., Petrov A.N., Semipyatniy V.K. |
THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID”
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4 |
1 |
2016 |
