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1 |
Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
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14 |
2 |
2026 |
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2 |
Perveen I., Koser N., Khan R. S., Maqsood M., Saleem N., Alvi F. N., Aun S. M., Siddiqui M. F. , Faridi T. A., Awan H. M. A., Saleem Y., Abbas N., Mazhar S., Nawaz S., Syed Q., Abidi S. H. I. |
Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study
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14 |
1 |
2026 |
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3 |
Girotto F. |
Sunflower press-cake and its protein extract for food applications: Effects of sonication on functional properties
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14 |
1 |
2026 |
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4 |
Mohamed R. K., Ahmed Z. S., Abozed S. S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
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13 |
2 |
2025 |
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5 |
Aksu M. I., Erkovan H. İ., Erkovan S. |
Ultra-high-pressure homogenization in chicory root juice production
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13 |
2 |
2025 |
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6 |
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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7 |
Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. |
Amaranth as a bread enriching ingredient
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8 |
2 |
2020 |
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8 |
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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9 |
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 |
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10 |
D. Jafarpour, A. Amirzadeh, M. Maleki, M. R. Mahmoudi |
COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS
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5 |
2 |
2017 |
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11 |
S. L. Tikhonov , N. V. Tikhonova , E. V. Samokhvalova , V. M. Poznyakovskiy , A. Yu. Volkov , A. V. Aleksandrov , A. E. Terent'ev , V. A. Lazarev |
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 |
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12 |
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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13 |
Ermolaev V.A. |
Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese
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2 |
1 |
2014 |
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14 |
Бабич О. О., Милентьева И. С. |
Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli
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1 |
1 |
2013 |
