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1 |
Hien B. T. T., Trung D. M., Diem P. T., Nguyet B. T. M., Quyen V. T., Nguyen N. V. |
Cellulase enzyme and citric acid in producing iodine-enriched agar powder from Gracilaria tenuistipitata
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15 |
1 |
2027 |
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2 |
Uzakov Ya. M., Chernukha I. M., Kaldarbekova M. A.-A., Abzhanova S. A., Tortay A. N. |
Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM
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15 |
1 |
2027 |
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3 |
Macêdo L. F., da Silva T. I. , Lacerda Á. S. , Sales G. N. B. , Siqueira A. C. F. , de M. Lima B., da Costa F. B. |
Wild passion fruit flour quality: Effect of cultivation system and harvest time
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15 |
1 |
2027 |
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4 |
Danyo E. K., Ivantsova M. N. |
Fruit phytochemicals: antioxidant activity and health-promoting properties
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13 |
1 |
2025 |
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5 |
Saeed A. R., Kheir Tahle M. A., Tlay R. H. |
Effect of drying agents on quality parameters of lyophilized persimmon purée powder
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12 |
2 |
2024 |
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6 |
Koffi B. B., Gbotognon O. J., Soro S., Kouadio E. J. P. |
Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire
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12 |
2 |
2024 |
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7 |
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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8 |
Pui L. P., Saleena L. A. K. |
Effects of spray-drying parameters on physicochemical properties of powdered fruits
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10 |
2 |
2022 |
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9 |
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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10 |
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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11 |
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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12 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
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9 |
1 |
2021 |
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13 |
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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14 |
Dubkova N. Z., Kharkov V. V., Vakhitov M. R. |
Using Jerusalem artichoke powder in functional food production
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9 |
1 |
2021 |
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15 |
Nikitin I. A., Nikitina М. А., Allilueva N. М., Krivosheev A. Yu. |
Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials
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7 |
1 |
2019 |
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16 |
Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. |
Optimisation of a process for cocoa-based vermicelli
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6 |
2 |
2018 |
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17 |
N. A. Moskvina |
DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS
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5 |
2 |
2017 |
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18 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
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5 |
2 |
2017 |
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19 |
A. M. Popov , K. B. Plotnikov , D. V. Donya |
DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS
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5 |
1 |
2017 |
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20 |
Yu. V. Golubtsova |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
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5 |
1 |
2017 |
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21 |
L. A. Oganesyants , A. L. Panasyuk , E. I. Kuzmina , L. N. Kharlamova |
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 |
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22 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
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2 |
1 |
2014 |
