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1 |
Adingra Kouassi Martial-Didier, Gnahe Hermann Dekpaho, Soro Songuimondenin, Kouadio N'guessan Jean Parfait, Tano Kablan |
Clarification of cashew apple juice with pectinases extracted from the epicarp of papaya cv. Solo 8
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15 |
2 |
2027 |
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2 |
Zhamsaranova S. D., Zhamsaranova S. D., Shiretorova V. G., Lebedeva S. N., Erdyneeva S. A., Tykheev A. A., Kotova T. I., Khanturgaev A. G. |
By-products of Pinus pumila (Pall.) Regel in adaptogenic functional foods
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15 |
1 |
2027 |
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3 |
Stojanova M. M., Demiri S., Stojanova M. T., Kaya Y., Djukic D. A., Lalevic B. |
Redefining iced tea enriched with linden extract as a natural preservative
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15 |
1 |
2027 |
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4 |
Iyanda O. J., Oyekanmi A. A., Atayese M. O., Adejuyigbe C., Afolabi A. |
Enhancing lowland rice physiology with integrated nitrogen nutrient sources in Nigeria’s derived savannah
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14 |
1 |
2026 |
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5 |
Moskalenko I. V., Korolev I. S., Smirnov E. A., Skorb E. V. |
Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review
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14 |
1 |
2026 |
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6 |
Matbo A., Ghanbari M. M., Sekhavatizadeh S. S., Nikkhah M. |
Stabilizing fish oil during storage with Satureja bachtiarica Bunge
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13 |
2 |
2025 |
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7 |
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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8 |
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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9 |
Phuong D. V., Nguyen L. T. |
Coffee pulp pretreatment methods: A comparative analysis of hydrolysis efficiency
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12 |
1 |
2024 |
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10 |
Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. |
Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L. ) preserved in ice water
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11 |
2 |
2023 |
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11 |
Asan-Ozusaglam M., Celik I. |
White pitahaya as a natural additive: potential usage in cosmetic industry
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11 |
1 |
2023 |
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12 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. |
Bioassay of oxidative properties and toxic side effects of apple juice
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10 |
1 |
2022 |
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13 |
Ademosun A. O. |
Glycemic properties of soursop-based ice cream enriched with moringa leaf powder
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9 |
2 |
2021 |
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14 |
Hien B. T. T., Pham D. T., Tuyen P. V., Tran H.-D., Nguyen T. V., Dang A. V., Le T. A., Bat N. K., Nghia N. V., Nguyen M. T. T. |
A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice
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8 |
2 |
2020 |
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15 |
Mayurnikova L. A., Koksharov A. A., Krapiva T. V. |
Food safety practices in catering during the coronavirus COVID-19 pandemic
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8 |
2 |
2020 |
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16 |
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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17 |
Bogdanov V. D., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
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7 |
2 |
2019 |
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18 |
Arije O. O., Adewumi B. A., Olayanju T. M., Adetifa B. O. |
A comparative study of physical properties of selected rice varieties in Nigeria
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7 |
1 |
2019 |
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19 |
Bolarinwa I. F., Bolarinwa I. F., Hanis-Syazwani M. G., Muhammad K. |
Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
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7 |
1 |
2019 |
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20 |
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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21 |
E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
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5 |
1 |
2017 |
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22 |
A. M. Lavrov, L. A. Polikarpova |
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 |
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23 |
A. M. Osintsev , A. P. Syrtseva , R. P. Kolmykov , V. I. Braginsky , O. Yu. Lapshakova , M. A. Osintseva |
STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS
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4 |
1 |
2016 |
|
24 |
Kulenko Vladimir , Chervetsov Viktor , Rattur Elena |
STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
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3 |
2 |
2015 |
