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1 |
Golovin Sergey, Kirichenko Evgeniya, Khanukaev Maxim, Logvinov Alexander |
3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein
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14 |
1 |
2026 |
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2 |
Iyanda Olumayowa Joseph, Oyekanmi Akeem Abdulai, Atayese Mufutau Olaoye, Adejuyigbe Christopher, Afolabi Ayomide |
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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3 |
Chin Yee Mun, Saleena Lejaniya Abdul Kalam, Lim Lee Ying, Pui Liew Phing, Solihin Mahmud Iwan |
Kelulut stingless bee honey stored under different thermal conditions: Non-destructive assessment
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14 |
1 |
2026 |
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4 |
Girotto Francesca |
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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5 |
Murillo Vázquez R. N., Pacheco Moisés F. P. , Nardello-Rataj V., Carbajal Arízaga G. G. |
Lycopene from tomato biomass: Extraction and stabilization
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13 |
2 |
2025 |
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6 |
Jovanovic-Cvetkovic Tatjana, Savić Aleksandar, Topalc-Trivunovic Ljiljana, Velemir Ana, Grbic Rada |
Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties
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13 |
2 |
2025 |
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7 |
Bobrysheva T. N., Anisimov G. S., Zolotoreva M. S. , Evdokimov I. A. , Budkevich R. O., Muravyev A. K. |
Encapsulated polyphenols in functional food production
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13 |
1 |
2025 |
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8 |
Abdolmaleki F., Rezaei Mokarram R., Daneshniya M. , Maleki M. H. |
Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
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13 |
1 |
2025 |
|
9 |
Alloyarova Yu. V., Kolotova D. S., Derkach S. R. |
Nutritional and therapeutic potential of functional components of brown seaweed: A review
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12 |
2 |
2024 |
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10 |
Babich O. O., Samsuev I. G., Tcibulnikova A. V. , Zemlyakova E. S., Popov A. D. , Ivanova S. A., Noskova S. Yu., Sukhikh S. A. |
Properties of plant extracts and component composition: column chromatography and IR spectroscopy
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12 |
2 |
2024 |
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11 |
Ageyeva N. M., Khrapov A. A., Shirshova A. A., Chemisova L. E. , Ulyanovskaya E. V., Chernutskaya E. A. |
The elemental profile of ciders made from different varieties of apples
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12 |
2 |
2024 |
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12 |
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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13 |
Wójcicki K. |
Near-infrared spectroscopy as a green technology to monitor coffee roasting
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10 |
2 |
2022 |
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14 |
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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15 |
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 |
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16 |
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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17 |
Smertina E. S., Fedyanina L. N., Lyakh V. A. |
Hepatoprotective effect of breads with extracts of plants growing in the Far East
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8 |
2 |
2020 |
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18 |
Wójcicki K. |
FTIR spectroscopy for quality evaluation of sports supplements on the Polish market
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8 |
1 |
2020 |
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19 |
Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. |
Processing cottage cheese whey components for functional food production
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8 |
1 |
2020 |
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20 |
Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh. |
Specialized hypocholesterolemic foods: Ingredients, technology, effects
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8 |
1 |
2020 |
|
21 |
Kaur H. , Kamboj V. |
Bioremediation of textile waste water by plant ash
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7 |
2 |
2019 |
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22 |
Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. |
Functional dairy products enriched with plant ingredients
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7 |
2 |
2019 |
|
23 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
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7 |
2 |
2019 |
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24 |
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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25 |
Kandrokov R. H., Pankratov G. N., Meleshkina E. P., Vitol I. S., Tulyakov D. G. |
Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour
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7 |
1 |
2019 |
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26 |
Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. |
Pulsed infrared radiation for drying raw materials of plant and animal origin
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7 |
1 |
2019 |
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27 |
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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28 |
Петров Н. А., Сидорова Ю. С., Саркисян В. А., Фролова Ю. В., Зорин С. Н., Кочеткова А. А., Мазо В. К. |
Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient
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6 |
2 |
2018 |
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29 |
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 |
|
30 |
Gnilomedova N. V., Anikina N. S. , Gerzhikova V. G. |
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
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6 |
1 |
2018 |
|
31 |
D. F. Valiulina , N. V. Makarova , I. A. Kustova |
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
|
32 |
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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33 |
E. Yu. Lobach , V. M. Poznyakovskiy |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
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4 |
2 |
2016 |
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34 |
Kozhukhova Marina , Nazarenko Maksim , Barkhatova Tatyana , Khripko Irina |
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
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3 |
2 |
2015 |
|
35 |
Пономарев А. Н. |
PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN
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3 |
2 |
2015 |
|
36 |
Кригер О. В. |
Advantages of Porcine Blood Plasma as a Component of Functional Drinks
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2 |
2 |
2014 |
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37 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
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2 |
1 |
2014 |
|
38 |
Tereshchuk Lyubov, Starovoytova Kseniya |
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
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1 |
2 |
2013 |
