|
|
  |
|
|
|
|
1 |
Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
|
14 |
2 |
2026 |
|
2 |
Prosekov A. Yu. |
Food security and globalization
|
14 |
2 |
2026 |
|
3 |
Vesnina A. D., Frolova A. S., Chekushkina D. Yu. , Milentyeva I. S., Luzyanin S. L., Aksenova L. M. |
Gut microbiota and its role in development of chronic disease and aging
|
14 |
1 |
2026 |
|
4 |
Budianto B., Suparmi A., Susanti D. |
Optimizing the utilization of pomelo (Citrus maxima (Brum.) Merr.) seeds as a quality dietary fiber
|
13 |
2 |
2025 |
|
5 |
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
|
12 |
2 |
2024 |
|
6 |
Gaikwad V., Kaur J., Rasane P., Kaur S., Singh J., Kumar A., Kumar A., Sharma N., Mehta C. M., Patel A. S. |
Nutritional significance of finger millet and its potential for using in functional products
|
12 |
1 |
2024 |
|
7 |
Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. |
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads
|
11 |
2 |
2023 |
|
8 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
|
11 |
2 |
2023 |
|
9 |
Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. |
Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
|
9 |
2 |
2021 |
|
10 |
Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. |
Sorghum extract: Phytochemical, proximate, and GC-MS analyses
|
9 |
2 |
2021 |
|
11 |
Wójcicki K. |
FTIR spectroscopy for quality evaluation of sports supplements on the Polish market
|
8 |
1 |
2020 |
|
12 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
|
7 |
2 |
2019 |
|
13 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
|
7 |
1 |
2019 |
|
14 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
15 |
Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. |
Optimisation of a process for cocoa-based vermicelli
|
6 |
2 |
2018 |
|
16 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
17 |
Diel F., Khanferyan R. A. |
Sports and energy drinks
|
6 |
2 |
2018 |
|
18 |
Mayurnikova L. A., Rudnev S. D. , Davydenko N. I., Novoselov S. V., Popova D. G. |
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
|
6 |
1 |
2018 |
|
19 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
20 |
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
|
6 |
1 |
2018 |
|
21 |
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
|
6 |
1 |
2018 |
|
22 |
L. A. Mayurnikova , S. F. Zinchuk , N. I. Davydenko , S. A. Gilmulina |
DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS
|
5 |
2 |
2017 |
|
23 |
E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko |
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
|
5 |
2 |
2017 |
|
24 |
O. O. Babich , I. S. Milent'eva , S. A. Ivanova , V. A. Pavsky , E. V. Kashirskikh , Y. Yang |
THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION
|
5 |
2 |
2017 |
|
25 |
E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
|
5 |
1 |
2017 |
|
26 |
M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
|
4 |
1 |
2016 |
|
27 |
Савенкова Т. В. |
CONFECTIONERY GOODS FOR HEALTHY DIET
|
3 |
1 |
2015 |
|
28 |
Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. |
RELEVANT PROBLEMS OF SPORTS NUTRITION
|
3 |
1 |
2015 |
|
29 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
30 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
