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1 |
Bagherian Shilan, Ghanbari Mohammad Mehdi, Kargar Mohammad |
Artemisia absinthium L. flower extract as an antioxidant in sesame oil
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15 |
1 |
2027 |
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2 |
Zhamsaranova Sesegma, Shiretorova Valentina, Lebedeva Svetlana, Erdyneeva Svetlana, Tykheev Anatoly, Kotova Tatyana, Khanturgaev Andrey |
By-products of Pinus pumila (Pall.) Regel in adaptogenic functional foods
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15 |
1 |
2027 |
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3 |
Perez-Flores Jesus G., Cervantes-Elizarraras Alicia, Portillo-Torres Lizbeth A., Garcia-Curiel Laura, Perez-Escalante Emmanuel, Contreras-Lopez Elizabeth, Rangel-Vargas Esmeralda, Angel-Jijon Carlos |
Hibiscus sabdariffa L. antimicrobial compounds for food applications: A bibliometric analysis
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15 |
1 |
2027 |
|
4 |
Uzakov Yasin M., Chernukha Irina, Kaldarbekova Madina A.-A., Abzhanova Sholpan A., Tortay Arsen N. |
Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM
|
15 |
1 |
2027 |
|
5 |
Macedo Larissa Felix, da Silva Toshik Iarley, Lacerda Adila Silva, Sales Giuliana Nayara Barros, Siqueira Ana Clara Farias, de Medeiros Lima Brencarla, da Costa Franciscleudo Bezerra |
Wild passion fruit flour quality: Effect of cultivation system and harvest time
|
15 |
1 |
2027 |
|
6 |
Priyadarshana S., Somawathie K., Shafras M., Sivanandarajah D. |
Brinjal, turkey berry, and winged bean extracts: Total phenolic content and antioxidant activity
|
14 |
2 |
2026 |
|
7 |
Omoike B. A., Okieimen F. E., Imoisi C. |
Developing composite films from carboxymethyl starch, polyvinyl alcohol, and kaolin for sustainable packaging applications
|
14 |
2 |
2026 |
|
8 |
Parada R. B., Parada R. B., Marguet E. R., Campos C. A., Campos C. A., Vallejo M. |
Сontrolled fermentation in improving the functional properties of Brassica with Undaria
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14 |
2 |
2026 |
|
9 |
Moskalenko I. V., Korolev I. S., Smirnov E. A., Skorb E. V. |
Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review
|
14 |
1 |
2026 |
|
10 |
Chin Y. M., Saleena L. A. K., Lim L. Y., Pui L. P., Solihin M. I. |
Kelulut stingless bee honey stored under different thermal conditions: Non-destructive assessment
|
14 |
1 |
2026 |
|
11 |
Barzkar N., Sukhikh S. A., Zhikhreva A. V., Cheliubeeva E. Yu., Kapitunova A. I., Malkov D. I., Babich O. O., Kulikova Yu. V. |
Aurelia aurita jellyfish collagen: Recovery properties
|
13 |
2 |
2025 |
|
12 |
Essa R. Y. , Elsebaie E. M. , Abdelrhman W. M. , Badr M. R. |
Barnûf leaves: antioxidant, antimicrobial, antidiabetic, anti-obesity, antithyroid, and anticancer properties
|
13 |
2 |
2025 |
|
13 |
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 |
|
14 |
Jovanović-Cvetković T. , Savić A., Topalić-Trivunović L., Velemir A., Grbić R. |
Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties
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13 |
2 |
2025 |
|
15 |
Matbo A., Ghanbari M. M., Sekhavatizadeh S. S., Nikkhah M. |
Stabilizing fish oil during storage with Satureja bachtiarica Bunge
|
13 |
2 |
2025 |
|
16 |
Amraoui A., Djerrou Z., Ali Haimoud S., Zerouki K., Elmokli S. |
Antihyperlipidemic and antioxidant potential of Olea europaea L. leaves: An experimental study in vivo, in vitro and in silico
|
13 |
1 |
2025 |
|
17 |
Danyo E. K., Ivantsova M. N. |
Fruit phytochemicals: antioxidant activity and health-promoting properties
|
13 |
1 |
2025 |
|
18 |
Moawad S., El-Kalyoubi M. H. , Khallaf M. F. , Gawad R. A. , Saed B. , Farouk A. |
Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings
|
13 |
1 |
2025 |
|
19 |
Tekin Z., Küçükbay F. Z. |
Pomegranate leaves, buds, and flowers: phytochemical, antioxidant, and comparative solvent analyzes
|
13 |
1 |
2025 |
|
20 |
Elbadrawy E., Mostafa M. Y. |
Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)
|
12 |
2 |
2024 |
|
21 |
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 |
|
22 |
Valieva A. I., Akulov A. N., Rumyantseva N. I. |
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
|
12 |
2 |
2024 |
|
23 |
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
|
12 |
2 |
2024 |
|
24 |
Pui L. P., Saleena L. A. K., Ghazali H. M. |
Storage stability and anti-caking agents in spray-dried fruit powders: A review
|
12 |
2 |
2024 |
|
25 |
Tikhonov S. L., Tikhonov S. L., Tikhonova N. V., Gette I. F., Sokolova K. V., Danilova I. G. |
Antihyperglycemic activity of colostrum peptides
|
12 |
1 |
2024 |
|
26 |
Akharaiyi F. C. , Ehis-Eriakha C. B., Olagbemide P. T. , Igbudu F. H. |
Hyptis suaveolens L. leaf extracts in traditional health care systems
|
11 |
2 |
2023 |
|
27 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
|
11 |
2 |
2023 |
|
28 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
|
11 |
2 |
2023 |
|
29 |
Rahman Md. A., Roy J., Mahomud Md. S. |
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
|
11 |
2 |
2023 |
|
30 |
Batçıoğlu K., Küçükbay F. Z., Alagöz M. A., Günal S., Yilmaztekin Y. |
Antioxidant and antithrombotic properties of fruit, leaf, and seed extracts of the Halhalı olive (Olea europaea L.) native to the Hatay region in Turkey
|
11 |
1 |
2023 |
|
31 |
Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. |
Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation
|
11 |
1 |
2023 |
|
32 |
Yüzer M. O., Gençcelep H. |
Sesame seed protein: Amino acid, functional, and physicochemical profiles
|
11 |
1 |
2023 |
|
33 |
Dhakshayani G. M., Priya S. J. A. |
A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant
|
10 |
2 |
2022 |
|
34 |
Faskhutdinova E. R., Sukhikh A. S., Le V. M., Minina V. I., Khelef M. E. A., Loseva A. I. |
Effects of bioactive substances isolated from Siberian medicinal plants on the lifespan of Caenorhabditis elegans
|
10 |
2 |
2022 |
|
35 |
Pui L. P., Saleena L. A. K. |
Effects of spray-drying parameters on physicochemical properties of powdered fruits
|
10 |
2 |
2022 |
|
36 |
Gadouche L., Gadouche L., Zerrouki K., Zidane A., Ababou A., Bachir Elazaar I., Merabet D., Henniche W., Ikhlef S. |
Genoprotective, antimutagenic, and antioxidant effects of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria
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10 |
2 |
2022 |
|
37 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. |
Bioassay of oxidative properties and toxic side effects of apple juice
|
10 |
1 |
2022 |
|
38 |
Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. |
Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation
|
10 |
1 |
2022 |
|
39 |
Büyükkormaz Ç., Küçükbay F. Z. |
Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity
|
10 |
1 |
2022 |
|
40 |
Babich O. O., Milentyeva I. S., Dyshlyuk L. S., Ostapova E. V., Altshuler O. G. |
Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects
|
10 |
1 |
2022 |
|
41 |
Tabakaev A. V., Tabakaeva O. V., Piekoszewski W., Kalenik T. K., Poznyakovsky V. M., Piekoszewski W. |
Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
|
9 |
2 |
2021 |
|
42 |
Bakaytis V. I., Golub O. V., Miller Yu. Yu. |
Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value
|
9 |
2 |
2021 |
|
43 |
Ademosun A. O. |
Glycemic properties of soursop-based ice cream enriched with moringa leaf powder
|
9 |
2 |
2021 |
|
44 |
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 |
|
45 |
Makarov A. S., Lutkov I. P. |
Yeast race effect on the quality of base and young sparkling wines
|
9 |
2 |
2021 |
|
46 |
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
|
9 |
1 |
2021 |
|
47 |
Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. |
Egyptian kishk as a fortificant: Impact on the quality of biscuit
|
9 |
1 |
2021 |
|
48 |
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
|
9 |
1 |
2021 |
|
49 |
Asyakina L. K., Fotina N. V., Izgarysheva N. V., Slavyanskiy A. A., Neverova O. A. |
Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures
|
9 |
1 |
2021 |
|
50 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
|
9 |
1 |
2021 |
|
51 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
|
9 |
1 |
2021 |
|
52 |
Milentyeva I. S., Le V. M., Kozlova O. V., Velichkovich N. S., Fedorova A. M., Loseva A. I., Yustratov V. P. |
Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics
|
9 |
1 |
2021 |
|
53 |
Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. |
κ-casein polymorphism effect on technological properties of dried milk
|
9 |
1 |
2021 |
|
54 |
Dyshlyuk L. S., Dmitrieva A. I., Ivanova S. A., Golubtsova Yu. V., Ostroumov L. A. |
Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis
|
8 |
2 |
2020 |
|
55 |
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
|
8 |
2 |
2020 |
|
56 |
Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. |
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms
|
8 |
2 |
2020 |
|
57 |
Cheurfa M., Cheurfa M., Achouche M., Azouzi A., Mariod A. A., Mariod A. A. |
Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts
|
8 |
2 |
2020 |
|
58 |
Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. |
Effects of lingonberry extract on the antioxidant capacity of meat paste
|
8 |
2 |
2020 |
|
59 |
Smertina E. S., Fedyanina L. N., Lyakh V. A. |
Hepatoprotective effect of breads with extracts of plants growing in the Far East
|
8 |
2 |
2020 |
|
60 |
Nhan N. P. T. , Nhan N. P. T. , Vu N. D., Vu N. D., Thanh L. V., Thanh L. V., Phuong T. T. M., Phuong T. T. M., Bach L. G., Bach L. G., Toan T. Q., Toan T. Q. |
Instant tea from Condonopsis javanica L. root extract via spray drying
|
8 |
2 |
2020 |
|
61 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
|
8 |
2 |
2020 |
|
62 |
Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. |
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components
|
8 |
2 |
2020 |
|
63 |
Arab Shirazi Sh., Pedram Nia A. , Saeidi Asl M. R. , Naghipour F. , Tavakolipour H. |
Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field
|
8 |
1 |
2020 |
|
64 |
Oleynikov V. V. |
Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)
|
8 |
1 |
2020 |
|
65 |
Rahpeyma E. , Sekhavatizadeh S. S. |
Effects of encapsulated green coffee extract and canola oil on liquid kashk quality
|
8 |
1 |
2020 |
|
66 |
Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. |
Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
|
7 |
2 |
2019 |
|
67 |
Soltaninejad F., Sekhavatizadeh S. S. |
Effects of encapsulated black caraway extract and sesame oil on kolompeh quality
|
7 |
2 |
2019 |
|
68 |
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
|
7 |
1 |
2019 |
|
69 |
Codină G. G., Ropciuc S., Voinea A., Dabija A. |
Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate
|
7 |
1 |
2019 |
|
70 |
Василишина Е. В. |
Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment
|
6 |
2 |
2018 |
|
71 |
Симакова И. В., Гиро Т. М., Васильев А. А. |
Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials
|
6 |
2 |
2018 |
|
72 |
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 |
|
73 |
Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. |
Study of lysate activity to modificate collagene raw materials to use in sausage mixture
|
6 |
2 |
2018 |
|
74 |
Karaçelik А. А., Sahin H. |
DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS
|
6 |
1 |
2018 |
|
75 |
Izgarishev A. V., Izgarisheva N. V., Ostroumov L. A. |
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD
|
6 |
1 |
2018 |
|
76 |
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 |
|
77 |
Prosekov A. Yu., Dyshlyuk L. S., Milentyeva I. S., Pavsky V. A., Ivanova S. A., Garmashov S. Yu. |
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
|
6 |
1 |
2018 |
|
78 |
L. A. Astakhova , L. K. Asyakina |
ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION
|
5 |
2 |
2017 |
|
79 |
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 |
|
80 |
E. P. Meleshkina , G. N. Pankratov , I. S.Vitol, R. H. Kandrokov , D. G. Tulyakov |
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY
|
5 |
2 |
2017 |
|
81 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
82 |
S. A. Sukhikh , V. Yu. Krumlikov , A. O. Evsukova , L. K. Asyakina |
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
|
5 |
1 |
2017 |
|
83 |
D. F. Valiulina , N. V. Makarova , I. A. Kustova |
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
|
5 |
1 |
2017 |
|
84 |
Yu. V. Golubtsova |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
|
5 |
1 |
2017 |
|
85 |
E. V. Zhirkova , M. V. Skorokhodova , V. V. Martirosyan , E. F. Sotchenko , V. D. Malkina , T. A. Shatalova |
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION
|
4 |
2 |
2016 |
|
86 |
T. N. Golovach , N. V. Dudchik , E. G. Veremeenko , V. G. Tsygankov , A. M. Bondarchuk , V. A. Filonyuk , V. V. Shevlyakov , A. A. Ushkov , Yu. A. Sobol' , G. I. Erm , V. P. Kurchenko |
EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE
|
4 |
2 |
2016 |
|
87 |
V. V. Kolpakova , L. V. Chumikina , L. I. Arabova , D. N. Lukin , A. F. Topunov , Е. I. Тitov |
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
|
4 |
2 |
2016 |
|
88 |
V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
|
4 |
2 |
2016 |
|
89 |
E. Yu. Lobach , V. M. Poznyakovskiy |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
|
4 |
2 |
2016 |
|
90 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
91 |
I. S. Patrakova , G. V. Gurinovich |
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
|
4 |
2 |
2016 |
|
92 |
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
|
4 |
2 |
2016 |
|
93 |
Головач Т. Н., Курченко В. П. |
DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE
|
3 |
2 |
2015 |
|
94 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
95 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
|
3 |
1 |
2015 |
|
96 |
Асякина Л. К. |
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES
|
3 |
1 |
2015 |
|
97 |
Сергеева И. Ю. |
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
|
3 |
1 |
2015 |
|
98 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
|
3 |
1 |
2015 |
|
99 |
Dyshlyuk Lyubov |
Analysis of the Structural and Mechanical Properties and Micromorphological Features of Polymeric Films Based on Hydrocolloids of Vegetable Origin Used for the Production of Biodegradable Polymers
|
2 |
2 |
2014 |
|
100 |
Салищева О. В. |
A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
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1 |
2 |
2013 |
|
101 |
Tereshchuk Lyubov, Starovoytova Kseniya |
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
|
1 |
2 |
2013 |
|
102 |
Короткий И. А., Короткая Е. В. |
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
|
1 |
2 |
2013 |
|
103 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
|
1 |
2 |
2013 |
