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Search results: 18 articles
Search string: baking industry
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Chemisova L. E. , Ageyeva N. M., Sheludko O. N., Antonenko M. V., Yakuba Yu. F. | Polymer stoppers: Quality of alcohol beverages during storage | 14 | 1 | 2026 |
| 2 | Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat | 12 | 1 | 2024 |
| 3 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 4 | Rejeb A., Keogh J. G., Rejeb K., Dean K. | Halal food supply chains: A literature review of sustainable measures and future research directions | 9 | 1 | 2021 |
| 5 | Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. | Modelling formation and removal of biofilms in secondary dairy raw materials | 9 | 1 | 2021 |
| 6 | Bychkova S. M., Karelskaia S. N., Abdalova E. B., Zhidkova E. A. | Social responsibility as the dominant driver of the evolution of reporting from financial to non-financial: theory and methodology | 9 | 1 | 2021 |
| 7 | Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. | Improved technology for new-generation Kazakh national meat products | 8 | 1 | 2020 |
| 8 | Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. | The extended methylene blue reduction test and milk quality | 8 | 1 | 2020 |
| 9 | Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. | Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage | 8 | 1 | 2020 |
| 10 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 11 | 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 |
| 12 | Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П. | Economic effect of innovative flour-based functional foods production | 6 | 2 | 2018 |
| 13 | Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. | Marbled beef quality grades under various ageing conditions | 6 | 2 | 2018 |
| 14 | N. V. Osokina , E. G. Kazantseva | STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY | 4 | 2 | 2016 |
| 15 | O. A. Kuznetsova | DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY | 4 | 1 | 2016 |
| 16 | Motovilov Konstantin , Surkov I.V., Kantyerye Vilyen, Renzyaeva Tamara | THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY | 3 | 1 | 2015 |
| 17 | Храмцов А. Г. | Technology Development for the Food Industry: A Conceptual Model | 2 | 1 | 2014 |
| 18 | Kiryukhina Anzhelika, Guk Natalya | SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST | 1 | 2 | 2013 |