|
|
  |
|
|
|
|
1 |
Daiaeddine Mohamed Jibril, Badrouss Sara, El Harti Abderrazak, Bachaoui El Mostafa, Biniz Mohamed, Mouncif Hicham |
UAV imagery, advanced deep learning, and YOLOv7 object detection model in enhancing citrus yield estimation
|
13 |
2 |
2025 |
|
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 |
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
|
11 |
2 |
2023 |
|
4 |
Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A. |
Effects of adulterated palm cooking oil on the quality of fried chicken nuggets
|
10 |
1 |
2022 |
|
5 |
Bredihin S. A., Andreev V. N., Martekha A. N., Schenzle M. G., Korotkiy I. A. |
Erosion potential of ultrasonic food processing
|
9 |
2 |
2021 |
|
6 |
Prosekov A. Yu. |
Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
|
9 |
2 |
2021 |
|
7 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. |
Assessing protopectin transformation potential of plant tissue using a zoned criterion space
|
8 |
2 |
2020 |
|
8 |
Yaseen A. A., Hussein A. M. S., Esmail R. M., Mohammad A. A. |
Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
|
8 |
2 |
2020 |
|
9 |
Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. |
Substituting wheat flour with okara flour in biscuit production
|
8 |
2 |
2020 |
|
10 |
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 |
|
11 |
Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. |
Intensification of cooling fluid process
|
8 |
1 |
2020 |
|
12 |
Antipov S. T., Klyuchnikov A. I., Panfilov V. A. |
System modelling of non-stationary drying processes
|
7 |
1 |
2019 |
|
13 |
Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. |
Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings
|
7 |
1 |
2019 |
|
14 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
|
6 |
2 |
2018 |
|
15 |
Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. |
Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink
|
6 |
2 |
2018 |
|
16 |
Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. |
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
|
6 |
1 |
2018 |
|
17 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
|
6 |
1 |
2018 |
|
18 |
Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. |
INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS
|
6 |
1 |
2018 |
|
19 |
A. N. Petrov , A.G. Galstyan , I. A. Radaeva , S. N. Turovskaya , E. E. Illarionova , V. K. Semipyatniy , S. A. Khurshudyan , L. M. DuBuske, L. N. Krikunova |
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
|
5 |
2 |
2017 |
|
20 |
M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel |
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
|
5 |
2 |
2017 |
|
21 |
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 |
|
22 |
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 |
|
23 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
|
3 |
1 |
2015 |
|
24 |
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 |
|
25 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
|
3 |
1 |
2015 |
|
26 |
Popov Anatoly |
Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages
|
2 |
2 |
2014 |
|
27 |
Иванова С. А. |
Studing the Foaming of Protein Solutions by Stochastic Methods
|
2 |
2 |
2014 |
