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1 |
Andreeva Oksana, Shorstkii Ivan |
Innovative physical techniques in freeze-drying
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13 |
2 |
2025 |
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2 |
Faskhutdinova E. R., Fotina N. V., Neverova O. A., Golubtsova Yu. V., Mudgal G., Asyakina L. K., Aksenova L. M. |
Extremophilic bacteria as biofertilizer for agricultural wheat
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12 |
2 |
2024 |
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3 |
Valieva A. I., Akulov A. N., Rumyantseva N. I. |
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
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12 |
2 |
2024 |
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4 |
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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5 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
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11 |
2 |
2023 |
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6 |
Romanova O. V. , Vjurtts T. S., Mineykina A. I. , Tukuser Ya. P., Kulakov Yu. V. , Akhramenko V. A. , Soldatenko A. V., Domblides E. V. |
Embryogenesis induction of carrot (Daucus carota L.) in isolated microspore culture
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11 |
1 |
2023 |
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7 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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8 |
Semenov E. V., Slavyanskiy A. A., Mitroshina D. P., Lebedeva N. N. |
Thermodynamic factor and vacuum crystallization
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10 |
2 |
2022 |
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9 |
Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Biostability of binder-free wood and plant plastics protected with antiseptics
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10 |
1 |
2022 |
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10 |
Marjanović-Balaban Ž., Gojković Cvjetković V., Grujić R. |
Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
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9 |
2 |
2021 |
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11 |
Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. |
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
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8 |
2 |
2020 |
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12 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
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8 |
1 |
2020 |
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13 |
Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. |
Intensification of cooling fluid process
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8 |
1 |
2020 |
|
14 |
Bogdanov V. D., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
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7 |
2 |
2019 |
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15 |
Codină G. G., Ropciuc S., Voinea A., Dabija A. |
Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate
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7 |
1 |
2019 |
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16 |
Phuong D. V., Phuong D. V., Quoc L. P. T., Tan P. V., Duy L. N. D. |
Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam
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7 |
1 |
2019 |
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17 |
Antipov S. T., Klyuchnikov A. I., Panfilov V. A. |
System modelling of non-stationary drying processes
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7 |
1 |
2019 |
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18 |
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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19 |
Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. |
Intensification of thermal and rheological processes in a scraped-surface apparatus
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6 |
2 |
2018 |
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20 |
A. I. Piskaeva , O. O. Babich , V. F. Dolganyuk , S. Yu. Garmashov |
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT
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5 |
1 |
2017 |
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21 |
A. A. Zhuravlev , S. I. Lukina , E. I. Ponomareva , K. E. Roslyakova |
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
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5 |
1 |
2017 |
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22 |
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
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4 |
2 |
2016 |
|
23 |
V. A. Mar'in , A. L. Vereshchagin |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
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24 |
Ermolaev V.A. |
Kinetics of the Vacuum Drying of Cheeses
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2 |
2 |
2014 |
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25 |
Осинцев А. М. |
Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research
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2 |
2 |
2014 |
|
26 |
Salomatov Aleksey , Toshev Abduvali , Salomatova Anna |
A Method to Increase the Nutritional Value of Aerated Confectionery
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2 |
1 |
2014 |
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27 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
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2 |
1 |
2014 |
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28 |
Marin Vasiliy, Vereshchagin Aleksandr |
Effects of Humidity and the Content of Sprouted and Spoiled Buckwheat Grains on the Changes of Acid Number of Fat and Grain Acidity
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2 |
1 |
2014 |
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29 |
Davydenko Nataliya, Majurnikova L.A. |
On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin
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2 |
1 |
2014 |
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30 |
Zhukova Olga , Voynov Nikolay , Nikolaev Aleksandr |
INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR
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1 |
2 |
2013 |
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31 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
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1 |
2 |
2013 |
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32 |
Gurinovich Galina , Patrakova Irina |
Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems
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1 |
1 |
2013 |
