|
|
  |
|
|
|
|
1 |
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
|
15 |
1 |
2027 |
|
2 |
Krasulya Olga, Giro Tatyana, Tinambunan Dennis |
Edible collagen coatings from chicken skin for longer shelf life of meat and dairy food systems
|
15 |
1 |
2027 |
|
3 |
Singh Manjeet K., Mann Sonia, Chauhan Komal, Kataria Ankita, Toor Barinderjeet S., Kumar Nishant |
Physicochemical, functional, rheological, and thermal properties of underutilized kodo and little millet flours
|
15 |
1 |
2027 |
|
4 |
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 |
|
5 |
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 |
|
6 |
Diakite S., Kavhiza N. J., Saquee F. S., Pakina E. N., Zargar M., Diarra O., Diarra O., Norman P. E., Traore B., Traore B., Samake F., Samake F., Daou C., Babana A. H. |
Precision agriculture as a viable means of enhancing sustainable agricultural production
|
14 |
2 |
2026 |
|
7 |
Soloshenko V. A., Mager S. N. |
Prospects for livestock farming in Siberia and Far East of Russia
|
14 |
2 |
2026 |
|
8 |
Shokina Yu. V., Lutsyk P. V., Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Yiqian M. |
Soft-shell clam from the waters of the Kandalaksha Bay: Use for food purposes
|
14 |
2 |
2026 |
|
9 |
Ali Haimoud S., Arioui F., Medjekane M., Ali Haimoud L., Bahri K., Cheikh A., Ghiboub S., Benabed H., Boudali I., Ayache B., Beskri C. |
Antilithiasic and antioxidant activities of propolis and bee pollen extracts: In vitro and in silico studies
|
14 |
1 |
2026 |
|
10 |
Iyanda O. J., Oyekanmi A. A., Atayese M. O., Adejuyigbe C., Afolabi A. |
Enhancing lowland rice physiology with integrated nitrogen nutrient sources in Nigeria’s derived savannah
|
14 |
1 |
2026 |
|
11 |
Ramirez M. R., Ramirez M. R., Manuale D., Mariod A. A., Yori J. C., Yori J. C. |
Fiber supplements from agro-industrial waste: Effect on valproic acid hepatotoxicity in rats
|
14 |
1 |
2026 |
|
12 |
Andreeva O. I. , Shorstkii I. A. |
Innovative physical techniques in freeze-drying
|
13 |
2 |
2025 |
|
13 |
Mohamed R. K., Ahmed Z. S., Abozed S. S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
|
13 |
2 |
2025 |
|
14 |
Pankov N. A., Lushnikova A. Yu., Perezhogina T. A., Gnuchikh E. V., Lobanov V. G. , Vanitskaya T. V. |
Oral tobacco-free nicotine products: Quality and safety during storage
|
13 |
1 |
2025 |
|
15 |
Kochkarev P. V., Perevozchikova M. A. , Sergeyev A. A. , Shiryaev V. V., Dvornikov M. G. |
The impact of lead, cadmium, and mercury on the reproduction of mountain hares (Lepus timidus L., 1758) in the north of Krasnoyarsk Krai
|
13 |
1 |
2025 |
|
16 |
Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. |
Application of fat replacers in dairy products: A review
|
12 |
2 |
2024 |
|
17 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
|
12 |
2 |
2024 |
|
18 |
Gull A., Gull A., Zafar F. H. S., Panhwar S. K., Bat L., Zahid M. |
Seasonal determination of proximate composition and essential elements in commercial fishes from Pakistan and human health risk assessment
|
12 |
2 |
2024 |
|
19 |
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 |
|
20 |
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 |
|
21 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
|
12 |
1 |
2024 |
|
22 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
|
12 |
1 |
2024 |
|
23 |
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 |
|
24 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
|
12 |
1 |
2024 |
|
25 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
|
11 |
2 |
2023 |
|
26 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
|
11 |
2 |
2023 |
|
27 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
|
11 |
2 |
2023 |
|
28 |
Flyurik E. A. , Ermakova O. S. |
Medusomyces gisevii L.: cultivation, composition, and application
|
11 |
1 |
2023 |
|
29 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
|
11 |
1 |
2023 |
|
30 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
|
11 |
1 |
2023 |
|
31 |
Logutov V. I., Abdrakhmanov V. I., Kulikovskii A. V., Knyazeva A. S., Utiyanov D. A. |
Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods
|
11 |
1 |
2023 |
|
32 |
Evdokimova S. A., Karetkin B. A., Zhurikov M. O., Guseva E. V., Khabibulina N. V., Shakir I. V., Panfilov V. I. |
Antagonistic activity of synbiotics: Response surface modeling of various factors
|
10 |
2 |
2022 |
|
33 |
Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. |
Development of plant-based yogurt
|
10 |
2 |
2022 |
|
34 |
Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. |
Jelly formulated with different carbohydrate profiles: Quality evaluation
|
10 |
2 |
2022 |
|
35 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
|
10 |
2 |
2022 |
|
36 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
|
10 |
1 |
2022 |
|
37 |
Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. |
Mead fermentation parameters: Optimization by response surface methodology
|
10 |
1 |
2022 |
|
38 |
Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. |
Optimizing enzymatic hydrolysis for feed production from catfish by-products
|
10 |
1 |
2022 |
|
39 |
Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. |
Cooked sausage enriched with essential nutrients for the gastrointestinal diet
|
9 |
2 |
2021 |
|
40 |
Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. |
Grape pomace treatment methods and their effects on storage
|
9 |
2 |
2021 |
|
41 |
Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. |
NanoKremny effect on the quality of grapes and wines
|
9 |
2 |
2021 |
|
42 |
Mbarga M. J. A., Desobgo S. C. Z., Tatsadjieu L. N., Kavhiza N., Kalisa L. |
Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms
|
9 |
1 |
2021 |
|
43 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
|
9 |
1 |
2021 |
|
44 |
Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. |
Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value
|
9 |
1 |
2021 |
|
45 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
|
9 |
1 |
2021 |
|
46 |
Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. |
Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
|
9 |
1 |
2021 |
|
47 |
Shad Z., Mirhosseini H., Motshakeri M., Sanjabi M. R., Meor Hussin A. S. |
α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design
|
9 |
1 |
2021 |
|
48 |
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 |
|
49 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
|
8 |
2 |
2020 |
|
50 |
Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. |
Identification of total aromas of plant protein sources
|
8 |
2 |
2020 |
|
51 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
|
8 |
2 |
2020 |
|
52 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
|
8 |
2 |
2020 |
|
53 |
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 |
|
54 |
Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. |
Yeast-rich mannan fractions in duck cultivation: prospects of using
|
8 |
2 |
2020 |
|
55 |
Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. |
Biological value of semi-smoked sausages with cedar oil cake
|
8 |
1 |
2020 |
|
56 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
|
8 |
1 |
2020 |
|
57 |
Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. |
Methodology for identification and quantification of chicken meat in food products
|
8 |
1 |
2020 |
|
58 |
Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. |
Multi-criteria food products identification by fuzzy logic methods
|
8 |
1 |
2020 |
|
59 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
|
8 |
1 |
2020 |
|
60 |
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 |
|
61 |
Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. |
Xanthan-based biodegradable packaging for fish and meat products
|
8 |
1 |
2020 |
|
62 |
Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. |
IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products
|
7 |
2 |
2019 |
|
63 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
|
7 |
2 |
2019 |
|
64 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
|
7 |
1 |
2019 |
|
65 |
Hussein A. M. S., Ibrahim G. E. |
Effects of various brans on quality and volatile compounds of bread
|
7 |
1 |
2019 |
|
66 |
Voblikova T. V., Mannino S., Barybina L. I., Sadovoy V. V., Permyakov A. V., Ivanov V. V., Selimov M. A. |
Immobilisation of bifidobacteria in biodegradable food-grade microparticles
|
7 |
1 |
2019 |
|
67 |
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 |
|
68 |
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 |
|
69 |
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
|
6 |
2 |
2018 |
|
70 |
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 |
|
71 |
Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. |
Natural sweeteners: health benefits of stevia
|
6 |
2 |
2018 |
|
72 |
Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. |
Prospects for using pine nut products in the dairy industry
|
6 |
2 |
2018 |
|
73 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
74 |
Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. |
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
|
6 |
1 |
2018 |
|
75 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
76 |
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 |
|
77 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
|
6 |
1 |
2018 |
|
78 |
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 |
|
79 |
Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
|
6 |
1 |
2018 |
|
80 |
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 |
|
81 |
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 |
|
82 |
E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
|
5 |
2 |
2017 |
|
83 |
S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko |
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
|
5 |
2 |
2017 |
|
84 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
85 |
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
|
5 |
1 |
2017 |
|
86 |
О. A. Suvorov , S. Yu. Volozhaninova , G. V. Balandin , Yu. V. Frolova , A. E. Kozlovskaya , E. N. Fokina , N. V. Labutina |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
|
5 |
1 |
2017 |
|
87 |
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 |
|
88 |
E. Yu. Egorova , Yu. V. Morozhenko , I. Yu. Reznichenko |
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
|
5 |
1 |
2017 |
|
89 |
N. I. Gombozhapova , B. A. Bazhenova , S. Yu. Leskova , T. M. Badmaeva , A. M. Danilov |
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
|
5 |
1 |
2017 |
|
90 |
A. V. Batrachenko , N. V. Filimonova |
THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY
|
5 |
1 |
2017 |
|
91 |
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 |
|
92 |
E. A. Fedulova , A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova , P. N. Pobedash |
CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS
|
4 |
2 |
2016 |
|
93 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
|
4 |
2 |
2016 |
|
94 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
95 |
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 |
|
96 |
A. G. Khramtsov |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
|
4 |
1 |
2016 |
|
97 |
A. M. Lavrov, L. A. Polikarpova |
METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY
|
4 |
1 |
2016 |
|
98 |
A. G. Galstyan , A. N. Petrov , V. K. Semipyatniy |
THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID”
|
4 |
1 |
2016 |
|
99 |
Мусина О. Н., Мусина О. Н. |
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
|
3 |
2 |
2015 |
|
100 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
|
3 |
2 |
2015 |
|
101 |
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 |
|
102 |
Potapenko Elena , Oboturova Natalya, Evdokimov Ivan, Serov Aleksandr |
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
|
3 |
2 |
2015 |
|
103 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
|
3 |
2 |
2015 |
|
104 |
Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila |
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
|
3 |
2 |
2015 |
|
105 |
Пономарев А. Н. |
PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN
|
3 |
2 |
2015 |
|
106 |
Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy |
PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY
|
3 |
2 |
2015 |
|
107 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
108 |
Савенкова Т. В. |
CONFECTIONERY GOODS FOR HEALTHY DIET
|
3 |
1 |
2015 |
|
109 |
Koltun Viktor, Spirichev Vladimir, Trihina V.V., Avstrievskih А.N. |
NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS
|
3 |
1 |
2015 |
|
110 |
Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. |
RELEVANT PROBLEMS OF SPORTS NUTRITION
|
3 |
1 |
2015 |
|
111 |
Subbotina Margarita, Dolgolyuk Irina |
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
|
3 |
1 |
2015 |
|
112 |
Grek Elena , Krasulya Elena |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
|
3 |
1 |
2015 |
|
113 |
Храмцов А. Г. |
TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
|
3 |
1 |
2015 |
|
114 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
|
2 |
2 |
2014 |
|
115 |
Кригер О. В. |
Advantages of Porcine Blood Plasma as a Component of Functional Drinks
|
2 |
2 |
2014 |
|
116 |
Smirnova Irina |
Current Trends in Nonfat Dairy Production
|
2 |
2 |
2014 |
|
117 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
118 |
Буянова И. В. |
Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System
|
2 |
2 |
2014 |
|
119 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
120 |
Павский В. А., Иванова С. А., Новоселова М. В. |
Studying the Biokinetics of Pigmented Yeast by Stochastic Methods
|
2 |
1 |
2014 |
|
121 |
Жидкова Е. А. |
The Main Labor-Forming Factors and the Assessment of Labor Efficiency in Agriculture (By the Example of Kemerovo Oblast)
|
2 |
1 |
2014 |
|
122 |
Kiryukhina Anzhelika, Guk Natalya |
SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST
|
1 |
2 |
2013 |
|
123 |
Бородулин Д. М. |
Development of Mathematical Models of Centrifugal Mixing Units of New Design for the Production of Dry Combined Food Units of New Design for the Production of Dry Combined Food Products
|
1 |
1 |
2013 |
|
124 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
|
125 |
Reshetnik Ekaterina , Utochkina Elena |
Healthy Food Products with Probiotic and Prebiotic Properties
|
1 |
1 |
2013 |
|
126 |
Goremykina Natalya , Guryanov Yuriy , Khabarov Stanislav , Vereshchagin Aleksandr , Bychin Nikolay |
Identification of the Origin of Sea Buckthorn Oil of the Altai Krai by Differential Scanning Calorinetry
|
1 |
1 |
2013 |
