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1 |
Mohamed Rasha Kamal, Ahmed Zahra Saleh, Abozed Safaa S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
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13 |
2 |
2025 |
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2 |
Salama H. H. , Abdel-Wahhab K. G., Khalil H. M. A., Abdelhamid S. M., Hassan L. K. |
Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats
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13 |
1 |
2025 |
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3 |
Pushpakaran A. M. K. , Singh J., Rasane P., Kaur S., Kaur J., Kaur J., Kumar M., Assouguem A. |
Immunomodulatory effect of ashwagandha (Withania somnifera L. Dunal) and its impact on COVID-19
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13 |
1 |
2025 |
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4 |
Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. |
Application of fat replacers in dairy products: A review
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12 |
2 |
2024 |
|
5 |
Saeed A. R., Kheir Tahle M. A., Tlay R. H. |
Effect of drying agents on quality parameters of lyophilized persimmon purée powder
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12 |
2 |
2024 |
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6 |
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
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12 |
2 |
2024 |
|
7 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
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8 |
Dylenova E. P. , Zhigzhitzhapova S. V. , Goncharova D. B. , Tykheev Z. A. , Chimitov D. G. , Radnaeva L. D., Radnaeva L. D. |
Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis
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11 |
2 |
2023 |
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9 |
Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. |
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads
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11 |
2 |
2023 |
|
10 |
Aslanbay Guler B., Imamoglu E. |
Molecular marker technologies in food plant genetic diversity studies: An overview
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11 |
2 |
2023 |
|
11 |
Abakumov E. V. , Tembotov R. Kh. |
Agriculture in the Baksan Gorge of the Central Caucasus, Kabardino-Balkaria, Russia
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11 |
1 |
2023 |
|
12 |
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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13 |
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
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11 |
1 |
2023 |
|
14 |
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
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10 |
2 |
2022 |
|
15 |
Rada A. O., Kuznetsov A. D. |
Digital inventory of agricultural land plots in the Kemerovo Region
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10 |
2 |
2022 |
|
16 |
Mariod A. A., Abdalrahman E. M., Shakak M. A. |
Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value
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10 |
1 |
2022 |
|
17 |
Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. |
Effects of high-protein feed supplements on lamb productivity
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10 |
1 |
2022 |
|
18 |
Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. |
Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
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10 |
1 |
2022 |
|
19 |
Chernukha I. M., Fedulova L. V., Kotenkova E. A. |
White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs
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10 |
1 |
2022 |
|
20 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. |
Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria
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9 |
2 |
2021 |
|
21 |
Stepanova E. M., Lugovaya E. A. |
Macro- and microelements in some species of marine life from the Sea of Okhotsk
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9 |
2 |
2021 |
|
22 |
Drozdova M. Yu., Pozdnyakova A. V., Osintseva M. A., Burova N. V., Minina V. I. |
The microorganism-plant system for remediation of soil exposed to coal mining
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9 |
2 |
2021 |
|
23 |
Tamova M. Yu., Barashkina E. V., Tretyakova N. R., Zhuravlev R. A., Penov N. D. |
Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties
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9 |
1 |
2021 |
|
24 |
Salishcheva O. V., Prosekov A. Yu. |
Antimicrobial activity of mono- and polynuclear platinum and palladium complexes
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8 |
2 |
2020 |
|
25 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. |
Assessing protopectin transformation potential of plant tissue using a zoned criterion space
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8 |
2 |
2020 |
|
26 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
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8 |
2 |
2020 |
|
27 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
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7 |
2 |
2019 |
|
28 |
Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. |
Changes in physico-chemical properties of milk under ultraviolet radiation
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7 |
1 |
2019 |
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29 |
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
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7 |
1 |
2019 |
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30 |
Zaushintsena A. V., Milentyeva I. S., Babich O. O., Noskova S. Yu., Kiseleva T. F., Popova D. G., Bakin I. A., Lukin A. A. |
Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (EChinacea Purpurea L.) growing in the Kemerovo region: functional foods application
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7 |
1 |
2019 |
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31 |
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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32 |
Temerdashev Z. A., Khalafyan A. A., Kaunova A. A., Abakumov A. G., Titarenko V. O., Akin’shina V. A. |
Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region
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7 |
1 |
2019 |
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33 |
Василишина Е. В. |
Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment
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6 |
2 |
2018 |
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34 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
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6 |
2 |
2018 |
|
35 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
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6 |
2 |
2018 |
|
36 |
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
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6 |
2 |
2018 |
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37 |
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
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6 |
1 |
2018 |
|
38 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
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6 |
1 |
2018 |
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39 |
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
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6 |
1 |
2018 |
|
40 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
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6 |
1 |
2018 |
|
41 |
Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
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6 |
1 |
2018 |
|
42 |
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
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5 |
2 |
2017 |
|
43 |
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
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5 |
2 |
2017 |
|
44 |
A. N. Fedosova, M. V. Kaledina |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
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5 |
2 |
2017 |
|
45 |
S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko |
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
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5 |
2 |
2017 |
|
46 |
O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , K. Yu. Tsygankov , V. V. Mikhailov |
FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY
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5 |
1 |
2017 |
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47 |
O. P. Ivanova , G. D. Antonov , V. A. Shabashev , L. L. Zobova , A. Yu. Nesterov |
FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN
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5 |
1 |
2017 |
|
48 |
E. Yu. Egorova , Yu. V. Morozhenko , I. Yu. Reznichenko |
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
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5 |
1 |
2017 |
|
49 |
A. G. Khramtsov , A. V. Blinov , A. A. Blinova , A. V. Serov |
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES
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5 |
1 |
2017 |
|
50 |
Yu. V. Golubtsova |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
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5 |
1 |
2017 |
|
51 |
V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
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4 |
2 |
2016 |
|
52 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
|
53 |
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
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4 |
2 |
2016 |
|
54 |
Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
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4 |
1 |
2016 |
|
55 |
M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
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4 |
1 |
2016 |
|
56 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
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3 |
2 |
2015 |
|
57 |
Головач Т. Н., Курченко В. П. |
DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE
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3 |
2 |
2015 |
|
58 |
Potapenko Elena , Oboturova Natalya, Evdokimov Ivan, Serov Aleksandr |
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
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3 |
2 |
2015 |
|
59 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
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3 |
2 |
2015 |
|
60 |
Харитонов В. Д., Курченко В. П. |
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
|
3 |
2 |
2015 |
|
61 |
Gushchin Aleksey, Miroshnikov Aleksandr, Esina Zoya, Ushakova Nadezhda |
CLUSTERS OF WATER IN THE COMPOSITION OF ANTIFREEZES
|
3 |
1 |
2015 |
|
62 |
Грязнова Н. Л. |
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION
|
3 |
1 |
2015 |
|
63 |
Subbotina Margarita, Dolgolyuk Irina |
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
|
3 |
1 |
2015 |
|
64 |
Grek Elena , Krasulya Elena |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
|
3 |
1 |
2015 |
|
65 |
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 |
|
66 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
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2 |
2 |
2014 |
|
67 |
Иванова С. А. |
Studing the Foaming of Protein Solutions by Stochastic Methods
|
2 |
2 |
2014 |
|
68 |
Лупинская С. М. |
Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages
|
2 |
2 |
2014 |
|
69 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
70 |
Salomatov Aleksey , Toshev Abduvali , Salomatova Anna |
A Method to Increase the Nutritional Value of Aerated Confectionery
|
2 |
1 |
2014 |
|
71 |
Berezovikova I.P., Kolpakov Arkadiy, Vloshchinskiy Pavel, Klebleeva Natalya |
Effect of Multicomponent Cereal Mixtures on Glucose Level in Blood of Experimental Animals
|
2 |
1 |
2014 |
|
72 |
Салищева О. В. |
A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
|
1 |
2 |
2013 |
|
73 |
Короткий И. А., Короткая Е. В. |
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
|
1 |
2 |
2013 |
|
74 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
|
1 |
2 |
2013 |
|
75 |
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
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1 |
1 |
2013 |
|
76 |
Стрижко М. Н., Рябова А. Е. |
Lactose Crystallization: Current Issues and Promising Engineering Solutions
|
1 |
1 |
2013 |
|
77 |
Тимощук И. В. |
The Impact of Priority Water Contaminants on the Stability of the Main Components of Nectars
|
1 |
1 |
2013 |
