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1 |
Priyadarshini Durga R., Beatrice Annette D., Haokip Tinhoithem |
Antioxidant and anti-inflammatory activities of the Black Bean (Phaseolus vulgaris L.): A systematic review
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14 |
1 |
2026 |
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2 |
Guseva E. V., Khromova N. Yu., Karetkin B. A., Artemiev A. I. , Demkin K. M. , Puzankova J. M. , Shakir I. V., Panfilov V. I. |
Biological value of berry polyphenols and prospects for supercritical extraction application for their isolation: A review
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14 |
1 |
2026 |
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3 |
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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4 |
Rabhi L., Jabir B., Falih N., Afraites L., Bouikhalene B. |
Digital transformation metamodel in smart farming: Crop classification prediction based on recurrent neural network
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13 |
1 |
2025 |
|
5 |
Plotnikova I. V., Magomedov G. O., Kazartsev D. A., Magomedov M. G., Polansky K. K., Plotnikov V. E. |
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
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12 |
2 |
2024 |
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6 |
Romanova M. V., Dolbunova A. N., Epishkina Yu. M., Evdokimova S. A., Kozlovskiy M. R., Kuznetsov A. Ye., Khromova N. Yu., Beloded A. V. |
A thermophilic L-lactic acid producer of high optical purity: Isolation and identification
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12 |
1 |
2024 |
|
7 |
Prasad J., Dixit A., Sharma S. P., Mwakosya A. W., Petkoska A. T., Upadhyay A., Kumar N. |
Nanoemulsion-based active packaging for food products
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12 |
1 |
2024 |
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8 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
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12 |
1 |
2024 |
|
9 |
Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. |
Mead fermentation parameters: Optimization by response surface methodology
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10 |
1 |
2022 |
|
10 |
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 |
|
11 |
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 |
|
12 |
Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. |
Effect of organic compounds on cognac sensory profile
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9 |
2 |
2021 |
|
13 |
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 |
|
14 |
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
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9 |
1 |
2021 |
|
15 |
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 |
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16 |
Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. |
κ-casein polymorphism effect on technological properties of dried milk
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9 |
1 |
2021 |
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17 |
Salishcheva O. V., Prosekov A. Yu. |
Antimicrobial activity of mono- and polynuclear platinum and palladium complexes
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8 |
2 |
2020 |
|
18 |
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 |
|
19 |
Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. |
Identification of total aromas of plant protein sources
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8 |
2 |
2020 |
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20 |
Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh. |
Specialized hypocholesterolemic foods: Ingredients, technology, effects
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8 |
1 |
2020 |
|
21 |
Oganesyants L. A., Vafin R. R., Galstyan A. G., Ryabova A. E., Khurshudyan S. A., Semipyatniy V. K. |
DNA authentication of brewery products: basic principles and methodological approaches
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7 |
2 |
2019 |
|
22 |
Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. |
Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
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7 |
2 |
2019 |
|
23 |
Bogdanov V. D., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
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7 |
2 |
2019 |
|
24 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
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7 |
1 |
2019 |
|
25 |
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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26 |
Жилин А. А., Жилин А. А., Федоров А. В., Гребенщиков Д. М. |
Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method
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6 |
2 |
2018 |
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27 |
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
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6 |
2 |
2018 |
|
28 |
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 |
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29 |
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
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6 |
2 |
2018 |
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30 |
Оганесянц Л. А., Вафин Р. Р., Галстян А. Г., Семипятный В. К., Хуршудян С. А., Рябова А. Е. |
Prospects for DNA authentication in wine production monitoring
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6 |
2 |
2018 |
|
31 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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32 |
Mayurnikova L. A., Rudnev S. D. , Davydenko N. I., Novoselov S. V., Popova D. G. |
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
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6 |
1 |
2018 |
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33 |
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 |
|
34 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
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6 |
1 |
2018 |
|
35 |
Vostrikova N. L., Chernukha I. M. |
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
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6 |
1 |
2018 |
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36 |
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 |
|
37 |
Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. |
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN
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6 |
1 |
2018 |
|
38 |
Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. |
TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN
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6 |
1 |
2018 |
|
39 |
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 |
|
40 |
E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko |
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
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5 |
2 |
2017 |
|
41 |
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 |
|
42 |
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 |
|
43 |
A. V. Batrachenko , N. V. Filimonova |
THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY
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5 |
1 |
2017 |
|
44 |
V. A. Aret |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
|
45 |
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
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4 |
2 |
2016 |
|
46 |
A. Yu. Prosekov, S. A. Ivanova |
Providing food security in the existing tendencies of population growth and political and economic instability in the world
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4 |
2 |
2016 |
|
47 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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4 |
2 |
2016 |
|
48 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
|
49 |
N. V. Osokina , E. G. Kazantseva |
STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY
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4 |
2 |
2016 |
|
50 |
L. R. Lebedev , T. A. Kosogova , T. V. Teplyakova , A. V. Kriger , V. V. Elchaninov , A. N. Belov , A. D. Koval' |
STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.)
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4 |
2 |
2016 |
|
51 |
L. A. Oganesyants , A. L. Panasyuk , E. I. Kuzmina , L. N. Kharlamova |
DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS
|
4 |
1 |
2016 |
|
52 |
I. A. Korotkiy , E. V. Korotkaya , V. V. Kireev |
ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS QUICK FREEZING
|
4 |
1 |
2016 |
|
53 |
A. N. Petrov , G. A. Maslennikova |
PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS
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4 |
1 |
2016 |
|
54 |
A. M. Osintsev , A. P. Syrtseva , R. P. Kolmykov , V. I. Braginsky , O. Yu. Lapshakova , M. A. Osintseva |
STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS
|
4 |
1 |
2016 |
|
55 |
A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin |
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
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4 |
1 |
2016 |
|
56 |
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 |
|
57 |
Мусина О. Н., Мусина О. Н. |
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
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3 |
2 |
2015 |
|
58 |
Kulenko Vladimir , Chervetsov Viktor , Rattur Elena |
STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
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3 |
2 |
2015 |
|
59 |
Kulikov Yuriy , Nagdalyan Andrey, Oboturova Natalya, Evdokimov Ivan, Gusevskaya Oksana |
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
|
3 |
2 |
2015 |
|
60 |
Харитонов В. Д., Курченко В. П. |
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
|
3 |
2 |
2015 |
|
61 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
|
3 |
1 |
2015 |
|
62 |
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 |
|
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 |
Smirnova Irina |
Current Trends in Nonfat Dairy Production
|
2 |
2 |
2014 |
|
66 |
Popov Anatoly |
Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages
|
2 |
2 |
2014 |
|
67 |
Осинцев А. М. |
Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research
|
2 |
2 |
2014 |
|
68 |
Salomatov Aleksey , Toshev Abduvali , Salomatova Anna |
A Method to Increase the Nutritional Value of Aerated Confectionery
|
2 |
1 |
2014 |
|
69 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
|
2 |
1 |
2014 |
|
70 |
Miroshnikov Aleksandr , Esina Zoya, Korchuganova Margarita Rashidovna |
Enthalpy of Phase Transition and Prediction of Phase Equilibria in Systems of Glycols and Glycol Ethers
|
2 |
1 |
2014 |
|
71 |
Павский В. А., Иванова С. А., Новоселова М. В. |
Studying the Biokinetics of Pigmented Yeast by Stochastic Methods
|
2 |
1 |
2014 |
|
72 |
Храмцов А. Г. |
Technology Development for the Food Industry: A Conceptual Model
|
2 |
1 |
2014 |
|
73 |
Салищева О. В. |
A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
|
1 |
2 |
2013 |
|
74 |
Borisova Galina , Bessonova Olga |
HISTIDINE BIOTRANSFORMATION MEDIATED BY L-HISTIDINE-AMMONIA-LYASE
|
1 |
2 |
2013 |
|
75 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
|
1 |
2 |
2013 |
|
76 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
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1 |
1 |
2013 |
