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1 |
Bobrysheva T. N., Anisimov G. S., Zolotoreva M. S. , Evdokimov I. A. , Budkevich R. O., Muravyev A. K. |
Encapsulated polyphenols in functional food production
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13 |
1 |
2025 |
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2 |
Moawad S., El-Kalyoubi M. H. , Khallaf M. F. , Gawad R. A. , Saed B. , Farouk A. |
Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings
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13 |
1 |
2025 |
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3 |
Oleghe P. O. , Oleghe P. O. , Akharaiyi F. C. , Ehis-Eriakha C. B. |
Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes
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13 |
1 |
2025 |
|
4 |
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 |
|
5 |
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 |
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6 |
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 |
|
7 |
Alloyarova Yu. V., Kolotova D. S., Derkach S. R. |
Nutritional and therapeutic potential of functional components of brown seaweed: A review
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12 |
2 |
2024 |
|
8 |
Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. |
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
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12 |
2 |
2024 |
|
9 |
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
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12 |
2 |
2024 |
|
10 |
Ageyeva N. M., Khrapov A. A., Shirshova A. A., Chemisova L. E. , Ulyanovskaya E. V., Chernutskaya E. A. |
The elemental profile of ciders made from different varieties of apples
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12 |
2 |
2024 |
|
11 |
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
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12 |
1 |
2024 |
|
12 |
Herrera N. G., Villacrés N. A., Aymara L., Román V., Ramírez M. |
Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue
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12 |
1 |
2024 |
|
13 |
Evdokimov I. Yu., Malkova A. V., Irkitova A. N., Shirmanov M. V., Dementev D. V. |
Effect of a new probiotic on Artemia cysts determined by a convolutional neural network
|
12 |
1 |
2024 |
|
14 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
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12 |
1 |
2024 |
|
15 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
|
16 |
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 |
|
17 |
Bugaets O. N., Bugaets I. A., Kaigorodova E. A., Zelentsov S. V., Bugaets N. A., Gerasimenko E. O., Butina E. A. |
Soybean testa spectral study
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12 |
1 |
2024 |
|
18 |
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 |
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19 |
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 |
|
20 |
Akharaiyi F. C. , Ehis-Eriakha C. B., Olagbemide P. T. , Igbudu F. H. |
Hyptis suaveolens L. leaf extracts in traditional health care systems
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11 |
2 |
2023 |
|
21 |
Gmoshinski I. V., Ananyan M. A. , Shipelin V. A. , Shipelin V. A. , Shipelin V. A. , Riger N. A. , Trushina E. N. , Mustafina O. K. , Guseva G. V. , Balakina A. S. , Kolobanov A. I. , Khotimchenko S. A. , Khotimchenko S. A. , Ozherelkov D. Yu. |
Effect of dihydroquercetin on the toxic properties of nickel nanoparticles
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11 |
2 |
2023 |
|
22 |
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 |
|
23 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
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11 |
2 |
2023 |
|
24 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
|
11 |
2 |
2023 |
|
25 |
Krasnova I. S., Ganina V. I., Semenov G. V. |
Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products
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11 |
2 |
2023 |
|
26 |
Aslanbay Guler B., Imamoglu E. |
Molecular marker technologies in food plant genetic diversity studies: An overview
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11 |
2 |
2023 |
|
27 |
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
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11 |
2 |
2023 |
|
28 |
Prikhodko D. V. , Krasnoshtanova A. A. |
Using casein and gluten protein fractions to obtain functional ingredients
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11 |
2 |
2023 |
|
29 |
Flyurik E. A. , Ermakova O. S. |
Medusomyces gisevii L.: cultivation, composition, and application
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11 |
1 |
2023 |
|
30 |
Ali Haimoud S., Allem R. |
Algerian date palm (Phoenix dactylifera L.) fruit cultivars: HPLC fingerprinting and antibacterial activity
|
11 |
1 |
2023 |
|
31 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
|
11 |
1 |
2023 |
|
32 |
Kaledin A. P., Stepanova M. V. |
Bioaccumulation of trace elements in vegetables grown in various anthropogenic conditions
|
11 |
1 |
2023 |
|
33 |
Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. |
Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation
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11 |
1 |
2023 |
|
34 |
Asyakina L. K., Vorob'eva E. E., Proskuryakova L. A., Zharko M. Yu. |
Evaluating extremophilic microorganisms in industrial regions
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11 |
1 |
2023 |
|
35 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
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11 |
1 |
2023 |
|
36 |
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 |
|
37 |
Sekhavatizadeh S. S., Banisaeed K., Hasanzadeh M. , Khalatbari-Limaki S., Amininezhad H. |
Physicochemical properties of kashk supplemented with encapsulated lemongrass extract
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11 |
1 |
2023 |
|
38 |
Yüzer M. O., Gençcelep H. |
Sesame seed protein: Amino acid, functional, and physicochemical profiles
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11 |
1 |
2023 |
|
39 |
Asan-Ozusaglam M., Celik I. |
White pitahaya as a natural additive: potential usage in cosmetic industry
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11 |
1 |
2023 |
|
40 |
Gribkova I. N., Eliseev M. N., Zakharov M. A. , Kosareva O. A., Zakharova V. A. |
Developing colloidal structure of beer by grain organic compounds
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10 |
2 |
2022 |
|
41 |
Faskhutdinova E. R., Sukhikh A. S., Le V. M., Minina V. I., Khelef M. E. A., Loseva A. I. |
Effects of bioactive substances isolated from Siberian medicinal plants on the lifespan of Caenorhabditis elegans
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10 |
2 |
2022 |
|
42 |
Pui L. P., Saleena L. A. K. |
Effects of spray-drying parameters on physicochemical properties of powdered fruits
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10 |
2 |
2022 |
|
43 |
Gadouche L., Gadouche L., Zerrouki K., Zidane A., Ababou A., Bachir Elazaar I., Merabet D., Henniche W., Ikhlef S. |
Genoprotective, antimutagenic, and antioxidant effects of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria
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10 |
2 |
2022 |
|
44 |
Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. |
Jelly formulated with different carbohydrate profiles: Quality evaluation
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10 |
2 |
2022 |
|
45 |
Semenov E. V., Slavyanskiy A. A., Mitroshina D. P., Lebedeva N. N. |
Thermodynamic factor and vacuum crystallization
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10 |
2 |
2022 |
|
46 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
|
10 |
2 |
2022 |
|
47 |
Saniewski M., Falandysz J., Zalewska T. |
137Cs and 40K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period
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10 |
1 |
2022 |
|
48 |
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 |
|
49 |
Mariod A. A., Abdalrahman E. M., Shakak M. A. |
Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value
|
10 |
1 |
2022 |
|
50 |
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
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10 |
1 |
2022 |
|
51 |
Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. |
Egg-free low-fat mayonnaise from virgin coconut oil
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10 |
1 |
2022 |
|
52 |
Rimareva L. V., Serba E. M., Overchenko M. B., Shelekhova N. V., Ignatova N. I., Pavlova A. A. |
Enzyme complexes for activating yeast generation and ethanol fermentation
|
10 |
1 |
2022 |
|
53 |
Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. |
Fermented oat milk as a base for lactose-free sauce
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10 |
1 |
2022 |
|
54 |
Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. |
Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation
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10 |
1 |
2022 |
|
55 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
|
10 |
1 |
2022 |
|
56 |
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 |
|
57 |
Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. |
Properties of serum albumin in electrolyzed water
|
10 |
1 |
2022 |
|
58 |
Tarasova O. L., Ivanov V. I., Luzgarev S. V., Lavryashina M. B., Anan’ev V. A. |
Choline intake effects on psychophysiological indicators of students in the pre-exam period
|
9 |
2 |
2021 |
|
59 |
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 |
|
60 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. |
Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria
|
9 |
2 |
2021 |
|
61 |
Bredihin S. A., Andreev V. N., Martekha A. N., Schenzle M. G., Korotkiy I. A. |
Erosion potential of ultrasonic food processing
|
9 |
2 |
2021 |
|
62 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
|
9 |
2 |
2021 |
|
63 |
Marjanović-Balaban Ž., Gojković Cvjetković V., Grujić R. |
Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
|
9 |
2 |
2021 |
|
64 |
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 |
|
65 |
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 |
|
66 |
Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. |
Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
|
9 |
2 |
2021 |
|
67 |
Goswami S., Manna K. |
Organochlorine pesticide residues and other toxic substances in salted Tenualosa ilisha L.: Northeastern part of India
|
9 |
2 |
2021 |
|
68 |
Jabir B., Rabhi L., Falih N. |
RNN- and CNN-based weed detection for crop improvement: An overview
|
9 |
2 |
2021 |
|
69 |
Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. |
Sorghum extract: Phytochemical, proximate, and GC-MS analyses
|
9 |
2 |
2021 |
|
70 |
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
|
9 |
2 |
2021 |
|
71 |
Makarov A. S., Lutkov I. P. |
Yeast race effect on the quality of base and young sparkling wines
|
9 |
2 |
2021 |
|
72 |
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
|
9 |
1 |
2021 |
|
73 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
|
9 |
1 |
2021 |
|
74 |
Asyakina L. K., Fotina N. V., Izgarysheva N. V., Slavyanskiy A. A., Neverova O. A. |
Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures
|
9 |
1 |
2021 |
|
75 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
|
9 |
1 |
2021 |
|
76 |
Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. |
Modelling formation and removal of biofilms in secondary dairy raw materials
|
9 |
1 |
2021 |
|
77 |
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 |
|
78 |
Duy L. X., Duy L. X., Toan T. Q., Toan T. Q., Anh D. V., Anh D. V., Hung N. P., Huong T. T. T., Long P. Q., Dat N. M., Le D. T. T., Pham D. T. N., Nhan N. P. T. , Manh D. V. |
Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam
|
9 |
1 |
2021 |
|
79 |
Milentyeva I. S., Le V. M., Kozlova O. V., Velichkovich N. S., Fedorova A. M., Loseva A. I., Yustratov V. P. |
Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics
|
9 |
1 |
2021 |
|
80 |
Dubkova N. Z., Kharkov V. V., Vakhitov M. R. |
Using Jerusalem artichoke powder in functional food production
|
9 |
1 |
2021 |
|
81 |
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 |
|
82 |
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 |
|
83 |
Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. |
Effects of dust phenomenon on heavy metals in raw milk in western Iran
|
8 |
2 |
2020 |
|
84 |
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 |
|
85 |
Mayurnikova L. A., Koksharov A. A., Krapiva T. V. |
Food safety practices in catering during the coronavirus COVID-19 pandemic
|
8 |
2 |
2020 |
|
86 |
Kazartsev I. A., Gagkaeva T. Yu., Gavrilova O. P., Gannibal P. B., Gagkaeva T. Yu., Gannibal P. B. |
Fungal microbiome of barley grain revealed by NGS and mycological analysis
|
8 |
2 |
2020 |
|
87 |
Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. |
Identification of total aromas of plant protein sources
|
8 |
2 |
2020 |
|
88 |
Nhan N. P. T. , Nhan N. P. T. , Vu N. D., Vu N. D., Thanh L. V., Thanh L. V., Phuong T. T. M., Phuong T. T. M., Bach L. G., Bach L. G., Toan T. Q., Toan T. Q. |
Instant tea from Condonopsis javanica L. root extract via spray drying
|
8 |
2 |
2020 |
|
89 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
|
8 |
2 |
2020 |
|
90 |
Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. |
Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects
|
8 |
2 |
2020 |
|
91 |
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 |
|
92 |
Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. |
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
|
8 |
2 |
2020 |
|
93 |
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 |
|
94 |
Bolshakova L. S., Lukin D. E. |
Absorption of iodotyrosine from iodized milk protein in animals
|
8 |
1 |
2020 |
|
95 |
Arab Shirazi Sh., Pedram Nia A. , Saeidi Asl M. R. , Naghipour F. , Tavakolipour H. |
Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field
|
8 |
1 |
2020 |
|
96 |
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 |
|
97 |
Kolodziej B., Sugier D. , Luchowska K. |
Changes of antioxidant activity and active compounds content in selected teas
|
8 |
1 |
2020 |
|
98 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Petrov A. N., Zaytseva M. V. |
Comparative assessment of sorbic and benzoic acid via express biotest
|
8 |
1 |
2020 |
|
99 |
Rahpeyma E. , Sekhavatizadeh S. S. |
Effects of encapsulated green coffee extract and canola oil on liquid kashk quality
|
8 |
1 |
2020 |
|
100 |
Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V. |
Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products
|
8 |
1 |
2020 |
|
101 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
|
8 |
1 |
2020 |
|
102 |
Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. |
Intensification of cooling fluid process
|
8 |
1 |
2020 |
|
103 |
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 |
|
104 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
|
8 |
1 |
2020 |
|
105 |
Ordoñez-Araque R. H., Ordoñez-Araque R. H., Landines-Vera E. F., Urresto-Villegas J. C., Caicedo-Jaramillo C. F. |
Microorganisms during cocoa fermentation: systematic review
|
8 |
1 |
2020 |
|
106 |
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 |
|
107 |
Glukhikh V. V., Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Plastics: physical-and-mechanical properties and biodegradable potential
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8 |
1 |
2020 |
|
108 |
Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. |
Processing cottage cheese whey components for functional food production
|
8 |
1 |
2020 |
|
109 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
|
8 |
1 |
2020 |
|
110 |
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 |
|
111 |
Kaur H. , Kamboj V. |
Bioremediation of textile waste water by plant ash
|
7 |
2 |
2019 |
|
112 |
Dinika I., Utama G. L. |
Cheese whey as potential resource for antimicrobial edible film and active packaging production
|
7 |
2 |
2019 |
|
113 |
Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. |
Coconut meal: Nutraceutical importance and food industry application
|
7 |
2 |
2019 |
|
114 |
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
|
7 |
2 |
2019 |
|
115 |
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
|
7 |
2 |
2019 |
|
116 |
Polyakov V. A., Serba E. M., Overchenko M. B., Ignatova N. I., Rimareva L. V. |
Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process
|
7 |
2 |
2019 |
|
117 |
Soltaninejad F., Sekhavatizadeh S. S. |
Effects of encapsulated black caraway extract and sesame oil on kolompeh quality
|
7 |
2 |
2019 |
|
118 |
Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. |
Functional dairy products enriched with plant ingredients
|
7 |
2 |
2019 |
|
119 |
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 |
|
120 |
Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. |
Mechanically activated hydrolysis of plant-derived proteins in food industry
|
7 |
2 |
2019 |
|
121 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
|
7 |
2 |
2019 |
|
122 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
|
7 |
2 |
2019 |
|
123 |
Bogdanov V. D., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
|
7 |
2 |
2019 |
|
124 |
Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. |
Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties
|
7 |
2 |
2019 |
|
125 |
Naserzadeh Y., Mahmoudi N., Pakina E. |
Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits
|
7 |
1 |
2019 |
|
126 |
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
|
7 |
1 |
2019 |
|
127 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
|
7 |
1 |
2019 |
|
128 |
Hussein A. M. S., Ibrahim G. E. |
Effects of various brans on quality and volatile compounds of bread
|
7 |
1 |
2019 |
|
129 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
130 |
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 |
|
131 |
Safaei F., Abhari K., Khosroshahi N. K., Hosseini H., Jafari M. |
Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design
|
7 |
1 |
2019 |
|
132 |
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
|
7 |
1 |
2019 |
|
133 |
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
|
7 |
1 |
2019 |
|
134 |
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 |
|
135 |
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
|
6 |
2 |
2018 |
|
136 |
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
|
6 |
2 |
2018 |
|
137 |
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
|
6 |
2 |
2018 |
|
138 |
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. |
Effect of sodium bicarbonate residue on some characteristics of processed meat products
|
6 |
2 |
2018 |
|
139 |
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 |
|
140 |
Донник И. М., Вафин Р. Р., Галстян А. Г., Кривоногова А. С., Шаева А. Ю., Гильманов Х. Х., Каримова Р. Г., Тюлькин С. В., Кузьмак Я. |
Genetic identification of bovine leukaemia virus
|
6 |
2 |
2018 |
|
141 |
Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. |
Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane
|
6 |
2 |
2018 |
|
142 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
|
6 |
2 |
2018 |
|
143 |
Kosović I., Benšić M., Ačkar Đ., Jozinović A., Ugarčić Ž., Babić J., Miličević B., Šubarić D. |
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
|
6 |
2 |
2018 |
|
144 |
Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. |
Natural sweeteners: health benefits of stevia
|
6 |
2 |
2018 |
|
145 |
Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. |
Optimisation of a process for cocoa-based vermicelli
|
6 |
2 |
2018 |
|
146 |
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
|
6 |
2 |
2018 |
|
147 |
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 |
|
148 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
|
6 |
2 |
2018 |
|
149 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
150 |
Diel F., Khanferyan R. A. |
Sports and energy drinks
|
6 |
2 |
2018 |
|
151 |
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
|
6 |
2 |
2018 |
|
152 |
Karaçelik А. А., Sahin H. |
DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS
|
6 |
1 |
2018 |
|
153 |
Izgarishev A. V., Izgarisheva N. V., Ostroumov L. A. |
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD
|
6 |
1 |
2018 |
|
154 |
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
|
6 |
1 |
2018 |
|
155 |
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 |
|
156 |
Timakova R. T., Tikhonov S. L., Tikhonova N. V., Gorlov I. F. |
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS
|
6 |
1 |
2018 |
|
157 |
Abhari K., Jafarpour D., Shekarforoush S. S. |
EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE
|
6 |
1 |
2018 |
|
158 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
|
6 |
1 |
2018 |
|
159 |
Khvorova L. S., Lukin N. D., Baranova L. V. |
GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS
|
6 |
1 |
2018 |
|
160 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
161 |
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
|
6 |
1 |
2018 |
|
162 |
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 |
|
163 |
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 |
|
164 |
Gnilomedova N. V., Anikina N. S. , Gerzhikova V. G. |
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
|
6 |
1 |
2018 |
|
165 |
Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
|
6 |
1 |
2018 |
|
166 |
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 |
|
167 |
Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. |
STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION
|
6 |
1 |
2018 |
|
168 |
Nepovinnykh N. V., Klyukina O. N., Kodatskiy Yu. A., Ptichkina N. M., Yeganehzad S. |
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
|
6 |
1 |
2018 |
|
169 |
L. A. Mayurnikova , S. F. Zinchuk , N. I. Davydenko , S. A. Gilmulina |
DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS
|
5 |
2 |
2017 |
|
170 |
N. A. Moskvina |
DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS
|
5 |
2 |
2017 |
|
171 |
V. F. Dolganyuk , S. Yu. Noskova , O. S. Chaplygin |
ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS
|
5 |
2 |
2017 |
|
172 |
A. B. Lisitsyn , I. M. Chernukha, O. I. Lunina |
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
|
5 |
2 |
2017 |
|
173 |
L. V. Permyakova , V. A. Pomozova , L. V. Antipova |
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
|
5 |
2 |
2017 |
|
174 |
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 |
|
175 |
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 |
|
176 |
A. N. Fedosova, M. V. Kaledina |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
|
5 |
2 |
2017 |
|
177 |
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 |
|
178 |
E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko |
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
|
5 |
2 |
2017 |
|
179 |
O. S. Khodunova , L . A. Silant'eva |
PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION
|
5 |
2 |
2017 |
|
180 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
181 |
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 |
|
182 |
T. A. Krasnova , I. V. Timoshchuk , A. K. Gorelkina, J. Dugarjav |
THE CHOICE OF SORBENT FOR ADSORPTION EXTRACTION OF CHLOROFORM FROM DRINKING WATER
|
5 |
2 |
2017 |
|
183 |
O. O. Babich , I. S. Milent'eva , S. A. Ivanova , V. A. Pavsky , E. V. Kashirskikh , Y. Yang |
THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION
|
5 |
2 |
2017 |
|
184 |
M. I. Zimina , A. F. Gazieva , S. A. Sukhih , L. S. Dishluk, A. I. Piskaeva |
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS
|
5 |
2 |
2017 |
|
185 |
E. K. Tunieva , E. A. Kotenkova |
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET
|
5 |
2 |
2017 |
|
186 |
R. T. Timakova , S. L. Tikhonov , N. V. Tikhonova, V. M. Poznyakovskiy |
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS
|
5 |
2 |
2017 |
|
187 |
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 |
|
188 |
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 |
|
189 |
E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
|
5 |
1 |
2017 |
|
190 |
E. V. Averyanova , M. N. Shkolnikova , A. V. Frolov |
DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND
|
5 |
1 |
2017 |
|
191 |
A. M. Popov , K. B. Plotnikov , D. V. Donya |
DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS
|
5 |
1 |
2017 |
|
192 |
M. I. Zimina , A. F. Gazieva , J. Pozo-Dengra , S. Yu. Noskova , A. Yu. Prosekov |
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
|
5 |
1 |
2017 |
|
193 |
I. A. Khankhalaeva , I. S. Khamagaeva , A. P. Nikiforova |
EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
|
5 |
1 |
2017 |
|
194 |
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
|
5 |
1 |
2017 |
|
195 |
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 |
|
196 |
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
|
5 |
1 |
2017 |
|
197 |
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 |
|
198 |
R. A. Zhuravlev , M. Yu. Tamova , N. A. Bugayets , V. M. Poznyakovskiy , N. D. Penov |
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
|
5 |
1 |
2017 |
|
199 |
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
|
5 |
1 |
2017 |
|
200 |
Yu. V. Golubtsova |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
|
5 |
1 |
2017 |
|
201 |
I. A. Evdokimov , S. A. Titov , K. K. Polyansky , D. S. Saiko |
ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT
|
5 |
1 |
2017 |
|
202 |
V. A. Aret |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
|
5 |
1 |
2017 |
|
203 |
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 |
|
204 |
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 |
|
205 |
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
|
4 |
2 |
2016 |
|
206 |
N. A. Dzyuba , A. S. Prokopovich |
INVESTIGATION OF KINETIC PARAMETERS OF THE DIETARY SUPPLEMENT “AMIL-ING”
|
4 |
2 |
2016 |
|
207 |
E. Yu. Lobach , V. M. Poznyakovskiy |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
|
4 |
2 |
2016 |
|
208 |
A. Yu. Prosekov, S. A. Ivanova |
Providing food security in the existing tendencies of population growth and political and economic instability in the world
|
4 |
2 |
2016 |
|
209 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
|
4 |
2 |
2016 |
|
210 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
211 |
E. F. Avdokushin , I. A.Kudryashova |
SOME TRENDS IN RUSSIAN FOOD PRODUCT EXPORT IN THE MEANING OF THE INTERNATIONAL TRADE DEVELOPMENT
|
4 |
2 |
2016 |
|
212 |
N. V. Osokina , E. G. Kazantseva |
STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY
|
4 |
2 |
2016 |
|
213 |
N. L. Vostrikova, I. M. Chernukha, A. V. Kulikovskiy , S. S. Shishkin |
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
|
4 |
2 |
2016 |
|
214 |
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 |
|
215 |
S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov |
ULTRAFILTRATION OF MODIFIED MILK WHEY
|
4 |
2 |
2016 |
|
216 |
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 |
|
217 |
T. A. Krasnova , N. V. Gora , N. S. Golubeva |
BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD
|
4 |
1 |
2016 |
|
218 |
T. V. Ryabko, E. A. Zhidkova, V. P. Zotov |
BUDGETING SYSTEM IN ADMINISTRATIVE ACCOUNT OF THE MODERN ORGANIZATION
|
4 |
1 |
2016 |
|
219 |
O. A. Kuznetsova |
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
|
4 |
1 |
2016 |
|
220 |
Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
|
4 |
1 |
2016 |
|
221 |
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 |
|
222 |
I. S. Khamagaeva , A. H. Tsybikova , N. A. Zambalova , Choi Suk-Ho |
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
|
4 |
1 |
2016 |
|
223 |
M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
|
4 |
1 |
2016 |
|
224 |
H. E. Dubova , V. A. Sukmanov , A. I. Marynin , V. B. Zakharevych , V. I. Voskobojnyk |
STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION
|
4 |
1 |
2016 |
|
225 |
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 |
|
226 |
A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin |
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
|
4 |
1 |
2016 |
|
227 |
I. V. Timoshchuk |
TECHNOLOGY OF AFTERPURIFICATION OF DRINKING WATER FROM ORGANIC CONTAMINANTS IN PRODUCTION OF FOODSTUFF
|
4 |
1 |
2016 |
|
228 |
L. L. Zobova, V. A. Shabashev |
THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION)
|
4 |
1 |
2016 |
|
229 |
L. K. Asyakina , V. F. Dolganyuk , D. D. Belova , M. M. Peral , L. S. Dyshlyuk |
THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS
|
4 |
1 |
2016 |
|
230 |
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 |
|
231 |
Мусина О. Н., Мусина О. Н. |
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
|
3 |
2 |
2015 |
|
232 |
Fedosova Anna, Kaledina Marina |
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
|
3 |
2 |
2015 |
|
233 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
|
3 |
2 |
2015 |
|
234 |
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 |
|
235 |
Potapenko Elena , Oboturova Natalya, Evdokimov Ivan, Serov Aleksandr |
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
|
3 |
2 |
2015 |
|
236 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
|
3 |
2 |
2015 |
|
237 |
Kozhukhova Marina , Nazarenko Maksim , Barkhatova Tatyana , Khripko Irina |
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
|
3 |
2 |
2015 |
|
238 |
Пономарев А. Н. |
PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN
|
3 |
2 |
2015 |
|
239 |
Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy |
PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY
|
3 |
2 |
2015 |
|
240 |
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
|
3 |
2 |
2015 |
|
241 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
242 |
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 |
|
243 |
Харитонов В. Д., Курченко В. П. |
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
|
3 |
2 |
2015 |
|
244 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
|
3 |
1 |
2015 |
|
245 |
Савенкова Т. В. |
CONFECTIONERY GOODS FOR HEALTHY DIET
|
3 |
1 |
2015 |
|
246 |
Храмцов А. Г. |
GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES
|
3 |
1 |
2015 |
|
247 |
Gora N.V., Krasnova Tamara , Golubeva N.S. |
INFLUENCE OF PHYSICAL-CHEMICAL PROPERTIES OF ACTIVE CARBONS ON GALLIC ACID ADSORPTION
|
3 |
1 |
2015 |
|
248 |
Бородулин Д. М. |
INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS
|
3 |
1 |
2015 |
|
249 |
Грязнова Н. Л. |
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION
|
3 |
1 |
2015 |
|
250 |
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 |
|
251 |
Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. |
RELEVANT PROBLEMS OF SPORTS NUTRITION
|
3 |
1 |
2015 |
|
252 |
Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena |
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
|
3 |
1 |
2015 |
|
253 |
Subbotina Margarita, Dolgolyuk Irina |
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
|
3 |
1 |
2015 |
|
254 |
Сергеева И. Ю. |
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
|
3 |
1 |
2015 |
|
255 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
|
3 |
1 |
2015 |
|
256 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
|
2 |
2 |
2014 |
|
257 |
Кригер О. В. |
Advantages of Porcine Blood Plasma as a Component of Functional Drinks
|
2 |
2 |
2014 |
|
258 |
Короткая Е. В. |
Biosensors: Design, Classification, and Applications in the Food Industry
|
2 |
2 |
2014 |
|
259 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
260 |
Милентьева И. С. |
Research and Development of a Peptide Complex Technology
|
2 |
2 |
2014 |
|
261 |
Буянова И. В. |
Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System
|
2 |
2 |
2014 |
|
262 |
Иванова С. А. |
Studing the Foaming of Protein Solutions by Stochastic Methods
|
2 |
2 |
2014 |
|
263 |
Sukhikh Stanislav |
Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation
|
2 |
2 |
2014 |
|
264 |
Голубцова Ю. В. |
The use of Molecular Genetic Markers and PCR for DNA Diagnostics in Raw Materials Derived From Fruit and Berries
|
2 |
2 |
2014 |
|
265 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
266 |
Осинцев А. М. |
Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research
|
2 |
2 |
2014 |
|
267 |
Просеков А. Ю. |
Theory and Practice of Prion Protein Analysis in Food Products
|
2 |
2 |
2014 |
|
268 |
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 |
|
269 |
Davydenko Nataliya, Majurnikova L.A. |
On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin
|
2 |
1 |
2014 |
|
270 |
Пискаева А. И., Просеков А. Ю. |
Research on the Influence of Silver Clusters on Decomposer Microorganisms and E. Coli Bacteria
|
2 |
1 |
2014 |
|
271 |
Pirogov Aleksandr |
Rheometric Monitoring of the Formation of Milk–Protein Blob
|
2 |
1 |
2014 |
|
272 |
Павский В. А., Иванова С. А., Новоселова М. В. |
Studying the Biokinetics of Pigmented Yeast by Stochastic Methods
|
2 |
1 |
2014 |
|
273 |
Храмцов А. Г. |
Technology Development for the Food Industry: A Conceptual Model
|
2 |
1 |
2014 |
|
274 |
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 |
|
275 |
Кригер О. В. |
A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220
|
1 |
2 |
2013 |
|
276 |
Mayorov Aleksandr |
ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS
|
1 |
2 |
2013 |
|
277 |
Tereshchuk Lyubov, Starovoytova Kseniya |
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
|
1 |
2 |
2013 |
|
278 |
Borisova Galina , Bessonova Olga |
HISTIDINE BIOTRANSFORMATION MEDIATED BY L-HISTIDINE-AMMONIA-LYASE
|
1 |
2 |
2013 |
|
279 |
Бабич О. О., Просеков А. Ю. |
IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS
|
1 |
2 |
2013 |
|
280 |
Новоселова М. В. |
IMMOBILIZATION OF CHYMOTRYPSIN ON MAGNETIC Fe3O4 NANOPARTICLES
|
1 |
2 |
2013 |
|
281 |
Пискаева А. И., Козлова О. В. |
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
|
1 |
2 |
2013 |
|
282 |
Kiryukhina Anzhelika, Guk Natalya |
SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST
|
1 |
2 |
2013 |
|
283 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
|
1 |
2 |
2013 |
|
284 |
Осинцев А. М., Брагинский В. И. |
A Phenomenological Model of Milk Coagulation
|
1 |
1 |
2013 |
|
285 |
Khamagaeva I.S. |
Effect of Iron Sulfate on Biosynthesis of Extracellural Metabolites of Propionic Acid Bacteria
|
1 |
1 |
2013 |
|
286 |
Gurinovich Galina , Patrakova Irina |
Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems
|
1 |
1 |
2013 |
|
287 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
|
288 |
Бабич О. О., Милентьева И. С. |
Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli
|
1 |
1 |
2013 |
|
289 |
Reshetnik Ekaterina , Utochkina Elena |
Healthy Food Products with Probiotic and Prebiotic Properties
|
1 |
1 |
2013 |
|
290 |
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 |
|
291 |
Лобасенко Б. А. |
Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer
|
1 |
1 |
2013 |
|
292 |
Стрижко М. Н., Рябова А. Е. |
Lactose Crystallization: Current Issues and Promising Engineering Solutions
|
1 |
1 |
2013 |
|
293 |
Штригуль В. К. |
Method of Obtaining Microparticulated Casein and the Possibility of Its Application in the Production of Nonfat Fermented Milk Products
|
1 |
1 |
2013 |
