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1 |
Golovin Sergey, Kirichenko Evgeniya, Khanukaev Maxim, Logvinov Alexander |
3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein
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14 |
1 |
2026 |
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2 |
Perveen Ishrat, Koser Nazia, Khan Rozina Shahadat, Maqsood Maryam, Saleem Nida, Alvi Farhat Naseem, Aun Syed Muhammad, Siddiqui Maria Fareed, Faridi Tallat Anwar, Awan Hafiz Muhammad Abrar, Saleem Yasar, Abbas Naaz, Mazhar Sania, Nawaz Shaista, Syed Quratulain, Abidi Syed Hussain Imam |
Dietary consumption of pre-carcinogenic amines and mutagenicity in humans: An evidence-based study
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14 |
1 |
2026 |
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3 |
Reshetnik Ekaterina, Gribanova Svetlana, Derzhapolskaya Yulia, Li Chun, Liu Libo, Zhang Guofang, Korneva Nadezhda, Shkolnikov Pavel |
Fermented buttermilk drinks fortified by plant raw materials
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13 |
2 |
2025 |
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4 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
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12 |
2 |
2024 |
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5 |
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 |
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6 |
Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. |
Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation
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12 |
1 |
2024 |
|
7 |
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 |
|
8 |
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 |
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9 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
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11 |
2 |
2023 |
|
10 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
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11 |
2 |
2023 |
|
11 |
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 |
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12 |
Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A. |
Cold chain relevance in the food safety of perishable products
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11 |
1 |
2023 |
|
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 |
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 |
|
15 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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16 |
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 |
|
17 |
Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. |
Zeboid cow milk: physicochemical quality indicator
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10 |
1 |
2022 |
|
18 |
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
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9 |
2 |
2021 |
|
19 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
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9 |
2 |
2021 |
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20 |
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
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9 |
2 |
2021 |
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21 |
Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. |
Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf
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9 |
1 |
2021 |
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22 |
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
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8 |
2 |
2020 |
|
23 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
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8 |
2 |
2020 |
|
24 |
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
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8 |
2 |
2020 |
|
25 |
Oleynikov V. V. |
Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)
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8 |
1 |
2020 |
|
26 |
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
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8 |
1 |
2020 |
|
27 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
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8 |
1 |
2020 |
|
28 |
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
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8 |
1 |
2020 |
|
29 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
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8 |
1 |
2020 |
|
30 |
Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. |
Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage
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8 |
1 |
2020 |
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31 |
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
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8 |
1 |
2020 |
|
32 |
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 |
|
33 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
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7 |
2 |
2019 |
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34 |
Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. |
Detection of protein aggregation markers in raw meat and finished products
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7 |
1 |
2019 |
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35 |
Talebi Habashi R., Zomorodi S., Talaie A., Kalateh Jari S. |
Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage
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7 |
1 |
2019 |
|
36 |
Hamidioglu I., Salaseviciene A., Zaborskiene G. |
Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators
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7 |
1 |
2019 |
|
37 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
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7 |
1 |
2019 |
|
38 |
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 |
|
39 |
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
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7 |
1 |
2019 |
|
40 |
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. |
Effect of sodium bicarbonate residue on some characteristics of processed meat products
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6 |
2 |
2018 |
|
41 |
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
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6 |
2 |
2018 |
|
42 |
Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. |
Marbled beef quality grades under various ageing conditions
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6 |
2 |
2018 |
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43 |
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
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6 |
2 |
2018 |
|
44 |
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 |
|
45 |
Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. |
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
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6 |
1 |
2018 |
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46 |
Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. |
EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE
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6 |
1 |
2018 |
|
47 |
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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48 |
Lisitsyn A. B., Semenova A. A., Kuznetsova T. G., Dydykin A. S., Nasonova V. V. |
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER
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6 |
1 |
2018 |
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49 |
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
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6 |
1 |
2018 |
|
50 |
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
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5 |
2 |
2017 |
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51 |
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
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5 |
2 |
2017 |
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52 |
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
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5 |
2 |
2017 |
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53 |
E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
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5 |
1 |
2017 |
|
54 |
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
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5 |
1 |
2017 |
|
55 |
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 |
|
56 |
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 |
|
57 |
O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , Yu. A. Ustyugov |
PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION
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4 |
2 |
2016 |
|
58 |
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
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4 |
2 |
2016 |
|
59 |
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 |
|
60 |
O. A. Kuznetsova |
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
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4 |
1 |
2016 |
|
61 |
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 |
|
62 |
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 |
|
63 |
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 |
|
64 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
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3 |
1 |
2015 |
|
65 |
Бородулин Д. М. |
INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS
|
3 |
1 |
2015 |
|
66 |
Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena |
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
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3 |
1 |
2015 |
|
67 |
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 |
|
68 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
|
3 |
1 |
2015 |
|
69 |
Просеков А. Ю. |
Theory and Practice of Prion Protein Analysis in Food Products
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2 |
2 |
2014 |
|
70 |
Davydenko Nataliya, Majurnikova L.A. |
On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin
|
2 |
1 |
2014 |
|
71 |
Pirogov Aleksandr |
Rheometric Monitoring of the Formation of Milk–Protein Blob
|
2 |
1 |
2014 |
|
72 |
Тихонов С. Л. |
IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR
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1 |
2 |
2013 |
|
73 |
Gurinovich Galina , Patrakova Irina |
Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems
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1 |
1 |
2013 |
|
74 |
Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu. |
New Technological Approaches to Canning Cephalopod Mollusks
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1 |
1 |
2013 |
