|
|
  |
|
|
|
|
1 |
Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. |
Application of fat replacers in dairy products: A review
|
12 |
2 |
2024 |
|
2 |
Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. |
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
|
12 |
2 |
2024 |
|
3 |
Belashova O. V., Kozlova O. V., Velichkovich N. S., Fokina A. D., Yustratov V. P., Petrov A. N. |
A phytochemical study of the clover growing in Kuzbass
|
12 |
1 |
2024 |
|
4 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
|
11 |
2 |
2023 |
|
5 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
|
11 |
2 |
2023 |
|
6 |
Pui L. P., Saleena L. A. K. |
Effects of spray-drying parameters on physicochemical properties of powdered fruits
|
10 |
2 |
2022 |
|
7 |
Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. |
Jelly formulated with different carbohydrate profiles: Quality evaluation
|
10 |
2 |
2022 |
|
8 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
|
10 |
2 |
2022 |
|
9 |
Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. |
Continuous hydrolysis of milk proteins in membrane reactors of various configurations
|
9 |
2 |
2021 |
|
10 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
|
9 |
1 |
2021 |
|
11 |
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 |
|
12 |
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 |
|
13 |
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 |
|
14 |
Bychkova S. M., Karelskaia S. N., Abdalova E. B., Zhidkova E. A. |
Social responsibility as the dominant driver of the evolution of reporting from financial to non-financial: theory and methodology
|
9 |
1 |
2021 |
|
15 |
Habashi V., Elhamirad A. H., Pedramnia A. |
Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes
|
9 |
1 |
2021 |
|
16 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
|
8 |
2 |
2020 |
|
17 |
Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. |
The extended methylene blue reduction test and milk quality
|
8 |
1 |
2020 |
|
18 |
Rashidimehr A., Fazlara A., Zarei M., Pourmehdi M., Noshad M. |
Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi
|
7 |
2 |
2019 |
|
19 |
Некоз А. И., Венгловский А. Л., Батраченко А. В. |
Durability of cutter assemblies and its causative factors
|
6 |
2 |
2018 |
|
20 |
Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. |
Intensification of thermal and rheological processes in a scraped-surface apparatus
|
6 |
2 |
2018 |
|
21 |
Abd-Allah I. M., Rabie M. A., Sulieman A. M., Mostfa D. M., El-Badawi A. A. |
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts
|
6 |
2 |
2018 |
|
22 |
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 |
|
23 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
24 |
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
|
6 |
1 |
2018 |
|
25 |
Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. |
PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION
|
6 |
1 |
2018 |
|
26 |
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 |
|
27 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
28 |
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 |
|
29 |
A. G. Khramtsov |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
|
4 |
1 |
2016 |
|
30 |
E. A. Fedulova, A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova, P. N. Pobedash |
MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD
|
4 |
1 |
2016 |
|
31 |
I. S. Khamagaeva , A. H. Tsybikova , N. A. Zambalova , Choi Suk-Ho |
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
|
4 |
1 |
2016 |
|
32 |
Fedosova Anna, Kaledina Marina |
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
|
3 |
2 |
2015 |
|
33 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
|
3 |
2 |
2015 |
|
34 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
|
3 |
2 |
2015 |
|
35 |
Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila |
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
|
3 |
2 |
2015 |
|
36 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
37 |
Бородулин Д. М. |
INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS
|
3 |
1 |
2015 |
|
38 |
Грязнова Н. Л. |
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION
|
3 |
1 |
2015 |
|
39 |
Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena |
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
|
3 |
1 |
2015 |
|
40 |
Subbotina Margarita, Dolgolyuk Irina |
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
|
3 |
1 |
2015 |
|
41 |
Grek Elena , Krasulya Elena |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
|
3 |
1 |
2015 |
|
42 |
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 |
|
43 |
Храмцов А. Г. |
TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
|
3 |
1 |
2015 |
|
44 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
|
2 |
2 |
2014 |
|
45 |
Smirnova Irina |
Current Trends in Nonfat Dairy Production
|
2 |
2 |
2014 |
|
46 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
47 |
Буянова И. В. |
Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System
|
2 |
2 |
2014 |
|
48 |
Popov Anatoly |
Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages
|
2 |
2 |
2014 |
|
49 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
50 |
Бородулин Д. М., Сухоруков Д. В. |
Mixtures for Vertebroplasty: the Flowability of Their Components and a New Production Technology Using a Centrifugal Mixer
|
2 |
1 |
2014 |
|
51 |
Пискаева А. И., Козлова О. В. |
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
|
1 |
2 |
2013 |
|
52 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
