|
|
  |
|
|
|
|
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
|
13 |
1 |
2025 |
|
2 |
Danyo E. K., Ivantsova M. N. |
Fruit phytochemicals: antioxidant activity and health-promoting properties
|
13 |
1 |
2025 |
|
3 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
|
12 |
2 |
2024 |
|
4 |
Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. |
Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model
|
11 |
2 |
2023 |
|
5 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
|
11 |
2 |
2023 |
|
6 |
Vechtomova E. A., Dolgolyuk I. V., Orlova M. M. , Zaushintsena A. V. |
Microbiological safety criteria for products from unconventional raw materials: raw bear fat
|
11 |
2 |
2023 |
|
7 |
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
|
11 |
1 |
2023 |
|
8 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. |
Bioassay of oxidative properties and toxic side effects of apple juice
|
10 |
1 |
2022 |
|
9 |
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 |
|
10 |
Bakaytis V. I., Golub O. V., Miller Yu. Yu. |
Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value
|
9 |
2 |
2021 |
|
11 |
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 |
|
12 |
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 |
|
13 |
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 |
|
14 |
Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. |
Identification of total aromas of plant protein sources
|
8 |
2 |
2020 |
|
15 |
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 |
|
16 |
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 |
|
17 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
|
7 |
2 |
2019 |
|
18 |
Hamidioglu I., Salaseviciene A., Zaborskiene G. |
Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators
|
7 |
1 |
2019 |
|
19 |
Osipova G. A., Koryachkina S. Yu., Koryachkin V. P., Seregina T. V., Zhugina A. E. |
Effects of protein-containing additives on pasta quality and biological value
|
7 |
1 |
2019 |
|
20 |
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 |
|
21 |
Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. |
Natural sweeteners: health benefits of stevia
|
6 |
2 |
2018 |
|
22 |
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 |
|
23 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
24 |
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 |
|
25 |
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 |
|
26 |
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 |
|
27 |
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 |
|
28 |
O. S. Khodunova , L . A. Silant'eva |
PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION
|
5 |
2 |
2017 |
|
29 |
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 |
|
30 |
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 |
|
31 |
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 |
|
32 |
E. Yu. Lobach , V. M. Poznyakovskiy |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
|
4 |
2 |
2016 |
|
33 |
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 |
|
34 |
Potapenko Elena , Oboturova Natalya, Evdokimov Ivan, Serov Aleksandr |
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
|
3 |
2 |
2015 |
|
35 |
Пономарев А. Н. |
PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN
|
3 |
2 |
2015 |
|
36 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
37 |
Савенкова Т. В. |
CONFECTIONERY GOODS FOR HEALTHY DIET
|
3 |
1 |
2015 |
|
38 |
Sukhikh Andrey , Razumov Aleksandr , Kotova Tatyana , Polyakov Viktor |
SAFETY TONIC (ENERGY) BEVERAGES
|
3 |
1 |
2015 |
|
39 |
Асякина Л. К. |
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES
|
3 |
1 |
2015 |
|
40 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
41 |
Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon |
DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA
|
1 |
2 |
2013 |
