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1 |
Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. |
Application of fat replacers in dairy products: A review
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12 |
2 |
2024 |
|
2 |
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 |
|
3 |
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 |
|
4 |
Pui L. P., Saleena L. A. K., Ghazali H. M. |
Storage stability and anti-caking agents in spray-dried fruit powders: A review
|
12 |
2 |
2024 |
|
5 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
|
12 |
1 |
2024 |
|
6 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
|
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
|
12 |
1 |
2024 |
|
8 |
Krasnova I. S., Ganina V. I., Semenov G. V. |
Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products
|
11 |
2 |
2023 |
|
9 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
|
11 |
2 |
2023 |
|
10 |
Rahman Md. A., Roy J., Mahomud Md. S. |
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
|
11 |
2 |
2023 |
|
11 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
|
11 |
2 |
2023 |
|
12 |
Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. |
Development of plant-based yogurt
|
10 |
2 |
2022 |
|
13 |
Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. |
Effect of gelatin drying methods on its amphiphilicity
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10 |
2 |
2022 |
|
14 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
|
10 |
2 |
2022 |
|
15 |
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
|
10 |
1 |
2022 |
|
16 |
Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. |
Fermented oat milk as a base for lactose-free sauce
|
10 |
1 |
2022 |
|
17 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
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10 |
1 |
2022 |
|
18 |
Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. |
Optimizing enzymatic hydrolysis for feed production from catfish by-products
|
10 |
1 |
2022 |
|
19 |
Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. |
Zeboid cow milk: physicochemical quality indicator
|
10 |
1 |
2022 |
|
20 |
Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. |
Continuous hydrolysis of milk proteins in membrane reactors of various configurations
|
9 |
2 |
2021 |
|
21 |
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 |
|
22 |
Azra J. M., Setiawan B., Nasution Z., Sulaeman A. |
Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink
|
9 |
1 |
2021 |
|
23 |
Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. |
Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value
|
9 |
1 |
2021 |
|
24 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
|
9 |
1 |
2021 |
|
25 |
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 |
|
26 |
Dubkova N. Z., Kharkov V. V., Vakhitov M. R. |
Using Jerusalem artichoke powder in functional food production
|
9 |
1 |
2021 |
|
27 |
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
|
9 |
1 |
2021 |
|
28 |
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
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8 |
2 |
2020 |
|
29 |
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 |
|
30 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
|
8 |
2 |
2020 |
|
31 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
|
8 |
2 |
2020 |
|
32 |
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 |
|
33 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
|
8 |
2 |
2020 |
|
34 |
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 |
|
35 |
Bolshakova L. S., Lukin D. E. |
Absorption of iodotyrosine from iodized milk protein in animals
|
8 |
1 |
2020 |
|
36 |
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 |
|
37 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
|
8 |
1 |
2020 |
|
38 |
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 |
|
39 |
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
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8 |
1 |
2020 |
|
40 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
|
8 |
1 |
2020 |
|
41 |
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 |
|
42 |
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 |
|
43 |
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 |
|
44 |
Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. |
Degradation of β-Lactoglobulin during sourdough bread production
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7 |
2 |
2019 |
|
45 |
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 |
|
46 |
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
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7 |
2 |
2019 |
|
47 |
Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. |
IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products
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7 |
2 |
2019 |
|
48 |
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 |
|
49 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
|
7 |
2 |
2019 |
|
50 |
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
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7 |
1 |
2019 |
|
51 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
|
7 |
1 |
2019 |
|
52 |
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 |
|
53 |
Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. |
Pulsed infrared radiation for drying raw materials of plant and animal origin
|
7 |
1 |
2019 |
|
54 |
Antipov S. T., Klyuchnikov A. I., Panfilov V. A. |
System modelling of non-stationary drying processes
|
7 |
1 |
2019 |
|
55 |
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 |
|
56 |
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 |
|
57 |
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 |
|
58 |
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 |
|
59 |
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 |
|
60 |
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 |
|
61 |
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 |
|
62 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
63 |
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 |
|
64 |
Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. |
PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION
|
6 |
1 |
2018 |
|
65 |
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 |
|
66 |
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 |
|
67 |
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 |
|
68 |
Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
|
6 |
1 |
2018 |
|
69 |
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
|
6 |
1 |
2018 |
|
70 |
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 |
|
71 |
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 |
|
72 |
E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
|
5 |
2 |
2017 |
|
73 |
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 |
|
74 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
75 |
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 |
|
76 |
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 |
|
77 |
D. F. Valiulina , N. V. Makarova , I. A. Kustova |
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
|
5 |
1 |
2017 |
|
78 |
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 |
|
79 |
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 |
|
80 |
V. V. Dzharov, A. P. Mishra , M. A. Shariati , M. S. Atanassova , S. Plygun |
PHYTOCHEMICAL CONTENTS IN SOLID-LIQUID EXTRACTION OF AQUEOUS ALCOHOLIC EXTRACT OF CHICORY (CICHORIUM INTYBUS L.) LEAVES
|
4 |
2 |
2016 |
|
81 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
|
4 |
2 |
2016 |
|
82 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
83 |
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.)
|
4 |
2 |
2016 |
|
84 |
S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov |
ULTRAFILTRATION OF MODIFIED MILK WHEY
|
4 |
2 |
2016 |
|
85 |
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 |
|
86 |
A. G. Khramtsov |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
|
4 |
1 |
2016 |
|
87 |
A. N. Petrov , G. A. Maslennikova |
PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS
|
4 |
1 |
2016 |
|
88 |
V. A. Mar'in , A. L. Vereshchagin |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
|
4 |
1 |
2016 |
|
89 |
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 |
|
90 |
M. V. Novoselova , A. Yu. Prosekov |
TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN
|
4 |
1 |
2016 |
|
91 |
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 |
|
92 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
|
3 |
2 |
2015 |
|
93 |
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 |
|
94 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
|
3 |
2 |
2015 |
|
95 |
Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila |
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
|
3 |
2 |
2015 |
|
96 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
97 |
Харитонов В. Д., Курченко В. П. |
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
|
3 |
2 |
2015 |
|
98 |
Храмцов А. Г. |
GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES
|
3 |
1 |
2015 |
|
99 |
Shcheglova Irina , Vereshchagin Aleksandr |
INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
|
3 |
1 |
2015 |
|
100 |
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 |
|
101 |
Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. |
RELEVANT PROBLEMS OF SPORTS NUTRITION
|
3 |
1 |
2015 |
|
102 |
Grek Elena , Krasulya Elena |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
|
3 |
1 |
2015 |
|
103 |
Храмцов А. Г. |
TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
|
3 |
1 |
2015 |
|
104 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
|
2 |
2 |
2014 |
|
105 |
Smirnova Irina |
Current Trends in Nonfat Dairy Production
|
2 |
2 |
2014 |
|
106 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
107 |
Ermolaev V.A. |
Kinetics of the Vacuum Drying of Cheeses
|
2 |
2 |
2014 |
|
108 |
Буянова И. В. |
Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System
|
2 |
2 |
2014 |
|
109 |
Лупинская С. М. |
Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages
|
2 |
2 |
2014 |
|
110 |
Осинцев А. М. |
Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research
|
2 |
2 |
2014 |
|
111 |
Ermolaev V.A. |
Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese
|
2 |
1 |
2014 |
|
112 |
Pirogov Aleksandr |
Rheometric Monitoring of the Formation of Milk–Protein Blob
|
2 |
1 |
2014 |
|
113 |
Pozdnyakova Anna , Arhipov A.N., Shevyakova Kseniya |
INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS
|
1 |
2 |
2013 |
|
114 |
Пискаева А. И., Козлова О. В. |
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
|
1 |
2 |
2013 |
|
115 |
Kiryukhina Anzhelika, Guk Natalya |
SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST
|
1 |
2 |
2013 |
|
116 |
Осинцев А. М., Брагинский В. И. |
A Phenomenological Model of Milk Coagulation
|
1 |
1 |
2013 |
|
117 |
Бородулин Д. М. |
Development of Mathematical Models of Centrifugal Mixing Units of New Design for the Production of Dry Combined Food Units of New Design for the Production of Dry Combined Food Products
|
1 |
1 |
2013 |
|
118 |
Reshetnik Ekaterina , Utochkina Elena |
Healthy Food Products with Probiotic and Prebiotic Properties
|
1 |
1 |
2013 |
