ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 125 articles
Search string: dry milk products
Authors Title Volume Issue Year
1 Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics 14 2 2026
2 Ali Haimoud S., Arioui F., Medjekane M., Ali Haimoud L., Bahri K., Cheikh A., Ghiboub S., Benabed H., Boudali I., Ayache B., Beskri C. Antilithiasic and antioxidant activities of propolis and bee pollen extracts: In vitro and in silico studies 14 1 2026
3 Maurice Bilung L., Radzi E. S., Tahar A. S., Zulkharnain A. , Ngui R. , Apun K. BOX-PCR and ERIC-PCR evaluation for genotyping Shiga toxin-producing Escherichia coli and Salmonella enterica serovar Typhimurium in raw milk 13 2 2025
4 Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Li C., Liu L., Zhang G., Korneva N. Yu., Shkolnikov P. N. Fermented buttermilk drinks fortified by plant raw materials 13 2 2025
5 Andreeva O. I. , Shorstkii I. A. Innovative physical techniques in freeze-drying 13 2 2025
6 Mohamed R. K., Ahmed Z. S., Abozed S. S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
7 Pankov N. A., Lushnikova A. Yu., Perezhogina T. A., Gnuchikh E. V., Lobanov V. G. , Vanitskaya T. V. Oral tobacco-free nicotine products: Quality and safety during storage 13 1 2025
8 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
9 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 12 2 2024
10 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
11 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
12 Danyo E. K., Ivantsova M. N., Selezneva I. S. Ionizing radiation effects on microorganisms and its applications in the food industry 12 1 2024
13 Eremeeva N. B. Nanoparticles of metals and their compounds in films and coatings: A review 12 1 2024
14 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
15 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
16 Abd El-Aziz M., Salama H. H. , Sayed R. S. Plant extracts and essential oils in the dairy industry: A review 11 2 2023
17 Rahman Md. A., Roy J., Mahomud Md. S. Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 11 2 2023
18 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
19 Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. Development of plant-based yogurt 10 2 2022
20 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 10 2 2022
21 Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products 10 2 2022
22 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
23 Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. Fermented oat milk as a base for lactose-free sauce 10 1 2022
24 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
25 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
26 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
27 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
28 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
29 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
30 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
31 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
32 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
33 Dubkova N. Z., Kharkov V. V., Vakhitov M. R. Using Jerusalem artichoke powder in functional food production 9 1 2021
34 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
35 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
36 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
37 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
38 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
39 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
40 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
41 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 8 2 2020
42 Bolshakova L. S., Lukin D. E. Absorption of iodotyrosine from iodized milk protein in animals 8 1 2020
43 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
44 Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. Improved technology for new-generation Kazakh national meat products 8 1 2020
45 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
46 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
47 Lisitsyn A. B., Chernukha I. M., Nikitina М. А. Russian methodology for designing multicomponent foods in retrospect 8 1 2020
48 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
49 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
50 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 8 1 2020
51 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 7 2 2019
52 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
53 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
54 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
55 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
56 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
57 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
58 Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. Developing freeze-dried bioproducts for the Russian military in the Arctic 7 1 2019
59 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
60 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
61 Antipov S. T., Klyuchnikov A. I., Panfilov V. A. System modelling of non-stationary drying processes 7 1 2019
62 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
63 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
64 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
65 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
66 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
67 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
68 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
69 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
70 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
71 Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION 6 1 2018
72 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
73 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
74 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
75 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
76 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
77 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
78 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
79 E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
80 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
81 V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
82 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
83 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
84 D. F. Valiulina , N. V. Makarova , I. A. Kustova GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY 5 1 2017
85 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
86 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
87 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
88 Yu. V. Golubtsova REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
89 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
90 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
91 S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov ULTRAFILTRATION OF MODIFIED MILK WHEY 4 2 2016
92 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
93 A. G. Khramtsov AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016
94 A. N. Petrov , G. A. Maslennikova PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS 4 1 2016
95 V. A. Mar'in , A. L. Vereshchagin PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT 4 1 2016
96 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
97 M. V. Novoselova , A. Yu. Prosekov TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN 4 1 2016
98 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
99 Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS 3 2 2015
100 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
101 Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY 3 2 2015
102 Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION 3 2 2015
103 Bannikova Anna, Evdokimov Ivan THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT 3 2 2015
104 Харитонов В. Д., Курченко В. П. USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION 3 2 2015
105 Храмцов А. Г. GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES 3 1 2015
106 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
107 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
108 Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. RELEVANT PROBLEMS OF SPORTS NUTRITION 3 1 2015
109 Grek Elena , Krasulya Elena THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES 3 1 2015
110 Храмцов А. Г. TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY 3 1 2015
111 Козлова О. В. A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials 2 2 2014
112 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
113 Zaharova L.M. Development and Introduction of New Dairy Technologies 2 2 2014
114 Ermolaev V.A. Kinetics of the Vacuum Drying of Cheeses 2 2 2014
115 Буянова И. В. Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System 2 2 2014
116 Лупинская С. М. Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages 2 2 2014
117 Осинцев А. М. Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research 2 2 2014
118 Ermolaev V.A. Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese 2 1 2014
119 Pirogov Aleksandr Rheometric Monitoring of the Formation of Milk–Protein Blob 2 1 2014
120 Pozdnyakova Anna , Arhipov A.N., Shevyakova Kseniya INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS 1 2 2013
121 Пискаева А. И., Козлова О. В. REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS 1 2 2013
122 Kiryukhina Anzhelika, Guk Natalya SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST 1 2 2013
123 Осинцев А. М., Брагинский В. И. A Phenomenological Model of Milk Coagulation 1 1 2013
124 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
125 Reshetnik Ekaterina , Utochkina Elena Healthy Food Products with Probiotic and Prebiotic Properties 1 1 2013