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Search results: 28 articles
Search string: gluten free pasta
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Oleghe P. O. , Oleghe P. O. , Akharaiyi F. C. , Ehis-Eriakha C. B. | Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes | 13 | 1 | 2025 |
| 2 | 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 |
| 3 | Prikhodko D. V. , Krasnoshtanova A. A. | Using casein and gluten protein fractions to obtain functional ingredients | 11 | 2 | 2023 |
| 4 | Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. | Grain bran hydrolysates in the production of fruit distillates | 11 | 1 | 2023 |
| 5 | Faheid S. M. M., Rizk I. R. S., Kishk Y. F. M. , Ragab G. H. , Mostafa S. | Carboxymethyl cellulose and psyllium husk in gluten-free pasta | 10 | 2 | 2022 |
| 6 | Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. | Biostability of binder-free wood and plant plastics protected with antiseptics | 10 | 1 | 2022 |
| 7 | Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. | Fermented oat milk as a base for lactose-free sauce | 10 | 1 | 2022 |
| 8 | 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 |
| 9 | Marjanović-Balaban Ž., Gojković Cvjetković V., Grujić R. | Gliadin proteins from wheat flour: the optimal determination conditions by ELISA | 9 | 2 | 2021 |
| 10 | 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 |
| 11 | Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. | Amaranth as a bread enriching ingredient | 8 | 2 | 2020 |
| 12 | Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. | Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions | 8 | 2 | 2020 |
| 13 | Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. | Coconut meal: Nutraceutical importance and food industry application | 7 | 2 | 2019 |
| 14 | 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 |
| 15 | Bogdanov V. D., Simdyankin A. A. | Thermal properties of commercial hydrobionts’ tissues in the freezing process | 7 | 2 | 2019 |
| 16 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
| 17 | 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 |
| 18 | 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 |
| 19 | 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 |
| 20 | 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 |
| 21 | D. F. Valiulina , N. V. Makarova , I. A. Kustova | GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY | 5 | 1 | 2017 |
| 22 | V. V. Kolpakova , L. V. Chumikina , L. I. Arabova , D. N. Lukin , A. F. Topunov , Е. I. Тitov | FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN | 4 | 2 | 2016 |
| 23 | I. A. Korotkiy , E. V. Korotkaya , V. V. Kireev | ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS QUICK FREEZING | 4 | 1 | 2016 |
| 24 | O. N. Buaynov , I. V. Buaynova | THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING | 4 | 1 | 2016 |
| 25 | Gushchin Aleksey, Miroshnikov Aleksandr, Esina Zoya, Ushakova Nadezhda | CLUSTERS OF WATER IN THE COMPOSITION OF ANTIFREEZES | 3 | 1 | 2015 |
| 26 | Короткий И. А. | Analysis of the Energy Efficiency of the Fast Freezing of Blackcurrant Berries | 2 | 2 | 2014 |
| 27 | Буянова И. В. | Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System | 2 | 2 | 2014 |
| 28 | Короткий И. А., Короткая Е. В. | EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS | 1 | 2 | 2013 |