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1 |
Neverov E. N., Korotkih P. S., Gorelkina A. K. , Timoshchuk I. V. |
Experimental recirculating carbon dioxide refrigeration unit
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14 |
2 |
2026 |
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2 |
Diakite S., Kavhiza N. J., Saquee F. S., Pakina E. N., Zargar M., Diarra O., Diarra O., Norman P. E., Traore B., Traore B., Samake F., Samake F., Daou C., Babana A. H. |
Precision agriculture as a viable means of enhancing sustainable agricultural production
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14 |
2 |
2026 |
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3 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
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12 |
2 |
2024 |
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4 |
Gaikwad V., Kaur J., Rasane P., Kaur S., Singh J., Kumar A., Kumar A., Sharma N., Mehta C. M., Patel A. S. |
Nutritional significance of finger millet and its potential for using in functional products
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12 |
1 |
2024 |
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5 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
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11 |
1 |
2023 |
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6 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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7 |
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
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9 |
2 |
2021 |
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8 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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9 |
1 |
2021 |
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9 |
Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. |
Amaranth as a bread enriching ingredient
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8 |
2 |
2020 |
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10 |
Giro T. M., Kulikovsky A. V., Аndreeva S. V., Gorlov I. F., Giro A. V. |
Production of enriched lamb in biodegradable packaging
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8 |
2 |
2020 |
|
11 |
Glukhikh V. V., Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Plastics: physical-and-mechanical properties and biodegradable potential
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8 |
1 |
2020 |
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12 |
Babich O. O., Kriger O. V., Chupakhin E. G., Kozlova O. V. |
Miscanthus plants processing in fuel, energy, chemical and microbiological industries
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7 |
2 |
2019 |
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13 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
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7 |
2 |
2019 |
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14 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
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7 |
1 |
2019 |
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15 |
Kandrokov R. H., Pankratov G. N., Meleshkina E. P., Vitol I. S., Tulyakov D. G. |
Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour
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7 |
1 |
2019 |
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16 |
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
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6 |
2 |
2018 |
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17 |
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
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6 |
2 |
2018 |
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18 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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19 |
Izgarishev A. V., Izgarisheva N. V., Ostroumov L. A. |
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD
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6 |
1 |
2018 |
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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
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6 |
1 |
2018 |
|
21 |
Timakova R. T., Tikhonov S. L., Tikhonova N. V., Gorlov I. F. |
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS
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6 |
1 |
2018 |
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22 |
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
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5 |
2 |
2017 |
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23 |
О. A. Suvorov , S. Yu. Volozhaninova , G. V. Balandin , Yu. V. Frolova , A. E. Kozlovskaya , E. N. Fokina , N. V. Labutina |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
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5 |
1 |
2017 |
|
24 |
I. A. Evdokimov , S. A. Titov , K. K. Polyansky , D. S. Saiko |
ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT
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5 |
1 |
2017 |
|
25 |
V. A. Aret |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
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26 |
E. V. Zhirkova , M. V. Skorokhodova , V. V. Martirosyan , E. F. Sotchenko , V. D. Malkina , T. A. Shatalova |
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION
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4 |
2 |
2016 |
|
27 |
V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
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4 |
2 |
2016 |
|
28 |
S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov |
ULTRAFILTRATION OF MODIFIED MILK WHEY
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4 |
2 |
2016 |
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29 |
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
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4 |
2 |
2016 |
|
30 |
V. A. Mar'in , A. L. Vereshchagin |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
|
31 |
M. S. Bochkarev , E. Yu. Egorova , I. Yu. Reznichenko , V. M. Poznyakovskiy |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
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4 |
1 |
2016 |
|
32 |
A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin |
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
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4 |
1 |
2016 |
|
33 |
Kulikov Yuriy , Nagdalyan Andrey, Oboturova Natalya, Evdokimov Ivan, Gusevskaya Oksana |
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
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3 |
2 |
2015 |
|
34 |
Храмцов А. Г. |
TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
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3 |
1 |
2015 |
|
35 |
Sukhikh Stanislav |
Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation
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2 |
2 |
2014 |
|
36 |
Timasheva Lidiya, Gorbunova Elena |
A Promising Trend in theP of fennel (Foeniculum Vulgare Mill.) whole Plants
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2 |
1 |
2014 |
|
37 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
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2 |
1 |
2014 |
|
38 |
Ermolaev V.A. |
Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese
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2 |
1 |
2014 |
|
39 |
Marin Vasiliy, Vereshchagin Aleksandr |
Effects of Humidity and the Content of Sprouted and Spoiled Buckwheat Grains on the Changes of Acid Number of Fat and Grain Acidity
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2 |
1 |
2014 |
|
40 |
Davydenko Nataliya, Majurnikova L.A. |
On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin
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2 |
1 |
2014 |
|
41 |
Храмцов А. Г. |
Technology Development for the Food Industry: A Conceptual Model
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2 |
1 |
2014 |
|
42 |
Кригер О. В. |
A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220
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1 |
2 |
2013 |
|
43 |
Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu. |
New Technological Approaches to Canning Cephalopod Mollusks
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1 |
1 |
2013 |
