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Macedo Larissa Felix, da Silva Toshik Iarley, Lacerda Adila Silva, Sales Giuliana Nayara Barros, Siqueira Ana Clara Farias, de Medeiros Lima Brencarla, da Costa Franciscleudo Bezerra |
Wild passion fruit flour quality: Effect of cultivation system and harvest time
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15 |
1 |
2027 |
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2 |
Omran Azza A., Hassan Nadra S.Y., Hanaa Abd Elaziz M. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
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14 |
2 |
2026 |
|
3 |
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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4 |
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 |
|
5 |
Mohamed R. K., Ahmed Z. S., Abozed S. S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
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13 |
2 |
2025 |
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6 |
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
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13 |
1 |
2025 |
|
7 |
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 |
|
8 |
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 |
|
9 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
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12 |
1 |
2024 |
|
10 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
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12 |
1 |
2024 |
|
11 |
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
|
12 |
1 |
2024 |
|
12 |
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 |
|
13 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
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11 |
2 |
2023 |
|
14 |
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 |
|
15 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
|
16 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
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10 |
1 |
2022 |
|
17 |
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
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10 |
1 |
2022 |
|
18 |
Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. |
Grape pomace treatment methods and their effects on storage
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9 |
2 |
2021 |
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19 |
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 |
|
20 |
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
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9 |
1 |
2021 |
|
21 |
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 |
|
22 |
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
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9 |
1 |
2021 |
|
23 |
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 |
|
24 |
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
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8 |
2 |
2020 |
|
25 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
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8 |
2 |
2020 |
|
26 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
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8 |
2 |
2020 |
|
27 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
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8 |
2 |
2020 |
|
28 |
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 |
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29 |
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 |
|
30 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
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8 |
1 |
2020 |
|
31 |
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 |
|
32 |
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 |
|
33 |
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 |
|
34 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
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8 |
1 |
2020 |
|
35 |
Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. |
Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage
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8 |
1 |
2020 |
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36 |
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 |
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37 |
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 |
|
38 |
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 |
|
39 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
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7 |
2 |
2019 |
|
40 |
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 |
|
41 |
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 |
|
42 |
Tien N. P., Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality
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7 |
1 |
2019 |
|
43 |
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
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7 |
1 |
2019 |
|
44 |
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
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7 |
1 |
2019 |
|
45 |
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
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6 |
2 |
2018 |
|
46 |
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
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6 |
2 |
2018 |
|
47 |
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 |
|
48 |
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 |
|
49 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
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6 |
2 |
2018 |
|
50 |
Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. |
Study of lysate activity to modificate collagene raw materials to use in sausage mixture
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6 |
2 |
2018 |
|
51 |
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 |
|
52 |
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 |
|
53 |
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 |
|
54 |
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
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6 |
1 |
2018 |
|
55 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
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6 |
1 |
2018 |
|
56 |
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
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6 |
1 |
2018 |
|
57 |
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 |
|
58 |
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 |
|
59 |
E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
|
5 |
2 |
2017 |
|
60 |
V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin |
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES
|
5 |
2 |
2017 |
|
61 |
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
|
5 |
1 |
2017 |
|
62 |
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 |
|
63 |
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 |
|
64 |
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
|
4 |
2 |
2016 |
|
65 |
V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
|
4 |
2 |
2016 |
|
66 |
Yu. V. Golubtsova |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
|
4 |
2 |
2016 |
|
67 |
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 |
|
68 |
A. G. Khramtsov |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
|
4 |
1 |
2016 |
|
69 |
V. A. Mar'in , A. L. Vereshchagin |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
|
70 |
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 |
|
71 |
A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin |
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
|
4 |
1 |
2016 |
|
72 |
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 |
|
73 |
Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
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3 |
2 |
2015 |
|
74 |
Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
|
3 |
2 |
2015 |
|
75 |
Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila |
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
|
3 |
2 |
2015 |
|
76 |
Bannikova Anna, Evdokimov Ivan |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
|
3 |
2 |
2015 |
|
77 |
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 |
|
78 |
Koshelev Yuriy, Vekovtsev Andrey, Latkov Nikolai Uyrievich, Bakajtis V.I. |
RELEVANT PROBLEMS OF SPORTS NUTRITION
|
3 |
1 |
2015 |
|
79 |
Храмцов А. Г. |
TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
|
3 |
1 |
2015 |
|
80 |
Козлова О. В. |
A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
|
2 |
2 |
2014 |
|
81 |
Smirnova Irina |
Current Trends in Nonfat Dairy Production
|
2 |
2 |
2014 |
|
82 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
83 |
Буянова И. В. |
Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System
|
2 |
2 |
2014 |
|
84 |
Timasheva Lidiya, Gorbunova Elena |
A Promising Trend in theP of fennel (Foeniculum Vulgare Mill.) whole Plants
|
2 |
1 |
2014 |
|
85 |
Evtukhova Olga, Safronova Tatyana |
Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder
|
2 |
1 |
2014 |
|
86 |
Ermolaev V.A. |
Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese
|
2 |
1 |
2014 |
|
87 |
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
|
2 |
1 |
2014 |
|
88 |
Davydenko Nataliya, Majurnikova L.A. |
On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin
|
2 |
1 |
2014 |
|
89 |
Кригер О. В. |
A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220
|
1 |
2 |
2013 |
|
90 |
Kiryukhina Anzhelika, Guk Natalya |
SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST
|
1 |
2 |
2013 |
|
91 |
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 |
|
92 |
Каленик Т. К. |
Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load
|
1 |
1 |
2013 |
|
93 |
Reshetnik Ekaterina , Utochkina Elena |
Healthy Food Products with Probiotic and Prebiotic Properties
|
1 |
1 |
2013 |
