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1 |
Pushpakaran A. M. K. , Singh J., Rasane P., Kaur S., Kaur J., Kaur J., Kumar M., Assouguem A. |
Immunomodulatory effect of ashwagandha (Withania somnifera (L.) Dunal) and its impact on COVID-19
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13 |
1 |
2025 |
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2 |
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 |
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3 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
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11 |
2 |
2023 |
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4 |
Prikhodko D. V. , Krasnoshtanova A. A. |
Using casein and gluten protein fractions to obtain functional ingredients
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11 |
2 |
2023 |
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5 |
Habashi V., Elhamirad A. H., Pedramnia A. |
Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes
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9 |
1 |
2021 |
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6 |
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
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9 |
1 |
2021 |
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7 |
Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. |
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms
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8 |
2 |
2020 |
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8 |
Hamidioglu I., Salaseviciene A., Zaborskiene G. |
Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators
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7 |
1 |
2019 |
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9 |
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 |
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10 |
Gnilomedova N. V., Anikina N. S. , Gerzhikova V. G. |
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
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6 |
1 |
2018 |
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11 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
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12 |
I. S. Khamagaeva , A. H. Tsybikova , N. A. Zambalova , Choi Suk-Ho |
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
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4 |
1 |
2016 |
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13 |
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
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4 |
1 |
2016 |
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14 |
O. N. Buaynov , I. V. Buaynova |
THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
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4 |
1 |
2016 |
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15 |
Fedosova Anna, Kaledina Marina |
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
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3 |
2 |
2015 |
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16 |
Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena |
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
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3 |
1 |
2015 |
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17 |
Милентьева И. С. |
Research and Development of a Peptide Complex Technology
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2 |
2 |
2014 |
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18 |
Курбанова М. Г. |
Acid Hydrolysis of Casein
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2 |
1 |
2014 |
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19 |
Осинцев А. М., Брагинский В. И. |
A Phenomenological Model of Milk Coagulation
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1 |
1 |
2013 |
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20 |
Khamagaeva I.S. |
Effect of Iron Sulfate on Biosynthesis of Extracellural Metabolites of Propionic Acid Bacteria
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1 |
1 |
2013 |
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21 |
Штригуль В. К. |
Method of Obtaining Microparticulated Casein and the Possibility of Its Application in the Production of Nonfat Fermented Milk Products
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1 |
1 |
2013 |
