ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 28 articles
Search string: performance analysis
Authors Title Volume Issue Year
1 Plotnikova Inessa, Magomedov Gazibeg, Kazartsev Dmitry, Magomedov Magomed, Polansky Konstantin, Plotnikov Viktor Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup 12 2 2024
2 Rahman Md. A., Roy J., Mahomud Md. S. Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 11 2 2023
3 Abdelwahab S. I., Taha M. M. E., Mariod A. A., Mariod A. A. Thymoquinone-related knowledge (1915–2022): A comprehensive bibliometric analysis 11 2 2023
4 Ali Haimoud S., Allem R. Algerian date palm (Phoenix dactylifera L.) fruit cultivars: HPLC fingerprinting and antibacterial activity 11 1 2023
5 Logutov V. I., Abdrakhmanov V. I., Kulikovskii A. V., Knyazeva A. S., Utiyanov D. A. Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods 11 1 2023
6 Wójcicki K. Near-infrared spectroscopy as a green technology to monitor coffee roasting 10 2 2022
7 Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation 10 1 2022
8 Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour 9 2 2021
9 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 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 Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf 9 1 2021
12 Samoylov A. V., Suraeva N. M., Zaytseva M. V., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Belozerov G. A. Toxicity of apple juice and its components in the model plant system 8 2 2020
13 Samoylov A. V., Suraeva N. M., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Petrov A. N., Zaytseva M. V. Comparative assessment of sorbic and benzoic acid via express biotest 8 1 2020
14 Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties 7 2 2019
15 Temerdashev Z. A., Khalafyan A. A., Kaunova A. A., Abakumov A. G., Titarenko V. O., Akin’shina V. A. Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region 7 1 2019
16 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
17 Оганесянц Л. А., Вафин Р. Р., Галстян А. Г., Семипятный В. К., Хуршудян С. А., Рябова А. Е. Prospects for DNA authentication in wine production monitoring 6 2 2018
18 Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS 6 1 2018
19 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 6 1 2018
20 A. G. Khramtsov , A. V. Blinov , A. A. Blinova , A. V. Serov INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES 5 1 2017
21 Yu. V. Golubtsova REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
22 O. A. Kuznetsova DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY 4 1 2016
23 Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS 4 1 2016
24 Козлова О. В. A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials 2 2 2014
25 Popov Anatoly Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages 2 2 2014
26 Просеков А. Ю. Theory and Practice of Prion Protein Analysis in Food Products 2 2 2014
27 Бабич О. О., Просеков А. Ю. IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS 1 2 2013
28 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