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1 |
Salama H. H. , Abdel-Wahhab K. G., Khalil H. M. A., Abdelhamid S. M., Hassan L. K. |
Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats
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13 |
1 |
2025 |
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2 |
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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3 |
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 |
|
4 |
Saeed A. R., Kheir Tahle M. A., Tlay R. H. |
Effect of drying agents on quality parameters of lyophilized persimmon purée powder
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12 |
2 |
2024 |
|
5 |
Koffi B. B., Gbotognon O. J., Soro S., Kouadio E. J. P. |
Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire
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12 |
2 |
2024 |
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6 |
Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. |
Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation
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12 |
1 |
2024 |
|
7 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
|
8 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
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12 |
1 |
2024 |
|
9 |
Dylenova E. P. , Zhigzhitzhapova S. V. , Goncharova D. B. , Tykheev Z. A. , Chimitov D. G. , Radnaeva L. D., Radnaeva L. D. |
Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis
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11 |
2 |
2023 |
|
10 |
Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. |
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads
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11 |
2 |
2023 |
|
11 |
Aslanbay Guler B., Imamoglu E. |
Molecular marker technologies in food plant genetic diversity studies: An overview
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11 |
2 |
2023 |
|
12 |
Abakumov E. V. , Tembotov R. Kh. |
Agriculture in the Baksan Gorge of the Central Caucasus, Kabardino-Balkaria, Russia
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11 |
1 |
2023 |
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13 |
Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A. |
Cold chain relevance in the food safety of perishable products
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11 |
1 |
2023 |
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14 |
Romanova O. V. , Vjurtts T. S., Mineykina A. I. , Tukuser Ya. P., Kulakov Yu. V. , Akhramenko V. A. , Soldatenko A. V., Domblides E. V. |
Embryogenesis induction of carrot (Daucus carota L.) in isolated microspore culture
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11 |
1 |
2023 |
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15 |
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
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11 |
1 |
2023 |
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16 |
Dhakshayani G. M., Priya S. J. A. |
A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant
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10 |
2 |
2022 |
|
17 |
Rada A. O., Kuznetsov A. D. |
Digital inventory of agricultural land plots in the Kemerovo Region
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10 |
2 |
2022 |
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18 |
Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. |
Effects of high-protein feed supplements on lamb productivity
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10 |
1 |
2022 |
|
19 |
Chernukha I. M., Fedulova L. V., Kotenkova E. A. |
White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs
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10 |
1 |
2022 |
|
20 |
Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. |
Cooked sausage enriched with essential nutrients for the gastrointestinal diet
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9 |
2 |
2021 |
|
21 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
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9 |
2 |
2021 |
|
22 |
Stepanova E. M., Lugovaya E. A. |
Macro- and microelements in some species of marine life from the Sea of Okhotsk
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9 |
2 |
2021 |
|
23 |
Drozdova M. Yu., Pozdnyakova A. V., Osintseva M. A., Burova N. V., Minina V. I. |
The microorganism-plant system for remediation of soil exposed to coal mining
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9 |
2 |
2021 |
|
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 |
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 |
|
28 |
Oleynikov V. V. |
Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)
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8 |
1 |
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 |
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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 |
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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33 |
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 |
|
34 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
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7 |
2 |
2019 |
|
35 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
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7 |
2 |
2019 |
|
36 |
Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. |
Detection of protein aggregation markers in raw meat and finished products
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7 |
1 |
2019 |
|
37 |
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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38 |
Zaushintsena A. V., Milentyeva I. S., Babich O. O., Noskova S. Yu., Kiseleva T. F., Popova D. G., Bakin I. A., Lukin A. A. |
Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (EChinacea Purpurea L.) growing in the Kemerovo region: functional foods application
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7 |
1 |
2019 |
|
39 |
Antipov S. T., Klyuchnikov A. I., Panfilov V. A. |
System modelling of non-stationary drying processes
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7 |
1 |
2019 |
|
40 |
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
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7 |
1 |
2019 |
|
41 |
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 |
|
42 |
Василишина Е. В. |
Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment
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6 |
2 |
2018 |
|
43 |
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. |
Effect of sodium bicarbonate residue on some characteristics of processed meat products
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6 |
2 |
2018 |
|
44 |
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 |
|
45 |
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 |
|
46 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
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6 |
1 |
2018 |
|
47 |
Vostrikova N. L., Chernukha I. M. |
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
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6 |
1 |
2018 |
|
48 |
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 |
|
49 |
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 |
|
50 |
Lisitsyn A. B., Semenova A. A., Kuznetsova T. G., Dydykin A. S., Nasonova V. V. |
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER
|
6 |
1 |
2018 |
|
51 |
L. A. Astakhova , L. K. Asyakina |
ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION
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5 |
2 |
2017 |
|
52 |
A. B. Lisitsyn , I. M. Chernukha, O. I. Lunina |
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
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5 |
2 |
2017 |
|
53 |
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 |
|
54 |
A. N. Fedosova, M. V. Kaledina |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
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5 |
2 |
2017 |
|
55 |
S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko |
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
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5 |
2 |
2017 |
|
56 |
R. T. Timakova , S. L. Tikhonov , N. V. Tikhonova, V. M. Poznyakovskiy |
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS
|
5 |
2 |
2017 |
|
57 |
O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , K. Yu. Tsygankov , V. V. Mikhailov |
FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY
|
5 |
1 |
2017 |
|
58 |
O. P. Ivanova , G. D. Antonov , V. A. Shabashev , L. L. Zobova , A. Yu. Nesterov |
FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN
|
5 |
1 |
2017 |
|
59 |
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 |
|
60 |
N. I. Gombozhapova , B. A. Bazhenova , S. Yu. Leskova , T. M. Badmaeva , A. M. Danilov |
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
|
5 |
1 |
2017 |
|
61 |
Yu. V. Golubtsova |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
|
5 |
1 |
2017 |
|
62 |
A. V. Batrachenko , N. V. Filimonova |
THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY
|
5 |
1 |
2017 |
|
63 |
V. A. Mar'in , A. L. Vereshchagin , N. V. Bychin |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
|
4 |
2 |
2016 |
|
64 |
A. G. Khramtsov |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
|
4 |
2 |
2016 |
|
65 |
I. S. Patrakova , G. V. Gurinovich |
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
|
4 |
2 |
2016 |
|
66 |
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 |
|
67 |
O. A. Kuznetsova |
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
|
4 |
1 |
2016 |
|
68 |
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 |
|
69 |
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 |
|
70 |
Головач Т. Н., Курченко В. П. |
DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE
|
3 |
2 |
2015 |
|
71 |
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
|
3 |
2 |
2015 |
|
72 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
|
3 |
1 |
2015 |
|
73 |
Gushchin Aleksey, Miroshnikov Aleksandr, Esina Zoya, Ushakova Nadezhda |
CLUSTERS OF WATER IN THE COMPOSITION OF ANTIFREEZES
|
3 |
1 |
2015 |
|
74 |
Грязнова Н. Л. |
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION
|
3 |
1 |
2015 |
|
75 |
Subbotina Margarita, Dolgolyuk Irina |
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
|
3 |
1 |
2015 |
|
76 |
Grek Elena , Krasulya Elena |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
|
3 |
1 |
2015 |
|
77 |
Motovilov Konstantin , Surkov I.V., Kantyerye Vilyen, Renzyaeva Tamara |
THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY
|
3 |
1 |
2015 |
|
78 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
|
3 |
1 |
2015 |
|
79 |
Кригер О. В. |
Advantages of Porcine Blood Plasma as a Component of Functional Drinks
|
2 |
2 |
2014 |
|
80 |
Zaharova L.M. |
Development and Introduction of New Dairy Technologies
|
2 |
2 |
2014 |
|
81 |
Иванова С. А. |
Studing the Foaming of Protein Solutions by Stochastic Methods
|
2 |
2 |
2014 |
|
82 |
Лупинская С. М. |
Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages
|
2 |
2 |
2014 |
|
83 |
Tereshchuk Lyubov |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
|
2 |
2 |
2014 |
|
84 |
Berezovikova I.P., Kolpakov Arkadiy, Vloshchinskiy Pavel, Klebleeva Natalya |
Effect of Multicomponent Cereal Mixtures on Glucose Level in Blood of Experimental Animals
|
2 |
1 |
2014 |
|
85 |
Короткий И. А., Короткая Е. В. |
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
|
1 |
2 |
2013 |
|
86 |
Тихонов С. Л. |
IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR
|
1 |
2 |
2013 |
|
87 |
Бабич О. О. |
STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE
|
1 |
2 |
2013 |
|
88 |
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 |
|
89 |
Gurinovich Galina , Patrakova Irina |
Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems
|
1 |
1 |
2013 |
|
90 |
Стрижко М. Н., Рябова А. Е. |
Lactose Crystallization: Current Issues and Promising Engineering Solutions
|
1 |
1 |
2013 |
