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1 |
Prosekov A. Yu., Dyshlyuk L. S., Milentyeva I. S., Pavsky V. A., Ivanova S. A., Garmashov S. Yu. |
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
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6 |
1 |
2018 |
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2 |
Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M. |
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
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5 |
2 |
2017 |
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3 |
Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D. |
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
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5 |
1 |
2017 |
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4 |
Lobach E.Y., Poznyakovskiy V.M. |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
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4 |
2 |
2016 |
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5 |
Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. |
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 |
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6 |
Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
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4 |
1 |
2016 |
