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| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Albay Z., Celebi M., Simsek B. | Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt | 13 | 2 | 2025 |
| 2 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 3 | Karaçelik А. А., Sahin H. | DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS | 6 | 1 | 2018 |
| 4 | Fedosova A.N., Kaledina M.V. | NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM | 5 | 2 | 2017 |
| 5 | Majeed M., Anwar S., Khan M.U., Asghar A., Shariati M.A., Semykin V., Fazel M. | STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES | 5 | 2 | 2017 |