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1 |
Alim M.A., Hossain I., Yesmin T., Islam M.T., Zaman R., Khan M.M. |
Valorisation of dragon fruit peel in functional squash
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15 |
2 |
2027 |
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2 |
Sergeeva I. Yu., Anshukov A. V., Ishchuk L. A., Atuchin V. V., Atuchin V. V., Mukhlynina E. A., Li Y., Huang Y., Markov A. S., Permyakova L. V., Kiseleva T. F., Kleymenov S. Yu. |
Aqueous extract of Atriplex hortensis and Betulae folia as actoprotector in rats
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15 |
1 |
2027 |
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3 |
Akhmedova N. R., Levicheva O. I., Levicheva O. I., Naumov V. A. |
Hydraulic lobe-pump inter-operational transportation of cheese spreads
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15 |
1 |
2027 |
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4 |
Singh M. K., Mann S., Chauhan K., Kataria A. , Toor B. S., Kumar N. |
Physicochemical, functional, rheological, and thermal properties of underutilized kodo and little millet flours
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15 |
1 |
2027 |
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5 |
Omran A.A., Hassan N.S., Hanaa A.E. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
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14 |
2 |
2026 |
|
6 |
Prosekov A. Yu. |
Food security and globalization
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14 |
2 |
2026 |
|
7 |
Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Li C., Liu L., Zhang G., Korneva N. Yu., Shkolnikov P. N. |
Fermented buttermilk drinks fortified by plant raw materials
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13 |
2 |
2025 |
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8 |
Daiaeddine M. J., Badrouss S., El Harti A., Bachaoui E. M., Biniz M., Mouncif H. |
UAV imagery, advanced deep learning, and YOLOv7 object detection model in enhancing citrus yield estimation
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13 |
2 |
2025 |
|
9 |
Dave J., Kumar N., Upadhyay A., Purba D. T., Kudre T., Nukthamna P., Sa-nguanpuag S., Ali A. M. M., Bavisetty S. C. B. |
Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
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13 |
1 |
2025 |
|
10 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
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12 |
2 |
2024 |
|
11 |
Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. |
Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
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12 |
1 |
2024 |
|
12 |
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 |
|
13 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
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11 |
2 |
2023 |
|
14 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
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11 |
2 |
2023 |
|
15 |
Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. |
Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water
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11 |
2 |
2023 |
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16 |
Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. |
Jelly formulated with different carbohydrate profiles: Quality evaluation
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10 |
2 |
2022 |
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17 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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18 |
Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. |
Zeboid cow milk: physicochemical quality indicator
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10 |
1 |
2022 |
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19 |
Bredihin S. A., Andreev V. N., Martekha A. N., Schenzle M. G., Korotkiy I. A. |
Erosion potential of ultrasonic food processing
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9 |
2 |
2021 |
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20 |
Prosekov A. Yu. |
Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
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9 |
2 |
2021 |
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21 |
Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. |
NanoKremny effect on the quality of grapes and wines
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9 |
2 |
2021 |
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22 |
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
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9 |
1 |
2021 |
|
23 |
Rejeb A., Keogh J. G., Rejeb K., Dean K. |
Halal food supply chains: A literature review of sustainable measures and future research directions
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9 |
1 |
2021 |
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24 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. |
Assessing protopectin transformation potential of plant tissue using a zoned criterion space
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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 |
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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 |
Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. |
Intensification of cooling fluid process
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8 |
1 |
2020 |
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29 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
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8 |
1 |
2020 |
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30 |
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 |
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31 |
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 |
|
32 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
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7 |
1 |
2019 |
|
33 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
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6 |
2 |
2018 |
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34 |
Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. |
Marbled beef quality grades under various ageing conditions
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6 |
2 |
2018 |
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35 |
Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. |
Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink
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6 |
2 |
2018 |
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36 |
Kosović I., Benšić M., Ačkar Đ., Jozinović A., Ugarčić Ž., Babić J., Miličević B., Šubarić D. |
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
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6 |
2 |
2018 |
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37 |
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 |
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38 |
Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. |
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
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6 |
1 |
2018 |
|
39 |
Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. |
EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE
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6 |
1 |
2018 |
|
40 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
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6 |
1 |
2018 |
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41 |
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
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6 |
1 |
2018 |
|
42 |
Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. |
STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION
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6 |
1 |
2018 |
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43 |
Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. |
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
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5 |
2 |
2017 |
|
44 |
Morozova E.A., Kranzeeva E.A., Kochneva O.P. |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
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5 |
1 |
2017 |
|
45 |
Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. |
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
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5 |
1 |
2017 |
|
46 |
Golubtsova Y.V. |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
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5 |
1 |
2017 |
|
47 |
Glushakova O.V., Fadeykina N.V., Baranova I.V., Ustyugov Y.A. |
PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION
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4 |
2 |
2016 |
|
48 |
Patrakova I.S., Gurinovich G.V. |
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
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4 |
2 |
2016 |
|
49 |
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 |
|
50 |
Kuznetsova O.A. |
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
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4 |
1 |
2016 |
|
51 |
Моrоzоvа Е.А., Glushakova O.V., Fadeikina N.V. |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
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4 |
1 |
2016 |
|
52 |
Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. |
MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD
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4 |
1 |
2016 |
|
53 |
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 |
