|
|
  |
|
|
|
|
1 |
Maurice B.L., Radzi E.S., Tahar A.S., Zulkharnain A., Ngui R., Apun K. |
BOX-PCR and ERIC-PCR evaluation for genotyping Shiga toxin-producing Escherichia coli and Salmonella enterica serovar Typhimurium in raw milk
|
13 |
2 |
2025 |
|
2 |
Andreeva O.I., Shorstkii I.A. |
Innovative physical techniques in freeze-drying
|
13 |
2 |
2025 |
|
3 |
Mohamed R.K., Ahmed Z.S., Abozed S.S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
|
13 |
2 |
2025 |
|
4 |
Albay Z., Celebi M., Simsek B. |
Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt
|
13 |
2 |
2025 |
|
5 |
Bobrysheva T. N., Anisimov G. S., Zolotoreva M. S. , Evdokimov I. A. , Budkevich R. O., Muravyev A. K. |
Encapsulated polyphenols in functional food production
|
13 |
1 |
2025 |
|
6 |
Faskhutdinova E. R., Fotina N. V., Neverova O. A., Golubtsova Yu. V., Mudgal G., Asyakina L. K., Aksenova L. M. |
Extremophilic bacteria as biofertilizer for agricultural wheat
|
12 |
2 |
2024 |
|
7 |
Alloyarova Yu. V., Kolotova D. S., Derkach S. R. |
Nutritional and therapeutic potential of functional components of brown seaweed: A review
|
12 |
2 |
2024 |
|
8 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
|
12 |
1 |
2024 |
|
9 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
|
12 |
1 |
2024 |
|
10 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
|
12 |
1 |
2024 |
|
11 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
|
12 |
1 |
2024 |
|
12 |
Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. |
Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model
|
11 |
2 |
2023 |
|
13 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
|
11 |
2 |
2023 |
|
14 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
|
11 |
2 |
2023 |
|
15 |
Prikhodko D. V. , Krasnoshtanova A. A. |
Using casein and gluten protein fractions to obtain functional ingredients
|
11 |
2 |
2023 |
|
16 |
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
|
11 |
1 |
2023 |
|
17 |
Yüzer M. O., Gençcelep H. |
Sesame seed protein: Amino acid, functional, and physicochemical profiles
|
11 |
1 |
2023 |
|
18 |
Rada A. O., Kuznetsov A. D. |
Digital inventory of agricultural land plots in the Kemerovo Region
|
10 |
2 |
2022 |
|
19 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
|
10 |
2 |
2022 |
|
20 |
Saniewski M., Falandysz J., Zalewska T. |
137Cs and 40K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period
|
10 |
1 |
2022 |
|
21 |
Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A. |
Effects of adulterated palm cooking oil on the quality of fried chicken nuggets
|
10 |
1 |
2022 |
|
22 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
|
10 |
1 |
2022 |
|
23 |
Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. |
Properties of serum albumin in electrolyzed water
|
10 |
1 |
2022 |
|
24 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
|
9 |
2 |
2021 |
|
25 |
Prosekov A. Yu. |
Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
|
9 |
2 |
2021 |
|
26 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
|
9 |
1 |
2021 |
|
27 |
Rejeb A., Keogh J. G., Rejeb K., Dean K. |
Halal food supply chains: A literature review of sustainable measures and future research directions
|
9 |
1 |
2021 |
|
28 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
|
9 |
1 |
2021 |
|
29 |
Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. |
Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
|
9 |
1 |
2021 |
|
30 |
Bychkova S. M., Karelskaia S. N., Abdalova E. B., Zhidkova E. A. |
Social responsibility as the dominant driver of the evolution of reporting from financial to non-financial: theory and methodology
|
9 |
1 |
2021 |
|
31 |
Dubkova N. Z., Kharkov V. V., Vakhitov M. R. |
Using Jerusalem artichoke powder in functional food production
|
9 |
1 |
2021 |
|
32 |
Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. |
Amaranth as a bread enriching ingredient
|
8 |
2 |
2020 |
|
33 |
Mayurnikova L. A., Koksharov A. A., Krapiva T. V. |
Food safety practices in catering during the coronavirus COVID-19 pandemic
|
8 |
2 |
2020 |
|
34 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
|
8 |
2 |
2020 |
|
35 |
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
|
8 |
2 |
2020 |
|
36 |
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 |
|
37 |
Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V. |
Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products
|
8 |
1 |
2020 |
|
38 |
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
|
8 |
1 |
2020 |
|
39 |
Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. |
Multi-criteria food products identification by fuzzy logic methods
|
8 |
1 |
2020 |
|
40 |
Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. |
Processing cottage cheese whey components for functional food production
|
8 |
1 |
2020 |
|
41 |
Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh. |
Specialized hypocholesterolemic foods: Ingredients, technology, effects
|
8 |
1 |
2020 |
|
42 |
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
|
8 |
1 |
2020 |
|
43 |
Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. |
Coconut meal: Nutraceutical importance and food industry application
|
7 |
2 |
2019 |
|
44 |
Titov E. I., Sokolov A. Yu., Litvinova E. V., Kidyaev S. N., Shishkina D. I., Baranov B. A. |
Dietary fibres in preventative meat products
|
7 |
2 |
2019 |
|
45 |
Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. |
Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
|
7 |
2 |
2019 |
|
46 |
Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. |
Functional dairy products enriched with plant ingredients
|
7 |
2 |
2019 |
|
47 |
Nikitin I. A., Nikitina М. А., Allilueva N. М., Krivosheev A. Yu. |
Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials
|
7 |
1 |
2019 |
|
48 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
49 |
Safaei F., Abhari K., Khosroshahi N. K., Hosseini H., Jafari M. |
Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design
|
7 |
1 |
2019 |
|
50 |
Петров Н. А., Сидорова Ю. С., Саркисян В. А., Фролова Ю. В., Зорин С. Н., Кочеткова А. А., Мазо В. К. |
Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient
|
6 |
2 |
2018 |
|
51 |
Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П. |
Economic effect of innovative flour-based functional foods production
|
6 |
2 |
2018 |
|
52 |
Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. |
Prospects for using pine nut products in the dairy industry
|
6 |
2 |
2018 |
|
53 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
|
6 |
2 |
2018 |
|
54 |
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
|
6 |
2 |
2018 |
|
55 |
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
|
6 |
1 |
2018 |
|
56 |
Panfilov V. A., Andreev S. P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
|
6 |
1 |
2018 |
|
57 |
Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. |
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
|
6 |
1 |
2018 |
|
58 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
|
6 |
1 |
2018 |
|
59 |
Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
|
6 |
1 |
2018 |
|
60 |
Nepovinnykh N. V., Klyukina O. N., Kodatskiy Yu. A., Ptichkina N. M., Yeganehzad S. |
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
|
6 |
1 |
2018 |
|
61 |
Meleshkina E.P., Pankratov G.N., Vitol I.S., Kandrokov R.H., Tulyakov D.G. |
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY
|
5 |
2 |
2017 |
|
62 |
Suvorov О.A., Volozhaninova S.Y., Balandin G.V., Frolova Y.V., Kozlovskaya A.E., Fokina E.N., Labutina N.V. |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
|
5 |
1 |
2017 |
|
63 |
Morozova E.A., Kranzeeva E.A., Kochneva O.P. |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
|
5 |
1 |
2017 |
|
64 |
Glushakova O.V., Fadeykina N.V., Baranova I.V., Tsygankov K.Y., Mikhailov V.V. |
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 |
|
65 |
Aret V.A. |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
|
5 |
1 |
2017 |
|
66 |
Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. |
CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS
|
4 |
2 |
2016 |
|
67 |
Kolpakova V.V., Chumikina L.V., Arabova L.I., Lukin D.N., Topunov A.F., Тitov Е.I. |
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
|
4 |
2 |
2016 |
|
68 |
Lobach E.Y., Poznyakovskiy V.M. |
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
|
4 |
2 |
2016 |
|
69 |
Prosekov A.Y., Ivanova S.A. |
Providing food security in the existing tendencies of population growth and political and economic instability in the world
|
4 |
2 |
2016 |
|
70 |
Golubtsova Y.V. |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
|
4 |
2 |
2016 |
|
71 |
Osokina N.V., Kazantseva E.G. |
STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY
|
4 |
2 |
2016 |
|
72 |
Моrоzоvа Е.А., Glushakova O.V., Fadeikina N.V. |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
|
4 |
1 |
2016 |
|
73 |
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
|
4 |
1 |
2016 |
|
74 |
Zobova L.L., Shabashev V.A. |
THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION)
|
4 |
1 |
2016 |
