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1 |
Mohamed R.K., Ahmed Z.S., Abozed S.S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
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13 |
2 |
2025 |
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2 |
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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3 |
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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4 |
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 |
|
5 |
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 |
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6 |
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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7 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
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8 |
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 |
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9 |
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 |
|
10 |
Aslanbay Guler B., Imamoglu E. |
Molecular marker technologies in food plant genetic diversity studies: An overview
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11 |
2 |
2023 |
|
11 |
Rahman Md. A., Roy J., Mahomud Md. S. |
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
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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 |
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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14 |
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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15 |
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 |
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16 |
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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17 |
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 |
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18 |
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 |
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19 |
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 |
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20 |
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 |
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21 |
Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. |
Egyptian kishk as a fortificant: Impact on the quality of biscuit
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9 |
1 |
2021 |
|
22 |
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 |
|
23 |
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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24 |
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
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8 |
1 |
2020 |
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25 |
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
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8 |
1 |
2020 |
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26 |
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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27 |
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 |
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28 |
Василишина Е. В. |
Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment
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6 |
2 |
2018 |
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29 |
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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30 |
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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31 |
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 |
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32 |
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 |
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33 |
Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. |
TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN
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6 |
1 |
2018 |
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34 |
Astakhova L.A., Asyakina L.K. |
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 |
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35 |
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
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5 |
2 |
2017 |
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36 |
Fedosova A.N., Kaledina M.V. |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
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5 |
2 |
2017 |
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37 |
Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. |
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
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5 |
2 |
2017 |
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38 |
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
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5 |
1 |
2017 |
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39 |
Ivanova O.P., Antonov G.D., Shabashev V.A., Zobova L.L., Nesterov A.Y. |
FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN
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5 |
1 |
2017 |
|
40 |
Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. |
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
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5 |
1 |
2017 |
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41 |
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 |
|
42 |
Mar'in V.A., Vereshchagin A.L., Bychin N.V. |
IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING
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4 |
2 |
2016 |
|
43 |
Khramtsov A.G. |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
|
44 |
Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A..., Elchaninov V.V., Belov A.N., Koval' A.D. |
STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.)
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4 |
2 |
2016 |
|
45 |
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 |
|
46 |
Khramtsov A.G. |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
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4 |
1 |
2016 |
|
47 |
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 |
|
48 |
Mar'in V.A., Vereshchagin A.L. |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
|
49 |
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 |
|
50 |
Buaynov O.N., Buaynova I.V. |
THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
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4 |
1 |
2016 |
