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1 |
Parada R.B., Marguet E.R., Campos C.A., Vallejo M. |
Сontrolled fermentation in improving the functional properties of Brassica with Undaria
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14 |
2 |
2026 |
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2 |
Asan-Ozusaglam M., Celik I. |
Formulating edible films with red pitahaya extract and probiotic
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13 |
1 |
2025 |
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3 |
Abdolmaleki F., Rezaei Mokarram R., Daneshniya M. , Maleki M. H. |
Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
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13 |
1 |
2025 |
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4 |
Romanova M. V., Dolbunova A. N., Epishkina Yu. M., Evdokimova S. A., Kozlovskiy M. R., Kuznetsov A. Ye., Khromova N. Yu., Beloded A. V. |
A thermophilic L-lactic acid producer of high optical purity: Isolation and identification
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12 |
1 |
2024 |
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5 |
Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. |
The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
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12 |
1 |
2024 |
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6 |
Krasnova I. S., Ganina V. I., Semenov G. V. |
Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products
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11 |
2 |
2023 |
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7 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
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10 |
2 |
2022 |
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8 |
Rimareva L. V., Serba E. M., Overchenko M. B., Shelekhova N. V., Ignatova N. I., Pavlova A. A. |
Enzyme complexes for activating yeast generation and ethanol fermentation
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10 |
1 |
2022 |
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9 |
Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. |
Fermented oat milk as a base for lactose-free sauce
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10 |
1 |
2022 |
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10 |
Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. |
Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation
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10 |
1 |
2022 |
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11 |
Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. |
Mead fermentation parameters: Optimization by response surface methodology
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10 |
1 |
2022 |
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12 |
Makarov A. S., Lutkov I. P. |
Yeast race effect on the quality of base and young sparkling wines
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9 |
2 |
2021 |
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13 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
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9 |
1 |
2021 |
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14 |
Yang Y., Babich O. O., Sukhikh S. A., Zimina M. I., Milentyeva I. S. |
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms
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8 |
2 |
2020 |
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15 |
Ordoñez-Araque R. H., Ordoñez-Araque R. H., Landines-Vera E. F., Urresto-Villegas J. C., Caicedo-Jaramillo C. F. |
Microorganisms during cocoa fermentation: systematic review
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8 |
1 |
2020 |
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16 |
Dinika I., Utama G. L. |
Cheese whey as potential resource for antimicrobial edible film and active packaging production
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7 |
2 |
2019 |
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17 |
Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. |
Degradation of β-Lactoglobulin during sourdough bread production
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7 |
2 |
2019 |
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18 |
Polyakov V. A., Serba E. M., Overchenko M. B., Ignatova N. I., Rimareva L. V. |
Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process
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7 |
2 |
2019 |
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19 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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20 |
Permyakova L.V., Pomozova V.A., Antipova L.V. |
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
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5 |
2 |
2017 |
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21 |
Zimina M.I., Gazieva A.F., Pozo-Dengra J., Noskova S.Y., Prosekov A.Y. |
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
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5 |
1 |
2017 |
