|
|
  |
|
|
|
|
1 |
Sattayakhom A., Koomhin P., Matan N. |
Prospects for developing sleep-related functional foods: Use of electroencephalography for objective sleep measurement
|
15 |
2 |
2027 |
|
2 |
Alim M.A., Hossain I., Yesmin T., Islam M.T., Zaman R., Khan M.M. |
Valorisation of dragon fruit peel in functional squash
|
15 |
2 |
2027 |
|
3 |
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
|
15 |
1 |
2027 |
|
4 |
Omran A.A., Hassan N.S., Hanaa A.E. |
Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics
|
14 |
2 |
2026 |
|
5 |
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
|
13 |
2 |
2025 |
|
6 |
Saeed A. R., Kheir Tahle M. A., Tlay R. H. |
Effect of drying agents on quality parameters of lyophilized persimmon purée powder
|
12 |
2 |
2024 |
|
7 |
Soloshenko V. A., Mager S. N. |
Quality management in animal farming
|
12 |
2 |
2024 |
|
8 |
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
|
12 |
1 |
2024 |
|
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
|
11 |
2 |
2023 |
|
10 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
|
11 |
2 |
2023 |
|
11 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
|
11 |
2 |
2023 |
|
12 |
Vechtomova E. A., Dolgolyuk I. V., Orlova M. M. , Zaushintsena A. V. |
Microbiological safety criteria for products from unconventional raw materials: raw bear fat
|
11 |
2 |
2023 |
|
13 |
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
|
11 |
2 |
2023 |
|
14 |
Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. |
Jelly formulated with different carbohydrate profiles: Quality evaluation
|
10 |
2 |
2022 |
|
15 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
|
10 |
2 |
2022 |
|
16 |
Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. |
Zeboid cow milk: physicochemical quality indicator
|
10 |
1 |
2022 |
|
17 |
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
|
9 |
2 |
2021 |
|
18 |
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
|
9 |
1 |
2021 |
|
19 |
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 |
|
20 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
|
8 |
2 |
2020 |
|
21 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
|
8 |
1 |
2020 |
|
22 |
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 |
|
23 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
|
7 |
2 |
2019 |
|
24 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
25 |
Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. |
Marbled beef quality grades under various ageing conditions
|
6 |
2 |
2018 |
|
26 |
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
|
6 |
2 |
2018 |
|
27 |
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 |
|
28 |
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 |
|
29 |
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
|
6 |
1 |
2018 |
|
30 |
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
|
6 |
1 |
2018 |
|
31 |
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
|
5 |
2 |
2017 |
|
32 |
Morozova E.A., Kranzeeva E.A., Kochneva O.P. |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
|
5 |
1 |
2017 |
|
33 |
Golubtsova Y.V. |
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
|
5 |
1 |
2017 |
|
34 |
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
|
4 |
2 |
2016 |
|
35 |
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
|
4 |
2 |
2016 |
|
36 |
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 |
|
37 |
Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. |
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
|
4 |
1 |
2016 |
