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1 |
El-Sayed E.M., Elsebaie E.M., El-Farsy M.F., Shehata R.A., Hozifa S.A., El-Mesiry D.M., Elmeslamy S.A. |
Beef tripe as an innovative and alternative protein source in meat products
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15 |
2 |
2027 |
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2 |
Budianto B., Arumsari A.G., Yusup A., Gumintang M., Rosidin Z.S. |
Correlation patterns of biochemical compounds in single-clove and multi-clove garlic varieties
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15 |
2 |
2027 |
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3 |
Jdi H., Falih N. |
Optimizing irrigation for Dutch roses in Beni Mellal, Morocco: Predictive modeling based on reference evapotranspiration
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15 |
1 |
2027 |
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4 |
Prosekov A. Yu. |
Food security and globalization
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14 |
2 |
2026 |
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5 |
Tsepeleva I. A., Yudina A. N., Krasnoshtanova A. A. |
Stabilizing liposomes loaded with proteins, amino acids, vitamins, and microelements
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14 |
2 |
2026 |
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6 |
Moskalenko I. V., Korolev I. S., Smirnov E. A., Skorb E. V. |
Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review
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14 |
1 |
2026 |
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7 |
Glazko T. T., Kosovsky G. Yu. , Glazko V. I. |
Spatial genomic codes
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13 |
2 |
2025 |
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8 |
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 |
|
9 |
Valieva A. I., Akulov A. N., Rumyantseva N. I. |
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
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12 |
2 |
2024 |
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10 |
Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. |
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
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12 |
2 |
2024 |
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11 |
Belashova O. V., Kozlova O. V., Velichkovich N. S., Fokina A. D., Yustratov V. P., Petrov A. N. |
A phytochemical study of the clover growing in Kuzbass
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12 |
1 |
2024 |
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12 |
Halavach T. M., Kurchenko V. P., Tarun E. I., Romanovich R. V., Mushkevich N. V., Kazimirov A. D., Lodygin A. D., Evdokimov I. A. |
Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties
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12 |
1 |
2024 |
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13 |
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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14 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
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11 |
1 |
2023 |
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15 |
Mariod A. A., Abdalrahman E. M., Shakak M. A. |
Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value
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10 |
1 |
2022 |
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16 |
Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. |
Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria
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9 |
2 |
2021 |
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17 |
Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. |
Effect of organic compounds on cognac sensory profile
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9 |
2 |
2021 |
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18 |
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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19 |
Serba E. M., Tadzhibova P. Yu., Rimareva L. V., Overchenko M. B., Ignatova N. I., Volkova G. S. |
Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes
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9 |
1 |
2021 |
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20 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
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9 |
1 |
2021 |
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21 |
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 |
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22 |
Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. |
Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects
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8 |
2 |
2020 |
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23 |
Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. |
Biological value of semi-smoked sausages with cedar oil cake
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8 |
1 |
2020 |
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24 |
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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25 |
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 |
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26 |
Utama G. L., Lestari W. D., Kayaputri I. L., Balia R. L. |
Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification
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7 |
2 |
2019 |
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27 |
Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. |
Mechanically activated hydrolysis of plant-derived proteins in food industry
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7 |
2 |
2019 |
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28 |
Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. |
Changes in physico-chemical properties of milk under ultraviolet radiation
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7 |
1 |
2019 |
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29 |
Ajani O. O., Owoeye T. F., Owolabi F. E., Akinlabu K. D., Audu O. Y. |
Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil
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7 |
1 |
2019 |
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30 |
Сухих А. С., Захарова Ю. В., Южалин А. Е., Быков А. Т., Котова Т. В., Позняковский В. М. |
Criteria for standartization of probiotic components in functional food products
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6 |
2 |
2018 |
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31 |
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 |
|
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 |
|
33 |
Lisitsyn A.B., Chernukha I.M., Lunina O.I. |
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
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5 |
2 |
2017 |
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34 |
Khramtsov A.G. |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
