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1 |
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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2 |
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 |
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3 |
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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4 |
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 |
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5 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
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11 |
2 |
2023 |
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6 |
Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. |
Continuous hydrolysis of milk proteins in membrane reactors of various configurations
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9 |
2 |
2021 |
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7 |
Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. |
Modelling formation and removal of biofilms in secondary dairy raw materials
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9 |
1 |
2021 |
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8 |
Habashi V., Elhamirad A. H., Pedramnia A. |
Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes
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9 |
1 |
2021 |
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9 |
Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. |
κ-casein polymorphism effect on technological properties of dried milk
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9 |
1 |
2021 |
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10 |
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 |
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11 |
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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12 |
Wójcicki K. |
FTIR spectroscopy for quality evaluation of sports supplements on the Polish market
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8 |
1 |
2020 |
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13 |
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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14 |
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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15 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
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7 |
2 |
2019 |
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16 |
Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. |
Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane
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6 |
2 |
2018 |
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17 |
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
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6 |
1 |
2018 |
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18 |
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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19 |
Melnikova E.I., Losev A.N., Stanislavskaya E.B. |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
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5 |
2 |
2017 |
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20 |
Khramtsov A.G., Blinov A.V., Blinova A.A., Serov A.V. |
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES
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5 |
1 |
2017 |
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21 |
Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D. |
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
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5 |
1 |
2017 |
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22 |
Evdokimov I.A., Titov S.A., Polyansky K.K., Saiko D.S. |
ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT
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5 |
1 |
2017 |
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23 |
Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. |
EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE
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4 |
2 |
2016 |
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24 |
Khramtsov A.G. |
SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS
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4 |
2 |
2016 |
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25 |
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 |
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26 |
Babenyshev S.P., Zhidkov V.E., Mamay D.S., Utkin V.P., Shapakov N.A. |
ULTRAFILTRATION OF MODIFIED MILK WHEY
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4 |
2 |
2016 |
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27 |
Khramtsov A.G. |
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
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4 |
1 |
2016 |
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28 |
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 |
