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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 |
Amraoui A., Djerrou Z., Ali Haimoud S., Zerouki K., Elmokli S. |
Antihyperlipidemic and antioxidant potential of Olea europaea L. leaves: An experimental study in vivo, in vitro and in silico
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13 |
1 |
2025 |
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3 |
Bobrysheva T. N., Anisimov G. S., Zolotoreva M. S. , Evdokimov I. A. , Budkevich R. O., Muravyev A. K. |
Encapsulated polyphenols in functional food production
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13 |
1 |
2025 |
|
4 |
Danyo E. K., Ivantsova M. N. |
Fruit phytochemicals: antioxidant activity and health-promoting properties
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13 |
1 |
2025 |
|
5 |
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 |
|
6 |
Moawad S., El-Kalyoubi M. H. , Khallaf M. F. , Gawad R. A. , Saed B. , Farouk A. |
Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings
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13 |
1 |
2025 |
|
7 |
Oleghe P. O. , Oleghe P. O. , Akharaiyi F. C. , Ehis-Eriakha C. B. |
Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes
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13 |
1 |
2025 |
|
8 |
Okpoghono J., Ukperegbulem J. K. , Igue U. B. |
Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil
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12 |
2 |
2024 |
|
9 |
Elbadrawy E., Mostafa M. Y. |
Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)
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12 |
2 |
2024 |
|
10 |
Uchendu I. K., Uchendu I. K., Ikebunwa O. A., Ikebunwa O. A., Okpagu C. B. |
Cardiorenal protective effects of extracts of bitter leaf (Vernonia amygdalina L.) in animal model of metabolic syndrome
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12 |
2 |
2024 |
|
11 |
Plotnikova I. V., Magomedov G. O., Kazartsev D. A., Magomedov M. G., Polansky K. K., Plotnikov V. E. |
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
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12 |
2 |
2024 |
|
12 |
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 |
|
13 |
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 |
|
14 |
Faskhutdinova E. R., Fotina N. V., Neverova O. A., Golubtsova Yu. V., Mudgal G., Asyakina L. K., Aksenova L. M. |
Extremophilic bacteria as biofertilizer for agricultural wheat
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12 |
2 |
2024 |
|
15 |
Alloyarova Y.V., Kolotova D.S., Derkach S.R. |
Nutritional and therapeutic potential of functional components of brown seaweed: A review
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12 |
2 |
2024 |
|
16 |
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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17 |
Budianto B., Budianto B., Arifin M. J., Naryani N., Sukmawati E. , Suwaji S., Wibowo T. H. M., Luviana S. V., Putri L. D. V. |
Plant proteases and anti-bacterial substances in Allium sativum L. varieties
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12 |
2 |
2024 |
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18 |
Babich O.O., Samsuev I.G., Tcibulnikova A.V., Zemlyakova E.S., Popov A.D., Ivanova S.A., Noskova S.Y., Sukhikh S.A. |
Properties of plant extracts and component composition: column chromatography and IR spectroscopy
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12 |
2 |
2024 |
|
19 |
Elemanova R.S., Dzhunushalieva T.S., Yurova E.A., Musulmanova M.M. |
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
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12 |
2 |
2024 |
|
20 |
Gull A., Gull A., Zafar F. H. S., Panhwar S. K., Bat L., Zahid M. |
Seasonal determination of proximate composition and essential elements in commercial fishes from Pakistan and human health risk assessment
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12 |
2 |
2024 |
|
21 |
Chernukha I. M., Kotenkova E. A., Fedulova L. V. |
SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds
|
12 |
2 |
2024 |
|
22 |
Pui L. P., Saleena L. A. K., Ghazali H. M. |
Storage stability and anti-caking agents in spray-dried fruit powders: A review
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12 |
2 |
2024 |
|
23 |
Ageyeva N. M., Khrapov A. A., Shirshova A. A., Chemisova L. E. , Ulyanovskaya E. V., Chernutskaya E. A. |
The elemental profile of ciders made from different varieties of apples
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12 |
2 |
2024 |
|
24 |
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 |
|
25 |
Tikhonov S. L., Tikhonov S. L., Tikhonova N. V., Gette I. F., Sokolova K. V., Danilova I. G. |
Antihyperglycemic activity of colostrum peptides
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12 |
1 |
2024 |
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26 |
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
|
12 |
1 |
2024 |
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27 |
Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. |
Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation
|
12 |
1 |
2024 |
|
28 |
Phuong D. V., Nguyen L. T. |
Coffee pulp pretreatment methods: A comparative analysis of hydrolysis efficiency
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12 |
1 |
2024 |
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29 |
Herrera N. G., Villacrés N. A., Aymara L., Román V., Ramírez M. |
Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue
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12 |
1 |
2024 |
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30 |
Evdokimov I. Yu., Malkova A. V., Irkitova A. N., Shirmanov M. V., Dementev D. V. |
Effect of a new probiotic on Artemia cysts determined by a convolutional neural network
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12 |
1 |
2024 |
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31 |
Perevozchikova M. A. , Domsky I. A., Sergeyev A. A. |
Hematological parameters of free-ranging moose Alces alces (Linnaeus 1758) (Ruminantia, Cervidae)
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12 |
1 |
2024 |
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32 |
Danyo E. K., Ivantsova M. N., Selezneva I. S. |
Ionizing radiation effects on microorganisms and its applications in the food industry
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12 |
1 |
2024 |
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33 |
Zenu F., Bekele T. |
Major food-borne zoonotic bacterial pathogens of livestock origin: A review
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12 |
1 |
2024 |
|
34 |
Prasad J., Dixit A., Sharma S. P., Mwakosya A. W., Petkoska A. T., Upadhyay A., Kumar N. |
Nanoemulsion-based active packaging for food products
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12 |
1 |
2024 |
|
35 |
Eremeeva N. B. |
Nanoparticles of metals and their compounds in films and coatings: A review
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12 |
1 |
2024 |
|
36 |
Gaikwad V., Kaur J., Rasane P., Kaur S., Singh J., Kumar A., Kumar A., Sharma N., Mehta C. M., Patel A. S. |
Nutritional significance of finger millet and its potential for using in functional products
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12 |
1 |
2024 |
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37 |
Bugaets O. N., Bugaets I. A., Kaigorodova E. A., Zelentsov S. V., Bugaets N. A., Gerasimenko E. O., Butina E. A. |
Soybean testa spectral study
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12 |
1 |
2024 |
|
38 |
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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39 |
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 |
|
40 |
Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. |
Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model
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11 |
2 |
2023 |
|
41 |
Gmoshinski I. V., Ananyan M. A. , Shipelin V. A. , Shipelin V. A. , Shipelin V. A. , Riger N. A. , Trushina E. N. , Mustafina O. K. , Guseva G. V. , Balakina A. S. , Kolobanov A. I. , Khotimchenko S. A. , Khotimchenko S. A. , Ozherelkov D. Yu. |
Effect of dihydroquercetin on the toxic properties of nickel nanoparticles
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11 |
2 |
2023 |
|
42 |
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 |
|
43 |
Cingöz A., Yildirim M. |
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
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11 |
2 |
2023 |
|
44 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
|
11 |
2 |
2023 |
|
45 |
Grujić S. , Grujčić M. |
Factors affecting consumer preference for healthy diet and functional foods
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11 |
2 |
2023 |
|
46 |
Tabakaev A. V., Tabakaeva O. V., Prikhodko Yu. V. |
Functional instant beverages
|
11 |
2 |
2023 |
|
47 |
Vechtomova E. A., Dolgolyuk I. V., Orlova M. M. , Zaushintsena A. V. |
Microbiological safety criteria for products from unconventional raw materials: raw bear fat
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11 |
2 |
2023 |
|
48 |
Aslanbay Guler B., Imamoglu E. |
Molecular marker technologies in food plant genetic diversity studies: An overview
|
11 |
2 |
2023 |
|
49 |
Abd El-Aziz M., Salama H. H. , Sayed R. S. |
Plant extracts and essential oils in the dairy industry: A review
|
11 |
2 |
2023 |
|
50 |
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 |
|
51 |
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 |
|
52 |
Abdelwahab S. I., Taha M. M. E., Mariod A. A., Mariod A. A. |
Thymoquinone-related knowledge (1915–2022): A comprehensive bibliometric analysis
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11 |
2 |
2023 |
|
53 |
Shabunina M. V., Andreeva A., Pavlova A. S. |
Use of animal origin protein concentrates in bread baking
|
11 |
2 |
2023 |
|
54 |
Prikhodko D. V. , Krasnoshtanova A. A. |
Using casein and gluten protein fractions to obtain functional ingredients
|
11 |
2 |
2023 |
|
55 |
Flyurik E. A. , Ermakova O. S. |
Medusomyces gisevii L.: cultivation, composition, and application
|
11 |
1 |
2023 |
|
56 |
Abakumov E. V. , Tembotov R. Kh. |
Agriculture in the Baksan Gorge of the Central Caucasus, Kabardino-Balkaria, Russia
|
11 |
1 |
2023 |
|
57 |
Ali Haimoud S., Allem R. |
Algerian date palm (Phoenix dactylifera L.) fruit cultivars: HPLC fingerprinting and antibacterial activity
|
11 |
1 |
2023 |
|
58 |
Batçıoğlu K., Küçükbay F. Z., Alagöz M. A., Günal S., Yilmaztekin Y. |
Antioxidant and antithrombotic properties of fruit, leaf, and seed extracts of the Halhalı olive (Olea europaea L.) native to the Hatay region in Turkey
|
11 |
1 |
2023 |
|
59 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
|
11 |
1 |
2023 |
|
60 |
Kaledin A. P., Stepanova M. V. |
Bioaccumulation of trace elements in vegetables grown in various anthropogenic conditions
|
11 |
1 |
2023 |
|
61 |
Milentyeva I. S., Fedorova A. M., Larichev T. A. , Altshuler O. G. |
Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation
|
11 |
1 |
2023 |
|
62 |
Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A. |
Cold chain relevance in the food safety of perishable products
|
11 |
1 |
2023 |
|
63 |
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
|
11 |
1 |
2023 |
|
64 |
Asyakina L. K., Vorob'eva E. E., Proskuryakova L. A., Zharko M. Yu. |
Evaluating extremophilic microorganisms in industrial regions
|
11 |
1 |
2023 |
|
65 |
Krikunova L. N., Meleshkina E. P., Vitol I. S., Dubinina E. V., Obodeeva O. N. |
Grain bran hydrolysates in the production of fruit distillates
|
11 |
1 |
2023 |
|
66 |
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
|
11 |
1 |
2023 |
|
67 |
Sekhavatizadeh S. S., Banisaeed K., Hasanzadeh M. , Khalatbari-Limaki S., Amininezhad H. |
Physicochemical properties of kashk supplemented with encapsulated lemongrass extract
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11 |
1 |
2023 |
|
68 |
Pchelkina V. A., Chernukha I. M., Nikitina М. А., Ilin N. A. |
Pig adipose tissue of two different breeds and locations: morphology and Raman studies
|
11 |
1 |
2023 |
|
69 |
Ramos J., Villacrés N. A., Cavalheiro É. T. G., Alarcón H. A., Valderrama A. C. |
Preparation of sodium alginate films incorporated with hydroalcoholic extract of Macrocystis pyrifera L.
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11 |
1 |
2023 |
|
70 |
Noskova E. N., Lisitsyn E. M. , Shchennikova I. N. , Svetlakova E. V. |
Top-dressing treatment of spring barley to modify its quality
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11 |
1 |
2023 |
|
71 |
Asan-Ozusaglam M., Celik I. |
White pitahaya as a natural additive: potential usage in cosmetic industry
|
11 |
1 |
2023 |
|
72 |
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 |
|
73 |
Evdokimova S. A., Karetkin B. A., Zhurikov M. O., Guseva E. V., Khabibulina N. V., Shakir I. V., Panfilov V. I. |
Antagonistic activity of synbiotics: Response surface modeling of various factors
|
10 |
2 |
2022 |
|
74 |
Faheid S. M. M., Rizk I. R. S., Kishk Y. F. M. , Ragab G. H. , Mostafa S. |
Carboxymethyl cellulose and psyllium husk in gluten-free pasta
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10 |
2 |
2022 |
|
75 |
Gribkova I. N., Eliseev M. N., Zakharov M. A. , Kosareva O. A., Zakharova V. A. |
Developing colloidal structure of beer by grain organic compounds
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10 |
2 |
2022 |
|
76 |
Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. |
Development of plant-based yogurt
|
10 |
2 |
2022 |
|
77 |
Rada A. O., Kuznetsov A. D. |
Digital inventory of agricultural land plots in the Kemerovo Region
|
10 |
2 |
2022 |
|
78 |
Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. |
Effect of gelatin drying methods on its amphiphilicity
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10 |
2 |
2022 |
|
79 |
Faskhutdinova E. R., Sukhikh A. S., Le V. M., Minina V. I., Khelef M. E. A., Loseva A. I. |
Effects of bioactive substances isolated from Siberian medicinal plants on the lifespan of Caenorhabditis elegans
|
10 |
2 |
2022 |
|
80 |
Pui L. P., Saleena L. A. K. |
Effects of spray-drying parameters on physicochemical properties of powdered fruits
|
10 |
2 |
2022 |
|
81 |
Debnath B., Manna K. |
Formulating anti-diabetic nutraceutical tablets based on edible plants from Tripura, India
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10 |
2 |
2022 |
|
82 |
Gadouche L., Gadouche L., Zerrouki K., Zidane A., Ababou A., Bachir Elazaar I., Merabet D., Henniche W., Ikhlef S. |
Genoprotective, antimutagenic, and antioxidant effects of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria
|
10 |
2 |
2022 |
|
83 |
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 |
|
84 |
Giro T. M., Ilina L. A., Ilina L. A., Kulikovsky A. V., Ziruk I. V., Giro A. V. |
Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives
|
10 |
2 |
2022 |
|
85 |
Wójcicki K. |
Near-infrared spectroscopy as a green technology to monitor coffee roasting
|
10 |
2 |
2022 |
|
86 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
|
10 |
2 |
2022 |
|
87 |
Ajayi F. F., Ogori A. F., Orede V. O., Peter E. |
Synergistic effect of Balanites aegyptiaca essential oil and storage materials on cowpea seeds
|
10 |
2 |
2022 |
|
88 |
Semenov E. V., Slavyanskiy A. A., Mitroshina D. P., Lebedeva N. N. |
Thermodynamic factor and vacuum crystallization
|
10 |
2 |
2022 |
|
89 |
Kavas N. |
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
|
10 |
2 |
2022 |
|
90 |
Saniewski M., Falandysz J., Zalewska T. |
137Cs and 40K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period
|
10 |
1 |
2022 |
|
91 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. |
Bioassay of oxidative properties and toxic side effects of apple juice
|
10 |
1 |
2022 |
|
92 |
Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Biostability of binder-free wood and plant plastics protected with antiseptics
|
10 |
1 |
2022 |
|
93 |
Mariod A. A., Abdalrahman E. M., Shakak M. A. |
Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value
|
10 |
1 |
2022 |
|
94 |
Fedortsov N. M., Budkevich E. V., Evdokimov I. A. , Ryabtseva S. A., Budkevich R. O. |
Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling
|
10 |
1 |
2022 |
|
95 |
Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A. |
Effects of adulterated palm cooking oil on the quality of fried chicken nuggets
|
10 |
1 |
2022 |
|
96 |
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
|
10 |
1 |
2022 |
|
97 |
Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. |
Egg-free low-fat mayonnaise from virgin coconut oil
|
10 |
1 |
2022 |
|
98 |
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
|
10 |
1 |
2022 |
|
99 |
Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. |
Fermented oat milk as a base for lactose-free sauce
|
10 |
1 |
2022 |
|
100 |
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
|
10 |
1 |
2022 |
|
101 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
|
10 |
1 |
2022 |
|
102 |
Büyükkormaz Ç., Küçükbay F. Z. |
Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity
|
10 |
1 |
2022 |
|
103 |
Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. |
Mead fermentation parameters: Optimization by response surface methodology
|
10 |
1 |
2022 |
|
104 |
Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. |
Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
|
10 |
1 |
2022 |
|
105 |
Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. |
Optimizing enzymatic hydrolysis for feed production from catfish by-products
|
10 |
1 |
2022 |
|
106 |
Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. |
Properties of serum albumin in electrolyzed water
|
10 |
1 |
2022 |
|
107 |
Babich O. O., Milentyeva I. S., Dyshlyuk L. S., Ostapova E. V., Altshuler O. G. |
Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects
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2022 |
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108 |
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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2022 |
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Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. |
Zeboid cow milk: physicochemical quality indicator
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2022 |
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110 |
Tabakaev A. V., Tabakaeva O. V., Piekoszewski W., Kalenik T. K., Poznyakovsky V. M., Piekoszewski W. |
Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
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2021 |
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111 |
Tarasova O. L., Ivanov V. I., Luzgarev S. V., Lavryashina M. B., Anan’ev V. A. |
Choline intake effects on psychophysiological indicators of students in the pre-exam period
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2021 |
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112 |
Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. |
Continuous hydrolysis of milk proteins in membrane reactors of various configurations
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2021 |
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113 |
Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. |
Cooked sausage enriched with essential nutrients for the gastrointestinal diet
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2021 |
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114 |
Gadouche L., Zidane A., Zerrouki K., Azouni K., Bouinoune S. |
Cytotoxic effect of Myrtus communis, Aristolochia longa, and Calycotome spinosa on human erythrocyte cells
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2021 |
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Kondratenko V. V., Kondratenko T. Yu., Petrov A. N. |
Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria
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2021 |
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Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. |
Effect of organic compounds on cognac sensory profile
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2021 |
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117 |
Bredihin S. A., Andreev V. N., Martekha A. N., Schenzle M. G., Korotkiy I. A. |
Erosion potential of ultrasonic food processing
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2021 |
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118 |
Bat L., Arici E., Öztekin A., Şahin F. |
Farmed Turkish salmon: Toxic metals and health threat
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2021 |
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119 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
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2021 |
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120 |
Bakaytis V. I., Golub O. V., Miller Yu. Yu. |
Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value
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2021 |
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121 |
Marjanović-Balaban Ž., Gojković Cvjetković V., Grujić R. |
Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
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2021 |
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122 |
Ademosun A. O. |
Glycemic properties of soursop-based ice cream enriched with moringa leaf powder
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2021 |
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123 |
Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. |
Grape pomace treatment methods and their effects on storage
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2021 |
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124 |
Stepanova E. M., Lugovaya E. A. |
Macro- and microelements in some species of marine life from the Sea of Okhotsk
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2021 |
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125 |
Prosekov A. Yu. |
Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
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2021 |
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126 |
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
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2021 |
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127 |
Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. |
Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
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9 |
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2021 |
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128 |
Goswami S., Manna K. |
Organochlorine pesticide residues and other toxic substances in salted Tenualosa ilisha L.: Northeastern part of India
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2021 |
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129 |
Jabir B., Rabhi L., Falih N. |
RNN- and CNN-based weed detection for crop improvement: An overview
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2021 |
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130 |
Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. |
Sorghum extract: Phytochemical, proximate, and GC-MS analyses
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2021 |
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131 |
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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2021 |
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132 |
Makarov A. S., Lutkov I. P. |
Yeast race effect on the quality of base and young sparkling wines
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2021 |
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133 |
Mbarga M. J. A., Desobgo S. C. Z., Tatsadjieu L. N., Kavhiza N., Kalisa L. |
Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms
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9 |
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2021 |
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134 |
Tamova M. Yu., Barashkina E. V., Tretyakova N. R., Zhuravlev R. A., Penov N. D. |
Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties
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2021 |
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135 |
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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2021 |
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136 |
Azra J. M., Setiawan B., Nasution Z., Sulaeman A. |
Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink
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2021 |
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137 |
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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2021 |
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138 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
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2021 |
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139 |
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
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2021 |
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140 |
Asyakina L. K., Fotina N. V., Izgarysheva N. V., Slavyanskiy A. A., Neverova O. A. |
Geroprotective potential of in vitro bioactive compounds isolated from yarrow (Achilleae millefolii L.) cell cultures
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2021 |
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141 |
Rejeb A., Keogh J. G., Rejeb K., Dean K. |
Halal food supply chains: A literature review of sustainable measures and future research directions
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2021 |
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142 |
Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. |
Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value
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2021 |
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143 |
Savić A., Velemir A., Papuga S., Stojković M. |
Influence of blackberry juice addition on mead fermentation and quality
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9 |
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2021 |
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144 |
Faryabi S., Ghorbiani M., Nazarpak H. H., Rashidimehr A., Rashidimehr A. |
Lead exposure through eggs in Iran: health risk assessment
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2021 |
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145 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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2021 |
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146 |
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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2021 |
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147 |
Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. |
Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
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2021 |
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148 |
Duy L. X., Duy L. X., Toan T. Q., Toan T. Q., Anh D. V., Anh D. V., Hung N. P., Huong T. T. T., Long P. Q., Dat N. M., Le D. T. T., Pham D. T. N., Nhan N. P. T. , Manh D. V. |
Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam
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2021 |
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149 |
Milentyeva I. S., Le V. M., Kozlova O. V., Velichkovich N. S., Fedorova A. M., Loseva A. I., Yustratov V. P. |
Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics
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2021 |
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150 |
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
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2021 |
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151 |
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 |
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2021 |
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152 |
Dubkova N. Z., Kharkov V. V., Vakhitov M. R. |
Using Jerusalem artichoke powder in functional food production
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9 |
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2021 |
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153 |
Shad Z., Mirhosseini H., Motshakeri M., Sanjabi M. R., Meor Hussin A. S. |
α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design
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2021 |
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154 |
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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2021 |
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155 |
Dyshlyuk L. S., Dmitrieva A. I., Ivanova S. A., Golubtsova Yu. V., Ostroumov L. A. |
Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis
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2020 |
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156 |
Hien B. T. T., Pham D. T., Tuyen P. V., Tran H.-D., Nguyen T. V., Dang A. V., Le T. A., Bat N. K., Nghia N. V., Nguyen M. T. T. |
A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice
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2020 |
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157 |
Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. |
Amaranth as a bread enriching ingredient
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2020 |
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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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2020 |
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Salishcheva O. V., Prosekov A. Yu. |
Antimicrobial activity of mono- and polynuclear platinum and palladium complexes
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2020 |
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160 |
Cheurfa M., Cheurfa M., Achouche M., Azouzi A., Mariod A. A., Mariod A. A. |
Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts
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2020 |
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161 |
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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2020 |
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162 |
Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. |
Effects of dust phenomenon on heavy metals in raw milk in western Iran
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2020 |
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Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. |
Effects of lingonberry extract on the antioxidant capacity of meat paste
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2020 |
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164 |
Velemir A., Mandić S., Vučić G., Savanović D. |
Effects of non-meat proteins on the quality of fermented sausages
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2020 |
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165 |
Mayurnikova L. A., Koksharov A. A., Krapiva T. V. |
Food safety practices in catering during the coronavirus COVID-19 pandemic
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2020 |
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166 |
Kazartsev I. A., Gagkaeva T. Yu., Gavrilova O. P., Gannibal P. B., Gagkaeva T. Yu., Gannibal P. B. |
Fungal microbiome of barley grain revealed by NGS and mycological analysis
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2020 |
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167 |
Smertina E. S., Fedyanina L. N., Lyakh V. A. |
Hepatoprotective effect of breads with extracts of plants growing in the Far East
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2020 |
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Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. |
Identification of total aromas of plant protein sources
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2020 |
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169 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
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2020 |
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170 |
Nhan N. P. T. , Nhan N. P. T. , Vu N. D., Vu N. D., Thanh L. V., Thanh L. V., Phuong T. T. M., Phuong T. T. M., Bach L. G., Bach L. G., Toan T. Q., Toan T. Q. |
Instant tea from Condonopsis javanica L. root extract via spray drying
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8 |
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2020 |
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171 |
Hematian A., Nouri M., Dolatabad S. S. |
Kashk with caper (Capparis spinosa L.) extract: quality during storage
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8 |
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2020 |
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172 |
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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2020 |
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173 |
Yaseen A. A., Hussein A. M. S., Esmail R. M., Mohammad A. A. |
Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
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2020 |
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174 |
Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. |
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
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2020 |
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175 |
Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. |
Substituting wheat flour with okara flour in biscuit production
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2020 |
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176 |
Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. |
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components
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2020 |
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Samoylov A. V., Suraeva N. M., Zaytseva M. V., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Belozerov G. A. |
Toxicity of apple juice and its components in the model plant system
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2020 |
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Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. |
Yeast-rich mannan fractions in duck cultivation: prospects of using
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2020 |
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179 |
Bolshakova L. S., Lukin D. E. |
Absorption of iodotyrosine from iodized milk protein in animals
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2020 |
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Arab Shirazi Sh., Pedram Nia A. , Saeidi Asl M. R. , Naghipour F. , Tavakolipour H. |
Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field
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2020 |
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181 |
Oleynikov V. V. |
Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)
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2020 |
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182 |
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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2020 |
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183 |
Kolodziej B., Sugier D. , Luchowska K. |
Changes of antioxidant activity and active compounds content in selected teas
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2020 |
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184 |
Samoylov A. V., Suraeva N. M., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Petrov A. N., Zaytseva M. V. |
Comparative assessment of sorbic and benzoic acid via express biotest
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2020 |
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185 |
Rahpeyma E. , Sekhavatizadeh S. S. |
Effects of encapsulated green coffee extract and canola oil on liquid kashk quality
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8 |
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2020 |
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186 |
Wójcicki K. |
FTIR spectroscopy for quality evaluation of sports supplements on the Polish market
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2020 |
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187 |
Bat L., Öztekin A., Arici E., Şahin F. |
Health risk assessment: heavy metals in fish from the southern Black Sea
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2020 |
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188 |
Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. |
Improved technology for new-generation Kazakh national meat products
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8 |
1 |
2020 |
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189 |
Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. |
Intensification of cooling fluid process
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2020 |
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190 |
Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. |
Methodology for identification and quantification of chicken meat in food products
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2020 |
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191 |
Ameri A., Ekhtelat M., Shamsaei S. |
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran
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2020 |
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192 |
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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2020 |
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193 |
Glukhikh V. V., Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. |
Plastics: physical-and-mechanical properties and biodegradable potential
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2020 |
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194 |
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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2020 |
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195 |
Lisitsyn A. B., Chernukha I. M., Nikitina М. А. |
Russian methodology for designing multicomponent foods in retrospect
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2020 |
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196 |
Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh. |
Specialized hypocholesterolemic foods: Ingredients, technology, effects
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2020 |
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197 |
Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. |
The extended methylene blue reduction test and milk quality
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2020 |
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198 |
Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. |
Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage
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2020 |
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199 |
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
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2020 |
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200 |
Fadhil R., Agustina R. |
A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods
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7 |
2 |
2019 |
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201 |
Kaur H. , Kamboj V. |
Bioremediation of textile waste water by plant ash
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7 |
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2019 |
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202 |
Dinika I., Utama G. L. |
Cheese whey as potential resource for antimicrobial edible film and active packaging production
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7 |
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2019 |
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203 |
Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. |
Chemical composition of indigenous raw meats
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7 |
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2019 |
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204 |
Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. |
Coconut meal: Nutraceutical importance and food industry application
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2019 |
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205 |
Kondratenko V. V., Levshenko M. T., Petrov A. N., Pozdnyakova T. A., Trishkaneva M. V. |
Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris
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2019 |
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206 |
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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2019 |
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207 |
Titov E. I., Sokolov A. Yu., Litvinova E. V., Kidyaev S. N., Shishkina D. I., Baranov B. A. |
Dietary fibres in preventative meat products
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2019 |
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208 |
Oganesyants L. A., Vafin R. R., Galstyan A. G., Ryabova A. E., Khurshudyan S. A., Semipyatniy V. K. |
DNA authentication of brewery products: basic principles and methodological approaches
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2019 |
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209 |
Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. |
Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
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2019 |
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210 |
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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2019 |
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211 |
Soltaninejad F., Sekhavatizadeh S. S. |
Effects of encapsulated black caraway extract and sesame oil on kolompeh quality
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7 |
2 |
2019 |
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212 |
Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. |
Functional dairy products enriched with plant ingredients
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7 |
2 |
2019 |
|
213 |
Majlesi M., Malekzadeh J., Berizi E., Toori M. A. |
Heavy metal content in farmed rainbow trout in relation to aquaculture area and feed pellets
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7 |
2 |
2019 |
|
214 |
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 |
|
215 |
Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. |
IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products
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7 |
2 |
2019 |
|
216 |
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 |
|
217 |
Babich O. O., Kriger O. V., Chupakhin E. G., Kozlova O. V. |
Miscanthus plants processing in fuel, energy, chemical and microbiological industries
|
7 |
2 |
2019 |
|
218 |
Khramtsov A. G. |
New technological paradigm of the Russian dairy industry: formation principles under globalisation
|
7 |
2 |
2019 |
|
219 |
Sholpan A., Lamas A., Cepeda A., Franco C. M. |
Raw poultry meatballs with soya flour: Shelf life and nutritional value
|
7 |
2 |
2019 |
|
220 |
Bogdanov V. D., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
|
7 |
2 |
2019 |
|
221 |
Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. |
Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties
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7 |
2 |
2019 |
|
222 |
Rashidimehr A., Fazlara A., Zarei M., Pourmehdi M., Noshad M. |
Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi
|
7 |
2 |
2019 |
|
223 |
Arije O. O., Adewumi B. A., Olayanju T. M., Adetifa B. O. |
A comparative study of physical properties of selected rice varieties in Nigeria
|
7 |
1 |
2019 |
|
224 |
Naserzadeh Y., Mahmoudi N., Pakina E. |
Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits
|
7 |
1 |
2019 |
|
225 |
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 |
|
226 |
Nikitin I. A., Nikitina М. А., Allilueva N. М., Krivosheev A. Yu. |
Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials
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7 |
1 |
2019 |
|
227 |
Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. |
Detection of protein aggregation markers in raw meat and finished products
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7 |
1 |
2019 |
|
228 |
Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. |
Developing freeze-dried bioproducts for the Russian military in the Arctic
|
7 |
1 |
2019 |
|
229 |
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
|
7 |
1 |
2019 |
|
230 |
Talebi Habashi R., Zomorodi S., Talaie A., Kalateh Jari S. |
Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage
|
7 |
1 |
2019 |
|
231 |
Shkolnikova M. N., Rozhnov E. D., Pryadikhina A. A. |
Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines
|
7 |
1 |
2019 |
|
232 |
Hamidioglu I., Salaseviciene A., Zaborskiene G. |
Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators
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7 |
1 |
2019 |
|
233 |
Osipova G. A., Koryachkina S. Yu., Koryachkin V. P., Seregina T. V., Zhugina A. E. |
Effects of protein-containing additives on pasta quality and biological value
|
7 |
1 |
2019 |
|
234 |
Hussein A. M. S., Ibrahim G. E. |
Effects of various brans on quality and volatile compounds of bread
|
7 |
1 |
2019 |
|
235 |
Tien N. P., Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality
|
7 |
1 |
2019 |
|
236 |
Lisina N. L., Lisina N. L. |
Environmental regulations in Russian food security
|
7 |
1 |
2019 |
|
237 |
Codină G. G., Ropciuc S., Voinea A., Dabija A. |
Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate
|
7 |
1 |
2019 |
|
238 |
Voblikova T. V., Mannino S., Barybina L. I., Sadovoy V. V., Permyakov A. V., Ivanov V. V., Selimov M. A. |
Immobilisation of bifidobacteria in biodegradable food-grade microparticles
|
7 |
1 |
2019 |
|
239 |
Bolarinwa I. F., Bolarinwa I. F., Hanis-Syazwani M. G., Muhammad K. |
Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
|
7 |
1 |
2019 |
|
240 |
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
|
7 |
1 |
2019 |
|
241 |
Phuong D. V., Phuong D. V., Quoc L. P. T., Tan P. V., Duy L. N. D. |
Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam
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7 |
1 |
2019 |
|
242 |
Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. |
Pulsed infrared radiation for drying raw materials of plant and animal origin
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7 |
1 |
2019 |
|
243 |
Zaushintsena A. V., Milentyeva I. S., Babich O. O., Noskova S. Yu., Kiseleva T. F., Popova D. G., Bakin I. A., Lukin A. A. |
Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (Есhinасеа Рurрurеа L.) growing in the Kemerovo region: functional foods application
|
7 |
1 |
2019 |
|
244 |
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
|
7 |
1 |
2019 |
|
245 |
Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. |
Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings
|
7 |
1 |
2019 |
|
246 |
Grujić R., Savanović D. |
Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
|
6 |
2 |
2018 |
|
247 |
Петров Н. А., Сидорова Ю. С., Саркисян В. А., Фролова Ю. В., Зорин С. Н., Кочеткова А. А., Мазо В. К. |
Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient
|
6 |
2 |
2018 |
|
248 |
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
|
6 |
2 |
2018 |
|
249 |
Некоз А. И., Венгловский А. Л., Батраченко А. В. |
Durability of cutter assemblies and its causative factors
|
6 |
2 |
2018 |
|
250 |
Жилин А. А., Жилин А. А., Федоров А. В., Гребенщиков Д. М. |
Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method
|
6 |
2 |
2018 |
|
251 |
Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П. |
Economic effect of innovative flour-based functional foods production
|
6 |
2 |
2018 |
|
252 |
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. |
Effect of sodium bicarbonate residue on some characteristics of processed meat products
|
6 |
2 |
2018 |
|
253 |
Симакова И. В., Гиро Т. М., Васильев А. А. |
Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials
|
6 |
2 |
2018 |
|
254 |
Донник И. М., Вафин Р. Р., Галстян А. Г., Кривоногова А. С., Шаева А. Ю., Гильманов Х. Х., Каримова Р. Г., Тюлькин С. В., Кузьмак Я. |
Genetic identification of bovine leukaemia virus
|
6 |
2 |
2018 |
|
255 |
Нугманов А. Х., Хаджисиму П., Титова Л. М., Алексанян И. Ю., Шамова М. М. |
Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting
|
6 |
2 |
2018 |
|
256 |
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
|
6 |
2 |
2018 |
|
257 |
Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. |
Informational support as an element of state control of agriculture
|
6 |
2 |
2018 |
|
258 |
Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. |
Intensification of thermal and rheological processes in a scraped-surface apparatus
|
6 |
2 |
2018 |
|
259 |
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 |
|
260 |
Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. |
Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink
|
6 |
2 |
2018 |
|
261 |
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 |
|
262 |
Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. |
Natural sweeteners: health benefits of stevia
|
6 |
2 |
2018 |
|
263 |
Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. |
Optimisation of a process for cocoa-based vermicelli
|
6 |
2 |
2018 |
|
264 |
Abd-Allah I. M., Rabie M. A., Sulieman A. M., Mostfa D. M., El-Badawi A. A. |
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts
|
6 |
2 |
2018 |
|
265 |
Оганесянц Л. А., Вафин Р. Р., Галстян А. Г., Семипятный В. К., Хуршудян С. А., Рябова А. Е. |
Prospects for DNA authentication in wine production monitoring
|
6 |
2 |
2018 |
|
266 |
Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. |
Prospects for using pine nut products in the dairy industry
|
6 |
2 |
2018 |
|
267 |
Valenta R., Dorofeeva Y. |
Sport nutrition: the role of macronutrients and minerals in endurance exercises
|
6 |
2 |
2018 |
|
268 |
Diel F., Khanferyan R. A. |
Sports and energy drinks
|
6 |
2 |
2018 |
|
269 |
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 |
|
270 |
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 |
|
271 |
Karaçelik А. А., Sahin H. |
DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS
|
6 |
1 |
2018 |
|
272 |
Mayurnikova L. A., Rudnev S. D. , Davydenko N. I., Novoselov S. V., Popova D. G. |
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
|
6 |
1 |
2018 |
|
273 |
Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. |
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
|
6 |
1 |
2018 |
|
274 |
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 |
|
275 |
Timakova R. T., Tikhonov S. L., Tikhonova N. V., Gorlov I. F. |
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS
|
6 |
1 |
2018 |
|
276 |
Vostrikova N. L., Chernukha I. M. |
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
|
6 |
1 |
2018 |
|
277 |
Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. |
OAT PROTEIN CONCENTRATE PRODUCTION
|
6 |
1 |
2018 |
|
278 |
Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. |
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN
|
6 |
1 |
2018 |
|
279 |
Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. |
PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION
|
6 |
1 |
2018 |
|
280 |
Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. |
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
|
6 |
1 |
2018 |
|
281 |
Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
|
6 |
1 |
2018 |
|
282 |
Gnilomedova N. V., Anikina N. S. , Gerzhikova V. G. |
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
|
6 |
1 |
2018 |
|
283 |
Tien N. P., Siripongvutikorn S., Usawakesmanee W. |
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
|
6 |
1 |
2018 |
|
284 |
Belyakova Z. Yu., Makeeva I. A., Stratonova N. V., Pryanichnikova N. S., Bogatyrev A. N. , Diel F., Hanferyan R. A. |
ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION
|
6 |
1 |
2018 |
|
285 |
Prosekov A. Yu., Dyshlyuk L. S., Milentyeva I. S., Pavsky V. A., Ivanova S. A., Garmashov S. Yu. |
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
|
6 |
1 |
2018 |
|
286 |
Lisitsyn A. B., Semenova A. A., Kuznetsova T. G., Dydykin A. S., Nasonova V. V. |
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER
|
6 |
1 |
2018 |
|
287 |
Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
|
6 |
1 |
2018 |
|
288 |
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 |
|
289 |
Nepovinnykh N. V., Klyukina O. N., Kodatskiy Yu. A., Ptichkina N. M., Yeganehzad S. |
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
|
6 |
1 |
2018 |
|
290 |
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
|
6 |
1 |
2018 |
|
291 |
Jafarpour D., Amirzadeh A., Maleki M., Mahmoudi M.R. |
COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS
|
5 |
2 |
2017 |
|
292 |
Moskvina N.A. |
DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS
|
5 |
2 |
2017 |
|
293 |
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
|
5 |
2 |
2017 |
|
294 |
Permyakova L.V., Pomozova V.A., Antipova L.V. |
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
|
5 |
2 |
2017 |
|
295 |
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 |
|
296 |
Bykov D.E., Eremeeva N.B., Makarova N.V., Bakharev V.V., Demidova A.V., Bykova T.O. |
INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM
|
5 |
2 |
2017 |
|
297 |
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
|
5 |
2 |
2017 |
|
298 |
Melnikova E.I., Losev A.N., Stanislavskaya E.B. |
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
|
5 |
2 |
2017 |
|
299 |
Fedosova A.N., Kaledina M.V. |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
|
5 |
2 |
2017 |
|
300 |
Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. |
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
|
5 |
2 |
2017 |
|
301 |
Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. |
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
|
5 |
2 |
2017 |
|
302 |
Majeed M., Anwar S., Khan M.U., Asghar A., Shariati M.A., Semykin V., Fazel M. |
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
|
5 |
2 |
2017 |
|
303 |
Babich O.O., Milent'eva I.S., Ivanova S.A., Pavsky V.A., Kashirskikh E.V., Yang Y. |
THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION
|
5 |
2 |
2017 |
|
304 |
Zimina M.I., Gazieva A.F., Sukhih S.A., Dishluk L.S., Piskaeva A.I. |
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS
|
5 |
2 |
2017 |
|
305 |
Tunieva E.K., Kotenkova E.A. |
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET
|
5 |
2 |
2017 |
|
306 |
Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M. |
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS
|
5 |
2 |
2017 |
|
307 |
Suvorov О.A., Volozhaninova S.Y., Balandin G.V., Frolova Y.V., Kozlovskaya A.E., Fokina E.N., Labutina N.V. |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
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5 |
1 |
2017 |
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308 |
Morozova E.A., Kranzeeva E.A., Kochneva O.P. |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
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5 |
1 |
2017 |
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309 |
Averyanova E.V., Shkolnikova M.N., Frolov A.V. |
DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND
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5 |
1 |
2017 |
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310 |
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 |
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311 |
Khankhalaeva I.A., Khamagaeva I.S., Nikiforova A.P. |
EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
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5 |
1 |
2017 |
|
312 |
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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313 |
Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. |
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
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5 |
1 |
2017 |
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314 |
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 |
|
315 |
Valiulina D.F., Makarova N.V., Kustova I.A. |
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
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316 |
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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317 |
Ponomarev A.N., Melnikova E.I., Bogdanova E.V., Kharitonov D.V. |
IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT
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5 |
1 |
2017 |
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318 |
Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. |
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
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5 |
1 |
2017 |
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319 |
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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320 |
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 |
|
321 |
Zhuravlev A.A., Lukina S.I., Ponomareva E.I., Roslyakova K.E. |
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
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5 |
1 |
2017 |
|
322 |
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 |
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323 |
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 |
|
324 |
Aret V.A. |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
|
325 |
Zhirkova E.V., Skorokhodova M.V., Martirosyan V.V., Sotchenko E.F., Malkina V.D., Shatalova T.A. |
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION
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4 |
2 |
2016 |
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326 |
Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. |
CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS
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4 |
2 |
2016 |
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327 |
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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328 |
Mekush G.E., Antonova A.V., Lavrov A.M., Buvaltseva V.I. |
FACTOR ANALYSIS AND GROWTH PROSPECTS OF POTABLE WATER LOCAL MARKET
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4 |
2 |
2016 |
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329 |
Kolpakova V.V., Chumikina L.V., Arabova L.I., Lukin D.N., Topunov A.F., Тitov Е.I. |
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
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4 |
2 |
2016 |
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330 |
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 |
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331 |
Zimina M.I., Sukhih S.A., Babich O.O., Noskova S.Y., Abrashina A.A., Prosekov A.Y. |
INVESTIGATING ANTIBIOTIC ACTIVITY OF THE GENUS BACILLUS STRAINS AND PROPERTIES OF THEIR BACTERIOCINS IN ORDER TO DEVELOP NEXT-GENERATION PHARMACEUTICALS
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4 |
2 |
2016 |
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332 |
Dzyuba N.A., Prokopovich A.S. |
INVESTIGATION OF KINETIC PARAMETERS OF THE DIETARY SUPPLEMENT “AMIL-ING”
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4 |
2 |
2016 |
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333 |
Dzharov V.V., Mishra A.P., Shariati M.A., Atanassova M.S., Plygun S. |
PHYTOCHEMICAL CONTENTS IN SOLID-LIQUID EXTRACTION OF AQUEOUS ALCOHOLIC EXTRACT OF CHICORY (CICHORIUM INTYBUS L.) LEAVES
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4 |
2 |
2016 |
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334 |
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
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4 |
2 |
2016 |
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335 |
Prosekov A.Y., Ivanova S.A. |
Providing food security in the existing tendencies of population growth and political and economic instability in the world
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4 |
2 |
2016 |
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336 |
Golubtsova Y.V. |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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4 |
2 |
2016 |
|
337 |
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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338 |
Avdokushin E.F., Kudryashova I.A. |
SOME TRENDS IN RUSSIAN FOOD PRODUCT EXPORT IN THE MEANING OF THE INTERNATIONAL TRADE DEVELOPMENT
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4 |
2 |
2016 |
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339 |
Osokina N.V., Kazantseva E.G. |
STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY
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4 |
2 |
2016 |
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340 |
Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., Shishkin S.S. |
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
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4 |
2 |
2016 |
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341 |
Patrakova I.S., Gurinovich G.V. |
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
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4 |
2 |
2016 |
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342 |
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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343 |
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 |
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344 |
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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345 |
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Kharlamova L.N. |
DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS
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4 |
1 |
2016 |
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346 |
Lavrov A.M., Polikarpova L.A. |
METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY
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4 |
1 |
2016 |
|
347 |
Mar'in V.A., Vereshchagin A.L. |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
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348 |
Khamagaeva I.S., Tsybikova A.H., Zambalova N.A., Suk-Ho C. |
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
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4 |
1 |
2016 |
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349 |
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 |
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350 |
Dubova H.E., Sukmanov V.A., Marynin A.I., Zakharevych V.B., Voskobojnyk V.I. |
STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION
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4 |
1 |
2016 |
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351 |
Timoshchuk I.V. |
TECHNOLOGY OF AFTERPURIFICATION OF DRINKING WATER FROM ORGANIC CONTAMINANTS IN PRODUCTION OF FOODSTUFF
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4 |
1 |
2016 |
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352 |
Zobova L.L., Shabashev V.A. |
THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION)
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4 |
1 |
2016 |
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353 |
Asyakina L.K., Dolganyuk V.F., Belova D.D., Peral M.M., Dyshlyuk L.S. |
THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS
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4 |
1 |
2016 |
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354 |
Князев С.Н., Перминов С.И., Сомов В.С., Евдокимов И.А., Кураш Ю. |
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
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3 |
2 |
2015 |
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355 |
Головач Т. Н., Курченко В. П. |
DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE
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3 |
2 |
2015 |
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356 |
Золоторева М.С., Мисюра В.А., Володин Д.Н., Евдокимов И.А., Шрамко М.И. |
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
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3 |
2 |
2015 |
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357 |
Кожухова М.А., Назаренко М.Н., Бархатова Т.В., Хрипко И.А. |
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
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3 |
2 |
2015 |
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358 |
Пономарев А. Н. |
PRECLINICAL STUDIES OF KEFIR PRODUCT WITH REDUCED ALLERGENICITY OF β-LACTOGLOBULIN
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3 |
2 |
2015 |
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359 |
Банникова А.В., Евдокимов И.А. |
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
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3 |
2 |
2015 |
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360 |
Куликов Ю.И., Нагдалян А.А., Оботурова Н.П., Евдокимов И.А., Гусевская О.А. |
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
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3 |
2 |
2015 |
|
361 |
Харитонов В. Д., Курченко В. П. |
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
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3 |
2 |
2015 |
|
362 |
Тихонов С. Л. |
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
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3 |
1 |
2015 |
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363 |
Савенкова Т. В. |
CONFECTIONERY GOODS FOR HEALTHY DIET
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3 |
1 |
2015 |
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364 |
Гора Н.В., Краснова Т.А., Голубева Н.С. |
INFLUENCE OF PHYSICAL-CHEMICAL PROPERTIES OF ACTIVE CARBONS ON GALLIC ACID ADSORPTION
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3 |
1 |
2015 |
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365 |
Щеглова И.В., Верещагин А.Л. |
INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
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3 |
1 |
2015 |
|
366 |
Бородулин Д. М. |
INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS
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3 |
1 |
2015 |
|
367 |
Грязнова Н. Л. |
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION
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3 |
1 |
2015 |
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368 |
Колтун В.З., Спиричев В.Б., Трихина В.В., Австриевских А.Н. |
NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS
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3 |
1 |
2015 |
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369 |
Сухих А.С., Разумов А.С., Котова Т.В., Поляков В.А. |
SAFETY TONIC (ENERGY) BEVERAGES
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3 |
1 |
2015 |
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370 |
Асякина Л. К. |
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES
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3 |
1 |
2015 |
|
371 |
Сергеева И. Ю. |
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
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3 |
1 |
2015 |
|
372 |
Грек Е.В., Красуля Е.А. |
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
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3 |
1 |
2015 |
|
373 |
Патракова И.С., Гуринович Г.В. |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
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3 |
1 |
2015 |
|
374 |
Кригер О. В. |
Advantages of Porcine Blood Plasma as a Component of Functional Drinks
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2 |
2 |
2014 |
|
375 |
Дышлюк Л.С. |
Analysis of the Structural and Mechanical Properties and Micromorphological Features of Polymeric Films Based on Hydrocolloids of Vegetable Origin Used for the Production of Biodegradable Polymers
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2 |
2 |
2014 |
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376 |
Короткая Е. В. |
Biosensors: Design, Classification, and Applications in the Food Industry
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2 |
2 |
2014 |
|
377 |
Смирнова И.А. |
Current Trends in Nonfat Dairy Production
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2 |
2 |
2014 |
|
378 |
Ермолаев В.А. |
Kinetics of the Vacuum Drying of Cheeses
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2 |
2 |
2014 |
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379 |
Милентьева И. С. |
Research and Development of a Peptide Complex Technology
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2 |
2 |
2014 |
|
380 |
Иванова С. А. |
Studing the Foaming of Protein Solutions by Stochastic Methods
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2 |
2 |
2014 |
|
381 |
Лупинская С. М. |
Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages
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2 |
2 |
2014 |
|
382 |
Голубцова Ю. В. |
The use of Molecular Genetic Markers and PCR for DNA Diagnostics in Raw Materials Derived From Fruit and Berries
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2 |
2 |
2014 |
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383 |
Терещук Л.В. |
Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
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2 |
2 |
2014 |
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384 |
Осинцев А. М. |
Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research
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2 |
2 |
2014 |
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385 |
Кригер О. В. |
A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220
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1 |
2 |
2013 |
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386 |
Салищева О. В. |
A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
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1 |
2 |
2013 |
|
387 |
Майоров А.А. |
ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS
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1 |
2 |
2013 |
|
388 |
Терещук Л.В., Старовойтова К.В. |
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
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1 |
2 |
2013 |
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389 |
Короткий И. А., Короткая Е. В. |
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
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1 |
2 |
2013 |
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390 |
Тихонов С. Л. |
IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR
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1 |
2 |
2013 |
|
391 |
Бабич О. О., Просеков А. Ю. |
IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS
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1 |
2 |
2013 |
|
392 |
Жукова О.П., Войнов Н.А., Николаев А.Н. |
INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR
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1 |
2 |
2013 |
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393 |
Пискаева А. И., Козлова О. В. |
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
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1 |
2 |
2013 |
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394 |
Кирюхина А.Н., Гук Н.М. |
SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST
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1 |
2 |
2013 |
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395 |
Гуринович Г.В., Патракова И.С. |
Влияние пшеничного зародыша на функциональные свойства и окислительную стабильность мясных фаршей
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1 |
1 |
2013 |
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396 |
Лобасенко Б. А. |
Интенсификация ультрафильтрационного концентрирования путем отделения концентрационного пограничного слоя
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1 |
1 |
2013 |
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397 |
Шульгин Ю.П., Долбнина Н.В., Шульгина Л.В., Лаженцева Л.Ю. |
Новые технологические подходы при консервировании головоногих моллюсков
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1 |
1 |
2013 |
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398 |
Каленик Т. К. |
Обогащенные белковые продукты морского происхождения - новые компоненты рационов питания для людей с физической нагрузкой
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1 |
1 |
2013 |
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399 |
Горемыкина Н.В., Гурьянов Ю.Г., Хабаров С.Н., Верещагин А.Л., Бычин Н.В. |
Применение метода дифференциальной сканирующей калориметрии для идентификации происхождения облепихового масла Алтайского края
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1 |
1 |
2013 |
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400 |
Бородулин Д. М. |
Разработка математических моделей новых конструкций смесительных агрегатов центробежного типа при получении сухих комбинированных продуктов
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1 |
1 |
2013 |
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401 |
Штригуль В. К. |
Способ получения микромартикулята казеина и исследование возможности его использования в технологии обезжиренного кисломолочного напитка
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1 |
1 |
2013 |
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402 |
Бабич О. О., Милентьева И. С. |
Экспрессия в клетках Escherichia coli рекомбинантной L-фенилаланин-аммоний-лиазы
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1 |
1 |
2013 |
