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1 |
Rada A. O., Kuznetsov A. D. |
Digital inventory of agricultural land plots in the Kemerovo Region
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10 |
2 |
2022 |
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2 |
Jafarpour D., Hashemi S. M. B. |
Ohmic heating application in food processing: Recent achievements and perspectives
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10 |
2 |
2022 |
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3 |
Saniewski M., Falandysz J., Zalewska T. |
137Cs and 40K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period
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10 |
1 |
2022 |
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4 |
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
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10 |
1 |
2022 |
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5 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
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10 |
1 |
2022 |
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6 |
Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. |
Properties of serum albumin in electrolyzed water
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10 |
1 |
2022 |
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7 |
Aslanova M. A., Semenova A. A., Derevitskaya O. K. |
Formulating a functional drink with antiosteoporosis effects
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9 |
2 |
2021 |
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8 |
Prosekov A. Y. |
Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
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9 |
2 |
2021 |
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9 |
Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. |
Electrochemical activation as a fat rendering technology
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9 |
1 |
2021 |
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10 |
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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9 |
1 |
2021 |
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11 |
Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. |
Minced products from undersized sea fish: new industrial technology
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9 |
1 |
2021 |
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12 |
Althagafi A. M., Alshegifi H. M., Qussyier T. S., Tobaiqy M., Mariod A. A. |
Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
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9 |
1 |
2021 |
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13 |
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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9 |
1 |
2021 |
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14 |
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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8 |
2 |
2020 |
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15 |
Mayurnikova L. A., Koksharov A. A., Krapiva T. V. |
Food safety practices in catering during the coronavirus COVID-19 pandemic
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8 |
2 |
2020 |
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16 |
Genkin A. S., Mikheev A. A. |
Influence of coronavirus crisis on food industry economy
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8 |
2 |
2020 |
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17 |
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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8 |
2 |
2020 |
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18 |
Samoylov A.V., Suraeva N.M., Zaytseva M.V., Rachkova V.P., Kurbanova M.N., Petrov A.N. |
Comparative assessment of sorbic and benzoic acid via express biotest
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8 |
1 |
2020 |
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19 |
Zaushintsena A.V., Bryukhachev E.N., Belashova O.V., Asyakina L.K., Kurbanova M.G., Vesnina A.D., Fotina N.V. |
Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products
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8 |
1 |
2020 |
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20 |
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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8 |
1 |
2020 |
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21 |
Oganesyants L.A., Semipyatniy V.K., Galstyan A.G., Vafin R.R., Khurshudyan S.A., Ryabova A.E. |
Multi-criteria food products identification by fuzzy logic methods
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8 |
1 |
2020 |
|
22 |
Vorobyeva V.M., Vorobyeva I.S., Kochetkova A.A., Mazo V.K., Zorin S.N., Sharafetdinov K.K. |
Specialized hypocholesterolemic foods: Ingredients, technology, effects
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8 |
1 |
2020 |
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23 |
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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8 |
1 |
2020 |
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24 |
Kaur K., Chhikara N., Sharma P., Garg M., Panghal A. |
Coconut meal: Nutraceutical importance and food industry application
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7 |
2 |
2019 |
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25 |
Titov E. I., Sokolov A. Y., Litvinova E. V., Kidyaev S. N., Shishkina D. I., Baranov B. A. |
Dietary fibres in preventative meat products
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7 |
2 |
2019 |
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26 |
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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7 |
2 |
2019 |
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27 |
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
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6 |
2 |
2018 |
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28 |
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
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6 |
2 |
2018 |
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29 |
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
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6 |
2 |
2018 |
|
30 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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31 |
Дунченко Н. И., Волошина Е. С., Купцова С. В., Черкасова Е. И., Сычев Р. В., Кинер К. |
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
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6 |
1 |
2018 |
|
32 |
Panfilov V.A., Andreev S.P. |
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX
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6 |
1 |
2018 |
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33 |
Sheir M. A. |
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
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6 |
1 |
2018 |
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34 |
Sheir M. A., Sheir M. A. |
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
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6 |
1 |
2018 |
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35 |
Syromyatnikov M.Y., Kokina A.V., Savinkova O.V., Panevina A.V., Solodskikh S.A., Orlova M.V., Grabovich M.Y., Starkov A.A., Popov V.N. |
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
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6 |
1 |
2018 |
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36 |
Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S. |
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
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6 |
1 |
2018 |
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37 |
Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. |
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
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5 |
1 |
2017 |
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38 |
Sheir M. A., Sheir M. A., Sheir M. A. |
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION
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5 |
1 |
2017 |
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39 |
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 |
|
40 |
Aret V.A. |
USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY
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5 |
1 |
2017 |
|
41 |
Sheir M. A., Sheir M. A. |
CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS
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4 |
2 |
2016 |
|
42 |
Просеков А. Ю., Иванова С. А. |
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 |
|
43 |
Golubtsova Y.V. |
REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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4 |
2 |
2016 |
|
44 |
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 |
|
45 |
Морозова Е. А., Глушакова О. В., Фадеикина Н. В. |
FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS
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4 |
1 |
2016 |
|
46 |
Федулова Е. А., Медведев А. В., Кононова С. А. |
MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD
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4 |
1 |
2016 |
|
47 |
Зобова Л. Л., Шабашев В. А. |
THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION)
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4 |
1 |
2016 |
