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1 |
Romanova O.V., Vjurtts T.S., Mineykina A.I., Tukuser Y.P., Kulakov Y.V., Akhramenko V.A., Soldatenko A.V., Domblides E.A. |
Embryogenesis induction of carrot (Daucus carota L.) in isolated microspore culture
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11 |
1 |
2023 |
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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 |
Semenov E. V., Slavyanskiy A. A., Mitroshina D. P., Lebedeva N. N. |
Thermodynamic factor and vacuum crystallization
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10 |
2 |
2022 |
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4 |
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
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10 |
1 |
2022 |
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5 |
Marjanović-Balaban Ž., Cvjetković V. G., Grujić R. |
Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
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9 |
2 |
2021 |
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6 |
Grujić R., Cvjetković V. G., Marjanović-Balaban Ž. |
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
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8 |
2 |
2020 |
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7 |
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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8 |
Slavyanskiy A.A., Semenov E.V., Babakin B.S., Lebedeva N.N. |
Intensification of cooling fluid process
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8 |
1 |
2020 |
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9 |
Bogdanov V. V., Simdyankin A. A. |
Thermal properties of commercial hydrobionts’ tissues in the freezing process
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7 |
2 |
2019 |
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10 |
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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11 |
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
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6 |
2 |
2018 |
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12 |
Sheir M. A. |
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT
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5 |
1 |
2017 |
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13 |
Sheir M. A., Sheir M. A., Sheir M. A. |
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
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5 |
1 |
2017 |
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14 |
Титов Е. И. |
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
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4 |
2 |
2016 |
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15 |
Mar'in V.A., Vereshchagin A.L. |
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
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4 |
1 |
2016 |
