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1 |
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 |
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2 |
Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. |
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
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12 |
2 |
2024 |
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3 |
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 |
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4 |
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
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11 |
2 |
2023 |
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5 |
Ali Haimoud S., Allem R. |
Algerian date palm (Phoenix dactylifera L.) fruit cultivars: HPLC fingerprinting and antibacterial activity
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11 |
1 |
2023 |
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6 |
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
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11 |
1 |
2023 |
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7 |
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
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11 |
1 |
2023 |
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8 |
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
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10 |
2 |
2022 |
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9 |
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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10 |
Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. |
Mead fermentation parameters: Optimization by response surface methodology
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10 |
1 |
2022 |
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11 |
Goswami S., Manna K. |
Organochlorine pesticide residues and other toxic substances in salted Tenualosa ilisha L.: Northeastern part of India
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9 |
2 |
2021 |
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12 |
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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9 |
2 |
2021 |
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13 |
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 |
1 |
2021 |
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14 |
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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9 |
1 |
2021 |
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15 |
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
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7 |
1 |
2019 |
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16 |
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. |
Effect of sodium bicarbonate residue on some characteristics of processed meat products
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6 |
2 |
2018 |
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17 |
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
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6 |
1 |
2018 |
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18 |
Zimina M.I., Gazieva A.F., Sukhih S.A., Dishluk L.S., Piskaeva A.I. |
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS
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5 |
2 |
2017 |
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19 |
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 |
