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1 |
Серазетдинова Ю. Р. , Фотина Н. В., Тупикин А. Е., Любимова Н. А., Асякина Л. К. |
Genetic Determinants of Antagonistic and Growth-Stimulating Activity of Pantoea pleuroti
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56 |
2 |
2026 |
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2 |
Мальков Д. И. , Сухих С. А., Каширских Е. В., Балашова К. А., Барзкар Н. |
Study of the Structure, Production Methods, and Application of Fucoidan
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56 |
2 |
2026 |
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3 |
Фролова А. С., Милентьева И. С., Колпакова Д. Е., Неверова О. А., Юстратов В. П., Петров А. Н. |
Lactobacilli in Probiotic Consortia: Profile and Prospects
|
56 |
1 |
2026 |
|
4 |
Попова Е. А. |
Effect of Salinity on Secondary Metabolites and Antioxidant Activity in Callus Extracts of Hyssopus officinalis L.
|
55 |
4 |
2025 |
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5 |
Бородина Е. Е. , Гордиенко А. В. , Плешивцев И. И., Фотина Н. В., Федорова А. М., Мартиросян В. В. |
New Pantoea Strain as Antistress Agent and Growth Stimulator in Grain Growing
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55 |
4 |
2025 |
|
6 |
Кишилова С. А., Леонова В. А., Митрова В. А., Рожкова И. В. |
Advanced Biotechnological Solutions for Lactic Acid Bacteria in Dairy Industry: From Strain Selection to Probiotic Products
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55 |
3 |
2025 |
|
7 |
Люц В. А., Харлов С. Ю., Величкович Н. С., Проскурякова Л. А., Остапова Е. В., Иванова С. А., Козлова О. В. |
Antimicrobial Properties of Siberian Wild Plant Extracts: Pulmonaria officinalis, Heracleum sibiricum, and Syringa vulgaris
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55 |
3 |
2025 |
|
8 |
Пермякова Л. В., Рябоконева Л. А., Сергеева И. Ю., Лашицкий С. С., Ли Я. , Хуан Ю. |
Carbon Dioxide Extraction Products as Biostimulators for Yeast Saccharomyces cerevisiae
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55 |
3 |
2025 |
|
9 |
Сорокина Н. П., Лепилкина О. В., Бруцкая А. Л. , Топникова Е. В. |
Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
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55 |
3 |
2025 |
|
10 |
Агеева Н. М., Ширшова А. А., Ульяновская Е. В., Щеглов С. Н., Храпов А. А., Чернуцкая Е. А. |
Comparative Analysis of Biogenic Amines in Wines and Ciders
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55 |
2 |
2025 |
|
11 |
Серба Е. М., Римарева Л. В., Крючкова Е. Р., Оверченко М. Б., Игнатова Н. И., Матросова Н. В. |
Effect of Buckwheat-Corn Wort Mix on Yeast Generation and Ethanol Synthesis
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55 |
2 |
2025 |
|
12 |
Подорожняя И. В., Ветохин С. С. |
Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples
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55 |
2 |
2025 |
|
13 |
Бахарев В. В., Феоктистов П. А. |
Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages
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55 |
1 |
2025 |
|
14 |
Федоренко Б. Н., Лесничий А. В., Стерин В. Ф., Латышев М. А. , Мачнев А. В., Яблоков А. Е. , Якушев А. О. |
Biomembrane Systems for Convergent Biomimetic Technologies
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55 |
1 |
2025 |
|
15 |
Бородина Е. Е. , Козлова О. В., Богер В. Ю., Проскурякова Л. А., Юстратов В. П. |
Solanaceae Leaves as are Sources of Antioxidants and Vitamin D
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55 |
1 |
2025 |
|
16 |
Кротова М. Г. , Гришаева И. Н. |
Collagen Hydrolysed from Maral Raw Material: Production Technology and Biochemical Composition
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54 |
4 |
2024 |
|
17 |
Попова Е. А. , Пунгин А. В. , Пантюхина А. П. , Кроль О. В. |
Evaluating Secondary Metabolites and Antioxidant Activity of in vitro Callus and Micro-Plant Extracts of Hyssopus officinalis L.
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54 |
4 |
2024 |
|
18 |
Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е. |
Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
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54 |
3 |
2024 |
|
19 |
Головач Т. Н., Ловкис З. В., Курченко В. П., Янцевич А. В. , Тарун Е. И. , Дудчик Н. В., Ржепаковский И. В. , Лодыгин А. Д. |
Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production
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54 |
3 |
2024 |
|
20 |
Величкович Н. С., Степанова А. А. , Козлова О. В., Люц В. А., Ларичев Т. А. |
Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters
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54 |
3 |
2024 |
|
21 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Павлова Н. В., Рожнов Е. Д., Рожнов Е. Д. |
Micronization of Small-Amount Preservatives
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54 |
3 |
2024 |
|
22 |
Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю. |
Functional Profile of Enzymatic Hydrolysates in Food Proteins
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54 |
2 |
2024 |
|
23 |
Минаков Д. В., Конева С. И., Егорова Е. Ю. |
Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology
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54 |
2 |
2024 |
|
24 |
Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. |
Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers
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54 |
2 |
2024 |
|
25 |
Долганюк В. Ф., Сухих С. А., Каширских Е. В., Ульрих Е. В., Кремлева О. Е., Бабич О. О. |
Screening and Profiling the Antioxidant Properties of Psychrophilic Microalgae and Cyanobacteria from the Baltic Sea
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54 |
2 |
2024 |
|
26 |
Дмитриева А. И., Фасхутдинова Е. Р., Ларичев Т. А., Величкович Н. С., Богер В. Ю., Аксенова Л. М. |
Environmentally friendly energy, extremophilic microorganisms, enzymatic activity, microbial fuel cell, hard-to-decompose substrates
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54 |
1 |
2024 |
|
27 |
Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. |
Bacterial Composition of Dairy Base during Fermentation
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53 |
3 |
2023 |
|
28 |
Тарасов А. В., Заворохина Н. В., Чугунова О. В. |
Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems
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53 |
3 |
2023 |
|
29 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
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53 |
2 |
2023 |
|
30 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
|
31 |
Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. |
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
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53 |
2 |
2023 |
|
32 |
Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. |
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
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53 |
1 |
2023 |
|
33 |
Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. |
Enzymatic Hydrolysis of Soy Protein
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53 |
1 |
2023 |
|
34 |
Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А. |
Peptides of Trypsin Hydrolyzate in Bovine Colostrum
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53 |
1 |
2023 |
|
35 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
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53 |
1 |
2023 |
|
36 |
Ширшова А. А., Агеева Н. М., Ульяновская Е. В., Чернуцкая Е. А. |
Transformation of Apple Composition during Cider Production
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53 |
1 |
2023 |
|
37 |
Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. |
Effect of Ionising Irradiation on Wheat Flour
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52 |
4 |
2022 |
|
38 |
Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. |
Microbial Treatment and Oxidative Stress in Agricultural Plants
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52 |
4 |
2022 |
|
39 |
Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. |
Antioxidant Properties of Triterpenoids in Fat-Containing Products
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52 |
2 |
2022 |
|
40 |
Бурак Л. Ч. , Завалей А. П. |
Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties
|
52 |
1 |
2022 |
|
41 |
Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. |
Innovative Environment in Public Catering
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52 |
1 |
2022 |
|
42 |
Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. |
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
|
51 |
4 |
2021 |
|
43 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
|
51 |
4 |
2021 |
|
44 |
Танашкина Т. В., Пьянкова А. Ф., Семенюта А. А., Кантемиров А. В., Приходько Ю. В. |
Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity
|
51 |
3 |
2021 |
|
45 |
Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И. |
Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates
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51 |
3 |
2021 |
|
46 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
|
51 |
3 |
2021 |
|
47 |
Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. |
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
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51 |
2 |
2021 |
|
48 |
Кригер О. В., Бабич О. О., Долганюк В. Ф., Козлова О. В., Сухих С. А., Ларичев Т. А. |
Bioethanol Production from Miscanthus sinensis Cellulose by Bioconversion
|
51 |
2 |
2021 |
|
49 |
Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. |
Forming Soy Malt Quality with Organic Growth Promoters
|
51 |
2 |
2021 |
|
50 |
Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. |
Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
|
51 |
2 |
2021 |
|
51 |
Захарова Л. М., Горбунчикова М. С. |
A New Synbiotic Fermented Dairy Product: Technological Production Features
|
51 |
1 |
2021 |
|
52 |
Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И. |
Technology for the Bacillus megaterium Fodder Biomass Production
|
51 |
1 |
2021 |
|
53 |
Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. |
Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia
|
50 |
4 |
2020 |
|
54 |
Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Ганин М. Ю. |
Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines
|
50 |
4 |
2020 |
|
55 |
Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. |
Streptomyces and Bacillus Keratinases: Properties and Uses
|
50 |
4 |
2020 |
|
56 |
Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С. |
Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
|
50 |
3 |
2020 |
|
57 |
Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г. |
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS
|
50 |
2 |
2020 |
|
58 |
Салищева О. В., Просеков А. Ю., Долганюк В. Ф. |
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)
|
50 |
2 |
2020 |
|
59 |
Бобренева И. В., Баюми А. А., Токарев А. В. |
Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components
|
50 |
1 |
2020 |
|
60 |
Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. |
Gluten-free Buckwheat Kvass with Aromatic Raw Materials
|
50 |
1 |
2020 |
|
61 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
|
50 |
1 |
2020 |
|
62 |
Меледина Т. В., Морозов А. А., Давыденко С. Г., Терновской Г. В. |
Yeasts as a Glutathione Producer
|
50 |
1 |
2020 |
|
63 |
Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. |
JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY
|
49 |
4 |
2019 |
|
64 |
Зайцева И. И., Шеламова С. А., Дерканосова Н. М. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
|
49 |
3 |
2019 |
|
65 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
|
49 |
3 |
2019 |
|
66 |
Кондратьев Н. Б., Федорко К. В., Крылова Э. Н., Пестерев М. А., Осипов М. В. |
Gingerbread with Fruit Filling: Preservation Factor Assessment
|
49 |
3 |
2019 |
|
67 |
Гербер Ю. Б., Гаврилов А. В. |
Machine Processing of Milk in Dairy Production
|
49 |
3 |
2019 |
|
68 |
Пугачева А. С., Макарова Н. В., Игнатова Д. Ф. |
Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis
|
49 |
2 |
2019 |
|
69 |
Вебер А. Л., Леонова С. А., Давлетов Ф. А. |
Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants
|
49 |
2 |
2019 |
|
70 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
|
71 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
|
48 |
4 |
2018 |
|
72 |
Макаров С. С., Макаров С. Ю., Панасюк А. Л. |
Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
|
48 |
3 |
2018 |
|
73 |
Выборнова Т. В., Шарова Н. Ю., Принцева А. А. |
Low–Temperature Storage and the Viability Preservation of Streptomyces
|
48 |
3 |
2018 |
|
74 |
Алмагамбетова С. Т. |
Analysis of the ways of anticorrosive influence on food industry equipment protection
|
48 |
2 |
2018 |
|
75 |
Пермякова Л. В. |
Dependence between sterols synthesis and the method of beer yeast oxygenation
|
48 |
2 |
2018 |
|
76 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
|
48 |
2 |
2018 |
|
77 |
Панасюк А. Л., Макаров С. С. |
Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
|
48 |
1 |
2018 |
|
78 |
Пермякова Л. В. |
Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals
|
48 |
1 |
2018 |
|
79 |
Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. |
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
|
47 |
4 |
2017 |
|
80 |
Гаврилова Н. Б., Темирбаева М. В. |
SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
|
47 |
4 |
2017 |
|
81 |
Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. |
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations
|
44 |
1 |
2017 |
|
82 |
Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. |
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
|
43 |
4 |
2016 |
|
83 |
Новоселов С. В., Маюрникова Л. А., Килина И. А. |
ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS
|
43 |
4 |
2016 |
|
84 |
Просеков А. Ю., Остроумов Л. А. |
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
|
43 |
4 |
2016 |
|
85 |
Моргунова А. В. |
RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS
|
43 |
4 |
2016 |
|
86 |
Еремеева Н. Б., Макарова Н. В., Платонов И. А. |
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
|
42 |
3 |
2016 |
|
87 |
Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. |
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
|
40 |
1 |
2016 |
|
88 |
Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. |
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
|
40 |
1 |
2016 |
|
89 |
Шишин М. В., Просеков А. Ю. |
INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS
|
39 |
4 |
2015 |
|
90 |
Лаженцева Л. Ю. |
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
|
39 |
4 |
2015 |
|
91 |
Еремеева Н. Б., Макарова Н. В. |
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
|
39 |
4 |
2015 |
|
92 |
Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. |
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION
|
38 |
3 |
2015 |
|
93 |
Пермякова Л. В. |
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
|
38 |
3 |
2015 |
|
94 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
95 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
96 |
Корниенко В. В., Мельник Л. Н., Таран В. М. |
Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol
|
35 |
4 |
2014 |
|
97 |
Сафронова Т. Н., Евтухова О. М., Макарова М. И. |
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
|
33 |
2 |
2014 |
|
98 |
Драгунова М. М., Брехова В. П. |
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
|
32 |
1 |
2014 |
|
99 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
|
32 |
1 |
2014 |
|
100 |
Иванов И. В., Гуринович Г. В. |
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
|
30 |
3 |
2013 |
|
101 |
Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г. |
MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS
|
30 |
3 |
2013 |
|
102 |
Короткий И. А., Короткая Е. В., Федоров Д. Е. |
STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD
|
30 |
3 |
2013 |
|
103 |
Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И. |
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
|
29 |
2 |
2013 |
|
104 |
Макарова Н. В., Валиулина Д. Ф. |
EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION
|
29 |
2 |
2013 |
|
105 |
Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. |
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
|
28 |
1 |
2013 |
|
106 |
Уточкина Е. А., Решетник Е. И. |
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
|
27 |
4 |
2012 |
|
107 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
|
108 |
Борисова А. В., Макарова Н. В. |
EXPERIMENTAL DEFINITION OF PHYSICO-CHEMICAL AND ANTIOXIDANT INDICES OF FOUR KINDS OF VEGETABLES
|
25 |
2 |
2012 |
|
109 |
Ганина В. И., Фам Т. Х., Санаксырова Е. И. |
HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM
|
25 |
2 |
2012 |
|
110 |
Архипов А. Н., Позднякова А. В., Козлова О. В. |
STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS
|
25 |
2 |
2012 |
|
111 |
Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. |
USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
|
25 |
2 |
2012 |
|
112 |
Лаженцева Л. Ю. |
EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY
OF MARINE RAW MATERIALS
|
24 |
1 |
2012 |
|
113 |
Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. |
TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT
|
24 |
1 |
2012 |
|
114 |
Новоселов С. В., Маюрникова Л. А., Васильев К. И. |
THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE
|
24 |
1 |
2012 |
|
115 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES
|
23 |
4 |
2011 |
|
116 |
Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. |
SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS
|
23 |
4 |
2011 |
|
117 |
Макарова Н. В., Зюзина А. В. |
INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD
|
22 |
3 |
2011 |
|
118 |
Полетаев А. Ю., Кригер О. В., Митрохин П. В. |
Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220
|
21 |
2 |
2011 |
|
119 |
Изгарышев А. В., Равнюшкин С. А., Ермолаев В. А. |
Water activity as an integrated indicator of plant raw material estimation in the course of storage
|
19 |
4 |
2010 |
|
120 |
Полетаев А. Ю., Курбанова М. Г. |
Peculiarities of keratin-containing raw material processing and complete farm animal feed production
on its basis
|
18 |
3 |
2010 |
|
121 |
Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С.
., Галстян А. Г. |
Water activity in fructose solutions
|
18 |
3 |
2010 |
|
122 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
|
17 |
2 |
2010 |
|
123 |
Солдатова Л. С., Бабич О. О. |
Increase of catalytic activity and stability of chymotrypsin
due to covalent immobilization on magnetic nano-particles FeО
|
16 |
1 |
2010 |
|
124 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
|
125 |
Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. |
Study of Sea Buckthorn Oil Oxidative Stability
|
16 |
1 |
2010 |
|
126 |
Гореликова Г. А., Скубаев П. |
Investigation of including possibility the plant extract
with antioxidant activity into mayonnaise composition
|
15 |
4 |
2009 |
|
127 |
Рожнов Е. Д., Григоренко А.
., Севодин В. П. |
Studying of complex ethers of sea-buckthorn berries
|
14 |
3 |
2009 |
|
128 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
|
14 |
3 |
2009 |
|
129 |
Крупин А. В. |
The analysis of influence of technology factors
on law of hydrolysis of lactose in connection with manufacture of drinks
|
13 |
2 |
2009 |
