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1 |
Жигайлов А. С., Вечтомова Е. А., Козлова О. В., Верещагин А. Л. |
Chemical Synthesis of Selenium Nanoparticles: Application Prospects
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56 |
2 |
2026 |
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2 |
Мерзлякова Н. В., Тихонов С. Л., Тихонов С. Л., Тихонов С. Л., Тихонова Н. В., Тимофеева М. С. , Семин А. Н. , Курдюмов А. В., Лылов А. С. |
Oral Delivery of Bioactive Protein Molecules: Problems and Perspectives
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56 |
2 |
2026 |
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3 |
Гниломедова Н. В., Весютова А. В. , Аникина Н. С., Ермихина М. В., Олейникова В. А. |
Monitoring Authenticity and Quality of Concentrated Grape Must
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54 |
4 |
2024 |
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4 |
Нициевская К. Н., Станкевич С. В., Бородай Е. В. |
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
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53 |
2 |
2023 |
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5 |
Гуринович Г. В., Патракова И. С., Хренов В. А. |
Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
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52 |
1 |
2022 |
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6 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
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48 |
3 |
2018 |
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7 |
Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. |
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
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43 |
4 |
2016 |
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8 |
Ашмарова О. В., Федулова Е. А. |
AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES
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41 |
2 |
2016 |
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9 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
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32 |
1 |
2014 |
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10 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
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32 |
1 |
2014 |
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11 |
Сергеева И. Ю. |
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
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32 |
1 |
2014 |
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12 |
Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. |
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
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31 |
4 |
2013 |
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13 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
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14 |
Павский В. А., Павский К. В. |
PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE
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26 |
3 |
2012 |
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15 |
Дунченко Н. И. |
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
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26 |
3 |
2012 |
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16 |
Иванова С. А. |
Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material
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21 |
2 |
2011 |
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17 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
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20 |
1 |
2011 |
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18 |
Садовая Т. Н. |
Аctivity of mold fungi ferment systems
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20 |
1 |
2011 |
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19 |
Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. |
The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid
disperse systems
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18 |
3 |
2010 |
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20 |
Гурин В. В., Попов А. А., Тарбеев О. Г., Попов А. М. |
Hierarchical model of structure of disperse system from vegetative raw material
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14 |
3 |
2009 |
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21 |
Сурков И. В., Ермолаева Е. О., Австриевских А. Н. |
Current state and prospects of introduction of the integrated quality management systems on the Russian
trade and public catering enterprises
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13 |
2 |
2009 |
