Order results by:
| Issue | Title | |
| Vol 2, No 4 (2019) | BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS | Abstract PDF (Eng) similar documents |
| I. S. Vitol, N. A. Igoryanova, E. P. Meleshkina | ||
| "... resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic ..." | ||
| Vol 7, No 3 (2024) | Current developments in grain science. Review | Abstract similar documents |
| E. P. Meleshkina, L. V. Vanina, I. S. Vitol | ||
| "... в области науки о зерне: инновационным технологиям переработки злаковых, бобовых и масличных культур ..." | ||
| Vol 5, No 3 (2022) | Products of whole grain processing and prospects of their use in production of flour confectionery | Abstract similar documents |
| S. Yu. Misteneva | ||
| "... , фенольных кислот, токолов. Показано, что употребление цельного зерна и продуктов из него имеет клинически ..." | ||
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... Resistance of stored grain pests to phosphine is a problem that is being treated in many countries ..." | ||
| Vol 2, No 2 (2019) | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES | Abstract PDF (Eng) similar documents |
| T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik | ||
| "... The main recipe component of most types of flour confectionery is wheat flour, the technological ..." | ||
| Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract similar documents |
| A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
| "... , основанные на физических и химических свойствах зерна. Выделяются различия в классификации пшеницы по типам ..." | ||
| Vol 7, No 1 (2024) | High nutritional value instant flakes produced from various cereal grains | Abstract PDF (Eng) similar documents |
| W. K. Galal, R. S. Abd El-Salam, A. M. Marie | ||
| "... и твердой пшеницы дурум, сорта ячменя (без шелухи и с шелухой), тритикале, просо и сорго зерна. Проведены ..." | ||
| Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) similar documents |
| N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
| "... . Biomass from rye grain was obtained as a result of enzymatic hydrolysis of grain grinding of Omsk region ..." | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced ..." | ||
| Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) similar documents |
| T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
| "... Using the rapid method of digital image analysis by the developed scanning flour analyzer the ..." | ||
| Vol 2, No 2 (2019) | CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS | Abstract PDF (Eng) similar documents |
| Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova | ||
| "... indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample ..." | ||
| Vol 8, No 1 (2025) | Enzymatic hydrolysates of grain and products of its processing. A review of the subject field | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina | ||
| "... -модифицированных вторичных продуктов переработки зерна. В зависимости от поставленных целей, главная из которых ..." | ||
| Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
| "... The analysis of methods for determining the glycemic index (GI) of food products in vivo ..." | ||
| Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| "... of lentil-flax flour in an amount of 15% of total flour weight in production of bakery products as well ..." | ||
| Vol 2, No 4 (2019) | EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN | Abstract PDF (Eng) similar documents |
| Yu. F. Markov, A. N. Buriak, L. G. Eresko | ||
| "... (natural climatic, model) and also the effect of dust suppression treatment of grain by oil glazing that ..." | ||
| Vol 5, No 2 (2022) | Formation of uric acid in grain produced by rhyzopertha dominica (f.) | Abstract similar documents |
| G. A. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko | ||
| "... зерновым точильщиком Rhizopertha dominica F. в процессе его жизнедеятельности. Загрязнение зерна насекомыми ..." | ||
| Vol 1, No 1 (2018) | FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS | Abstract PDF (Eng) similar documents |
| Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin | ||
| "... -milk beverage based on components for the fractionation of amaranth flour. The use of protein ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... разработки эффективных технологий. Цель данной работы состояла в исследовании условий приготовления зерно ..." | ||
| Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| "... of by-products (secondary products) of flour milling in order to obtain valuable food components for the creation ..." | ||
| Vol 9, No 1 (2026) | Prediction of the shelf life of wheat-cedar flour and determination of its antioxidant capacity | Abstract similar documents |
| I. G. Belyavskaya, G. N. Dubtsova, I. R. Osipchuk | ||
| "... similar values for wheat products made from whole grain flour (0.10) and from grade 1 wheat bakery flour ..." | ||
| Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... also from gluten-free flour) and artizanal technologies on the quality indices of cozonac ..." | ||
| Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) similar documents |
| L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
| "... that returnable baking waste has significant advantages over grain raw materials in terms of starch ..." | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) similar documents |
| S. V. Zverev, M. A. Nikitina | ||
| "... in the product, the better (but not more than the daily value). One of the methods of obtaining a grain ..." | ||
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract similar documents |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| "... grains into the crystalline state, which predetermines an increase in the values of the hardness ..." | ||
| Vol 4, No 3 (2021) | Assessment of microstructural changes in processed products from green peas | Abstract similar documents |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| "... продуктов показал, что зерна крахмала, в образцах замороженного и консервированного горошка из свежего сырья ..." | ||
| Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| "... Polycomponent bran obtained by joint grinding of a grain mixture from cereals (wheat), legumes ..." | ||
| Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
| L. N. Krikunova, E. V. Dubinina | ||
| "... at the stage of returnable baking waste preparation for distillation, which provides a high-quality product ..." | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| "... products or in the technology of frozen semi-finished products: it is used during kneading to obtain ..." | ||
| Vol 8, No 2 (2025) | Biotechnology applications of wheat bran. Review | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, A. P. Nepomnyashchy, E. Yu. Ivanova, N. Yu. Sharova | ||
| "... переработки зерна пшеницы — пшеничных отрубей. Актуальность рассмотрения данной темы обусловлена трудностями ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... improved product quality and extended shelf life. ..." | ||
| Vol 2, No 1 (2019) | Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors | Abstract PDF (Eng) similar documents |
| A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva | ||
| "... and S. violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products ..." | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| Vol 7, No 4 (2024) | The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review | Abstract PDF (Eng) similar documents |
| A. N. Agustina, A. N. M. Ansori, R. Puspita, M. Citrawati, S. Wahyuningsih, S. Tuba, M. A. Herdiansyah, M. Kristanti | ||
| "... Производство риса-сырца (Oryza sativa) в Индонезии составило 56,54 млн тонн сухого зерна в 2018 ..." | ||
| Vol 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
| "... as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... in the field of increasing the efficiency of dairy products production using polysaccharides of various origins ..." | ||
| Vol 5, No 3 (2022) | Balanced composition of multicomponent groats in conditions of the adequate nutrition concept | Abstract similar documents |
| S. V. Zverev, O. V. Politukha | ||
| "... , кукурузная, рисовая, пшенная), крупы из зерна бобовых культур (нут, чечевица, фасоль, горох), семена ..." | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| Vol 1, No 3 (2018) | INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING | Abstract PDF (Eng) similar documents |
| Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| 1 - 40 of 40 Items | ||
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