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The impact of the freezing process on the grain bread quality

IOP conference series. Earth and environmental science, 2022-07, Vol.1052 (1), p.12033

2022

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Evaluation of the Efficiency of Supercritical Carbon Dioxide Extraction for Pelargonium graveolens L’Her Essential Oil Production

Russian journal of physical chemistry. B, 2017-12, Vol.11 (8), p.1270-1275

2017

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Study of bakery mixture characteristics during storage and grain bread quality based on it

IOP conference series. Earth and environmental science, 2021-11, Vol.845 (1), p.12103

2021

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Investigation of germinated crops elemental composition

IOP conference series. Earth and environmental science, 2021-02, Vol.640 (2), p.22025

2021

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Mechanical and Physical-Technological Properties of Gelatin Ribbon in the Manufacture of Soft Gelatin Capsules

Pharmaceutical chemistry journal, 2018-10, Vol.52 (7), p.644-647

2018

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Modeling and optimization of dough recipe for breadsticks

Journal of physics. Conference series, 2018-05, Vol.1015 (3), p.32105

2018

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OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE

Foods and raw materials, 2017-01, Vol.5 (1), p.73-80

2017

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Experimental modelling of mechanisms causing occurrence of seismic oscillation sources in case of interactions of uneven surfaces in faults

Geodinamika i tektonofizika, 2014-01, Vol.5 (2), p.563-576

2014

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Production of concentrated rhenium acid by electrodialysis of rhenium salts solutions

Hydrometallurgy, 2001-04, Vol.60 (2), p.117-122

2001

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Effect of amine structure on gallium extraction from hydrochloric acid solutions

Hydrometallurgy, 1995, Vol.37 (3), p.393-399

1995

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Development of a new recipe muffins increased nutritional value

Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij, 2018-03, Vol.79 (4), p.114-118

2018

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Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij, 2019-07, Vol.81 (1), p.196-200

2019

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Care of patients with ST-elevation myocardial infarction: an international analysis of quality indicators in the acute coronary syndrome STEMI Registry of the EURObservational Research Programme and ACVC and EAPCI Associations of the European Society of Cardiology in 11 462 patients

European heart journal. Acute cardiovascular care, 2023-01, Vol.12 (1), p.22-37

2023

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Bread from the bioactivated wheat grain with the raised nutrition value

Voprosy pitaniia, 2016, Vol.85 (2), p.116-121

2016

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Gingerbreads of enhanced nutritional value with the non-traditional raw materials

Voprosy pitaniia, 2017, Vol.86 (5), p.75-81

2017

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Cohort profile: the ESC EURObservational Research Programme Non-ST-segment elevation myocardial infraction (NSTEMI) Registry

European heart journal. Quality of care & clinical outcomes, 2023-01, Vol.9 (1), p.8-15

2023

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The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij, 2017-01, Vol.79 (1), p.165-168

2017

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Presentation, care, and outcomes of patients with NSTEMI according to World Bank country income classification: the ACVC-EAPCI EORP NSTEMI Registry of the European Society of Cardiology

European heart journal. Quality of care & clinical outcomes, 2023-02, Vol.9 (6), p.552-563

2023

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SANITARY-TECHNOLOGICAL APPROACHES OF THE IMPROVEMENT OF THE BREAD PRODUCTION WITH THE USE OF HOP COMPOSITION

Gigiena i sanitarija, 2015, Vol.94 (9), p.61

2015

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Effect of soaking seeds of flax on the ultimate strength of flaxes

Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij, 2017-01, Vol.79 (2), p.138-142

2017

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The ESC ACCA EAPCI EORP acute coronary syndrome ST-elevation myocardial infarction registry

European heart journal. Quality of care & clinical outcomes, 2020-04, Vol.6 (2), p.100-104

2020

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Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij, 2016-01 (2), p.158-161

2016

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Physical modeling of seismic source generation in failure of fault asperities

Physical mesomechanics, 2014-10, Vol.17 (4), p.274-281

2014

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Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil

Biosciences, biotechnology research Asia, 2015-12, Vol.12 (3), p.2313-2318

2015

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1 – 25 von 1.076

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The impact of the freezing process on the grain bread quality

Evaluation of the Efficiency of Supercritical Carbon Dioxide Extraction for Pelargonium graveolens L’Her Essential Oil Production

Study of bakery mixture characteristics during storage and grain bread quality based on it

Investigation of germinated crops elemental composition

Mechanical and Physical-Technological Properties of Gelatin Ribbon in the Manufacture of Soft Gelatin Capsules

Modeling and optimization of dough recipe for breadsticks

OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE

Experimental modelling of mechanisms causing occurrence of seismic oscillation sources in case of interactions of uneven surfaces in faults

Production of concentrated rhenium acid by electrodialysis of rhenium salts solutions

Reperfusion therapies and in-hospital outcomes for ST-elevation myocardial infarction in Europe: the ACVC-EAPCI EORP STEMI Registry of the European Society of Cardiology

Effect of amine structure on gallium extraction from hydrochloric acid solutions

Development of a new recipe muffins increased nutritional value

Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

Care of patients with ST-elevation myocardial infarction: an international analysis of quality indicators in the acute coronary syndrome STEMI Registry of the EURObservational Research Programme and ACVC and EAPCI Associations of the European Society of Cardiology in 11 462 patients

Bread from the bioactivated wheat grain with the raised nutrition value

Gingerbreads of enhanced nutritional value with the non-traditional raw materials

Cohort profile: the ESC EURObservational Research Programme Non-ST-segment elevation myocardial infraction (NSTEMI) Registry

The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

Presentation, care, and outcomes of patients with NSTEMI according to World Bank country income classification: the ACVC-EAPCI EORP NSTEMI Registry of the European Society of Cardiology

SANITARY-TECHNOLOGICAL APPROACHES OF THE IMPROVEMENT OF THE BREAD PRODUCTION WITH THE USE OF HOP COMPOSITION

Effect of soaking seeds of flax on the ultimate strength of flaxes

The ESC ACCA EAPCI EORP acute coronary syndrome ST-elevation myocardial infarction registry

Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

Physical modeling of seismic source generation in failure of fault asperities

Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil

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