2618-7272

Food systems

The Gorbatov's All-Russian Meat Research Institute

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DOIs for this ISSN

Showing the top 5 of 440 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 EVALUTION OF QUALITY INDICATORS OF POTATOES FOR INDUSTRIAL P… (10.21323/2618-9771-2021-4-3s-261-265)
Abstract References ORCID License
77.82 5
2 EFFECT OF FERMENTED BASE AMOUNT ON DISPERSION OF AIR PHASE O… (10.21323/2618-9771-2021-4-3s-67-70)
Abstract References ORCID License
69.90 4
3 APPLICATION OF NATURAL IODINE-CONTAINING INGREDIENT IN ENRIC… (10.21323/2618-9771-2021-4-3s-121-124)
Abstract References ORCID License
60.21 3
4 BIOCATAL AND BIOSYNTHETIC METHODS FOR OBTAINING PROTEIN CONC… (10.21323/2618-9771-2021-4-3s-160-167)
Abstract References ORCID License
60.21 3
5 STUDY OF THE MICROFLORA OF COCOA PRODUCTS AND CONFECTIONERY… (10.21323/2618-9771-2021-4-3s-26-30)
Abstract References ORCID License
60.21 3
6 MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING (10.21323/2618-9771-2018-1-2-12-20)
ORCID License
55.70 12
7 SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR T… (10.21323/2618-9771-2018-1-2-29-54)
ORCID License
55.70 12
8 RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS… (10.21323/2618-9771-2018-1-1-19-23)
Abstract References ORCID License
47.71 2
9 CAVITATION EFFECT AS AN INSTRUMENT FOR OBTAINING CONFECTIONE… (10.21323/2618-9771-2021-4-3s-212-216)
Abstract References ORCID License
47.71 2
10 MAIN CRITERIA FOR SELECTION OF MICROORGANISMS IN THE COMPOSI… (10.21323/2618-9771-2021-4-3s-315-320)
Abstract References ORCID License
47.71 2
11 APPLICATION OF TWO-DIMENSIONAL ELECTROPHORESIS IN THE STUDY… (10.21323/2618-9771-2021-4-3s-8-11)
Abstract References ORCID License
47.71 2
12 NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATOR… (10.21323/2618-9771-2018-1-2-4-11)
ORCID License
45.15 7
13 CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT… (10.21323/2618-9771-2020-3-1-10-15)
Abstract
41.09 43
14 REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MI… (10.21323/2618-9771-2018-1-1-13-18)
Abstract References ORCID License
30.10 1
15 DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE MET… (10.21323/2618-9771-2018-1-1-24-34)
Abstract References ORCID License
30.10 1
16 FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASE… (10.21323/2618-9771-2018-1-1-35-45)
Abstract References ORCID License
30.10 1
17 TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYS… (10.21323/2618-9771-2018-1-1-4-12)
Abstract References ORCID License
30.10 1
18 THE EFFECT OF FREEZING, LOW-TEMPERATURE STORAGE (10.21323/2618-9771-2021-4-3s-12-16)
Abstract References ORCID License
30.10 1
19 APPLIED ASPECTS OF THE USE OF MAILLARD REACTION PRODUCTS IN… (10.21323/2618-9771-2021-4-3s-137-141)
Abstract References ORCID License
30.10 1
20 MULTI-SENSOR SYSTEM "ELECTRONIC NOSE" FOR THE ESSENTIAL OF T… (10.21323/2618-9771-2021-4-3s-142-147)
Abstract References ORCID License
30.10 1
21 MICROBIOLOGICAL SAFETY OF RAW THAWED FISH BEFORE PROCESSING (10.21323/2618-9771-2021-4-3s-174-178)
Abstract References ORCID License
30.10 1
22 RESEARCH ON COMPOSITION AND QUALITY INDICES OF LOW-CALORIE I… (10.21323/2618-9771-2021-4-3s-179-183)
Abstract References ORCID License
30.10 1
23 TARGETED CHANGE IN THE CHEMICAL COMPOSITION OF MILK CHOCOLAT… (10.21323/2618-9771-2021-4-3s-188-192)
Abstract References ORCID License
30.10 1
24 OPTIMIZATION OF THE COMPOSITION OF THE NUTRIENT MEDIUM FOR P… (10.21323/2618-9771-2021-4-3s-192-198)
Abstract References ORCID License
30.10 1
25 SPECIES IDENTIFICATION OF ENDOCRINE-ENZYME RAW MATERIALS OF… (10.21323/2618-9771-2021-4-3s-204-207)
Abstract References ORCID License
30.10 1
26 DEVELOPMENT OF BIOACTIVE PACKAGING BASED ON CHITOSAN WITH IN… (10.21323/2618-9771-2021-4-3s-217-222)
Abstract References ORCID License
30.10 1
27 CHANGE IN THE CONTENT OF VITAMINS IN HONEY DURING STORAGE (10.21323/2618-9771-2021-4-3s-223-227)
Abstract References ORCID License
30.10 1
28 FUNCTIONAL FORTIFIED FERMENTED MILK DRINK WITH IODIZED FOOD… (10.21323/2618-9771-2021-4-3s-228-231)
Abstract References ORCID License
30.10 1
29 RESEARCH OF THE WATER ABSORPTION CHARACTERISTICS OF FLAXSEED… (10.21323/2618-9771-2021-4-3s-237-240)
Abstract References ORCID License
30.10 1
30 INTERSPECIES DIFFERENCES IN THE ANTIOXIDANT CHARACTERISTICS… (10.21323/2618-9771-2021-4-3s-281-285)
Abstract References ORCID License
30.10 1
31 COMPARISON OF PROTEOTYPICAL PEPTIDES USING THE MRM METHOD FO… (10.21323/2618-9771-2021-4-3s-292-298)
Abstract References ORCID License
30.10 1
32 RESEARCH OF FUNCTIONAL PROPERTIES OF HEAT-TED CHEESE PRODUCE… (10.21323/2618-9771-2021-4-3s-304-308)
Abstract References ORCID License
30.10 1
33 ANTIMICROBIAL BIODEGRADABLE PACKAGING FOR INCREASING FOOD PR… (10.21323/2618-9771-2021-4-3s-309-314)
Abstract References ORCID License
30.10 1
34 FORMATION OF PERSONALIZED DIETARY RECOMMENDATIONS FOR THE PR… (10.21323/2618-9771-2021-4-3s-37-41)
Abstract References ORCID License
30.10 1
35 STANDARDIZATION OF A NEW METHOD FOR DETERMINING THE GLASS CO… (10.21323/2618-9771-2021-4-3s-42-45)
Abstract References ORCID License
30.10 1
36 BUFFER CAPACITY OF WATER-SOLUBLE FRACTION OF CHEESE AS ONE O… (10.21323/2618-9771-2021-4-3s-52-56)
Abstract References ORCID License
30.10 1
37 RESEARCH ON THE QUALITY OF FARM-MADE BUTTER (10.21323/2618-9771-2021-4-3s-75-80)
Abstract References ORCID License
30.10 1
38 HYDROLYTIC ACTIVITY OF MICROORGANISMS OF WHEAT BRAN AND SOYB… (10.21323/2618-9771-2021-4-3s-93-97)
Abstract References ORCID License
30.10 1
39 STUDY OF PROCESS INDICES OF COOKED SAUSAGES USING EMULSIONS… (10.21323/2618-9771-2021-4-3s-98-103)
Abstract References ORCID License
30.10 1
40 TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALIT… (10.21323/2618-9771-2019-2-2-13-19)
ORCID
28.65 13
41 Protein-polysaccharide interactions in dairy production (10.21323/2618-9771-2020-3-4-24-33)
ORCID
27.85 12
42 ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTIC… (10.21323/2618-9771-2019-2-2-36-43)
ORCID
26.98 11
43 PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FR… (10.21323/2618-9771-2019-2-2-31-35)
ORCID
25.00 9
44 SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS… (10.21323/2618-9771-2019-2-3-17-19)
ORCID
25.00 9
45 INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY (10.21323/2618-9771-2019-2-4-14-17)
ORCID
25.00 9
46 BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN C… (10.21323/2618-9771-2019-2-4-18-24)
ORCID
25.00 9
47 PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT O… (10.21323/2618-9771-2022-5-1-47-54)
Abstract
25.00 9
48 FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRO… (10.21323/2618-9771-2022-5-1-64-69)
Abstract
25.00 9
49 CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL… (10.21323/2618-9771-2018-1-2-55-62)
ORCID License
23.86 2
50 THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK Q… (10.21323/2618-9771-2018-1-3-38-43)
ORCID
23.86 8