引用次数
引用: 1,304
H-指数: 19
I10-指数 : 46
出版物: 200
Sovremennye tekhnologii i oborudovanie dlya kholodil'noy obrabotki i khraneniya pishchevykh produktov
GA Belozerov , MA Dibirasulaev , VN Koreshkov , VS Kolodyaznaya
Refrigeration Technology 98 ( 4) 18 -22
3
2009
Survival of the lactic acid microorganisms in emulsified meat products
DA Baranenko , II Borisova , AЕ Borisov
Scientific Journal of NRUITMO
2
2016
Artificial cold and hidden reserves of food industries
VS Kolodyaznaya , EI Kiprushkina , DA Baranenko , IA Shestopalova
Food Processing Industry
1
2018
Integrating life cycle assessment into best technology practices for functional food ingredients
AV Miniakhmetova , DA Baranenko , VS Ilina , AI Lepeshkin
processes. ihbt. ifmo. ru 58 ( 4)
2023
The selection of the composition of raw materials for the production of combined meat chips.
AA Kaisarova , AU Shingisov , AK Tulekbaeva , DA Baranenko
( 2) 20 -28
2023
Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture
GV Riabinin , DA Baranenko
Scientific Journal of NRUITMO
2020
Влияние замораживания на динамику аминокислотного состава белков телятины
Yu V Brojko , VS Kolodyaznaya , DA Baranenko , EI Kiprushkina
Kholodilnaya Tekhnika ( 3)
2020
Альтернативные антимикробные агенты, полученные селективной сорбцией из культуры Lactobacillus helveticus D75
GV Ryabinin , DA Baranenko
Scientific Journal of NRUITMO ( 1)
2020
The effect of freezing on dynamics of veal amino acid composition
Yu V Brojko , VS Kolodyaznaya , DA Baranenko , EI Kiprushkina
Kholodilnaya Tekhnika
2020
Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles
DA Baranenko , VS Ilina , A Yu Chechetkina , AI Lepeshkin
Scientific Journal of NRUITMO
2019
Органолептическая оценка функциональных продуктов питания с использованием инкапсулированных форм биологически активных веществ хвои ели обыкновенной
DA Baranenko , VS Il'ina , A Yu Chechetkina , AI Lepeshkin
Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» ( 4) 78 -84
5
2019
Искусственный холод и скрытые резервы пищевой отрасли
VS Kolodyaznaya , EI Kiprushkina , DA Baranenko , IA Shestopalova
( 4)
2018
Harmonized statistical analysis of the efficacy of intraperitoneal chemotherapy regimens with dioxadet on ascitic ovarian cancer model
VG Bespalov , IK Alvovsky , GV Tochilnikov , EA Vyshinskaya
Problems in oncology 63 ( 2) 329 -335
2017
The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content
DA Baranenko , AЕ Borisov , II Borisova , Weihong Lu
Processes and Food Production Equipment 3 -9
1
2017
Исследование выживаемости молочнокислых микроорганизмов в составе эмульгированных мясных продуктов
DA Baranenko , II Borisova , AЕ Borisov
( 3)
2016
Substantiationof shelf stable functional ingredients from Jerusalem artichokeproduction technological parameters
DA Baranenko , II Borisova
processes. ihbt. ifmo. ru 22 ( 4)
2014
Extraction of garlicphytoncides for meat products microbiological stability increase during refrigerated storage
NA Khlibov , DA Baranenko
processes. ihbt. ifmo. ru 22 ( 4)
2014
Effect of hurdle factors on triacylglycerol changes in summer sausages during storage
DA Baranenko , VS Kolodyaznaya
processes. ihbt. ifmo. ru 19 ( 1)
2014
Technology of meat products from biotechnologically modified raw materials
DA Baranenko
processes. ihbt. ifmo. ru 15 ( 1)
2013
Meat and meat products spoilage microflora vital functions suppression by means of hurdle technology
DA Baranenko
processes. ihbt. ifmo. ru 11 ( 1)
2011
Валентина Колодязная Mohamed Said Boulkrane A. M. Abd El-Aty Filippo Drago Елена Кипрушкина Jacobus Johannes Marion Meyer Александра Чечеткина Michel Linder Елена Рогозина Igor Govorov JW Hurter Boris Shershenkov (Борис Шершенков) Ancha Baranova, Анча Баранова Paul Sewes Frederick Alberts Елена Куприна Olga Smolyanskaya Oksana Golovinskaia Aleksadrina Shatalova