المؤلفون: G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin

المصدر: Пищевые системы, Vol 7, Iss 2, Pp 276-281 (2024)

مصطلحات موضوعية: cheeses, pattern, bacterial starter, gas-aroma-forming cultures, lactococcus lactis subsp. lactis biovar. diacetylactis, leuconostoc subsp., Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/497; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/642902414a7a4983bd61fec6b18e9015

المؤلفون: V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

المصدر: Пищевые системы, Vol 7, Iss 1, Pp 144-150 (2024)

مصطلحات موضوعية: sheep’s milk, freezing, defrosting, cheese- like properties, brine cheese, organoleptic characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/422; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/e65dab4990b845719feb44be48638524

المؤلفون: G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova

المصدر: Пищевые системы, Vol 6, Iss 4, Pp 512-518 (2024)

مصطلحات موضوعية: model dairy media, strains of streptococcus thermophiles, cell number, acid-forming activity, glycolysis, proteolysis, lipolysis, formation of flavoring substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/343; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/935bdfaebdd84f41aba11e350bd0622a

المؤلفون: G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin

المصدر: Пищевые системы, Vol 6, Iss 3, Pp 416-423 (2023)

مصطلحات موضوعية: functional properties, cheese, pizza, sensory properties, rating scale, correlation analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/311; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/0ae3f100b9aa4f6eb3e5a3350ee4e06e

المؤلفون: V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

المصدر: Пищевые системы, Vol 6, Iss 1, Pp 72-79 (2023)

مصطلحات موضوعية: goat's milk, freezing, defrosting, cheese properties, semi-hard cheese, organoleptic indicators, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/231; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/b2f0726f267e4940b1a765f96b4dc587

المؤلفون: G. M. Sviridenko, T. V. Komarova, E. E. Uskova

المصدر: Пищевые системы, Vol 5, Iss 4, Pp 344-352 (2023)

مصطلحات موضوعية: raw milk, low-temperature pasteurization, high-temperature pasteurization, test cultures, residual microflora, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/204; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/fc461004247e41b3ac3a378ad36710ff

المؤلفون: G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova

المصدر: Пищевые системы, Vol 4, Iss 4, Pp 259-268 (2022)

مصطلحات موضوعية: cream as raw material, butter, storage capacity, testing culture, coliform bacteria, lactococci, thermophilic streptococcus, yeast, spore microorganisms, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/134; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/a660a91455574b73b64f564a7c5a0876

المؤلفون: G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova

المصدر: Пищевые системы, Vol 4, Iss 2, Pp 126-133 (2021)

مصطلحات موضوعية: soft-ripened cheese with mold, acid-forming microflora, mold microflora, proteolysis, lipolysis, organoleptic characteristics, storage capacity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/113; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/f51436fe49274950b7ce732632c6eac9

المؤلفون: G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova

المصدر: Пищевые системы, Vol 3, Iss 4, Pp 39-44 (2021)

مصطلحات موضوعية: heat-treated cheese, cheese raw material, freezing, low-temperature storage, functional properties, shelf life, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/93; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/d5d6ab11acda4b76ac7867562eaa2bba

المؤلفون: E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova

المصدر: Пищевые системы, Vol 2, Iss 4, Pp 34-37 (2019)

مصطلحات موضوعية: milk, cheese, milk suitability for cheese, fat phase of milk, fatty acid composition, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/56; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/c66d1e19b09045639338708e9ea641ac

المؤلفون: V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova

المصدر: Dairy Industry. 1:26-29

مصطلحات موضوعية: Chemistry, General Engineering, Cheesemaking, Composition (visual arts), Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::639f528c78e4e6253efaf021606df50f
https://doi.org/10.31515/1019-8946-2021-04-26-29

المؤلفون: G M, Sviridenko, D S, Vakhrusheva, Yu Ya, Sviridenko, V A, Mordvinova, I N, Delitskaya

المصدر: Voprosy pitaniia. 91(5)

مصطلحات موضوعية: Lactococcus lactis, Cheese, Taste, Lactic Acid, Diet

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::ce8d57d7055a1d781d314b098e930e57
https://pubmed.ncbi.nlm.nih.gov/36394934

المؤلفون: V. V. Kalabushkin, G. M. Sviridenko, E. E. Uskova, A. N. Shishkina

المصدر: Cheesemaking and buttermaking. 55:24-26

مصطلحات موضوعية: Applied Mathematics, General Mathematics, media_common.quotation_subject, Environmental science, Quality (business), Food science, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7215a86e0a508f3a09fc6637256eca84
https://doi.org/10.31515/2073-4018-2021-4-24-26

المؤلفون: G M Sviridenko, O M Shukhalova

المصدر: IOP Conference Series: Earth and Environmental Science. 1052:012062

مصطلحات موضوعية: General Medicine, General Chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bcba4f8f0f5434229a4b3e9d3f72f673
https://doi.org/10.1088/1755-1315/1052/1/012062

المؤلفون: G M Sviridenko, D S Mamykin, T V Komarova

المصدر: IOP Conference Series: Earth and Environmental Science. 1052:012066

مصطلحات موضوعية: General Medicine, General Chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a765e3a996f6f90a20518d4d65fabf56
https://doi.org/10.1088/1755-1315/1052/1/012066