Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Bykov D. E., Makarova N. V., Valiulina D. F.
Chocolate as a product for functional nutrition
DOI: 10.21443/1560-9278-2018-21-3-447-459
- Customer Demand for Slab Chocolate and Factors Affecting It
A. V. Ryzhakova, I. V. Goloviznin, M. S. Goloviznina
Vestnik of the Plekhanov Russian University of Economics, 2019; (4): 147 - Using sensory analysis the descriptor-profile method to assess creamy candies quality with arctic berries
Shamil A. Shamilov, Natalia V. Zavorokhina, Ekaterina V. Pastushkova
Food Industry, 2024; 9(4): 22 - Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality
Victor Gorbachev, Maria Klokonos, Sherzodkhon Mutallibzoda, Svetlana Tefikova, Olga Orlovtseva, Natalia Ivanova, Galina Posnova, Daria Velina, Igor Zavalishin, Mars Khayrullin, Elena Bobkova, Elena Kuznetsova, Alla Vorobeva, Dmitry Vorobyev, Igor Nikitin
Foods, 2022; 11(7): 927 - Development of packaging design for new chocolate "Maft" with sugar substitute
Yulia Aleksandrovna Filinskaya, Evgeniy Alekseevich Zabolotniy, Olga Anatolyevna Bannikova
Health, Food & Biotechnology, 2021; 3(1): 55 - The role of the main ingredients of chocolate in the formation of its beneficial properties for the consumer
I.V. Goloviznin, A.V. Ryzhakova
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2021; (8): 582 - PREDICTING THE FATS MIGRATION RATE IN CHOCOLATES WITH PRALINE MASS FILLINGS
Nikolay Kondrat’ev, Maxim Osipov, Ksenia Fedorko
Bulletin of KSAU, 2025; 0(12): 237 - Wild Arctic Raw Materials and Polyunsaturated Fatty Acids Use in the Functional Chocolate Truffle Development
Shamil A. Shamilov, Natalia V. Zavorokhina, Alexey V. Tarasov
Food Industry, 2024; 9(2): 50
