Robust identification of nonlinear objects with the help of an evolving radial basis network von Rudenko, O. G., Bezsonov, O. O., Rudenko, S. O.

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Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value von Linovskaya, N. V., Mazukabzova, E. V., Rudenko, O. S., Savenkova, T. V.

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Compliance of information on the content of vitamins when labeling confectionery products with their actual content von Rudenko, O. S., Osipov, M. V., Belova, I. A., Svyatoslavova, I. M.

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Features of the preservation of vitamins in chocolate von Kondratev, N. B., Linovskaya, N. V., Parashina, F. I., Rudenko, O. S., Savenkova, T. V.

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Medulloblastomas of the Cerebellum in Children: Clinicopathologic Comparison von V. V. Morgun, О. G. Chernenko, I. A. Malovichko, S. O. Rudenko, Т. A. Malysheva, V. P. Sil’chenko, L. M. Verbova

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Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure von Kondratev, N. B., Rudenko, O. S., Kazantsev, E. V., Belova, I. A., Petrova, N. A.

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FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS von Kazantsev, E. V., Kondratev, N. B., Rudenko, O. S., Petrova, N. A., Belova, I. A.

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The main factors of marmalade molecular structure formation von Kondratev, N. B., Osipov, M. V., Rudenko, O. S., Kazantsev, E. V., Kalinkina, E. S.

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Effect of weight fraction of total dry residue of cacao products on chocolate shelf life von Osipov, M. V., Kondrat’ev, N. B., Rudenko, O. S., Aksenova, L. M.

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Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample von Bazhenova, A. E., Rudenko, O. S., Pesterev, M. A., Shcherbakova, N. A., Misteneva, S. Yu

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Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders von Linovskaya, N. V., Mazukabzova, E. V., Rudenko, O. S.

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Calcium phosphate coating formed on titanium scaffold by plasma electrolytic oxidation von Sagidugumar, A.N., Dogadkin, D.S., Azamatov, B.N., Rudenko, S.O., Turlybekuly, A.

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The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials von Rudenko, O. S., Pesterev, M. A., Kondratiev, N. B., Taleysnik, M. A., Bazhenova, A. E.

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Management of moisture transfer processes during the storage of confectionery with a jelly-like consistency von Kazantsev, E. V., Kondratyev, N. B., Osipov, M. V., Rudenko, O. S., Linovskaya, N. V.

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Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review von Kazantsev, E. V., Kondratyev, N. B., Osipov, M. V., Rudenko, O. S.

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Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients von Rudenko, O. S., Kondratiev, N. B., Osipov, M. V., Belova, I. A., Lavrukhin, M. A.

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Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats von Rudenko, O. S., Kondratiev, N. B., Pesterev, M. A., Bazhenova, A. E., Linovskaya, N. V.

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Determination of sources of sulfur dioxide in confectionery von Kondratyev, N. B., Kazantsev, E. V., Osipov, M. V., Rudenko, O. S., Krylova, E. N.

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Noise Control in Russia von Eriksson, Larry J.

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Abstracts ofpapers deposited at VINITI von Lopasov, V. P., Makushkin, Yu. S., Mitsei', A. A., Ponomarev, Yu. N., Kopylova, T. N., Samsonova, L. G., Danilova, V. I., Cherkasov, M. R., Evdokimov, O. B., Lene, L. V., Shevelev, G. E., Yalovets, A. P., Lisitsyn, V. M., Rudenko, O. S., Zherlitsyn, A. G., Bozrikov, P. V., Zadorozhnyi, V. N., Kopytov, G. F., Valyaev, A. N., Egorenko, Yu. A., Povelitsyn, G. E., Shpagin, A. P., Chaldyshev, V. A., Zakharov, N. A., Zolotarev, M. L., Pashaev, B. P., Revelis, V. G., Palchaev, D. K., Pashuk, E. G.

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