0.2(top 100%)
impact factor
575(top 50%)
papers
431(top 50%)
citations
5(top 50%)
h-index
0.2(top 100%)
extended IF
585
all documents
459
doc citations
8(top 50%)
g-index

Top Articles

#TitleJournalYearCitations
1Physiological effects of triazole fungicides in plantsIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ201912
2A COMPARATIVE ASSESSMENT OF HYDROLYSIS METHODS USED TO OBTAIN FISH COLLAGEN PEPTIDES AND INVESTIGATION OF THEIR AMINO ACID BALANCEIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20189
3METHOD FOR CONTROLLING THE TEMPERATURE PARAMETERS AFFECTING THE OPERATIONAL CAPACITY OF MOTOR OIL MIXTURESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20187
4ACCUMULATION OF ANTIOXIDANT ENZYMES IN POTATO PLANTS UNDER THE CONDITIONS OF BIOTIC AND ABIOTIC STRESSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20186
5Thermoplastic extrusion in food biotechnology processesIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20196
6Synthesis of grafted polybutyl acrylate copolymer on fish collagenIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20215
7CREATION OF POLYMERIC PACKAGING MATERIALS WITH ANTIMICROBIAL PROPERTIESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20175
8INVESTIGATION OF THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JUICE PROCESSING BY-PRODUCTS FOR USE AS INGREDIENTS FOR THE ENRICHMENT OF FOOD PRODUCTSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20185
9REGRESSION ANALYSIS OF ZINC AND CADMIUM ION EXTRACTION FROM AQUEOUS SOLUTIONS USING A LIGNIN-BASED SULPHUR-CONTAINING SORBENTIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20185
10Biotechnological processing procedures of collagen-containing raw materials for creation of functional foodsIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20195
11Chalcogenisation of unsaturated organohalogen compounds by elemental chalcogens and their metal derivativesIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20195
12BIOCONVERSION OF NON-FOOD CELLULOSIC BIOMASS PART 1Izvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20164
13SYNTHESIS OF HYBRID COMPOSITES BY SOL-GEL METHODIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20164
14ANTIOXIDANT BEVERAGES AS A METHOD OF THE FIGHT AGAINST OXIDATIVE STRESSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20164
15TRICHLOROETHYLAMIDE DERIVATIVES AS A NOVEL TYPE OF BRIGHTENING AGENT IN THE ELECTROCHEMICAL DEPOSITION OF NICKEL COATINGSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20184
16PHASE EQUILIBRIUM IN THE SYSTEMS Cs2MoO4–R2(MoO4)3–Hf(MoO4)2 (R = Al, Cr, Fe, Bi, La–Lu)Izvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20184
17FUNCTIONAL ISOTONIC DRINKS BASED ON THE TISSUE FLUID OF RHOPILEMA JELLYFISHIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20184
18Study of the influence of Medusomyces gisevii Sa-12 inoculum dosage on bacterial cellulose yield and degree of polymerisationIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20194
19Study of the biochemical composition of fruits of the Southern Baikal apple tree and its wine products fermented on wood chipsIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20194
20EFFECTS OF THE PRE-TREATMENT OF THE MISCANTHUS ENERGY CROP ON THE ETHANOL YIELDIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20184
21Optimisation of conditions for extracting bioactive compounds exhibiting antioxidant properties from hawthorn fruit (Crataegus)Izvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20194
22Chemical composition of spring wheat at different levels of mineral nutritionIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20204
23Study of potential anti-carcinogenic and antioxidant effects of plant extractsIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20213
24Increasing the biodegradability of epoxy materials by means of vegetable oils and their oxygenated derivativesIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20213
25POLYMERIC PROTON EXCHANGE MEMBRANES BASED ON MODIFIED POLYVINYL CHLORIDEIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
26EFFECT OF VARIETY, ALCOHOL AGENT AND AGEING PROCESSES FOR QUALITY OF LIQUEUR WINEIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
27INVESTIGATION OF RHEOLOGICAL PROPERTIES OF PASTA BASED ON WHEAT WHEAT GERM OIL CAKE AS A COMPONENT OF THE FOOD SYSTEM FROM ANIMAL PRODUCTSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
28DEVELOPMENT OF A MULTIFUNCTIONAL COMPLEX BASED ON THE RAW MATERIALS OF ANIMAL AND VEGETABLE ORIGIN FOR USE IN SEMIFINISHED FISH TECHNOLOGYIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20173
29METHODS AND DEVICES FOR MEASURING SURFACE AREA DISPERSED MATERIALSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20173
30A COMPARATIVE STUDY OF LOW-MOLECULAR-WEIGHT PRODUCTS EXTRACTED FROM WHEAT STRAW USING ETHANOL AND DIMETHYL CARBONATEIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
31AN ENVIRONMENTALLY-FRIENDLY TECHNOLOGY FOR THE PROCESSING OF ACCUMULATED COLLOIDAL SLUDGE-LIGNIN PRECIPITATES IN THE BAIKALSK PULP AND PAPER MILLIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
32FIBRE FLAX VARIETIES AND THE QUALITY OF FLAXSEED BAKERY PRODUCTSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
33USE OF COMPLEX NATURAL ADDITIVES FOR THE DEVELOPMENT OF NEW BAKERY RECIPESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
34ASSESSMENT OF THE EXOPOLYSACCHARIDE ACTIVITY OF PROBIOTIC CONSORTIA USING DIFFERENTIAL THERMAL ANALYSISIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
35Synthesis, structure and properties of triple molybdates of the K5RZr(MoO4)6 composition in K2MoO4 – R2(MoO4)3 – Zr(MoO4)2 systems (R = trivalent elements)Izvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20193
36Composition of activated sludge microbial community used in the combined biological and chemical wastewater treatmentIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20193
37Effect of an organic binder protective coating on the corrosion resistance of steelIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20193
38Biosynthetic activity study of Lactobacillus acidophilus lactic acid bacteria in the lactose fermentation of wheyIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20193
39Comparative studies of extraction methods of biologically-active substances with antioxidant properties from grape seed (<i>Vitis vinifera L.</i>)Izvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20203
40Methods for improving the preservation of natural antioxidants in meat productsIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20203
41Protatrans as biomodulators of <i>Candida ethanolica</i> growthIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20203
42Study of the composition and properties of crude oil mined at the Ichyodinskoye fieldIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20203
43Selecting multi-enzyme composition and preparation conditions for strong wortIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20213
44PROSPECTS OF USING BIFIDOBACTERIUM IN FUNCTIONAL FOOD PRODUCTS AND MEDICINESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
45COMPARATIVE ANALYSIS OF AMINO ACID AND PROTEIN COMPOSITION OF SOME BASIDIOMYCETES MYCELIUM AND FRUITING BODIESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
46USE OF PEA PROCESSING PRODUCTS IN FOOD TECHNOLOGIESIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20163
47SORPTION PROPERTIES OF CHITIN- AND CHITOSAN-GLUCAN BIO-COMPLEXES ISOLATED FROM ASPERGILLUS NIGER FUNGAL MYCELIA BIOMASSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20173
48THE USING OF SULFUR-CONTAINING LIGNIN BASED SORBENT FOR EXTRACTION OF MERCURY FROM AQUEOUS SOLUTIONSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20173
49GROWTH AND STABILITY BIOSTIMULATORS FOR PLANTS CONTAINING TERPENOIDS AND OTHER BIOLOGICALLY-ACTIVE COMPOUNDSIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183
50INVESTIGATION OF THE TOXICITY AND RELATIVE NUTRIENT BIOAVAILABILITY OF LESPEDEZA BICOLOR AND PRODUCTS ON ITS BASISIzvestiâ Vuzov: Prikladnaâ Himiâ I Biotehnologiâ20183