Barakova N.V.

Work place:

Ibragimov T.S., Alexander G. Novoselov, Barakova N.V., Natchetova M.F. Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF)

Ibragimov T.S., Barakova N.V., Chebotar A.V., Alexander G. Novoselov Improving the efficiency of alcohol production by carrying out several process steps in one unit. 2. Making of mechanics and enzymatic processing of grain raw material in KSIBA

MELEDINA T.V., Barakova N.V., DAVIDENKO S.G., Ustinova A S Screening the alcohol yeast strains for high gravity wort fermentation

Natchetova M.F., Barakova N.V., SLOGENIKIN E.V. Research of grain raw materials extrusion mode effect on technological parameters of ethanol production

Natchetova M.F., Barakova N.V., SLOGENIKIN E.V. Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra

Ustinova A S, Barakova N.V., TIRSKAYA V.S. Screening the alcohol yeast strains for high gravity wort fer-mentation

Shleykin A.G., Barakova N.V., Petrova M.N. , Danilov N.P. , Argymbaeva A.E. The influence of sugar syrup, honey and cereals on the rheological properties of yogurt

Barakova N.V., Ustinova A S, Nazarova V.V., Martynenko V.E. Comparative analysis of methods for the determinationof gluten concentration in wheat flour

Kuznetcova K. A., Barakova N.V., Natchetova M.F. Propagation time impact of on the parameters of high gravity barley mash fermentation

Sabirov A.A., Barakova N.V., Samodelkin Evgeniy A. The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates

Romanov V.A., Barakova N.V. Screening input parameters in distilled malt spirit technology for obtaining a sensory profile with maximum acceptability

Muravyov K.Y., Barakova N.V., Khomyakov Y.V., Panova G.G. Obtaining of rye malt enriched with selenium

Ibrahim Monika, El Youssef F., Barakova N.V. Determination modes of hydrolysates preparation from wheat sliced loaves

Ibrahim Monika, El Youssef F., Barakova N.V. The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

Sharova N.Yu. , Mityukov A.S., Barakova N.V., Nsengumuremyi D Antimicrobial activity of ultradisperse humic sapropel suspensions

Tokbaeva A.A., Satsyuk K.A. , Xintong Cheng, Ustinova A S, Barakova N.V. The prospects of application of Leningradskaya 6 wheat in ethyl alcohol technology

Mamedov Edgar Ramazan ogly , Barakova N.V. Addition of starch-derived sweeteners to a liqueur blend

Chelombitkin M.A. , Barakova N.V., Baskovʦeva A.S., Nechitaylo A.V. Using the enzyme Ultraflo Max to reduce phytic acid and phytates in soybeans during steeping

Ibrahim Monika, Lisina Ekaterina I. , Barakova N.V. Influence the efficiency of enzyme preparations in the technological production of naked oat based drinks

Gerasimov A.A., Barakova N.V., Tikhii A.V. Betaine-containing additives influence on wheat dough rheological properties

Jamaldinova Birlant A., Ushaeva Irina U., Gerasimov A.A., Barakova N.V., Grinvald Svetlana A. The rheological properties of wheat dough with the addition of cornel seed flour

Chelombitkin M.A. , Barakova N.V., Sharova N.Yu. , Baskovʦeva A.S., Samodelkin Evgeniy A. The efficiency of phytase and impact-disintegrator-activator processing of soybean for reducing phytic acid in soy protein hydrolysates

Al-Yasari Arkan H., Barakova N.V., Baskovʦeva A.S., Gunkova P.I., Loan Phan Thi Hong, Hovhannisyan Pilipp A. Influence of green tea extract on the lactic acid fermentation process and organoleptic characteristics of fermented beverage based on apple juice

Al-Yasari Arkan H., Barakova N.V., Baskovʦeva A.S., Alkhateeb R., Alexander G. Novoselov Efficiency of enzyme preparations application in water extraction of phenolic compounds from green tea leaves

Zhdanova Anna P. , Barakova N.V., Baskovʦeva A.S., Chelombitkin M.A. , Samodelkin Evgeniy A. The efficiency of impact-disintegration-activation and enzymatic processing in protein hydrolysate technology from full-fat soy flour

Alkhateeb R., Barakova N.V., Gunkova P.I., Baskovʦeva A.S., Grinvald Svetlana A., Pluzhnikova Daria V. The effect of the methods for resistant starch production on the activity of lactobacilli