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Сапожников Александр Николаевич

Observed names: A N Sapozhnikov, A. N. Sapozhnikov, A.N Sapozhnikov, Aleksandr N. Sapozhnikov, Aleksandr Nikolayevich Sapozhnikov, Aleksandr Sapozhnikov, Alexander Nikolaevich Sapozhnikov, А Н Сапожников, А. Н. Сапожников, А.Н. Сапожников, Александр Н. Сапожников
ORCID: 0000-0002-5335-4457
Observed ORCID: 0000-0002-5335-4457
OpenAlex ID: A5032393304
Comprehensive Enzymatic Conversion of Starch for the Food Industry
2022 · Ekaterina Podgorbunskikh, Aleksandr Sapozhnikov, et al. · Polymers · 11
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Using Flour From Pumpkin Pulp and Seeds in Bakery Products Formulations
2022 · Alexander Nikolaevich Sapozhnikov, Anastasia Valerievna Kopylova, et al. · Вестник Красноярского государственного аграрного университета · 9
The prospects of using spinach in flour and bakery products
2019 · A. N. Sapozhnikov, A. V. Kopylova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 7
Quality evaluation of bakery products enriched with spinach
2019 · A N Sapozhnikov, L N Rozhdestvenskaya, et al. · IOP Conference Series Earth and Environmental Science · 6
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Prospects for using powders from pumpkin pulp and rose hips in bakery products
2024 · A. N. Sapozhnikov, A. V. Kopylova, et al. · Vestnik MGTU · 5
Development of combined semi-finished products from poultry and vegetables with prolonged shelf life
2021 · S V Gabelko, A N Sapozhnikov · IOP Conference Series Earth and Environmental Science · 5
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The use of pulsed infrared drying in the processing of leafy plant raw materials
2020 · A N Sapozhnikov, S D Sleptsov, et al. · Journal of Physics Conference Series · 5
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Development of formulation and technology of pancakes with beetroot powder of infrared drying
2023 · Anastasiia V. Kopylova, Aleksandr N. Sapozhnikov, et al. · E3S Web of Conferences · 4
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Development of formulation and technology of marshmallows with dried persimmon
2021 · Aleksandr N. Sapozhnikov, Anastasiia V. Kopylova, et al. · E3S Web of Conferences · 4
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Processing persimmon fruits into a drink: Increasing of astringency and method of its elimination
2021 · Gharib Hafizov, Aleksandr Sapozhnikov, et al. · AIP conference proceedings · 4
Current Ways to Increase the Nutritional and Biological Value of Bakery Products
2023 · Aleksandr N. Sapozhnikov, Anastasiia V. Kopylova, et al. · VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY · 2
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Spicy Plant Raw Materials in Choux Dough
2022 · Anastasiia Kopylova, Nataliia Davydenko, et al. · Food Processing Techniques and Technology · 2
Obtaining of gluten-free pizza dough based on flaxseed flour
2021 · A N Sapozhnikov, A V Kopylova, et al. · IOP Conference Series Earth and Environmental Science · 2
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Study of physicochemical changes and microbiological parameters of semi-finished potato products after electron-beam sterilization
2021 · A. A. Dril, A. N. Sapozhnikov · Proceedings of universities Applied chemistry and biotechnology · 2
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Влияние растительных добавок на показатели качества заварного полуфабриката
2023 · Анастасия В. Копылова, Александр Н. Сапожников, et al. · Ползуновский вестник · 1
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Technological Aspects of Obtaining of Food Additive From Buckwheat Husk
2023 · Svetlana Mikhailovna Korpacheva, Aleksandr Nikolayevich Sapozhnikov, et al. · chemistry of plant raw material · 1
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Development of Formulation and Production Technology of Muffins With the Use of Inulin and Celery Stalks
2021 · A.V Kopylova, A.N Sapozhnikov, et al. · XXI Century Resumes of the Past and Challenges of the Present plus · 1
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The use of celery stalks powder of infrared drying in bakery products
2021 · Anastasiia V. Kopylova, Oleg K. Motovilov, et al. · E3S Web of Conferences · 1
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Development of sauce production technology based on cultivated oyster mushrooms (Pleurotus ostreatus (Jacq.) P. Kumm)
2019 · A A Dril, L N Rozhdestvenskaya, et al. · IOP Conference Series Earth and Environmental Science · 1
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Новые нанобиокомпозиты аммония-магния фосфата и каррагинана как эффективные пребиотики
2014 · М. В. Лесничая, Б. Г. Сухов, et al. · Доклады Академии наук · 1
Сельскохозяйственные Потребительские Кооперативы Зернопродуктового Подкомплекса Новосибирской Области
2026 · А.Н. Сапожников · Вестник Сибирского университета потребительской кооперации.
Development of bakery product technology intended for the prevention of bone system diseases
2025 · N. G. Ivanova, A. O. Nagumanova, et al. · Vestnik MGTU
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Особенности Структуры Зернопродуктового Подкомплекса Новосибирской Области
2025 · А.Н. Сапожников · Вестник Сибирского университета потребительской кооперации.
Исследование Деятельности Сферы Выращивания И Уборки Зернопродуктового Подкомплекса Новосибирской Области
2024 · А.Н. Сапожников · Вестник Сибирского университета потребительской кооперации.
Enrichment of choux pastry semi-finished products by local plant raw material
2021 · A N Sapozhnikov, A V Kopylova, et al. · IOP Conference Series Earth and Environmental Science
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Works count: 34
Citation count: 70
H-index: 5
I10-index: 1
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