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Svetlana A. Kalmanovich

Observed names: S A Kalmanovich, S. A. Kalmanovich, S.A. Kalmanovich, Svetlana Kalmanovich, С.А. КАЛМАНОВИЧ, С.А. Калманович, Светлана Александровна Калманович
ORCID: 0000-0002-7440-3422
Observed ORCID: 0000-0002-7440-3422
OpenAlex ID: A5048796165
Electrochemical activation as a fat rendering technology
2020 · Mariya Gorbacheva, Vasily Tarasov, et al. · Foods and raw materials · 18
Ostrich Fat Production Using Electrolyzed Fluid
2020 · Mariya Gorbacheva, Vasily Tarasov, et al. · Food Processing Techniques and Technology · 5
A contemporary view of the mechanisms of formation of new contaminants in vegetable oils – esters of monochloropropanediols and high molecular weight carboxylic acids
2024 · E. A. Butina, I. A. Dubrovskaya, et al. · New Technologies · 3
Study of the Effectiveness of the Effect of Vegetable Food Additives on the Process of Activation of Bakery Pressed Yeast
2019 · Н.Н. КОРНЕН, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 3
Научные Подходы К Решению Проблемы Образования Глицидиловых Эфиров В Подсолнечных Маслах
2025 · Е.А. Бутина, Д.Д. Жданов, et al. · Известия вузов Пищевая технология · 2
Mechanochemical Activation Method Technological Process Refining of Vegetable Oils
2020 · В.И. МАРТОВЩУК, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 2
Fat rendering in an electrochemically activated water environment: technological aspects, safety and quality of the finished product
2020 · M. V. Gorbacheva, V. E. Tarasov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 2
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Research of Consumer Properties of Functional Bakery Products Enriched With Fruit Polysaccharide-vitamin Dietary Supplement
2018 · Н.Н. КОРНЕН, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 2
Marketing Analysis of the Russian Market of Sugar Confectionery
2023 · О.В. ТАРАНЕЦ, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 1
Influence of the Type of Protein and Sugar Substitute on the Properties of High Protein Specialized Confectionery Products
2023 · П.С. КРАСИН, И.Б. КРАСИНА, et al. · Известия вузов Пищевая технология · 1
Development of Technology for Obtaining Multiple Emulsion of Ovarian Liquid (caviar Sol), Ensuring the Duration of Its Storage
2021 · И.М. ЧЕБАНОВ, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 1
Marketing Research of Consumer Preferences of School-age Children When Choosing Sugar and Flour Confectionery Products
2020 · С.А. КАЛМАНОВИЧ, О.В. ТАРАНЕЦ, et al. · Известия вузов Пищевая технология · 1
Research of the Composition of Macro- and Micronutrients Contained in Sunflower Phospholipids
2019 · Н.Н. КОРНЕН, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 1
PROSPECTS OF USING β-CAROTHENE IN PRODUCTION OF FOOD AND FODDER ADDITIVES
2018 · Р.В. КАЗАРЯН, М.В. ЛУКЬЯНЕНКО, et al. · Известия вузов Пищевая технология · 1
Substantiation of Necessity of Application of Phospholipids in the Production of Functional Foodstuffs
2018 · Н.Н. КОРНЕН, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология · 1
The Effect of Plant Food Additives on the Properties of Wheat Flour and Dough
2017 · N. N. Kornen, T. A. Shahray, et al. · Polythematic Online Scientific Journal of Kuban State Agrarian University · 1
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Разработка Способа Очистки Дистиллятов Дезодорации Растительных Масел От Экзогенных И Технологических Контаминантов
2026 · М.В. Слободяник, Е.О. Герасименко, et al. · Известия вузов Пищевая технология
Technology of Disinfection of Ovarian Fluid
2024 · I.M. Chebanov, S.A. Kalmanovich, et al. · Practice Oriented Science: UAE – Russia – India
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Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products
2023 · I. M. Chebanov, V. E. Tarasov, et al. · New Technologies
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Influence of Sugar Substitutes on Stability of Grain Energy Bars During Storage
2021 · Е.В. КРАСИНА, С.А. КАЛМАНОВИЧ, et al. · Известия вузов Пищевая технология
Influence of Crystal Seed Technique on Rheological Properties of Sucrose-free Chocolate Masses
2021 · С.А. КАЛМАНОВИЧ, И.А. ДУБРОВСКАЯ, et al. · Известия вузов Пищевая технология
The influence of physico-chemical methods on the process of ostrich fat warming
2021 · M V Gorbacheva, V E Tarasov, et al. · IOP Conference Series Earth and Environmental Science
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Frying composition based on ostrich fat and a natural antioxidant additive
2021 · Mariya V. Gorbacheva, Vasilij E. Tarasov, et al. · E3S Web of Conferences
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Influence of Intensive Sugar Substitutes on Chocolate Storage
2020 · С.А. КАЛМАНОВИЧ, И.А. ДУБРОВСКАЯ, et al. · Известия вузов Пищевая технология
Assessment of the Secondary Product of Sea Buckthorn Fruit Processing as a Source for Obtaining a Functional Food Additive
2020 · Е.А. ВЕРБИЦКАЯ, А.В. КУЛАКОВА, et al. · Известия вузов Пищевая технология
Works count: 46
Citation count: 45
H-index: 3
I10-index: 1
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