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Nadezhda N. Alekhina

Observed names: N Alekhina, N N Alekhina, N. N. Alekhin, N. N. Alekhina, N. N. Alyokhina, N.N. Alekhina, Nadezhda Alekhina, Алехина Н. Н., Алехина Н.Н., Н Н Алехина, Н.Н. АЛЁХИНА, Н.Н. АЛЕХИНА, Н.Н. Алехина, Н.Н. Алёхина, Надежда Алехина
ORCID: 0000-0002-3317-9858
Observed ORCID: 0000-0002-3317-9858
OpenAlex ID: A5057903010
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
2021 · Nadezhda Alekhina, Elena Ponomareva, et al. · Food Processing Techniques and Technology · 19
Assessment of the bioavailability of minerals and antioxidant activity of the grain bread in the in vivo experiment
2018 · Nadezhda N. Alekhina, Elena I. Ponomareva, et al. · Russian Open Medical Journal · 11
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3-Azabicyclo[3.3.1]nonane Derivatives: III. Synthesis of 3-Substituted 9-Acetonyl-1,5-dinitro-3-azabicyclo[3.3.1]-non-6-en-8-ones by Mannich Condensation of the Janovsky σ-Adduct of 2,4-Dinitrophenol with Acetonide Ion
2001 · O. V. Leonova, I. V. Shakhkel'dyan, et al. · Russian Journal of Organic Chemistry · 6
Changing the Nutritional Value of Buckwheat Grains When Germination With Using Ultrasound-treated Water
2020 · Е.И. ПОНОМАРЁВА, Н.Н. АЛЁХИНА, et al. · Известия вузов Пищевая технология · 4
Breadsticks with enhanced nutritional value for salt-free nutrition
2019 · Елена Пономарева, Андрей Кривошеев, et al. · Food Processing Techniques and Technology · 4
Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye
2023 · Nadezhda N. Alekhina, Elena I. Ponomareva, et al. · FOOD METAENGINEERING · 3
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Development of a functional bread technology based on a grain baking mixture
2021 · N. N. Alekhina · Vestnik MGTU · 3
Ecological, biotechnological and economic aspects of wheat grain processing
2019 · I Jarkova, J Slepokurova, et al. · IOP Conference Series Earth and Environmental Science · 3
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[Bread from the bioactivated wheat grain with the raised nutrition value].
2016 · E I Ponomareva, N N Alekhina, et al. · PubMed · 3
Пряничные изделия повышенной пищевой ценности с нетрадиционными видами сырья
2017 · Пономарева Е.И., Попов В.И., et al. · PubMed · 2
Increasing the nutritional value of cupcakes and evaluating their quality
2024 · E. I. Ponomareva, N. N. Fedorchenko, et al. · Vestnik MGTU · 1
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The choice of optimal parameters for bioactivated wheat grinding in grain bread technology
2024 · Nadezhda Alekhina, Tatyana Аndreanova, et al. · BIO Web of Conferences · 1
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Options for freezing semi-finished products from bioactivated wheat in grain bread technology
2023 · N. N. Alekhina, I. A. Bakaeva · Proceedings of the Voronezh State University of Engineering Technologies · 1
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The effect of food additive on the duration of freezing of semi-finished products and the quality of grain bread
2023 · Н.Н. Алёхина, И.А. Бакаева, et al. · Food processing industry · 1
Influence of the Duration of Storage of Frozen Dough on Its Properties and Quality of Grain Bread
2021 · Н.Н. АЛЕХИНА, Е.И. ПОНОМАРЕВА · Известия вузов Пищевая технология · 1
Study of the quality of grain bread on the basis of a baking mixture with a high protein content
2020 · N.N. Alekhina, E.I. Ponomareva, et al. · Khleboproducty · 1
Influence of amaranth flour on the quality of bread from bioactivated wheat grain
2019 · N.N. Alekhina, E.I. Ponomareva, et al. · Khleboproducty · 1
Modeling and optimization of dough recipe for breadsticks
2018 · A Yu Krivosheev, E I Ponomareva, et al. · Journal of Physics Conference Series · 1
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Effect of the Method of Preparation of Rye Grain on Its Microstructure and Safety Indicators
2014 · E. I. Ponomareva, N. N. Alekhina, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 1
Влияние Дозировки Кукурузного Масла На Показатели Качества Теста И Хлебобулочного Изделия С Пророщенными Семенами Льна
· Пономарева Е. И., Алехина Н. Н., et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
Исследование Нутриентного Профиля Фиолетовозерной Пшеницы Сорта «памяти Коновалова»
2026 · Н.Н. Алёхина, Е.И. Пономарева, et al. · Известия вузов Пищевая технология
Anti-Nutritional Factors in Plant Raw Materials: Reduction Strategies
2026 · Nadezhda Alekhina, Ludmila Antipova, et al. · Food Processing Techniques and Technology
Выбор рациональной дозировки рецептурных компонентов в технологии обогащенного печенья
2026 · Т.С. Андреанова, Н.Н. Алёхина · Food processing industry
Исследование Качества Овсяного Печенья, Обогащенного Вторичным Продуктом Переработки Гороха
2026 · Н.Н. Алёхина, Е.И. Пономарёва, et al. · Известия вузов Пищевая технология
Применение муки из мякоти тыквы в технологии хлебобулочного изделия
2026 · Н.Н. Алёхина, Е.И. Пономарева, et al. · Food processing industry
Works count: 44
Citation count: 67
H-index: 4
I10-index: 2
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