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Anastasiia V. Kopylova

Observed names: A V Kopylova, A. A. Kopylova, A. V. Kopylova, A.V Kopylova, Anastasia Kopylova, Anastasia V. Kopylova, Anastasia Valerievna Kopylova, Anastasiia Kopylova, Anastasiya Valerevna Kopylova, Анастасия В. Копылова, Анастасия Валерьевна Копылова, Копылова Анастасия Валерьевна
ORCID: 0000-0001-9700-8989
Observed ORCID: 0000-0001-9700-8989
OpenAlex ID: A5061723718
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 · 10
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
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
Studying Bakery Products Organoleptic Parameters Using the Sorbus Aucuparia L Fruits
2021 · Ksenia N. Nitsievskaya, Anastasia V. Kopylova, et al. · Вестник Красноярского государственного аграрного университета · 3
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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Visual association, emotional impact, and authenticity in food design in modern gastronomy
2024 · A. V. Kopylova, D. V. Gurova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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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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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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Approaches to preserving semi-finished custard products
2026 · A. A. Kopylova, A. A. Glebova · Proceedings of the Voronezh State University of Engineering Technologies
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Development of a new range of flour products made from unleavened dough with the addition of bracken powder: ensuring safety, quality and competitiveness
2026 · E. A. Kazantseva, A. V. Kopylova · Sovremennaya nauka i innovatsii
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Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk
2025 · A. V. Kopylova, I. A. Kuleshov, et al. · Vestnik MGTU
Effect of Fern Powder Treated by Ir Radiation on Belgian Waffles Organoleptic Quality Indicators
2025 · Dar'ya Gurova, Anastasia Kopylova · Вестник Красноярского государственного аграрного университета
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Влияние Порошка Папоротника, Обработанного Ик-излучением, На Органолептические Показатели Качества Бельгийских Вафель
2025 · Дарья Васильевна Пономарева, Анастасия Валерьевна Копылова · Вестник Красноярского государственного аграрного университета
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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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Development of compounding and technology of a bakery product with the use of celery, cheese and bacon
2021 · A. V. Kopylova, A. N. Sapozhnikov, et al. · AIP conference proceedings
The Study of Physical and Chemical Parameters of Bakery Products Using the Fruits of Sorbus Aucuparia L
2021 · Ksenia Nikolaevna Nitievskaya, Anastasiya Valerevna Kopylova, et al. · Sovremennaya nauka i innovatsii
Works count: 29
Citation count: 69
H-index: 5
I10-index: 2
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