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Г. О. Магомедов

Observed names: G O Magomedov, G. O. Magomedov, G. О. Magomedov, Gazibeg Magomedov, Г.О. МАГОМЕДОВ, Газибег Омарович Магомедов
ORCID: 0000-0002-7201-8387
Observed ORCID: 0000-0002-7201-8387
OpenAlex ID: A5074445688
Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product
2022 · G. O. Magomedov, I. V. Plotnikova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 5
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Investigation of melting and crystallization processes of fat components of praline masses
2018 · I. A. Saranov, I. A. Kuznetsov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 3
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Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
2023 · Inessa Plotnikova, Gazibeg Magomedov, et al. · Foods and raw materials · 2
Кексы с полбяной мукой для питания детей младшего школьного возраста
2020 · Газибег Омарович Магомедов, Лариса Анатольевна Лобосова, et al. · Хранение и переработка сельхозсырья · 2
Improving the technology of whipped sweets using high whip egg white powder
2018 · M. E. Tkeshelashvili, G. A. Bobozhonova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 2
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Development of the composition of chocolate mass that resistant to bloom
2017 · M. E. Tkeshelashvili, G. A. Bobozhonova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 2
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The Development of Plants for the Production of Concentrated Pastes of Fruit and Vegetable Raw Materials
2015 · G. O. Magomedov, M. G. Magomedov, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 2
Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
2024 · Vladimir Arapov, Inessa Plotnikova, et al. · Food Processing Techniques and Technology · 1
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Development of technology for functional prebiotic fondant candies using powder made of jerusalem artichoke pulp
2024 · G. O. Magomedov, M. G. Magomedov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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The use of natural blueberry dye producing butter cream
2016 · G. O. Magomedov, P. N. Savvin, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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Development of enriched cream masses with modified carbohydrate profiles
2026 · M. E. Tkeshelashvili, G. A. Bobozhonova, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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Development of pectin-containing yeast-free (churned) bread
2025 · Z. N. Khatko, G. O. Magomedov, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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Development of the formulation and technology of cookies for gerodietetic nutrition
2025 · M. E. Tkeshelashvili, G. A. Bobozhonova, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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DOI 10.26297/0579-3009.2024.4.11 Исследование Кинетических Закономерностей Процесса Вакуумной Свч-сушки Соевой Суспензии
2024 · В.В. ТКАЧ, Г.О. МАГОМЕДОВ, et al. · Известия вузов Пищевая технология
Technology Development and Quality Assessment of Gluten-free Diet Cupcakes
2024 · Г.О. МАГОМЕДОВ, Л.А. ЛОБОСОВА, et al. · Известия вузов Пищевая технология
Multi-criteria optimization of technological parameters of microwave baking of whipped yeast-free bread without crust
2023 · A. S. Taratukhin, G. О. Magomedov, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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Waste of brewing production - a coagulating agent in the technology of extraction of emulsion rubbers from latex
2022 · N. Y. Sannikova, L. A. Vlasova, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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Technological aspects of whey by-products use in the production of zephyr of improved quality
2022 · G O Magomedov, A N Ponomarev, et al. · IOP Conference Series Earth and Environmental Science
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Simulink models of technological systems with perfect mixing and plug-flow hydrodynamics
2019 · A. A. Khvostov, A. A. Zhuravlev, et al. · Proceedings of the Voronezh State University of Engineering Technologies
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Ресурсосберегающая технология переработки яблок
2017 · О В Перфилова, В А Бабушкин, et al. · Технологии пищевой и перерабатывающей промышленности АПК – продукты здорового питания
The Influence of Recipe Components on Quality Parameters of Aerated Dough and Wholegrain Bread From Chickpea Seeds
2015 · G. O. Magomedov, S. I. Lukina, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Souffle With Reduced Amount of Sugar
2014 · G. O. Magomedov, L. A. Lobosova, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Использование карамельной патоки для регулирования реологических свойств яблочного пюре
2014 · Г. О. Магомедов, Е. И. Пономарева, et al. · Успехи современного естествознания
Development of Mixing-whipping-forming Facility for Confectionery
2013 · G. O. Magomedov, V. V. Bogdanov, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
The facility for the preparation of whipped dough (features of work and the basic specifications)
2013 · G. O. Magomedov, V. V. Bogdanov, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 26
Citation count: 20
H-index: 2
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