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V. E. Plotnikov

Observed names: V.E. Plotnikov, Viktor Plotnikov, В Е. Плотников, В. Е. Плотников, В.Е. ПЛОТНИКОВ, В.Е. Плотников, Плотников В.Е., Плотников Виктор Евгеньевич
ORCID: 0000-0001-6707-8337
Observed ORCID: 0000-0001-6707-8337
OpenAlex ID: A5075394976
Jelly formulated with different carbohydrate profiles: Quality evaluation
2022 · Inessa Plotnikova, Gazibeg Magomedov, et al. · Foods and raw materials · 12
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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Use of lentil suspension in the production of lean and vegetarian cupcakes
2020 · I.V. Plotnikova, G.O. Magomedov, et al. · Khleboproducty · 4
Anti-nutritional factors of leguminous crops: qualitative and quantitative analysis of tannins in lentils and their processed products
2025 · V. E. Plotnikov, M. G. Magomedov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 3
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Chocolate muffins with improved quality
2019 · I. V. Plotnikova, G. O. Magomedov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 3
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Effect of enzyme preparation Ceramics 6XMG on indicators of oat malt quality
2018 · G. V. Agafonov, A. E. Chusova, 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
Optimization of the Formulation Composition and Quality Cream Confectionery Mass With the Use Starch Syrup
2019 · Г.О. МАГОМЕДОВ, И.В. ПЛОТНИКОВА, et al. · Известия вузов Пищевая технология · 2
Evaluation of the effectiveness of phytate inactivation in lentils and it’s processed products
2026 · V. E. Plotnikov, S. V. Obraztsova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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Changes in the chemical composition of high-protein legumes during germination and technological possibilities of their application in functional food systems
2025 · L. V. Antipova, O. T. Ibragimova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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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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Gluten-free oil biscuits for school-age children
2021 · I.V. Plotnikova, G.O. Magomedov, et al. · Khleboproducty · 1
Моделирование и оптимизация процесса баротермической обработки растительного сырья при получении высокобелкового концентрата
2026 · М.В. Копылов, Г.О. Магомедов, et al. · Food processing industry
Изменение Показателей В Процессе Горячего Экстрагирования Пищевых Веществ Чечевицы При Получении Аквафабы
2025 · В. Е. Плотников, М. Г. Магомедов, et al. · Актуальная биотехнология
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Биомодификация Химического Состава И Перспективы Применения Зерна Чечевицы В Технологии Продуктов Здорового Питания
2025 · Л.В. Антипова, М.Г. Магомедов, et al. · Известия вузов Пищевая технология
Биохимические И Функциональные Свойства Белков Чечевицы
2024 · В. Е. Плотников, М. Г. Магомедов, et al. · Актуальная биотехнология
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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
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Evelopment of Recipes for Biscuits as Functional Products Containing Prebiotics and Sweeteners
2022 · И.В. ПЛОТНИКОВА, Г.О. МАГОМЕДОВ, et al. · Известия вузов Пищевая технология
Works count: 21
Citation count: 40
H-index: 3
I10-index: 1
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