Author

Сокол Наталья Викторовна

Observed names: N V Sokol, N. V. Sokol, N.V. Sokol, Natalia Sokol, Natalia V. Sokol, Natalya Sokol, Natalya V Sokol, Sokol N.V., Н В Сокол, Н. В. Сокол, Н.В. СОКОЛ, Н.В. Сокол, Наталья Викторовна Сокол, Наталья Викторовна Сокол, Сокол Наталья Викторовна Сокол Наталья Викторовна

Institution: Kuban State Agrarian University

Observed institution: Kuban State Agrarian University

ORCID: 0000-0002-9051-8190

Observed ORCID: 0000-0002-9051-8190

OpenAlex ID: A5079183913

Functional role of pectin in the bakery technology

2020 · L V Donchenko, N V Sokol, et al. · IOP Conference Series Earth and Environmental Science · 12

Pectic substances and their functional role in bread-making from frozen semi-finished products

2013 · Nadezhda Kenijz, Н. В. Сокол · European Online Journal of Natural and Social Sciences · 8

Химический Состав Продуктов Переработки Зерна Риса И Кукурузы Для Повышения Пищевой И Биологической Ценности Хлебобулочных Изделий

2020 · В.Ю. Айрумян, Н.В. Сокол, et al. · Ползуновский вестник · 7

Research of consumer properties of butter cookies composed of non-traditional raw materials

2021 · N V Sokol, N S Sanzharovskaya, et al. · IOP Conference Series Earth and Environmental Science · 5

Исследование влияния электрохимически активированной воды на реологические свойства теста и качество хлеба

2019 · Сокол Наталья Викторовна, Атрощенко Евгения Анатольевна · New Technologies · 3

Enrichment of Bread With Bioactive Substances of Prophylactic Purpose

2017 · L. V. Donchenko, N. V. Sokol, et al. · Polythematic Online Scientific Journal of Kuban State Agrarian University · 3

Целесообразность Использования Экстракта Из Плодов Хеномелеса В Технологии Пшеничного Хлеба

2024 · Санжаровская Надежда Сергеевна Санжаровская Надежда Сергеевна, Сокол Наталья Викторовна Сокол Наталья Викторовна · Ползуновский вестник · 2

Optimization of grain bread production technology using electrically activated water

2024 · N. S. Sanzharovskaya, N. V. Sokol · New Technologies · 2

Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread

2023 · N. A. Revyakina, N. V. Sokol · New Technologies · 2

Using high-lysine corn flour in the bread-making process

2022 · O P Khrapko, N V Sokol, et al. · IOP Conference Series Earth and Environmental Science · 2

Technology and Application of Powdered Food Additives From Vegetable Raw Materials

2017 · L. Y. Rodionova, N. V. Sokol, et al. · Polythematic Online Scientific Journal of Kuban State Agrarian University · 2

Practical justification of the application of the ozonation process of raw materials in the technology of flour confectionery products

2024 · Natalia V. Sokol, Nadezhda S. Sanzharovskaya, et al. · Izvestiya of Kabardino-Balkarian State Agrarian University named after V M Kokov · 1

Evaluation of baking properties of triticale grain of the Valentin-90 variety

2024 · Yuriy S. Triandofilidy, Natalia V. Sokol · Izvestiya of Kabardino-Balkarian State Agrarian University named after V M Kokov · 1

Рractical application of activated water in wheat bread technology

2023 · N.V. Sokol, N.S. Sanzharovskaya, et al. · Izvestiya of Kabardino-Balkarian State Agrarian University named after V M Kokov · 1

Использование Натуральных Биокорректоров Для Повышения Пищевой И Биологической Ценности Хлеба

2022 · Наталья Викторовна Сокол, Надежда Сергеевна Санжаровская · Ползуновский вестник · 1

Pectin-containing phytodrinks of adaptogenic action as an essential factor of development of sustainable systems of agrarian-and-food production

2022 · L V Donchenko, N S Limareva, et al. · IOP Conference Series Earth and Environmental Science · 1

The use of pectin extracts from chaenomeles fruits in bakery

2022 · Natalia Sokol, Nadezhda Sanzharovskaya, et al. · BIO Web of Conferences · 1

Pectin-containing drinks with antioxidant action

2021 · L V Donchenko, Yu R Glubokovskih, et al. · IOP Conference Series Earth and Environmental Science · 1

Food pectin-containing phytocompositions as the basis of functional herbal teas

2021 · L V Donchenko, N S Limareva, et al. · IOP Conference Series Earth and Environmental Science · 1

Rationale for the formulation of fortified detox biscuits

2021 · Natalya Sokol, Lyudmila Donchenko, et al. · E3S Web of Conferences · 1

Использование Рисовой Мучки В Технологии Хлеба Функционального Назначения

2017 · Кубанский государственный аграрный университет имени И. Т. Трубилина, А.А. Болдина, et al. · Food Processing Techniques and Technology · 1

Comprehensive assessment of quality and safety indicators of sugar cookies fortified with oat talkan

2026 · Natalia V. Sokol, Nadezhda S. Sanzharovskaya · Izvestiya of Kabardino-Balkarian State Agrarian University named after V M Kokov

Technological solutions for improving bread quality using a wheat-flaxseed mixture

2026 · N. V. Sokol, N. A. Revyakina · New Technologies

Технологические решения по улучшению качества хлеба на основе пшенично-льняной смеси

2026 · Сокол Наталья Викторовна, Ревякина Нина Александровна · New Technologies

Assessment of the Economic Efficiency of Production of Muffins From Triticale Flour

2026 · Юрий Сергеевич Триандофилиди, Егор Анатольевич Ольховатов, et al. · Technology and the study of mer-chandise of innovative foodstuffs

Works count: 51

Citation count: 58

H-index: 4

I10-index: 1