Personal information

Other IDs

ResearcherID: V-9783-2017
Scopus Author ID: 57190419476

Keywords

bioactivated grain wheat, bread, nutritional value

Countries

Russia

Activities

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Education and qualifications (1)

Nadezhda: Voronezh, RU

1979-03-20 to present | Ph.D. (baking technology, confectionery, pasta and grain processing industries FSBEI VR «Voronezh state university of engineering technology»)
Education
Source: Self-asserted source
Alekhina Nadezhda

Works (6)

Increasing the nutritional value of cupcakes and evaluating their quality

Vestnik MGTU
2024-09-30 | Journal article
DOI: 10.21443/1560-9278-2024-27-3-385-399
Contributors: E. I. Ponomareva; N. N. Fedorchenko; S. I. Lukina; N. N. Alyokhina; L. A. Nikitina
Source: check_circle
Crossref

Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye

FOOD METAENGINEERING
2023-09-30 | Journal article
DOI: 10.37442/fme.2023.2.16
Contributors: Nadezhda N. Alekhina; Elena I. Ponomareva; Irina A. Bakaeva
Source: check_circle
Crossref

Options for freezing semi-finished products from bioactivated wheat in grain bread technology

Proceedings of the Voronezh State University of Engineering Technologies
2023-09-06 | Journal article
DOI: 10.20914/2310-1202-2023-2-136-143
Contributors: N. N. Alekhina; I. A. Bakaeva
Source: check_circle
Crossref

Bread from the bioactivated wheat grain with the raised nutrition value

Voprosy Pitaniia
2016 | Journal article
EID:

2-s2.0-84981278095
Contributors: Ponomareva, E.I.; Alekhina, N.N.; Bakaeva, I.A.
Source: Self-asserted source
Alekhina Nadezhda via Scopus - Elsevier

Grain bread with buckwheat bran flour for a healthy diet

Journal of Engineering and Applied Sciences
2016 | Journal article
EID:

2-s2.0-85029181726
Contributors: Alekhina, N.N.; Ponomareva, E.I.; Lukina, S.I.; Smirnykh, A.A.
Source: Self-asserted source
Alekhina Nadezhda via Scopus - Elsevier

SANITARY-TECHNOLOGICAL APPROACHES OF THE IMPROVEMENT OF THE BREAD PRODUCTION WITH THE USE OF HOP COMPOSITION

Gigiena i sanitariia
2015 | Journal article
EID:

2-s2.0-84979856647
Contributors: Ponomareva, E.I.; Alekhina, N.N.; Bakaeva, I.A.
Source: Self-asserted source
Alekhina Nadezhda via Scopus - Elsevier
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