| Development of new generation ‘live’foods with rational use of raw materials from georgian resourses M Silagadze, E Gamkrelidze, S Gachechiladze, M Khurtsidze, ... Scientific enquiry in the contemporary world: theoretical basiss and …, 2016 | 7 | 2016 |
| The influence of the moisture content of raw materials on the structuring of the extrudates. D Tsagareishvili, O Sesikashvili, G Dadunashvili, N Sakhanberidze, ... Potravinarstvo 13 (1), 2019 | 3 | 2019 |
| РАЗРАБОТКА РЕКТАЛЬНЫХ СУППОЗИТОРИЕВ НА ОСНОВЕ АЛОЭ ДЛЯ ЛЕЧЕНИЯ ВОСПАЛИТЕЛЬНЫХ ЗАБОЛЕВАНИЙ ПРЯМОЙ КИШКИ M Tatvidze, I Bochoidze, E Gamkrelidze Theoretical & Applied Science, 371-374, 2019 | 2 | 2019 |
| Modelling of moisture loss from legumes in case of infrared radiation. O Sesikashvili, S Zverev, N Mardaleishvili, E Gamkrelidze, ... | 1 | 2021 |
| Improvement in the nutritional value of legumes through inactivation of alkaloids. O Sesikashvili, S Zverev, E Gamkrelidze, N Mardaleishvili, ... Journal of Food & Nutrition Research 61 (4), 2022 | | 2022 |
| Composite grain products based on traditional groats with the addition of lentil grits. S Zverev, O Sesikashvili, N Mardaleishvili, E Gamkrelidze, O Politukha Journal of Food & Nutrition Research 61 (2), 2022 | | 2022 |
| Thermoinactivation of urease in lentils in case of infrared radiation. O Sesikashvili, S Zverev, E Gamkrelidze, N Mardaleishvili, ... Journal of Food & Nutrition Research 61 (2), 2022 | | 2022 |
| The biochemical changes in legumes during high-temperature micronization O Sesikashvili, E Gamkrelidze, N Mardaleishvili, G Dadunashvili, ... Potravinarstvo Slovak Journal of Food Sciences 15, 555-565, 2021 | | 2021 |
| Mathematical description of the production of extruded products enriched with nut flour. D Tsagareishvili, O Sesikashvili, D Tavdidishvili, G Dadunashvili, ... Journal of Food & Nutrition Research 60 (2), 2021 | | 2021 |
| The study on the process of dehydrating legumes during high-temperature micronization with infrared rays. O Sesikashvili, N Mardaleishvili, E Gamkrelidze, S Tsagareishvili Slovak Journal of Food Sciences 15, 2021 | | 2021 |
| Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour. D Tsagareishvili, O Sesikashvili, D Tavdidishvili, G Dadunashvili, ... Slovak Journal of Food Sciences 14, 2020 | | 2020 |
| RESEARCH AND OPTIMIZATION OF THE GERMINATION PROCESS OF LEGUMES M Silagadze, S Gachechiladze, E Gamkrelidze, G Pkhakadze SCOPE ACADEMIC HOUSE B&M PUBLISHING, 19, 2018 | | 2018 |
