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Issue | Title | |
Vol 2, No 2 (2019) | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY | Abstract PDF (Eng) similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina | ||
"... grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain ..." | ||
Vol 3, No 1 (2020) | MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov | ||
"... «light» and «heavy» isotopes during biological and geochemical processes within a single region. The ..." | ||
Vol 6, No 3 (2023) | Isotopic characteristics of Crimean collection wines | Abstract similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya | ||
Vol 2, No 4 (2019) | NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT | Abstract PDF (Eng) similar documents |
L. S. Abramova, A. V. Kozin, A. S. Shashkov | ||
"... of Ag‑ ricultural and Food Chemistry, 32(2), 314–319. DOI: 10.1021/jf00122a034 10. Luong, J.L.T., Male ..." | ||
Vol 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) similar documents |
L. L. Rahmah, A. N. M. Ansori | ||
Vol 2, No 4 (2019) | EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN | Abstract PDF (Eng) similar documents |
Yu. F. Markov, A. N. Buriak, L. G. Eresko | ||
"... A complex of technical solutions is presented which makes it possible to study the influence of ..." | ||
Vol 7, No 3 (2024) | Current state and prospects of dihydroquercetin application in food industry | Abstract similar documents |
A. A. Ushkalova, T. Zhang, L. Baochen | ||
Vol 5, No 4 (2022) | Authentication of vegetable oils using isotope mass spectrometry | Abstract similar documents |
A. L. Panasyuk, D. A. Sviridov, A. A. Shilkin | ||
Vol 5, No 4 (2022) | Influence of redox processes on the antioxidant activity of the symbiotic starter biomass | Abstract similar documents |
G. A. Donskaya, L. G. Krekker | ||
Vol 6, No 1 (2023) | Biologically active substances of elder: Properties, methods of extraction and preservation | Abstract similar documents |
L. Ch. Burak, A. N. Sapach | ||
"... antioxidant activity of elderberry (Sambucus nigra L.), as well as wild elderberry (Sambucus ebulus), growing ..." | ||
Vol 7, No 1 (2024) | Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field | Abstract similar documents |
L. Ch. Burak, A. N. Sapach | ||
Vol 8, No 1 (2025) | Theoretical and conceptual analysis: Aflatoxin intervention of Mindanao, Philippines | Abstract PDF (Eng) similar documents |
R. E. G. A. Cataluña, R. L. Base | ||
Vol 4, No 3 (2021) | Specialized meat semi-finished products for prevention of liver diseases | Abstract similar documents |
O. P. Boleshenko, M. A. Aslanova, A. L. Bero | ||
Vol 5, No 3 (2022) | Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices | Abstract similar documents |
A. S. Knyazeva, N. L. Vostrikova, A. V. Kulikovskii, D. A. Utyanov | ||
"... additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods ..." | ||
Vol 1, No 4 (2018) | DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin | ||
"... : Utyanov D.A., Kulikovskii A.V., Vostrikova N.L., Ivankin A.N. Determination of vegetable fats in food ..." | ||
Vol 2, No 3 (2019) | THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS | Abstract PDF (Eng) similar documents |
N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina | ||
"... (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a ..." | ||
Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) similar documents |
M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
"... , which made it possible to observe a decrease in taste and aroma compared with the control, as well as a ..." | ||
Vol 3, No 2 (2020) | IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE | Abstract PDF (Eng) similar documents |
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova | ||
"... butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition ..." | ||
Vol 5, No 4 (2022) | The problem of grained salmonid roe falsification and ways for its solution | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Eng) similar documents |
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
"... . Journal of Food and Bioprocess Engineering, 1(1), 27–37. 12. Bertuzzi, A.S., McSweeney, P.L.H., Rea, M ..." | ||
Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract similar documents |
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
"... CHARACTERISTICS OF SOFT-RIPENED CHEESES Galina M. Sviridenko*, Valentina A. Mordvinova, Irina L. Ostroukhova All ..." | ||
Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
Vol 7, No 3 (2024) | Emerging pollutants: Risks in salmon fish migration. A review | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
Vol 6, No 2 (2023) | Individual integrated approach to honey identification using instrumental methods of analysis and statistical processing of results | Abstract similar documents |
A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, M. Yu. Ganin | ||
Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
Vol 7, No 3 (2024) | Sulfur dioxide in white sugar: Source of income, reference values | Abstract similar documents |
L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, A. S. Vlasenko | ||
Vol 8, No 1 (2025) | Effect of thermoultrasonic treatment on the antioxidant activity of elderberry (Sambucus nigra L.) juice | Abstract similar documents |
L. Ch. Burak, A. P. Zavaley, V. V. Yablonskaya, A. N. Sapach | ||
"... (Sambucus nigra L.) juice. The research objects were freshly squeezed elderberry juice, pasteurized ..." | ||
Vol 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract similar documents |
E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
Vol 4, No 4 (2021) | Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method | Abstract similar documents |
A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets | ||
Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract similar documents |
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
Vol 4, No 1 (2021) | Application of the thin-layer chromatography method for analysis of plant antioxidant activity | Abstract similar documents |
N. V. Kupaeva, E. R. Vasilevskaya, L. V. Fedulova, E. A. Kotenkova | ||
"... -2021-4-1-26–30 FOR CITATION: Kupaeva, N.V., Vasilevskaya, E.R., Fedulova, L.V., Koten- kova, E.A ..." | ||
Vol 6, No 3 (2023) | Technological adequacy of sugar beet products used in the food industry | Abstract similar documents |
M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko | ||
Vol 7, No 1 (2024) | Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk | Abstract similar documents |
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract similar documents |
A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
Vol 7, No 4 (2024) | Overview of instrumental methods used in the field of food analysis | Abstract similar documents |
L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin | ||
Vol 3, No 1 (2020) | CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES | Abstract PDF (Eng) similar documents |
V. L. Kabanov, L. V. Novinyuk | ||
"... . Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties ..." | ||
Vol 5, No 2 (2022) | Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova | ||
Vol 8, No 1 (2025) | Chemical contaminants entering food products from polymer packaging. Review | Abstract similar documents |
D. A. Utyanov, N. L. Vostrikova, E. R. Vasilevskaya, A. V. Kulikovskii, S. Yu. Karabanov | ||
Vol 6, No 3 (2023) | Network pharmacology and molecular docking study to reveal the potential anticancer activity of Oscillatoxin D, E, and F marine cytotoxins | Abstract PDF (Eng) similar documents |
D. Luthfiana, M. Soleha, A. Prasetiyo, W. A. Kusuma, R. Fatriani, L. Nurfadhila, N. Yunitasari, A. H. Ahkam, T. L. Wargasetia, R. Irfandi, A. N. M. Ansori, V. D. Kharisma, S. W. Naw, E. Ullah, V. Jakhmola, R. Zainul | ||
"... , including PD-L1 expression and PD‑1 checkpoint pathway in cancer, proteoglycans in cancer, and pathways ..." | ||
Vol 5, No 4 (2022) | Development of identification criteria for fruit vodkas (Part 1. Sample preparation ways) | Abstract similar documents |
L. N. Krikunova, E. V. Ulyanova, S. M. Tomgorova, D. V. Andrievskaya, V. A. Trofimchenko | ||
Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina | ||
"... . Yarovenko, V.L., Marinchenko, V.A., Smirnov, V.A., Ustinnikov, B.A., Tsy- gankov, P.S., Shvets, V.N., Belov ..." | ||
Vol 7, No 4 (2024) | Assessment of the prospects of using chelated forms of zinc to create new types of food products | Abstract similar documents |
V. V. Gorbachev, I. A. Nikitin, S. L. Tikhonov, M. S. Balashova, S. N. Tefikova, D. M. Ziborov, D. A. Velina, E. E. Kleyn | ||
Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
"... for their processing in distillates production. REFERENCES 1. Oganesyants, L.A., Peschanskaya, V.A., Ryabova, S ..." | ||
Vol 5, No 3 (2022) | Composition of fatty acids in the muscle and fat tissue of young sheep | Abstract similar documents |
O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun | ||
Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract similar documents |
E. V. Mazukabzova, L. V. Zaytseva | ||
Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract similar documents |
L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
Vol 5, No 1 (2022) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva | ||
Vol 4, No 2 (2021) | Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov | ||
"... , 112, 31–62. https://doi.org/10.1016/j.fbp.2018.08.010 14. Oganesyants, L.A., Loryan G. V. (2015 ..." | ||
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