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| Issue | Title | |
| Vol 5, No 2 (2022) | Identification of fish species using the next generation sequencing (NGS) technology | Abstract similar documents |
| T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov | ||
| "... the method for detection of fish species using next generation sequencing (NGS). NGS is an advanced ..." | ||
| 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 | ||
| "... and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure ..." | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) similar documents |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| "... of aquaculture. Fish species identification is traditionally carried out based on external morphological traits ..." | ||
| 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 | ||
| "... of conservation of salmonid fish species. Pharmaceutical and veterinary drugs, components of personal hygiene ..." | ||
| Vol 3, No 1 (2020) | FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS | Abstract PDF (Eng) similar documents |
| D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova | ||
| "... and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship ..." | ||
| Vol 8, No 1 (2025) | Effect of products of Fucus alga processing on structure formation and oxidation of lipids in fish muscle tissue | Abstract similar documents |
| T. N. Pivnenko, Yu. M. Pozdnyakova, R. V. Esipenko | ||
| "... products and final fish products correspond to the modern trends of healthy nutrition and ensure ..." | ||
| Vol 7, No 3 (2024) | Allergy to aquatic biological resources as food | Abstract similar documents |
| S. A. Tsarin, N. M. Stolyarchuk, A. V. Kuznetsov | ||
| "... The review reveals the problem of allergies to fish and other highly allergenic foods. First ..." | ||
| 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 | ||
| "... The paper examines the problem of falsification of edible fish products, which concerns ..." | ||
| 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 | ||
| "... fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine ..." | ||
| Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Eng) similar documents |
| A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
| "... active substances, regardless of the content of fish oil and phenolic compounds in them. It was noted ..." | ||
| Vol 6, No 2 (2023) | Functional properties of the dietary fibers and their using in the manufacturing technology of fish products | Abstract similar documents |
| T. N. Pivnenko | ||
| "... of fish products. Dietary fibers are considered as important components of a diet; the dietary fibers ..." | ||
| Vol 8, No 1 (2025) | Production and use of mussel shell protein in dry fish sauce | Abstract similar documents |
| A. Yu. Glukharev, V. V. Bordiyan, T. D. Kuzina, Yu. A. Kuchina, S. R. Derkach | ||
| Vol 4, No 2 (2021) | Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample | Abstract similar documents |
| A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva | ||
| "... carried out using strains of closely related microorganisms showed that species Cystobasidium slooffiae ..." | ||
| 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 | ||
| "... in food products, including fish, is the Kjeldahl method. However, the current standards for measurement ..." | ||
| Vol 5, No 1 (2022) | USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION | Abstract similar documents |
| E. I. Kuzmina, M. Y. Ganin, D. A. Sviridov, O. S. Egorova, A. A. Shilkin, D. R. Akbulatova | ||
| Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract similar documents |
| I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
| "... , including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8 ..." | ||
| Vol 8, No 2 (2025) | Global consumption of protein and calories: Interrelation with the diet and products for elimination of deficiency | Abstract similar documents |
| A. A. Stepanova, L. K. Asyakina | ||
| "... and calorie consumption are close to the world values. Diets include a significant amount of fish and seafood ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers ..." | ||
| Vol 4, No 2 (2021) | Development of the technology of juice fruit and vegetable products enriched with collagen | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, S. I. Pavlenko | ||
| "... and quality of different types of collagen (tomato, beef, pork and fish) were studied. The organoleptic ..." | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) similar documents |
| S. V. Zverev, M. A. Nikitina | ||
| "... skor protein seeds of Camelina, lupine collapsed and linseed cake for some species of farm animals ..." | ||
| Vol 7, No 2 (2024) | Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine | Abstract similar documents |
| D. A. Utyanov, A. V. Kulikovskii, D. V. Khvostov, A. A. Kurzova | ||
| "... in the samples with phenylalanine; its content varied in a range from 7,159.79 to 27,837.79 ng/g. Based ..." | ||
| Vol 2, No 4 (2019) | AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS | Abstract PDF (Eng) similar documents |
| S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova | ||
| "... and in internal tissues of dill and parsley. The total microbial number changed depending on a species ..." | ||
| Vol 7, No 2 (2024) | Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks | Abstract similar documents |
| R. R. Vafin, I. Yu. Mikhailova, I. I. Ageykina | ||
| "... Tea or tea shrub is a plant of the Camellia sinensis species, the leaves of which, previously ..." | ||
| Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
| "... acid bacteria, i. e., bacterial starter cultures with different species and strain composition ..." | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| "... using commercial bacterial starter cultures that include a limited number of species and strains ..." | ||
| 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 | ||
| "... shown that bisphenols were found practically in all types of food products: meat, dairy, fish, fruit ..." | ||
| Vol 8, No 2 (2025) | Macrophytes of the Baltic Sea ecosystem as a source of raw materials for the food industry | Abstract similar documents |
| E. V. Ulrikh, N. Yu. Klyuchko, S. V. Agafonova, E. S. Zemlyakova, S. A. Sukhikh, A. V. Kachanova, O. S. Fedorova | ||
| "... has insufficient use in various fields of industry, agriculture, forestry, fish farming, medicine, etc ..." | ||
| 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 | ||
| "... products from meat, fish and seafood is noted [9]. The antimicrobial and antifungal activity of chitosan ..." | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... species group, having the same specificity of proteolysis and slightly different absorbance coefficient ..." | ||
| Vol 7, No 2 (2024) | Microscopic methods to study meat and meat product quality | Abstract similar documents |
| V. A. Pchelkina | ||
| "... and determining its change depending on a range of endo- and exogenous factors (animal species, breed, sex ..." | ||
| Vol 7, No 4 (2024) | Proteomic methods for separation and identification of milk proteins | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... of maturity and species can be determined depending on the manufacturing technology. Given the wide range ..." | ||
| Vol 2, No 2 (2019) | ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... on decrease in risk of some «illnesses of civilization. Food industry, 5, 22–23. (in Russian) 3. Gulyuk, N.G ..." | ||
| Vol 5, No 3 (2022) | Systemic measures on reduction of greenhouse gas emissions in animal husbandry enterprises. A review | Abstract similar documents |
| I. V. Petrunina, N. A. Gorbunova | ||
| "... emission in the agricultural sector of the agro-industrial complex, including by species of livestock ..." | ||
| Vol 5, No 2 (2022) | Study of the antioxidant potential of oat drinks enriched with plant components | Abstract similar documents |
| N. V. Kupaeva, M. A. Ilina, M. V. Svetlichnaya, Yu. N. Zubarev | ||
| "... of free radicals and reactive oxygen species. The main source of exogenous antioxidants is food ..." | ||
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| "... the chromium content was in a range of 5.56 ± 0.85 to 16.15 ± 2.32 mg/kg. As a result of species specific PCR ..." | ||
| 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 | ||
| "... of honey, it is also necessary to consider the specific features of local melliferous plants, bee species ..." | ||
| Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) similar documents |
| D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
| "... species, as a secondary metabolite. The current study is aimed to determine the optimal conditions ..." | ||
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... . By 2000, 11 major stored product pest species had been found to be highly resistant [16]. By 2003 ..." | ||
| Vol 3, No 4 (2020) | DNA authentication technologies for product quality monitoring in the wine industry | Abstract PDF (Eng) similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin | ||
| "... of microsatellite sequences in Vitis riparia and their appli- cability for genotyping of different Vitis species ..." | ||
| Vol 3, No 2 (2020) | FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY | Abstract PDF (Eng) similar documents |
| O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova | ||
| "... - ghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil. Journal ..." | ||
| Vol 7, No 1 (2024) | Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings | Abstract similar documents |
| O. V. Zinina, S. P. Merenkova, M. B. Rebezov, E. A. Vishnyakova | ||
| "... of the specified bacterial species was used as a control sample. The functional properties of protein hydrolysates ..." | ||
| 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 | ||
| "... and botanical origin, seasonal and environmental factors, and bees’ species which involved in its production ..." | ||
| Vol 2, No 4 (2019) | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION | Abstract PDF (Eng) similar documents |
| E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova | ||
| "... - terprises of the industry for the manufacture of cheeses of dif- ferent species groups at different times ..." | ||
| Vol 2, No 2 (2019) | INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD | Abstract PDF (Eng) similar documents |
| Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova | ||
| "... in g, m ar ki ng a nd r ea li za ti on » � 2 80 -F Z " O n or ga ni c pr od uc ..." | ||
| 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 | ||
| "... and fish. M: Kolos. —320 p. ISBN 5–10–001708–2 (In Russian) 2. Lopez, A., Esnoz, A., Virseda, P. (2003 ..." | ||
| Vol 2, No 4 (2019) | THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS | Abstract PDF (Eng) similar documents |
| Marina V. Gernet, I. N. Gribkova, O. A. Borisenko | ||
| "... .V. (2014). Polyunsaturated fatty acids of fish raw in technology of functional food. Scientific journal ..." | ||
| Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) similar documents |
| T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
| "... of food products, have already been developed, for example, in the chain of confectionery, fish ..." | ||
| Vol 2, No 2 (2019) | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES | Abstract PDF (Eng) similar documents |
| T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik | ||
| "... the Russian one, it contains a division into types of wheat of the species Triticum aestivum (common wheat ..." | ||
| Vol 3, No 2 (2020) | INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES | Abstract PDF (Eng) similar documents |
| E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev | ||
| "... , % total, mln/cm³ bu ng, % 20 15.5 25.5 3.0 50.0 16.4 26.9 3.4 20.6 9.1 27.5 26 19.0 30.0 5.4 59 ..." | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... . Gulyuk, N.G., Puchkova, T.S., Pikhalo, D.M. (2011). Study of joint hy- drolysis of inulin and starch ..." | ||
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