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| Issue | Title | |
| Vol 3, No 4 (2020) | Historical and statistical data on the development of the domestic alcoholic beverages industry | Abstract PDF (Eng) similar documents |
| S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova | ||
| "... and analyzes statistical data on the production of the main types of alcoholic beverages industry since 1913. ..." | ||
| 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 | ||
| "... processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and ..." | ||
| Vol 3, No 3 (2020) | RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA | Abstract PDF (Eng) similar documents |
| I. I. Ageikina, E. G. Lazareva, I. Yu. Mikhailova, V. K. Semipyatny | ||
| "... research peculiarities in the beverage industry. The application of software in experiment designing ..." | ||
| 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 | ||
| 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 | ||
| "... In the Russia beverage market, functional beverages are increasingly popular with the population ..." | ||
| 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 | ||
| "... The distillation stage is a key step in distillate-based alcoholic beverage technology. The use ..." | ||
| 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 | ||
| Vol 4, No 1 (2021) | Potential for the application of DNA technologies in the brewing industry | Abstract similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, S. V. Tuylkin, R. R. Vafin | ||
| "... of alcoholic beverages. The analyzed material indicates the possibility of using molecular genetic methods ..." | ||
| 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 | ||
| 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 | ||
| 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 | ||
| 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 | ||
| Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
| Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
| "... dialysates formed in the production of non-alcoholic beer. One of the effective ways to use ..." | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| "... of volatile components in it, it is recommended to use dry alcoholic yeast Fermiol in the amount of 100 ..." | ||
| 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 | ||
| "... additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty ..." | ||
| 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 | ||
| "... of its marking» and technical regulations for certain types of products (industry products features ..." | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| Vol 4, No 2 (2021) | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds | Abstract similar documents |
| M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud | ||
| 1 - 18 of 18 Items | ||
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