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| Issue | Title | |
| Vol 6, No 2 (2023) | Identification of UFGT-gene-associated groups of Vitis vinifera L. by the developed method of PCR-RFLP genotyping of grape | Abstract similar documents |
| R. R. Vafin, I. Y. Mikhailova, I. I. Ageykina | ||
| Vol 5, No 4 (2022) | Neophobia: socio-ethical problems of innovative technologies of the food industry | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| 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 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| Vol 6, No 3 (2023) | Regional specificity of Algerian olive oil | Abstract similar documents |
| H. Ghernoug, I. M. Chernukha, D. A. Utyanov | ||
| Vol 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| Vol 6, No 2 (2023) | Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies | Abstract similar documents |
| I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva | ||
| Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| Vol 6, No 1 (2023) | Development of a personalized diet using the structural optimization method | Abstract similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. А. Nikitina | ||
| 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 5, No 4 (2022) | Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology | Abstract similar documents |
| G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina | ||
| 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 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) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| Vol 6, No 3 (2023) | Properties and structural features of native and modified proteins of concentrates from white and brown rice | Abstract similar documents |
| V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina | ||
| Vol 6, No 3 (2023) | The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Abstract similar documents |
| E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| 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 | ||
| 1 - 21 of 21 Items | ||
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