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| Issue | Title | |
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| "... : Vostrikova, N.L., Minaev, M. Yu., Chikovany, K.G. (2021). Determining the authenticity of turmeric. Food ..." | ||
| 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 | ||
| "... , L.N., Dubinina, E.V., Makarov, S. Yu. (2021). Returnable baking waste — a new type of raw ..." | ||
| 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 ..." | ||
| 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 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 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... .P., McSweeny, P.L.H., O’Brien, N.M. (1996). Cheese: physical, biochemical, and nutritional aspects. Advances ..." | ||
| Vol 3, No 4 (2020) | Features of micro- and ultrastructure of low-fat butter and its low-fat analogues | Abstract PDF (Eng) similar documents |
| E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova | ||
| "... . Topnikova*, Ekaterina N. Pirogova, Julia V. Nikitina, Tatiana A. Pavlova All-Russian Scientific Research ..." | ||
| Vol 3, No 4 (2020) | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa | Abstract PDF (Eng) similar documents |
| G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova | ||
| "... , Anastasiya N. Shishkina, Evgeniya E. Uskova All-Russian Scientific Research Institute of Butter ..." | ||
| Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract similar documents |
| O. B. Fedotova, N. S. Pryanichnikova | ||
| "... ://doi.org/10.21323/2618-9771-2021-4-1-56-61 FOR CITATION: Fedotova, O.B., Pryanichnikova, N.S. (2021 ..." | ||
| Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract similar documents |
| N. G. Ostreczova, A. V. Bobrova | ||
| "... Dairy Farming Academy named after N. V. Vereshchagin, Molochnoe, Vologda, Russia KEY WORDS ..." | ||
| Vol 4, No 3 (2021) | Influence of different milk-clotting enzymes on the process of producing soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| Vol 4, No 3 (2021) | Assessment of microstructural changes in processed products from green peas | Abstract similar documents |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| 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 | ||
| "... FOR CITATION: Chirsanova, A.I., Boistean, A.V., Chiseliță, N., Siminiuc, R. (2021). Impact of yeast sediment ..." | ||
| Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
| "... 17. Dikatal`do S. N., Magaletta R. L. Method for determining the in vitro glyce- mic index of food ..." | ||
| Vol 4, No 3 (2021) | Eyes in cheese: reasons for formation and methods of assessment | Abstract similar documents |
| O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova | ||
| 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 | ||
| "... –1–4615–1913–3 7. Bansal, N., Piraino, P., McSweeney, P.L.H. (2010). Determination of Proteolysis ..." | ||
| 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 | ||
| "... , E. M., Kornienko, N. L., Shadrina, E. V. (2020). Study of the culture features of rhodotorula ..." | ||
| Vol 4, No 3 (2021) | The main factors of marmalade molecular structure formation | Abstract similar documents |
| N. B. Kondratev, M. V. Osipov, O. S. Rudenko, E. V. Kazantsev, E. S. Kalinkina | ||
| 1 - 18 of 18 Items | ||
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