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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 | ||
"... TURMERIC Natal’ya L. Vostrikova*, Mihail Yu. Minaev, Kristina G. Chikovani V. M. Gorbatov Federal Research ..." | ||
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., Rudenko, O.S., Pesterev, M.A., Shcherba- kova, N.A., Misteneva, S. Yu. (2021). Identification of the yeast ..." | ||
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 | ||
"... Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems ..." | ||
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 | ||
"... DISTILLATES PRODUCTION (PART III. DISTILLATION STAGE) Ludmila N. Krikunova1, Elena V. Dubinina1*, Sergey Yu ..." | ||
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 | ||
"... .1038/ s41598–018–24158–9 28. Kurbakov, K.A., Konorov, E.A., Minaev, M. Yu., Kuznetsova, O.A. (2019 ..." | ||
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 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 | ||
"... COMPOUNDS Marwa R. Ali*, Reda M. Mohamed, Tarek G. Abedelmaksoud Cairo University, Giza, Egypt KEY WORDS ..." | ||
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 | ||
"... -TREATED CHEESE BY THEIR FREEZING FOR FURTHER USE IN HORECA Galina M. Sviridenko*, Vasiliy V. Kalabushkin ..." | ||
Vol 4, No 3 (2021) | Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content | Abstract similar documents |
A. A. Ruban, M. V. Novikova (Zakharova), A. A. Kostin | ||
Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
"... and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food ..." | ||
Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
"... . Korchagin, V.I., Derkanosova, N.M., Serbulov, Yu.S. (1999). Development of an approach to the selection of ..." | ||
Vol 4, No 2 (2021) | Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas | Abstract similar documents |
E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
"... FROM A PORCINE PANCREAS Ekaterina R. Vasilevskaya, Marina A. Aryuzina, Evgeniya S. Vetrova* V. M ..." | ||
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 | ||
"... , E.V., Alekseeva, Yu.I., Dikun, M. Yu., Klimova, S.A. (2003). Non- alcoholic beverages on natural raw ..." | ||
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 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 - 16 of 16 Items |
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