| Issue | Title | |
| Vol 2, No 2 (2019) | ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN | Abstract PDF (Eng) |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| Vol 1, No 3 (2018) | ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH | Abstract PDF (Rus) PDF (Eng) |
| Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova | ||
| Vol 4, No 4 (2021) | An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds | Abstract PDF (Rus) |
| A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin | ||
| 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) |
| S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova | ||
| Vol 2, No 3 (2019) | ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 | Abstract PDF (Eng) |
| Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva | ||
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) |
| G. A. Zakladnoy | ||
| Vol 4, No 1 (2021) | Application of the thin-layer chromatography method for analysis of plant antioxidant activity | Abstract PDF (Rus) |
| N. V. Kupaeva, E. R. Vasilevskaya, L. V. Fedulova, E. A. Kotenkova | ||
| Vol 4, No 3 (2021) | Assessment of microstructural changes in processed products from green peas | Abstract PDF (Rus) |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| Vol 5, No 1 (2022) | ASSESSMENT OF THE TOXIC POTENTIAL OF A MIXTURE OF ASPARTAM AND SORBIC ACID WITH BIOASSAY | Abstract PDF (Rus) |
| M. V. Zaytseva, N. M. Suraeva, A. V. Samoilov | ||
| Vol 5, No 4 (2022) | Authentication of vegetable oils using isotope mass spectrometry | Abstract PDF (Rus) |
| A. L. Panasyuk, D. A. Sviridov, A. A. Shilkin | ||
| Vol 6, No 1 (2023) | Avocado fruit sorting by hyperspectral images | Abstract PDF (Rus) |
| D. A. Metlenkin, R. A. Platova, Yu. T. Platov, O. V. Fedoseenko, O. V. Sadkova | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) |
| S. V. Zverev, M. A. Nikitina | ||
| Vol 5, No 3 (2022) | Balanced composition of multicomponent groats in conditions of the adequate nutrition concept | Abstract PDF (Rus) |
| S. V. Zverev, O. V. Politukha | ||
| Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) |
| N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
| Vol 2, No 4 (2019) | BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS | Abstract PDF (Eng) |
| I. S. Vitol, N. A. Igoryanova, E. P. Meleshkina | ||
| Vol 6, No 1 (2023) | Biologically active substances of elder: Properties, methods of extraction and preservation | Abstract PDF (Rus) |
| L. Ch. Burak, A. N. Sapach | ||
| Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract PDF (Rus) |
| 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 PDF (Rus) |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| Vol 2, No 2 (2019) | CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS | Abstract PDF (Eng) |
| Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova | ||
| Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) |
| T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
| Vol 1, No 2 (2018) | CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE | Abstract PDF (Rus) PDF (Eng) |
| L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon | ||
| Vol 3, No 1 (2020) | CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES | Abstract PDF (Eng) |
| V. L. Kabanov, L. V. Novinyuk | ||
| Vol 5, No 1 (2022) | COMPARATIVE ANALYSIS OF THE DIFFERENTIATION OF WAGE RATES IN RUSSIA AND IN THE UNITED STATES | Abstract PDF (Rus) |
| S. N. Ivashkovski, A. A. Kasparian | ||
| Vol 5, No 3 (2022) | Composition of fatty acids in the muscle and fat tissue of young sheep | Abstract PDF (Rus) |
| O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun | ||
| Vol 2, No 2 (2019) | DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH | Abstract PDF (Eng) |
| V. G. Zhukov, N. D. Lukin | ||
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract PDF (Rus) |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| Vol 4, No 3 (2021) | Desiccation of hemp seeds by high temperature micronization | Abstract PDF (Rus) |
| S. V. Zverev | ||
| Vol 1, No 4 (2018) | DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin | ||
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract PDF (Rus) |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| Vol 2, No 4 (2019) | DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE | Abstract PDF (Eng) |
| A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov | ||
| Vol 6, No 1 (2023) | Development of a personalized diet using the structural optimization method | Abstract PDF (Rus) |
| A. B. Lisitsyn, I. M. Chernukha, M. А. Nikitina | ||
| Vol 2, No 2 (2019) | DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS | Abstract PDF (Eng) |
| N. E. Posokina, N. M. Alabina, A. Yu. Davydova | ||
| Vol 5, No 4 (2022) | Development of identification criteria for fruit vodkas (Part 1. Sample preparation ways) | Abstract PDF (Rus) |
| L. N. Krikunova, E. V. Ulyanova, S. M. Tomgorova, D. V. Andrievskaya, V. A. Trofimchenko | ||
| Vol 2, No 4 (2019) | DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS | Abstract PDF (Eng) |
| G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Rus) PDF (Eng) |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| Vol 4, No 2 (2021) | Development of the technology of juice fruit and vegetable products enriched with collagen | Abstract PDF (Rus) |
| Ya. G. Verkhivker, E. M. Myroshnichenko, S. I. Pavlenko | ||
| Vol 3, No 4 (2020) | DNA authentication technologies for product quality monitoring in the wine industry | Abstract PDF (Eng) |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin | ||
| Vol 6, No 2 (2023) | Effect of external factors on the stability of sparkling wine quality during storage | Abstract PDF (Rus) |
| E. V. Dubinina, A. A. Moiseeva, D. V. Andrievskaya, V. A. Trofimchenko | ||
| Vol 5, No 2 (2022) | Effect of the recombinant chymosins of different origins on production process of soft cheese | Abstract PDF (Eng) |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| Vol 4, No 3 (2021) | Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content | Abstract PDF (Rus) |
| A. A. Ruban, M. V. Novikova (Zakharova), A. A. Kostin | ||
| Vol 5, No 1 (2022) | ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD? | Abstract PDF (Rus) |
| M. A. Polubesova, M. V. Novikova (Zakharova), D. S. Ryabukhin | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract PDF (Rus) |
| O. V. Lepilkina, A. I. Grigorieva | ||
| Vol 6, No 2 (2023) | Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex | Abstract PDF (Rus) |
| V. V. Kondratenko, T. Yu. Kondratenko | ||
| Vol 2, No 4 (2019) | EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN | Abstract PDF (Eng) |
| Yu. F. Markov, A. N. Buriak, L. G. Eresko | ||
| 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 PDF (Rus) |
| A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets | ||
| Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract PDF (Rus) |
| G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
| Vol 6, No 1 (2023) | Evaluation of the consequences of the toxic effects of food sweeteners with bioassay | Abstract PDF (Rus) |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| Vol 6, No 2 (2023) | Examination of the extract from lichen (Cetraria islandica) after an ultrasonic impact | Abstract PDF (Rus) |
| K. N. Nitsievskaya, S. V. Stankevich, E. V. Boroday | ||
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
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109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
