| Issue | Title | |
| 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 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract PDF (Rus) |
| I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
| Vol 8, No 2 (2025) | Correlation of foaming properties of plant-based beverages with physicochemical composition | Abstract PDF (Rus) |
| A. V. Tarasov, N. V. Zavorokhina, O. V. Chugunova, A. V. Vyatkin | ||
| Vol 7, No 3 (2024) | Current developments in grain science. Review | Abstract PDF (Rus) |
| E. P. Meleshkina, L. V. Vanina, I. S. Vitol | ||
| Vol 7, No 3 (2024) | Current state and prospects of dihydroquercetin application in food industry | Abstract PDF (Rus) |
| A. A. Ushkalova, T. Zhang, L. Baochen | ||
| Vol 8, No 2 (2025) | Date (Phoenix dactylifera L.) fruits and seeds nanotechnology: A mini review | Abstract PDF (Eng) |
| A. S. M. Ammar | ||
| 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 7, No 3 (2024) | Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit | Abstract PDF (Rus) |
| O. V. Golub, O. K. Motovilov, N. V. Motovilova, N. I. Davydenko | ||
| 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 8, No 1 (2025) | Development of a dietary supplement with iron oxide nanoparticles and study of its chronic toxicity and biological effects | Abstract PDF (Rus) |
| A. S. Dydykin, E. R. Vasilevskaya, M. A. Aslanova, O. K. Derevitskaya, E. K. Polishchuk, N. V. Kupaeva, G. G. Moldovanov | ||
| Vol 8, No 2 (2025) | Development of a method for determining the mass fraction of cocoa products in confectionery by the content of alkaloids | Abstract PDF (Rus) |
| N. B. Kondratev, O. S. Rudenko, M. V. Osipov, I. A. Belova | ||
| 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 7, No 3 (2024) | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach | Abstract PDF (Eng) |
| S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud | ||
| 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 8, No 3 (2025) | Development of multiplex PCR for species-specific DNA determination of saury (Cololabis saira) and far eastern sardine, ivasi (Sardinops melanostictus) | Abstract PDF (Rus) |
| T. A. Fomina, D. V. Khvostov, M. Yu. Minaev, D. A. Utyanov | ||
| 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 8, No 2 (2025) | Development of the powdered concentrate for soft drink based on freeze-dried blueberry juice | Abstract PDF (Rus) |
| N. Yu. Karimova, E. V. Alekseenko, E. F. Shanenko | ||
| 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 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) |
| L. L. Rahmah, A. N. M. Ansori | ||
| 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 7, No 2 (2024) | Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization | Abstract PDF (Rus) |
| I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya | ||
| Vol 8, No 3 (2025) | Effect of legume fermentation on the reduction of the anti-nutritional factor. Review | Abstract PDF (Rus) |
| A. A. Kim, P. E. Balanov, I. V. Smotraeva | ||
| Vol 8, No 3 (2025) | Effect of organic extracts on growth of guar plants (Cyamopsis tetragonoloba (l) Taub) in closed ground conditions | Abstract PDF (Rus) |
| S. I. Loskutov, Y. V. Puhalsky, M. A. Chukaeva, N. I. Vorobyov, Z. S. Vinogradov, A. I. Osipov, A. S. Mityukov, N. V. Tyutyuma, A. N. Bondarenko, V. Yu. Sitnov | ||
| Vol 8, No 1 (2025) | Effect of products of Fucus alga processing on structure formation and oxidation of lipids in fish muscle tissue | Abstract PDF (Rus) |
| T. N. Pivnenko, Yu. M. Pozdnyakova, R. V. Esipenko | ||
| 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 8, No 1 (2025) | Effect of thermoultrasonic treatment on the antioxidant activity of elderberry (Sambucus nigra L.) juice | Abstract PDF (Rus) |
| L. Ch. Burak, A. P. Zavaley, V. V. Yablonskaya, A. N. Sapach | ||
| 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 7, No 4 (2024) | Effectiveness assessment of the bifidobacteria encapsulation when enriching juice-containing beverages with probiotics | Abstract PDF (Rus) |
| O. P. Neverova, O. V. Zinina, Ch. Li, Zh. Liang, M. B. Rebezov, E. A. Vishnyakova, E. S. Barykina | ||
| Vol 7, No 3 (2024) | Emerging pollutants: Risks in salmon fish migration. A review | Abstract PDF (Rus) |
| L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
| 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 8, No 1 (2025) | Enzymatic hydrolysates of grain and products of its processing. A review of the subject field | Abstract PDF (Rus) |
| I. S. Vitol, E. P. Meleshkina | ||
| 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 6, No 3 (2023) | Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream | Abstract PDF (Eng) |
| A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud | ||
| 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 | ||
| Vol 4, No 3 (2021) | Eyes in cheese: reasons for formation and methods of assessment | Abstract PDF (Rus) |
| O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova | ||
| Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract PDF (Rus) |
| E. V. Ulrikh, V. V. Verkhoturov | ||
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109316, Russian Federation, Moscow, Talalikhina str. 26.
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Russian Academy of Sciences
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