| Issue | Title | |
| 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 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 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 | ||
| Vol 2, No 1 (2019) | Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors | Abstract PDF (Eng) |
| A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva | ||
| Vol 3, No 4 (2020) | Features of micro- and ultrastructure of low-fat butter and its low-fat analogues | Abstract PDF (Eng) |
| E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova | ||
| Vol 7, No 1 (2024) | Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk | Abstract PDF (Eng) |
| A. N. Saalieva, A. M. Usubalieva, M. M. Musulmanova | ||
| Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) |
| R. M. Mohamed, M. R. Ali | ||
| Vol 1, No 1 (2018) | FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin | ||
| Vol 7, No 4 (2024) | Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review | Abstract PDF (Eng) |
| A. S. M. Ammar, K. K. Hegab | ||
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Russian Academy of Sciences
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