| Issue | Title | |
| Vol 9, No 1 (2026) | Enzymatic synthesis of plant protein concentrates and their functional properties | Abstract PDF (Rus) |
| V. V. Kolpakova, I. S. Gaivoronskaya, V. A. Gulakova, G. V. Semenov, N. V. Tsurikova, А. P. Sinitsyn | ||
| 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 9, No 1 (2026) | Exploring the richness of Indonesian fermented foods: Preservation, nutrition, and health benefits | Abstract PDF (Eng) |
| Yo. Syaputri, A. M. Bariz, R. Kusmiati, I. Wulandari, S. R. Rahayu, R. Safitri, H. Iwahashi | ||
| 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 | ||
| Vol 6, No 3 (2023) | Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile | Abstract PDF (Eng) |
| Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev | ||
| Vol 6, No 4 (2023) | Flexible sensors for food monitoring. Part I: Principle | Abstract PDF (Eng) |
| D. Luo, M. A. Nikitina, X. Xiao | ||
| Vol 4, No 4 (2021) | Food allergens: threshold levels and methodologies for risk management | Abstract PDF (Rus) |
| E. V. Kryuchenko, Yu. A. Kuzlyakina, I. M. Chernukha, V. S. Zamula | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract PDF (Rus) |
| N. V. Nepovinnykh, O. N. Petrova | ||
| Vol 9, No 1 (2026) | Food losses in the milk supply chain in Russia | Abstract PDF (Rus) |
| N. A. Karlova, E. N. Payurova, E. A. Galaktionova | ||
| Vol 7, No 2 (2024) | Food safety knowledge and practices of food handlers at a public Sudanese university | Abstract PDF (Eng) |
| Y. M.A. Idris, A. A. Mariod, Kh. F. Mohamedin, A. S. Alshafi | ||
| Vol 6, No 3 (2023) | Food security, food waste and food sharing: The conceptual analysis | Abstract PDF (Eng) |
| V. V. Bakharev, G. Yu. Mityashin, T. V. Stepanova | ||
| Vol 7, No 1 (2024) | Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects | Abstract PDF (Rus) |
| A. P. Kuznetsova, R. I. Al-Shekhadat | ||
| Vol 8, No 4 (2025) | Food-contact surfaces coated with antimicrobial polymeric materials | Abstract PDF (Eng) |
| G. I. Edo, A. N. Mafe, T. S. Gaaz, I. Iwanegbe, A. N. Jikah, K. Emumejaye, E. Yousif, J. O. Owheruo, U. A. Igbuku, E. E.A. Oghroro, R. S. Makia, A. E.A. Essaghah, D. S. Ahmed, H. Umar | ||
| Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract PDF (Rus) |
| E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
| Vol 7, No 2 (2024) | Formation of cheese pattern when using monospecies cultures | Abstract PDF (Rus) |
| G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin | ||
| Vol 7, No 2 (2024) | Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine | Abstract PDF (Rus) |
| D. A. Utyanov, A. V. Kulikovskii, D. V. Khvostov, A. A. Kurzova | ||
| Vol 5, No 2 (2022) | Formation of uric acid in grain produced by rhyzopertha dominica (f.) | Abstract PDF (Rus) |
| G. A. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko | ||
| Vol 3, No 2 (2020) | FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY | Abstract PDF (Eng) |
| O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova | ||
| Vol 9, No 1 (2026) | Fresh elderberry or spinach purées as dual natural colour and early texture modulators in sorghum glutenfree bread | Abstract PDF (Eng) |
| R. Siminiuc, D. Țurcanu | ||
| Vol 6, No 1 (2023) | Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties | Abstract PDF (Eng) |
| R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud | ||
| Vol 7, No 3 (2024) | Functional characteristics and molecular structural modification of plant proteins. Review | Abstract PDF (Rus) |
| V. V. Kolpakova, V. A. Byzov | ||
| Vol 3, No 1 (2020) | FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS | Abstract PDF (Eng) |
| D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova | ||
| Vol 6, No 2 (2023) | Functional properties of the dietary fibers and their using in the manufacturing technology of fish products | Abstract PDF (Rus) |
| T. N. Pivnenko | ||
| Vol 4, No 2 (2021) | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds | Abstract PDF (Rus) |
| M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud | ||
| Vol 7, No 1 (2024) | Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses | Abstract PDF (Eng) |
| A. V. Gutnov, G. S. Kachmazov, P. N. Chalikidi, A. Yu. Tuaeva | ||
| Vol 8, No 2 (2025) | Global consumption of protein and calories: Interrelation with the diet and products for elimination of deficiency | Abstract PDF (Rus) |
| A. A. Stepanova, L. K. Asyakina | ||
| Vol 8, No 3 (2025) | Glucose: Basic physico-chemical properties and their practical significance | Abstract PDF (Rus) |
| L. S. Khvorova, N. R. Andreev, V. A. Byzov | ||
| Vol 7, No 2 (2024) | Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida) | Abstract PDF (Rus) |
| G. N. Dubtsova, I. S. Vitol | ||
| Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract PDF (Rus) |
| I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
| Vol 7, No 1 (2024) | Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review | Abstract PDF (Eng) |
| T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița | ||
| Vol 7, No 1 (2024) | High nutritional value instant flakes produced from various cereal grains | Abstract PDF (Eng) |
| W. K. Galal, R. S. Abd El-Salam, A. M. Marie | ||
| Vol 3, No 4 (2020) | Historical and statistical data on the development of the domestic alcoholic beverages industry | Abstract PDF (Eng) |
| S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova | ||
| Vol 7, No 3 (2024) | Hydrolysates of mare's milk proteins. Immunochemical and physico-chemical characteristics | Abstract PDF (Rus) |
| E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, V. K. Mazo | ||
| Vol 4, No 2 (2021) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract PDF (Rus) |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| Vol 6, No 2 (2023) | Identification of UFGT-gene-associated groups of Vitis vinifera L. by the developed method of PCR-RFLP genotyping of grape | Abstract PDF (Rus) |
| R. R. Vafin, I. Y. Mikhailova, I. I. Ageykina | ||
| Vol 5, No 2 (2022) | Identification of fish species using the next generation sequencing (NGS) technology | Abstract PDF (Rus) |
| T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov | ||
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