| Issue | Title | |
| 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 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 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 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 | ||
| Vol 4, No 2 (2021) | Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample | Abstract PDF (Rus) |
| A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva | ||
| Vol 1, No 4 (2018) | IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS | Abstract PDF (Rus) PDF (Eng) |
| I. M. Chernukha, E. A. Kotenkova | ||
| Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) |
| R. Siminiuc, D. Țurcanu | ||
| Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract PDF (Rus) |
| V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
| Vol 7, No 1 (2024) | Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot | Abstract PDF (Eng) |
| E. A. Shehatta, S. H. Abo-Raya, A. A. Baioumy | ||
| Vol 8, No 2 (2025) | Impact of red flour beetle Tribolium сastaneum (Herbst) (Coleoptera: Tenebrionidae) infestation on some quality characteristics of stored wheat flour | Abstract PDF (Eng) |
| E. F. Badran, T. G. Abedelmaksoud, E. A. Elshazly, S. S. Ahmed | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| Vol 7, No 4 (2024) | Improvement and quality evaluation of rutab date paste fortified with wheat germ | Abstract PDF (Eng) |
| A. S. Dyab, Kh. M. Atieya, M. A. Abdel Salam | ||
| Vol 3, No 2 (2020) | IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE | Abstract PDF (Eng) |
| О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova | ||
| Vol 4, No 3 (2021) | Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures | Abstract PDF (Rus) |
| I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova | ||
| Vol 5, No 3 (2022) | In vitro study of biologically active properties of complexes isolated from biomass of microscopic algae | Abstract PDF (Rus) |
| V. F. Dolganyuk, O. O. Babich, S. A. Sukhikh, E. V. Ulrikh, E. V. Kashirskikh, A. P. Andreeva | ||
| Vol 7, No 1 (2024) | Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health | Abstract PDF (Eng) |
| L. Rahmah, Arif N. M. Ansori, Novi I. P. Sari | ||
| Vol 6, No 2 (2023) | Individual integrated approach to honey identification using instrumental methods of analysis and statistical processing of results | Abstract PDF (Rus) |
| A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, M. Yu. Ganin | ||
| Vol 1, No 3 (2018) | INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING | Abstract PDF (Rus) PDF (Eng) |
| Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn | ||
| Vol 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| 101 - 150 of 351 Items | << < 1 2 3 4 5 6 7 8 > >> | |
Browse Title Index
Popular articles
Vol 8, No 1 (2025)
Vol 6, No 2 (2023)
Vol 1, No 2 (2018)
Vol 1, No 2 (2018)
Vol 3, No 1 (2020)
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
