| Issue | Title | |
| 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 | ||
| Vol 4, No 3 (2021) | Influence of different milk-clotting enzymes on the process of producing soft cheeses | Abstract PDF (Rus) |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| Vol 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| Vol 7, No 4 (2024) | Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods | Abstract PDF (Rus) |
| G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova | ||
| Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract PDF (Rus) |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| Vol 6, No 4 (2023) | Influence of pH on protein extraction from Sus scrofa pancreas | Abstract PDF (Rus) |
| E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova | ||
| Vol 8, No 2 (2025) | Influence of price, health aspect, taste, and smell on making decision of Myanmar’s peanut oil purchasing | Abstract PDF (Eng) |
| S. Hafianti, E. F. Perez, T. Win, A. N. M. Ansori, H. T. Sam | ||
| Vol 5, No 4 (2022) | Influence of redox processes on the antioxidant activity of the symbiotic starter biomass | Abstract PDF (Rus) |
| G. A. Donskaya, L. G. Krekker | ||
| Vol 7, No 4 (2024) | Influence of storage duration on the amount of iodine in food ingredients | Abstract PDF (Rus) |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, A. M. Samoylova, Z. I. Kalugina | ||
| Vol 8, No 3 (2025) | Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage | Abstract PDF (Rus) |
| A. V. Landikhovskaya, A. A. Tvorogova, I. A. Korolev | ||
| Vol 8, No 3 (2025) | Influence of zinc-whey protein nanoparticles in fermented milk on oxidative stress and liver function in obese rats | Abstract PDF (Eng) |
| M. A. Hassan, M. Salama, A. A. Abd El-Maksoud | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) |
| V. V. Eveleva, T. M. Cherpalova | ||
| Vol 3, No 2 (2020) | INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES | Abstract PDF (Eng) |
| E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev | ||
| Vol 2, No 2 (2019) | INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD | Abstract PDF (Eng) |
| Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova | ||
| Vol 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort. | Abstract PDF (Rus) |
| E. M. Serba, E. R. Kryuchkov, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
| Vol 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort | Abstract PDF (Rus) |
| E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
| Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract PDF (Rus) |
| L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
| Vol 7, No 2 (2024) | Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy | Abstract PDF (Rus) |
| I. A. Barkovskaya, A. G. Kruchinin, I. V. Rozhkova | ||
| Vol 6, No 3 (2023) | Isotopic characteristics of Crimean collection wines | Abstract PDF (Rus) |
| L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya | ||
| Vol 4, No 4 (2021) | Juice nanotechnology: A mini review | Abstract PDF (Eng) |
| A. S. Ammar, W. A. Bazaraa | ||
| Vol 7, No 2 (2024) | Justification of membrane filtration parameters in the production of whey protein isolate | Abstract PDF (Rus) |
| E. I. Melnikova, E. B. Stanislavskaya, E. V. Bogdanova, E. D. Shabalova | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract PDF (Rus) |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| Vol 8, No 1 (2025) | Knowledge, perception, and challenges of adopting a gluten-free diet in the Republic of Moldova: A cross-sectional study | Abstract PDF (Eng) |
| D. Turcanu, R. Siminiuc | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract PDF (Rus) |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| Vol 7, No 4 (2024) | Laser irradiation and pomegranate peel for preservation of the strawberry quality | Abstract PDF (Eng) |
| N. Elsayed, H. Elkashef, Sh. R. Ali | ||
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Russian Academy of Sciences
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