| Issue | Title | |
| 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 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 | ||
| Vol 8, No 1 (2025) | Lawsonia inermis extract: Antibacterial, anticancer and antioxidant properties | Abstract PDF (Eng) |
| S. Revathi, E. K. Nasser, H. K. Wafaa, A. B. Altemimi, S. Sutikno, T. Kartika, I. Guswenrivo, F. H. Awlqadr, T. G. Abedelmaksoud | ||
| Vol 6, No 4 (2023) | Leather bergenia as an alternative to synthetic colorants for food systems | Abstract PDF (Rus) |
| S. V. Tsyrendorzhieva, S. D. Zhamsaranova, B. A. Bazhenova, I. V. Khamaganova | ||
| Vol 7, No 1 (2024) | lexible sensors for food monitoring. Part II: Applications | Abstract PDF (Eng) |
| D. Luo, M. A. Nikitina, X. Xiao | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) |
| S. T. Bykova, T. G. Kalinina | ||
| Vol 8, No 2 (2025) | Macrophytes of the Baltic Sea ecosystem as a source of raw materials for the food industry | Abstract PDF (Rus) |
| E. V. Ulrikh, N. Yu. Klyuchko, S. V. Agafonova, E. S. Zemlyakova, S. A. Sukhikh, A. V. Kachanova, O. S. Fedorova | ||
| Vol 2, No 4 (2019) | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS | Abstract PDF (Eng) |
| T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev | ||
| Vol 5, No 3 (2022) | Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices | Abstract PDF (Rus) |
| A. S. Knyazeva, N. L. Vostrikova, A. V. Kulikovskii, D. A. Utyanov | ||
| Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) |
| M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| Vol 7, No 2 (2024) | Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks | Abstract PDF (Rus) |
| R. R. Vafin, I. Yu. Mikhailova, I. I. Ageykina | ||
| Vol 3, No 4 (2020) | Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria | Abstract PDF (Eng) |
| S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract PDF (Rus) |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| Vol 4, No 4 (2021) | Methods for determining color characteristics of vegetable raw materials. A review | Abstract PDF (Rus) |
| N. I. Fedyanina, O. V. Karastoyanova, N. V. Korovkina | ||
| Vol 8, No 2 (2025) | Methods for quantitative determination of microalgal lipid and fatty acids content | Abstract PDF (Eng) |
| I. V. Morshchinin | ||
| Vol 7, No 4 (2024) | Methods of extraction, separation and identification of cyclic peptides from flaxseed (Linum usitatissimum L.): A review | Abstract PDF (Rus) |
| R. V. Sobolev, I. E. Sokolov, N. A. Petrov, V. А. Sarkisyan, A. A. Kochetkova | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| Vol 6, No 4 (2023) | Microalgae and insects as alternative protein sources: Benefits and risks | Abstract PDF (Rus) |
| G. I. Sutula, D. S. Ryabukhin | ||
| Vol 7, No 3 (2024) | Microplastics: Features of appearance, identification methods (subject review) | Abstract PDF (Rus) |
| D. M. Myalenko | ||
| Vol 7, No 2 (2024) | Microscopic methods to study meat and meat product quality | Abstract PDF (Rus) |
| V. A. Pchelkina | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Rus) PDF (Eng) |
| I, T. Smykov | ||
| Vol 5, No 2 (2022) | Milk curd self-segmentation in cheesemaking tank | Abstract PDF (Eng) |
| I. T. Smykov | ||
| Vol 3, No 1 (2020) | MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS | Abstract PDF (Eng) |
| L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov | ||
| Vol 6, No 1 (2023) | Modern biodegradable materials with accelerated degradation for dairy and food products (subject review) | Abstract PDF (Rus) |
| D. M. Myalenko | ||
| Vol 7, No 2 (2024) | Modern biological methods of processing plant raw materials used to increase its storage capacity | Abstract PDF (Rus) |
| N. E. Posokina, A. I. Zakharova | ||
| Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract PDF (Rus) |
| N. E. Posokina, A. I. Zakharova | ||
| Vol 7, No 2 (2024) | Molecular peptide grafting as a tool for creating new generation of biopeptides: A mini-review | Abstract PDF (Rus) |
| I. M. Chernukha, S. L. Tikhonov, N. V. Tikhonova | ||
| Vol 5, No 4 (2022) | Neophobia: socio-ethical problems of innovative technologies of the food industry | Abstract PDF (Eng) |
| I. T. Smykov | ||
| Vol 6, No 3 (2023) | Network pharmacology and molecular docking study to reveal the potential anticancer activity of Oscillatoxin D, E, and F marine cytotoxins | Abstract PDF (Eng) |
| D. Luthfiana, M. Soleha, A. Prasetiyo, W. A. Kusuma, R. Fatriani, L. Nurfadhila, N. Yunitasari, A. H. Ahkam, T. L. Wargasetia, R. Irfandi, A. N. M. Ansori, V. D. Kharisma, S. W. Naw, E. Ullah, V. Jakhmola, R. Zainul | ||
| Vol 6, No 2 (2023) | New technologies of ice roads construction to maintain the sustainable cold chain of supply in the northern regions of Russia | Abstract PDF (Rus) |
| G. Yu. Goncharova, S. S. Borzov, G. V. Borschev | ||
| Vol 5, No 2 (2022) | New types of sugar-containing raw materials for food production | Abstract PDF (Rus) |
| E. I. Kuzmina, O. S. Egorova, D. R. Akbulatova, D. A. Sviridov, M. Yu. Ganin, A. A. Shilkin | ||
| Vol 1, No 2 (2018) | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS | Abstract PDF (Rus) PDF (Eng) |
| T. V. Shobanova, A. A. Tvorogova | ||
| Vol 2, No 4 (2019) | NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT | Abstract PDF (Eng) |
| L. S. Abramova, A. V. Kozin, A. S. Shashkov | ||
| Vol 6, No 3 (2023) | Nutritional contents of low phenylalanine diets: A mini review | Abstract PDF (Eng) |
| A. S. M. Ammar | ||
| Vol 8, No 1 (2025) | Optimization of aerobic fermentation for organic waste: Key factors and their impact on the quality of the final product | Abstract PDF (Eng) |
| R. A. Uvarov, A. I. Ermochenko | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract PDF (Rus) |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) |
| D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
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109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
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