| Issue | Title | |
| Vol 8, No 2 (2025) | Optimization of the composition of polysaccharide-based composite films as a potential food packaging material | Abstract PDF (Rus) |
| T. V. Kryuk, T. G. Tyurina, O. S. Popova, N. A. Romanenko, G. P. Goncharuk, E. N. Trush | ||
| Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract PDF (Rus) |
| E. V. Mazukabzova, L. V. Zaytseva | ||
| Vol 7, No 4 (2024) | Overview of instrumental methods used in the field of food analysis | Abstract PDF (Rus) |
| L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin | ||
| Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract PDF (Rus) |
| G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
| Vol 7, No 4 (2024) | Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation | Abstract PDF (Rus) |
| S. N. Cherviak, V. A. Boyko, V. A. Oleinikova, А. V. Romanov | ||
| Vol 8, No 1 (2025) | Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta | Abstract PDF (Eng) |
| K. A. Goudé, K. H. Kouamé, O. J. Gbotognon, E. J. P. Kouadio | ||
| Vol 1, No 3 (2018) | PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID | Abstract PDF (Rus) PDF (Eng) |
| Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov | ||
| Vol 2, No 2 (2019) | PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE | Abstract PDF (Eng) |
| P. B. Sitnikova, A. A. Tvorogova | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract PDF (Rus) |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| Vol 4, No 1 (2021) | Potential for the application of DNA technologies in the brewing industry | Abstract PDF (Rus) |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, S. V. Tuylkin, R. R. Vafin | ||
| Vol 7, No 4 (2024) | Predicting composition of a functional food product using computer simulation | Abstract PDF (Rus) |
| M. A. Nikitina, I. M. Chernukha, M. P. Artamonova, A. T. Qusay | ||
| Vol 7, No 1 (2024) | Prediction of enzyme action for extraction of antimicrobial substances from Sus scrofa and Bos taurus | Abstract PDF (Rus) |
| E. K. Polishchuk, E. A. Kotenkova | ||
| Vol 7, No 1 (2024) | Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods | Abstract PDF (Rus) |
| R. A. Platova, E. V. Zhirkova, D. A. Metlenkin, A. A. Lysenkova, Yu. T. Platov, V. A. Rassulov | ||
| Vol 5, No 1 (2022) | PRELIMINARY EVALUATION OF COLOR STABILITY OF DATE FRUIT TABLETS | Abstract PDF (Eng) |
| D. Megdoud, M. S. Galouz, S. Rahal, S. Benamara | ||
| Vol 4, No 2 (2021) | Preparation and use of the whey protein microparticulate in the sour cream production technology | Abstract PDF (Rus) |
| E. I. Melnikova, E. B. Stanislavskaya | ||
| Vol 7, No 1 (2024) | Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries | Abstract PDF (Rus) |
| E. A. Alekseenko, N. Yu. Karimova, G. V. Semenov, I. S. Krasnova, O. E. Bakumenko | ||
| Vol 8, No 1 (2025) | Production and use of mussel shell protein in dry fish sauce | Abstract PDF (Rus) |
| A. Yu. Glukharev, V. V. Bordiyan, T. D. Kuzina, Yu. A. Kuchina, S. R. Derkach | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| Vol 7, No 2 (2024) | Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry | Abstract PDF (Rus) |
| D. I. Aleksanochkin, I. A. Fomenko, E. A. Alekseeva, I. M. Chernukha, N. G. Mashentseva | ||
| Vol 5, No 3 (2022) | Products of whole grain processing and prospects of their use in production of flour confectionery | Abstract PDF (Rus) |
| S. Yu. Misteneva | ||
| Vol 8, No 2 (2025) | Profiling of volatile compounds in four Egyptian date cultivars | Abstract PDF (Eng) |
| T. G. Abedelmaksoud, M. A. Hassan, M. T. M. Assous, A. E. R. M. Khalaf-Allah | ||
| Vol 8, No 2 (2025) | Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein product | Abstract PDF (Rus) |
| D. S. Kulikov, A. A. Korolev, V. A. Pchelkina | ||
| Vol 6, No 3 (2023) | Properties and structural features of native and modified proteins of concentrates from white and brown rice | Abstract PDF (Rus) |
| V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina | ||
| Vol 6, No 3 (2023) | Prospects for including edible insects into the food composition | Abstract PDF (Rus) |
| K. G. Kuznetsova, V. Yu. Sitnov, D. S. Ryabukhin | ||
| Vol 6, No 4 (2023) | Protein hydrolysate as a source of bioactive peptides in diabetic food products | Abstract PDF (Rus) |
| O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov | ||
| Vol 6, No 2 (2023) | Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies | Abstract PDF (Rus) |
| I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva | ||
| Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract PDF (Rus) |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) |
| I. T. Smykov | ||
| Vol 5, No 1 (2022) | PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN | Abstract PDF (Rus) |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| Vol 7, No 4 (2024) | Proteomic methods for separation and identification of milk proteins | Abstract PDF (Rus) |
| O. V. Lepilkina, A. I. Grigorieva | ||
| Vol 8, No 1 (2025) | Public health and sanitation issues related to the bacterium Pseudomonas aeruginosa | Abstract PDF (Rus) |
| S. A. Kishilova, I. V. Rozhkova, O. Yu. Fomenko | ||
| Vol 5, No 3 (2022) | pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite | Abstract PDF (Rus) |
| M. V. Novikova, K. E. Viroline, A. D. Nefyodov, M. V. Uspenskaya | ||
| Vol 7, No 2 (2024) | QSAR of acyl alizarin red biocompound derivatives of Rubia tinctorum roots and its ADMET properties as anti-breast cancer candidates against MMP-9 protein receptor: In Silico study | Abstract PDF (Eng) |
| M. R.T. Alifiansyah, M. A. Herdiansyah, R. C. Pratiwi, R. P. Pramesti, N. W. Hafsyah, A. P. Rania, Ju. E.R.P. Putra, P. A. Cahyono, . Litazkiyyah, S. K. Muhammad, A. A.A. Murtadlo, V. D. Kharisma, A. N.M. Ansori, V. Jakhmola, P. K. Ashok, J. M. Kalra, H. Purnobasuki, I. A. Pratiwi | ||
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract PDF (Rus) |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| Vol 2, No 2 (2019) | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY | Abstract PDF (Eng) |
| L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina | ||
| Vol 6, No 3 (2023) | Regional specificity of Algerian olive oil | Abstract PDF (Rus) |
| H. Ghernoug, I. M. Chernukha, D. A. Utyanov | ||
| Vol 1, No 1 (2018) | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS | Abstract PDF (Rus) PDF (Eng) |
| Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа | ||
| Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Rus) PDF (Eng) |
| I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
| Vol 1, No 1 (2018) | RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger | Abstract PDF (Rus) PDF (Eng) |
| Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova | ||
| Vol 3, No 2 (2020) | RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM | Abstract PDF (Eng) |
| A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova | ||
| Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract PDF (Rus) |
| O. B. Fedotova, N. S. Pryanichnikova | ||
| Vol 7, No 1 (2024) | Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings | Abstract PDF (Rus) |
| O. V. Zinina, S. P. Merenkova, M. B. Rebezov, E. A. Vishnyakova | ||
| Vol 3, No 4 (2020) | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa | Abstract PDF (Eng) |
| G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova | ||
| Vol 3, No 3 (2020) | RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA | Abstract PDF (Eng) |
| I. I. Ageikina, E. G. Lazareva, I. Yu. Mikhailova, V. K. Semipyatny | ||
| Vol 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract PDF (Rus) |
| K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
| Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) |
| L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
| Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) |
| L. N. Krikunova, E. V. Dubinina | ||
| Vol 4, No 2 (2021) | Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) | Abstract PDF (Rus) |
| L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov | ||
| Vol 5, No 1 (2022) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) | Abstract PDF (Rus) |
| L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva | ||
| Vol 7, No 2 (2024) | Risk assessment in production of functional food products by means of RCA method | Abstract PDF (Rus) |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
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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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e-mail: a.zakharov@fncps.ru
