| Issue | Title | |
| 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 8, No 3 (2025) | Revolutionizing curcumin bioavailability: From health benefits to placement in food packaging products | Abstract |
| B. Pratama, A. R. Khairullah, I. F. Ma’ruf, A. О. Akintunde, I. Mustofa, S. Mulyati, Arif N. M. Ansori | ||
| Vol 8, No 3 (2025) | Revolutionizing curcumin bioavailability: From health benefits to placement in food packaging products | Abstract PDF (Eng) |
| B. P. Pratama, A. R. Khairullah, I. F. Ma’ruf, A. O. Akintunde, I. Mustofa, S. Mulyati, R. Z. Ahmad, A. N. M. Ansori | ||
| 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 | ||
| Vol 6, No 2 (2023) | Role of feed adaptogens in forming the concept of organic pig production | Abstract PDF (Eng) |
| R. V. Nekrasov, N. V. Bogolyubova, M. G. Chabaev, K. S. Ostrenko, R. A. Rykov, A. A. Semenova, V. V. Nasonova | ||
| Vol 1, No 2 (2018) | SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE | Abstract PDF (Rus) PDF (Eng) |
| S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan | ||
| Vol 4, No 2 (2021) | Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas | Abstract PDF (Rus) |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| Vol 5, No 2 (2022) | Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates | Abstract PDF (Rus) |
| L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova | ||
| Vol 2, No 3 (2019) | SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY | Abstract PDF (Eng) |
| N. V. Kupaeva, E. A. Kotenkova | ||
| Vol 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract PDF (Rus) |
| E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| Vol 4, No 3 (2021) | Specialized meat semi-finished products for prevention of liver diseases | Abstract PDF (Rus) |
| O. P. Boleshenko, M. A. Aslanova, A. L. Bero | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract PDF (Rus) |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| Vol 6, No 3 (2023) | Structural characteristics of the bovine leukemia virus genome: A mini review | Abstract PDF (Rus) |
| O. Yu. Fomenko | ||
| Vol 4, No 3 (2021) | Studies of the content of optical isomers of amino acids in food | Abstract PDF (Rus) |
| A. S. Knyazeva, D. A. Utyanov, A. V. Kulikovskii, A. A. Kurzova | ||
| Vol 6, No 2 (2023) | Study of extraction parameters, quantitative yield of polysaccharides and antioxidant activity of psychrophilic microalgae and cyanobacteria | Abstract PDF (Rus) |
| S. A. Sukhikh, V. F. Dolganyuk, O. E. Kremleva, E. V. Ulrikh, E. V. Kashirskikh, O. O. Babich | ||
| Vol 1, No 4 (2018) | STUDY OF FAST ELECTRON IRRADIATION EFFECT ON THE STRUCTURE AND SURFACE OF POLYAMIDE/ POLYETHYLENE/ETHYLENE VINYL ACETATE FILM MATERIAL USING THE UELR 10-10-40 PLANT | Abstract PDF (Rus) PDF (Eng) |
| V. T. Tarasyuk, N. E. Strokova, N. A. Sazhnev, A. V. Prokopenko, N. R. Kil’deeva | ||
| Vol 2, No 4 (2019) | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION | Abstract PDF (Eng) |
| E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova | ||
| Vol 5, No 4 (2022) | Study of morphological features and growth parameters of psychrophilic microalgae and cyanobacteria | Abstract PDF (Rus) |
| V. F. Dolganyuk, E. V. Kashirskikh, E. A. Budenkova, A. P. Andreeva, S. A. Sukhikh | ||
| Vol 6, No 2 (2023) | Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil | Abstract PDF (Eng) |
| A. V. Samoylov, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina | ||
| Vol 8, No 3 (2025) | Study of polysaccharides of Foeniculum vulgare for use as a biologically active food supplement | Abstract PDF (Rus) |
| A. V. Filatova, L. B. Azimova, O. I. Radjabov, A. S. Turaev | ||
| Vol 5, No 1 (2022) | STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR” | Abstract PDF (Rus) |
| T. Y. Gumerov, A. R. Usmanova, Z. S. Mingaleeva, E. Y. Tarasova | ||
| Vol 5, No 2 (2022) | Study of the antioxidant potential of oat drinks enriched with plant components | Abstract PDF (Rus) |
| N. V. Kupaeva, M. A. Ilina, M. V. Svetlichnaya, Yu. N. Zubarev | ||
| Vol 5, No 3 (2022) | Study of the composition and properties of extracts of Glycyrrhiza glabra grown in the Kaliningrad region and prospects of its use | Abstract PDF (Rus) |
| O. O. Babich, E. V. Ulrikh, V. V. Larina, A. K. Bakhtiyarova | ||
| Vol 5, No 4 (2022) | Study of the composition of the residual microflora of milk after pasteurization | Abstract PDF (Rus) |
| G. M. Sviridenko, T. V. Komarova, E. E. Uskova | ||
| Vol 2, No 3 (2019) | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE | Abstract PDF (Eng) |
| I. T. Smykov | ||
| Vol 5, No 2 (2022) | Study of the functional properties of a fermented milk product based on mare’s milk | Abstract PDF (Rus) |
| E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov | ||
| Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract PDF (Rus) |
| G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
| Vol 7, No 1 (2024) | Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk | Abstract PDF (Rus) |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract PDF (Rus) |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| Vol 6, No 2 (2023) | Study of the process of hydrolysis of milk proteins using enzyme preparations of domestic and production | Abstract PDF (Rus) |
| E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, N. A. Petrov, V. K. Mazo | ||
| Vol 2, No 1 (2019) | Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes | Abstract PDF (Eng) |
| A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya | ||
| Vol 5, No 4 (2022) | Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology | Abstract PDF (Rus) |
| G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina | ||
| Vol 7, No 1 (2024) | Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products | Abstract PDF (Rus) |
| E. N. Pirogova, E. V. Topnikova, E. S. Danilova | ||
| Vol 6, No 4 (2023) | Substantiation, directions and results of using whey processed products in ice cream production | Abstract PDF (Rus) |
| P. B. Sitnikova, N. V. Kazakova | ||
| Vol 7, No 3 (2024) | Sulfur dioxide in white sugar: Source of income, reference values | Abstract PDF (Rus) |
| L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, A. S. Vlasenko | ||
| Vol 7, No 3 (2024) | Sustainable agriculture development for food safety and nutrition | Abstract PDF (Eng) |
| N. K. Z. AlFadhly, A. A. Al-Temimi, Z. T. Alkanan, A. В. Altemimi, M. I. Younis, A. M. Giuffrè, T. G. Abedelmaksoud | ||
| Vol 5, No 3 (2022) | Systemic measures on reduction of greenhouse gas emissions in animal husbandry enterprises. A review | Abstract PDF (Rus) |
| I. V. Petrunina, N. A. Gorbunova | ||
| Vol 6, No 3 (2023) | Technological adequacy of sugar beet products used in the food industry | Abstract PDF (Rus) |
| M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko | ||
| Vol 4, No 2 (2021) | Technological and methodological aspects of the production of low- and lactose-free dairy products | Abstract PDF (Rus) |
| Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova | ||
| Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract PDF (Rus) |
| E. V. Mazukabzova | ||
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Russian Academy of Sciences
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