| Issue | Title | |
| 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 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 | ||
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract PDF (Rus) |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| Vol 2, No 2 (2019) | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES | Abstract PDF (Eng) |
| T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik | ||
| Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Rus) PDF (Eng) |
| Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| Vol 7, No 2 (2024) | Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates | Abstract PDF (Rus) |
| A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova | ||
| Vol 6, No 4 (2023) | The ecosystem of vertical farms: A conceptual framework | Abstract PDF (Rus) |
| Yu. A. Dovganeva, Yu. V. Katrashova, T. V. Kirillova | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Rus) PDF (Eng) |
| Sergey V. Tyulkin | ||
| Vol 6, No 3 (2023) | The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Abstract PDF (Rus) |
| E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov | ||
| Vol 6, No 4 (2023) | The effect of ultrasound on the feed mixture of sunflower cake and whey | Abstract PDF (Rus) |
| S. K. Volonchuk, V. B. Mаzalevskiy, S. V. Stankevich, G. P. Chekryga | ||
| Vol 2, No 4 (2019) | THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS | Abstract PDF (Eng) |
| Marina V. Gernet, I. N. Gribkova, O. A. Borisenko | ||
| Vol 3, No 3 (2020) | THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES | Abstract PDF (Eng) |
| D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova | ||
| Vol 2, No 3 (2019) | THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS | Abstract PDF (Eng) |
| N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina | ||
| Vol 7, No 3 (2024) | The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality | Abstract PDF (Rus) |
| N. E. Posokina, O. V. Bessarab, O. V. Karastoyanova, N. V. Korovkina | ||
| Vol 7, No 3 (2024) | The influence of the volume fraction of meat in dumplings on their cooking time | Abstract PDF (Rus) |
| V. N. Makarov, A. R. Sadykov, D. C. Chetverikova | ||
| Vol 6, No 4 (2023) | The kinetics of milk gel structure formation studies by electron microscopy | Abstract PDF (Eng) |
| I. T. Smykov | ||
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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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