| Issue | Title | |
| 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 | ||
| Vol 4, No 3 (2021) | The main factors of marmalade molecular structure formation | Abstract PDF (Rus) |
| N. B. Kondratev, M. V. Osipov, O. S. Rudenko, E. V. Kazantsev, E. S. Kalinkina | ||
| Vol 3, No 1 (2020) | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR | Abstract PDF (Eng) |
| A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina | ||
| Vol 1, No 3 (2018) | THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE | Abstract PDF (Rus) PDF (Eng) |
| Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich | ||
| Vol 7, No 4 (2024) | The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review | Abstract PDF (Eng) |
| A. N. Agustina, A. N. M. Ansori, R. Puspita, M. Citrawati, S. Wahyuningsih, S. Tuba, M. A. Herdiansyah, M. Kristanti | ||
| Vol 5, No 4 (2022) | The practice of application and features of the control of oligosaccharides in the production of specialized food products. A review | Abstract PDF (Rus) |
| E. A. Yurova, N. V. Ananyeva | ||
| Vol 5, No 4 (2022) | The problem of grained salmonid roe falsification and ways for its solution | Abstract PDF (Rus) |
| L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
| Vol 1, No 3 (2018) | THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE STREPTOMYCES LUCENSIS AND STREPTOMYCES VIOLACEUS DURING STORAGE AT LOW TEMPERATURES | Abstract PDF (Rus) PDF (Eng) |
| Natalya Yu. Sharova, Tatyana V. Vybornova, Anastasia A. Printseva, Bairta S. Manzhieva | ||
| Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract PDF (Rus) |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| Vol 6, No 3 (2023) | The relevance of the development of food products enriched with trace elements for diet therapy in cardiovascular diseases | Abstract PDF (Rus) |
| A. N. Yashin, A. N. Petrov | ||
| Vol 8, No 3 (2025) | The role of technological innovations in ensuring sustainable development of the food industry | Abstract |
| I. V. Petrunina, N. A. Gorbunova, Yu. A. Kuzlyakina, V. S. Zamula | ||
| Vol 8, No 3 (2025) | The role of technological innovations in ensuring sustainable development of the food industry | Abstract PDF (Rus) |
| I. V. Petrunina, N. A. Gorbunova, Yu. A. Kuzlyakina, V. S. Zamula | ||
| Vol 6, No 2 (2023) | The sociocultural and productivity nexus in yam farming in Nigeria | Abstract PDF (Eng) |
| E.-O. S. Ema, J. E. Obidegwu, E. M. Akpabio | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract PDF (Rus) |
| I. A. Gurskiy | ||
| Vol 7, No 3 (2024) | The use of alternative protein sources in quail diets: A review | Abstract PDF (Rus) |
| M. A. Polubesova, E. V. Mechtaeva, A. D. Chernov, V. Yu. Sitnov, A. Z. Zhuravleva | ||
| Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract PDF (Rus) |
| A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
| Vol 8, No 1 (2025) | Theoretical and conceptual analysis: Aflatoxin intervention of Mindanao, Philippines | Abstract PDF (Eng) |
| R. E. G. A. Cataluña, R. L. Base | ||
| Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Rus) PDF (Eng) |
| A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
| Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract PDF (Rus) |
| I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
| Vol 5, No 1 (2022) | TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING | Abstract PDF (Rus) |
| V. Y. Kornienko, M. Y. Minaev | ||
| Vol 8, No 2 (2025) | Unification of approaches to assessing the quality and functional and technological properties of protein-containing products from processing legume raw materials | Abstract PDF (Rus) |
| L. N. Rozhdestvenskaya, I. O. Lomovsky, O. V. Chugunova | ||
| Vol 5, No 4 (2022) | Urban agricultural activities, a food system resilience strategy during COVID-19 in Haiti | Abstract PDF (Eng) |
| B. Paul | ||
| Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract PDF (Rus) |
| N. G. Ostreczova, A. V. Bobrova | ||
| Vol 7, No 1 (2024) | Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field | Abstract PDF (Rus) |
| L. Ch. Burak, A. N. Sapach | ||
| Vol 4, No 4 (2021) | Use of pullulanase as a biocatalyst for starch hydrolysis: Part 1. Study of the effect of pullulanase on maize amylopectin starch | Abstract PDF (Rus) |
| A. A. Papakhin, Z. M. Borodina | ||
| Vol 8, No 2 (2025) | Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk | Abstract PDF (Rus) |
| D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova | ||
| Vol 7, No 1 (2024) | Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk | Abstract PDF (Rus) |
| D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova | ||
| Vol 5, No 1 (2022) | USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION | Abstract PDF (Rus) |
| E. I. Kuzmina, M. Y. Ganin, D. A. Sviridov, O. S. Egorova, A. A. Shilkin, D. R. Akbulatova | ||
| Vol 7, No 2 (2024) | Using the model of closed-loop economy in certain branches of the agro-industrial complex | Abstract PDF (Rus) |
| I. V. Petrunina, N. A. Gorbunova | ||
| Vol 7, No 3 (2024) | Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies | Abstract PDF (Eng) |
| A. S.M. Ammar, Y. M. Riyad, A. A.A. Ebrahiem | ||
| Vol 8, No 3 (2025) | Utilization of residues of ajwain, summer savory and oregano essential oils distillation | Abstract PDF (Eng) |
| F. A.-Z. Refat, A. O. Ali, N. F. S. Morsy, K. S. M. Hammad | ||
| Vol 8, No 3 (2025) | Valorization of citrus fruit wastes: Sustainable extraction of bioactive compounds for food and health applications | Abstract PDF (Eng) |
| A. S. M. Ammar, Y. M. Riyad, M. I. Younis, M. R. Ali | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract PDF (Rus) |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| Vol 2, No 1 (2019) | Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process | Abstract PDF (Eng) |
| S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova | ||
| Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract PDF (Rus) |
| A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
| Vol 7, No 4 (2024) | Xanthan gum: Secondary raw materials for biosynthesis, isolation and application | Abstract PDF (Eng) |
| G. F. Kurbanov, A. O. Prichepa, N. Yu. Sharova | ||
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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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