| Issue | Title | |
| 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 | ||
| 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 8, No 4 (2025) | The effect of lyophilization and cryoprotection on survival of Lactiplantibacillus plantarum strains | Abstract PDF (Rus) |
| N. P. Sorokina, I. T. Smykov, I. V. Kucherenko, E. V. Kuraeva, A. Yu. Duganova | ||
| Vol 8, No 4 (2025) | The effect of the yeast storage method on the quality of young sparkling wines | Abstract PDF (Rus) |
| N. Yu. Lutkova, E. V. Ivanova, S. N. Cherviak, I. P. Lutkov | ||
| 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 | ||
| 301 - 350 of 382 Items | << < 2 3 4 5 6 7 8 > >> | |
Browse Title Index
Popular articles
Vol 6, No 2 (2023)
Vol 8, No 1 (2025)
Vol 3, No 1 (2020)
Vol 1, No 2 (2018)
Vol 4, No 2 (2021)
109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
