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| Issue | Title | |
| Vol 3, No 2 (2020) | INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES | Abstract PDF (Eng) similar documents |
| E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev | ||
| "... , fermentation, distillation, as well as its effect on the volatile components composition of distillate and the ..." | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| "... of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point ..." | ||
| Vol 8, No 3 (2025) | Optimization of the extraction process of bioactive substances from cherry pomace | Abstract similar documents |
| O. V. Zinina, E. A. Vishnyakova, N. V. Naumenko, M. B. Rebezov | ||
| Vol 8, No 3 (2025) | Effect of legume fermentation on the reduction of the anti-nutritional factor. Review | Abstract similar documents |
| A. A. Kim, P. E. Balanov, I. V. Smotraeva | ||
| "... processing of legumes (soaking, thermal processing, sprouting and fermentation) to reduce the content of anti ..." | ||
| Vol 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort | Abstract similar documents |
| E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
| "... production, on the metabolic processes of the yeast Saccharomyces cerevisiae 985-T and alcoholic fermentation ..." | ||
| Vol 8, No 1 (2025) | Optimization of aerobic fermentation for organic waste: Key factors and their impact on the quality of the final product | Abstract PDF (Eng) similar documents |
| R. A. Uvarov, A. I. Ermochenko | ||
| "... of processing is aerobic fermentation. Food waste is difficult to process due to its physicochemical ..." | ||
| 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) similar documents |
| L. N. Krikunova, E. V. Dubinina | ||
| "... and its fermentation was the research subject of this work. The development of operational parameters ..." | ||
| Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... index (GI) of cozonac samples with different fermentation agents. The experimental results showed ..." | ||
| Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) similar documents |
| D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
| "... wastes were screened as a fermentation media and sugar cane molasses showed the highest productivity ..." | ||
| Vol 8, No 1 (2025) | Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta | Abstract PDF (Eng) similar documents |
| K. A. Goudé, K. H. Kouamé, O. J. Gbotognon, E. J. P. Kouadio | ||
| Vol 8, No 4 (2025) | Optimization of technological parameters of casein hydrolysis | Abstract similar documents |
| O. V. Zinina, I. M. Chanov, M. B. Rebezov, Y. Li, Ch. Li, Y. Zhao | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| "... with enzyme preparations; a fermentation method — without fermentation activators and using fermentation ..." | ||
| Vol 8, No 2 (2025) | Biotechnology applications of wheat bran. Review | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, A. P. Nepomnyashchy, E. Yu. Ivanova, N. Yu. Sharova | ||
| Vol 7, No 4 (2024) | Xanthan gum: Secondary raw materials for biosynthesis, isolation and application | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, N. Yu. Sharova | ||
| "... the fermentation of liquid high-carbon media. The primary producer is the bacterium Xanthomonas campestris ..." | ||
| Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) similar documents |
| R. M. Mohamed, M. R. Ali | ||
| "... . Plant-based foods’ nutritional profile and sensory attributes can be improved through fermentation ..." | ||
| Vol 8, No 4 (2025) | The effect of the yeast storage method on the quality of young sparkling wines | Abstract similar documents |
| N. Yu. Lutkova, E. V. Ivanova, S. N. Cherviak, I. P. Lutkov | ||
| "... . No significant differences were found in the process of must fermentation at 26 ± 1 °С using the studied strains ..." | ||
| 1 - 16 of 16 Items | ||
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