ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 93 articles
Search string: dialectic- organismic character of system methodology
Authors Title Volume Issue Year
1 Шелудько О. Н., Прах А. В. , Чемисова Л. Э., Бахметов Р. Н. Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages 54 1 2024
2 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
3 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
4 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
5 Казанцева Е. Г., Лямкин И. И. The Impact of Value Chains on Food Security 52 2 2022
6 Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies 51 4 2021
7 Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. Spicy Plant Raw Materials in Choux Dough 51 4 2021
8 Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification 51 4 2021
9 Чеснокова Н. Ю., Приходько Ю. В., Кузнецова А. А., Кушнаренко Л. В., Герасимова В. А. Anthocyanin Films in Freshness Assessment of Minced Fish 51 2 2021
10 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
11 Гиро Т. М., Куликовский А. В., Князева А. С., Домницкий И. Ю., Гиро А. В. Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets 50 4 2020
12 Майтаков А. Л., Сарафанов А. А. PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 50 2 2020
13 Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д. Improving the Line of Instant Starch Soft Drinks 50 1 2020
14 Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. The Effect of Acid Composition on the Fermentation Process of Pork Fat 50 1 2020
15 Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS 49 4 2019
16 Бобренева И. В., Баюми А. А. Tiger Nut in Meat Products 49 2 2019
17 Жидкова Е. А. Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex 48 4 2018
18 Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н. Estimation of Reliability of Fire Alarm System 48 4 2018
19 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
20 Гуринович Г. В., Санников П. В., Патракова И. С. Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour 48 3 2018
21 Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. Development of the integrated management system in food production company 48 1 2018
22 Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION 47 4 2017
23 Крикунова Л. Н., Песчанская В. А., Дубинина Е. В. SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. Part 3. CHARACTERISTICS OF THE DISTILLATE 46 3 2017
24 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
25 Ожерельева А. В., Куракин М. С. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED 46 3 2017
26 Дружкова В. Н., Грязнова Н. Л. ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY 45 2 2017
27 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
28 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
29 Панфилов В. А. DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH 44 1 2017
30 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
31 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
32 Халтурин М. А., Иванов П. П., Кравченко С. Н. ESTIMATION OF STABILITY OF TECHNOLOGICAL SYSTEM FOR CONCENTRATED FRUIT EXTRACTS PRODUCTION 43 4 2016
33 Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS 43 4 2016
34 Морозова Е. А., Сухачева А. В. TRAINING SPECIALISTS ENGAGED IN PROVIDING POPULATION WITH FOOD AS CONDITION FOR SUCCESSFUL DEVELOPMENT OF REGIONAL SOCIOECONOMIC SYSTEM 43 4 2016
35 Сергеева И. Ю. CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL 42 3 2016
36 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
37 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
38 Бутов А. В., Мандрова А. А. FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION 41 2 2016
39 Панфилов В. А. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 41 2 2016
40 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
41 Короткий И. А., Короткая Е. В., Киреев В. В. THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING 41 2 2016
42 Шишин М. В., Просеков А. Ю. INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS 39 4 2015
43 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
44 Соловьева А. А. ASSESSMENT OF FERMENTED SAUSAGE SAFETY 38 3 2015
45 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
46 Сурков И. В., Гореликова Г. А., Биндюк В. С. DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE 36 1 2015
47 Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н. EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS 36 1 2015
48 Панфилов В. А. AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM 35 4 2014
49 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
50 Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS 34 3 2014
51 Муратова Е. И., Смолихина П. М. JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES 34 3 2014
52 Шачнева Е. Ю., Мендалиева М. Р., Зухайраева А. С., Акбирдиева Ю. А. SORPTION CONCOCTION OF RIBOFLAVINUM (VITAMIN B 2) ON SORBENTS OF VARIOUS TYPES (ACTIVE COAL, THE GAIZES OF THE ASTRAKHAN REGION, THE MODIFIED SORBENT OF CB-1-K RECEIVED ON THE BASIS OF THE GAIZES OF THE ASTRAKHAN REGION) 34 3 2014
53 Доманова Е. В., Шубина Л. Ю. EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES 33 2 2014
54 Козлов В. П. FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK 33 2 2014
55 Плосконосова Е. А. MODERNIZATION OF RUSSIAN ECONOMY: SELECTION OF PRIORITY ROUTES IN THE CONTEXT OF SYSTEMATIC APPROACH 32 1 2014
56 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
57 Иванов С. В., Кишенько И. И., Крыжова Ю. П. SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 32 1 2014
58 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
59 Попов А. М., Романенко Р. Ю., Миллер Е. С., Доня Д. В., Попов А. А. THE MAIN OPTIMIZATION DIRECTIONS FOR STRUCTURE FORMATION IN DISPERSE SYSTEMS 31 4 2013
60 Захарова Л. М., Щербинина Ю. С. APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE 30 3 2013
61 Дюжев А. В., Киселева Т. Ф., Кардашева М. В. INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE 30 3 2013
62 Резниченко И. Ю., Егорова Е. Ю. THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY 30 3 2013
63 Короткая Е. В., Короткий И. А., Гаврилова М. О. APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS 29 2 2013
64 Васильева И. В., Унщикова Т. А., Степанов С. В. DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION 29 2 2013
65 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
66 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
67 Павский В. А., Павский К. В. PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE 26 3 2012
68 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
69 Смирнова Н. А., Пасько О. В. APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FERMENTED CREAM BIOPROOF-READER 24 1 2012
70 Корзунов С. А., Карпов В. И. SCHEDULE BASED RESEARCH PLANNING 24 1 2012
71 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
72 Попов А. М., Сорочкин А. М., Сарафанов А. А., Михайлова И. А., Шилова Е. И. CONTROL OF WET DISPERSE SYSTEMS STRUCTURE AND PROPERTIES 22 3 2011
73 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
74 Бабич О. О., Солдатова Л. С., Разумникова И. С. Peculiarities of phenylalanine biotransformation in technology of food for patients suffering from phenylketonuria 21 2 2011
75 Иванова С. А. Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material 21 2 2011
76 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
77 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
78 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
79 Заворохина Н. Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor 19 4 2010
80 Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices 19 4 2010
81 Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. Development of technology for paste-like emulsion products of animal and plant origin 18 3 2010
82 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
83 Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid disperse systems 18 3 2010
84 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
85 Панфилов В. А. The theory of food technology as a system of knowledge 16 1 2010
86 Архипов А. . Application of texturizer in manufacture of dairy products 15 4 2009
87 Винограй Э. . Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches 15 4 2009
88 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
89 Прокопец А., Красина И. Б. Prospects of the use of flour from millet in a production flour wares of pastries 15 4 2009
90 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
91 Гурин В. В., Попов А. А., Тарбеев О. Г., Попов А. М. Hierarchical model of structure of disperse system from vegetative raw material 14 3 2009
92 Короткий И. А. Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials 13 2 2009
93 Сурков И. В., Ермолаева Е. О., Австриевских А. Н. Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises 13 2 2009