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№	Authors	Title	Volume	Issue	Year

1	Головач Т. Н., Ловкис З. В., Курченко В. П., Янцевич А. В. , Тарун Е. И. , Дудчик Н. В., Ржепаковский И. В. , Лодыгин А. Д.	Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production	54	3	2024
2	Фролова А. С., Милентьева И. С., Федорова А. М., Миллер Е. С., Лузянин С. Л.	Effect of Biologically Active Substances on Thermal and Oxidative Stress in Caenorhabditis elegans Models	54	3	2024
3	Фокина А. Д. , Веснина А. Д., Фролова А. С., Чекушкина Д. Ю., Проскурякова Л. А., Аксенова Л. М.	Bioactive Anti-Aging Substances: Geroprotectors	54	2	2024
4	Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н.	Effect of Thermal Treatment and Pasteurization on Milk Powder Quality	54	2	2024
5	Долганюк В. Ф., Сухих С. А., Каширских Е. В., Ульрих Е. В., Кремлева О. Е., Бабич О. О.	Screening and Profiling the Antioxidant Properties of Psychrophilic Microalgae and Cyanobacteria from the Baltic Sea	54	2	2024
6	Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina	Approaches to Developing New Complex Meat Products with Preset Qualitiy	53	4	2023
7	Kozlova Oksana, Velichkovich Natalia, Faskhutdinova Elizaveta, Neverova Olga, Petrov Andrey	Methods for Extracting Immune-Response Modulating Agents of Plant Origin	53	4	2023
8	Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С.	Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review	53	3	2023
9	Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С.	Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review	53	3	2023
10	Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С.	Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production	53	3	2023
11	Вечтомова Е. А., Куприна И. К., Орлова М. М. , Ларичев Т. А.	Prospects for Derivatives of Game Animals	53	2	2023
12	Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И.	Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids	53	1	2023
13	Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А.	Peptides of Trypsin Hydrolyzate in Bovine Colostrum	53	1	2023
14	Каледин А. П. , Степанова М. В., Остапенко В. А.	Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes	53	1	2023
15	Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю.	Biological Protein Value of Pteridium aquilinum (L.) Kuhn	52	2	2022
16	Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В.	Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods	52	2	2022
17	Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М.	Technology and Theory of Mechanically Activated Water in Bakery Industry	51	4	2021
18	Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В.	Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets	51	3	2021
19	Дышлюк Л. С., Федорова А. М., Лосева А. И., Еремеева Н. И.	Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors	51	2	2021
20	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots	51	1	2021
21	Ли Н. Г., Каленик Т. К.	Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus	51	1	2021
22	Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д.	New Functional Formulations for Dry Seafood Concentrates and their Properties	50	4	2020
23	Антонова И. С., Веснина А. Д., Шадрин В. Г.	Dietary Supplements Market Research	50	3	2020
24	Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С.	Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade	50	3	2020
25	Сергеева И. Ю., Заушинцена А. В., Брюхачев Е. Н.	Photosynthetic pigments and phenolic potential of Rhodiola rosea L. from plant communities of different ecology and geography	50	3	2020
26	Янг Й., Асякина Л. К., Бабич О. О., Дышлюк Л. С., Сухих С. А., Попов А. Д., Костюшина Н. В.	Physicochemical properties and biological activity of extracts of dried biomass of callus and suspension cells and in vitro root cultures	50	3	2020
27	Бочкарева З. А., Волшенкова Е. С.	ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE	50	2	2020
28	Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К.	MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT	49	4	2019
29	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
30	Стаценко Е. С.	Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials	49	3	2019
31	Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т.	Grain Composites with a Complementary Amino Acid Composition in Food and Fodder	49	2	2019
32	Иванова С. А., Милентьева И. С., Асякина Л. К., Лукин А. А., Кригер О. В., Петров А. Н.	Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks	49	1	2019
33	Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н.	Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials	49	1	2019
34	Буянова И. В., Лупинская С. М., Лобачева Е. М.	Technological Aspects of Cold Storage of Protein Dairy Products	48	4	2018
35	Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н.	The Use of Milk Protein in the Production of Jelly Products	48	3	2018
36	Лобач Е. Ю., Вековцев А. А., Никитюк Д. Б., Позняковский В. М.	. Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases	48	2	2018
37	Белокурова Е. С., Панкина И. А.	Comparative analysis of concentrated tomato products on carotenoid content	48	2	2018
38	Бутов А. В., Мандрова А. А.	Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation	48	2	2018
39	Чижикова О. Г., Коршенко Л. О., Павлова М. А.	DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS	46	3	2017
40	Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О.	PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE	46	3	2017
41	Саженова Ю. М., Лупинская С. М.	DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE	43	4	2016
42	Магажанов Ж. М., Бектурсунова М. Ж.	RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN	43	4	2016
43	Дышлюк Л. С., Каширских Е. В., Носкова С. Ю., Пискаева А. И., Изгарышев А. В., Гармашов С. Ю.	WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT	43	4	2016
44	Щеколдина Т. В., Черниховец Е. А., Христенко А. Г.	THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS	42	3	2016
45	Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н.	ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN	41	2	2016
46	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
47	Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А.	ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION	38	3	2015
48	Черненкова А. А., Леонова С. А., Пусенкова Л. И.	IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN	38	3	2015
49	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
50	Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS	37	2	2015
51	Котова Т. В., Солопова А. Н., Позняковский В. М.	THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH SCHIZANDRA CHINENSIS	37	2	2015
52	Змиевская Т. Н., Усатенко Н. Ф.	FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT	36	1	2015
53	Невская Е. В., Шлеленко Л. А., Бородулин Д. М.	OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION	36	1	2015
54	Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В.	QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS	35	4	2014
55	Гомбоева В. В., Плотников Д. А.	COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT	34	3	2014
56	Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М.	DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN	34	3	2014
57	Сергеева И. Ю.	IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES	33	2	2014
58	Науменко Е. А., Анохина О. Н.	STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE	32	1	2014
59	Буянова И. В., Дьяченко С. А.	SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI	31	4	2013
60	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
61	Мясищева Н. В., Артемова Е. Н.	STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE	30	3	2013
62	Шульгина Л. В., Давлетшина Т. А., Загородная Г. И.	DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING	28	1	2013
63	Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е.	STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS	28	1	2013
64	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
65	Панчишина Е. М., Кращенко В. В.	THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS	28	1	2013
66	Головин М. А., Ганина В. И.	A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS	27	4	2012
67	Журавлева С. В., Прокопец Ж. Г.	BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS	27	4	2012
68	Перкель Т. П., Коджебаш К. А.	SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS	27	4	2012
69	Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф.	TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS	27	4	2012
70	Ганина В. И., Тихомирова Н. А., Комолова Г. С.	THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP	26	3	2012
71	Нициевская К. Н.	DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT	25	2	2012
72	Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В.	DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY ON THE BASIS OF WILD PLANT RAW MATERIALS	25	2	2012
73	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
74	Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А.	MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS	25	2	2012
75	Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А.	DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT	24	1	2012
76	Челнакова Н. Г., Тенешев Е. И., Голуб О. В.	DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES	24	1	2012
77	Герасимова Т. В., Лодыгин А. Д., Абакумова Е. А., Дергунова Е. В., Скороходова М. В.	EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF PHARMACEUTICAL PLANTS ON LACTIC ACID MICROORGANISMS PROPAGATION	24	1	2012
78	Бибик И. В., Глинёва Ю. А.	PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS	24	1	2012
79	Челнакова Н. Г., Илюшина Е. Е., Австриевских А. .	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM	23	4	2011
80	Тихонов С. Л., Улитин Е. В.	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE FOOD ADDITIVE RASTIVIT BASED ON PLANT RAW MATERIAL OF SOUTHERN URAL	23	4	2011
81	Бутов А. В., Мандрова А. А.	ENERGY EFFICIENCY AND POTATO QUALITY DUE TO BIOLOGIZATION OF FARMING IN CHERNOZEM STEPPE	23	4	2011
82	Евдокимов И. А., Куликова И. К., Эрешова В. Д.	INVESTIGATION OF LOW LACTOSE ICE-CREAM MICROBIOLOGICAL SAFETY	23	4	2011
83	Баженова Б. А., Бальжинимаева С. К.	PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE	23	4	2011
84	Као Т. Х., Разумовская Р. Г.	STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN	23	4	2011
85	Архипов А. Н., Трифонов И. Ю., Лосева А. И.	DEVELOPMENT OF PASTE-LIKE DAIRY PRODUCTS TECHNOLOGY	22	3	2011
86	Решетник Е. И., Уточкина Е. А.	Fermented plant milk drink with functional characteristics: technology development	21	2	2011
87	Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И.	Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes	21	2	2011
88	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
89	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
90	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
91	Латков Н. Ю., Позняковский Д. В., Австриевских А. Н.	Experimental substantiation and practical realization of diets for sportspeople of various qualifications	18	3	2010
92	Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И.	New kinds of canned foods on the basis of cucumaria japonica sempler	18	3	2010
93	Решетник Е. И., Уточкина Е. А., Пакусина А. П.	Investigation of Possibility of Fermented Milk Enrichment with the Food Additive «Lavitol (Arabinogalaktan)»	17	2	2010
94	Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А. .	Technological support of innovative projects in the production of biologically active additions	16	1	2010
95	Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А.	The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency	16	1	2010
96	Ердакова В. П., Позняковский В. .	The results of complex cosmeceutics and nutraceutics usage in acne prevention	16	1	2010
97	Архипов А. Н.	Processed cheese products «Rada» and «Floris»	14	3	2009
98	Позняковский В. М., Суханов Б. П.	Biologically active additives in a modern food	13	2	2009
99	Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л.	Prospects of use an amaranth albuminous flour in bread making	12	1	2009
100	Щеглова И. В., Верещагин А. Л.	Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms	12	1	2009