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№	Authors	Title	Volume	Issue	Year

1	Агеева Н. М., Ширшова А. А., Ульяновская Е. В., Щеглов С. Н., Храпов А. А., Чернуцкая Е. А.	Comparative Analysis of Biogenic Amines in Wines and Ciders	55	2	2025
2	Серба Е. М., Римарева Л. В., Крючкова Е. Р., Оверченко М. Б., Игнатова Н. И., Матросова Н. В.	Effect of Buckwheat-Corn Wort Mix on Yeast Generation and Ethanol Synthesis	55	2	2025
3	Подорожняя И. В., Ветохин С. С.	Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples	55	2	2025
4	Бахарев В. В., Феоктистов П. А.	Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages	55	1	2025
5	Федоренко Б. Н., Лесничий А. В., Стерин В. Ф., Латышев М. А. , Мачнев А. В., Яблоков А. Е. , Якушев А. О.	Biomembrane Systems for Convergent Biomimetic Technologies	55	1	2025
6	Кротова М. Г. , Гришаева И. Н.	Collagen Hydrolysed from Maral Raw Material: Production Technology and Biochemical Composition	54	4	2024
7	Симоненко Е. С., Симоненко С. В., Бегунова А. В., Петров А. Н., Семенова Е. С.	New Functional Fermented Mare’s Milk Product: Biological Assessment in vivo	54	4	2024
8	Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д.	Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers	54	2	2024
9	Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н.	Bacterial Composition of Dairy Base during Fermentation	53	3	2023
10	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
11	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
12	Ширшова А. А., Агеева Н. М., Ульяновская Е. В., Чернуцкая Е. А.	Transformation of Apple Composition during Cider Production	53	1	2023
13	Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н.	Acidification in Distillation Technology	52	4	2022
14	Ганина В. И., Машенцева Н. Г., Ионова И. И.	Bacteriophages of Lactic Acid Bacteria	52	2	2022
15	Вебер А. Л., Леонова С. А., Кондратьева О. В.	Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas	52	1	2022
16	Бурак Л. Ч. , Завалей А. П.	Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties	52	1	2022
17	Славянский А. А., Митрошина Д. П., Грибкова В. А., Карамзин А. В.	Fractionation of Bulk Food Products	52	1	2022
18	Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х.	Effect of Berry Extracts on Saccharomyces cerevisiae Yeast	51	4	2021
19	Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И.	Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates	51	3	2021
20	Агеева Н. М., Ширшова А. А., Тихонова А. Н.	Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine	51	3	2021
21	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
22	Кригер О. В., Бабич О. О., Долганюк В. Ф., Козлова О. В., Сухих С. А., Ларичев Т. А.	Bioethanol Production from Miscanthus sinensis Cellulose by Bioconversion	51	2	2021
23	Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю.	Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma	51	2	2021
24	Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И.	Technology for the Bacillus megaterium Fodder Biomass Production	51	1	2021
25	Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В.	Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia	50	4	2020
26	Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Ганин М. Ю.	Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines	50	4	2020
27	Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В.	Food Fortification as a Preventive Factor of Micronutrient Deficiency	50	1	2020
28	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
29	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
30	Зайцева И. И., Шеламова С. А., Дерканосова Н. М.	Effect of Pumpkin Husks on Cracker Dough Fermentation	49	3	2019
31	Гербер Ю. Б., Гаврилов А. В.	Machine Processing of Milk in Dairy Production	49	3	2019
32	Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А.	Improving the Salting Technology for Fermented Maral Meat Products	48	4	2018
33	Кригер О. В., Носкова С. Ю.	Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods	48	4	2018
34	Сухих С. А., Лукин А. А., Голубцова Ю. В.	Efficacy of Antimicrobials in Fermented Milk Storage	48	3	2018
35	Макаров С. С., Макаров С. Ю., Панасюк А. Л.	Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production	48	3	2018
36	Пермякова Л. В.	Dependence between sterols synthesis and the method of beer yeast oxygenation	48	2	2018
37	Пономарёва О. И., Борисова Е. В., Прохорчик И. П.	Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile	48	2	2018
38	Панасюк А. Л., Макаров С. С.	Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant	48	1	2018
39	Гаврилова Н. Б., Темирбаева М. В.	SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT	47	4	2017
40	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
41	Мельникова Е. И., Пономарева Н. В., Богданова Е. В.	ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS	44	1	2017
42	Крикунова Л. Н., Песчанская В. А., Дубинина Е. В.	SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.Part 1. Dynamic of distribution of volatile components by distillation of fermented wort	44	1	2017
43	Раскошная Т. А., Семенихина В. Ф., Рожкова И. В., Бегунова А. В.	DEVELOPMENT OF NUTRIENT MEDIUM AND CULTIVATION REGIMES OF LACTOBACILLUS REUTERI FOR BACTERIAL CONCENTRATE PRODUCTION	42	3	2016
44	Иркитова А. Н., Функ И. А., Дорофеев Р. В.	SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER	42	3	2016
45	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А.	SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY	41	2	2016
46	Злочевский В. Л.	FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION	40	1	2016
47	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE	40	1	2016
48	Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А.	INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS	39	4	2015
49	Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В.	SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS	39	4	2015
50	Соловьева А. А.	ASSESSMENT OF FERMENTED SAUSAGE SAFETY	38	3	2015
51	Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М.	CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION	38	3	2015
52	Пермякова Л. В.	INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST	38	3	2015
53	Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М.	PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS	38	3	2015
54	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
55	Корниенко В. В., Мельник Л. Н., Таран В. М.	Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol	35	4	2014
56	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
57	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
58	Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г.	FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS	34	3	2014
59	Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю.	WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS	34	3	2014
60	Сергеева И. Ю.	IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES	33	2	2014
61	Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А.	INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE	33	2	2014
62	Сафронова Т. Н., Евтухова О. М., Макарова М. И.	NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN	33	2	2014
63	Ивкова И. А., Пиляева А. С., Копылов Г. М.	DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY	32	1	2014
64	Бибик И. В., Лоскутова Е. В.	SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY	32	1	2014
65	Киселева Т. Ф., Иголинская О. А., Бастрон Е. В.	UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS	32	1	2014
66	Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г.	MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS	30	3	2013
67	Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И.	APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION	29	2	2013
68	Логинов В. А., Гаврилова Н. Б.	REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE	29	2	2013
69	Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н.	THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE	29	2	2013
70	Уточкина Е. А., Решетник Е. И.	EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS	27	4	2012
71	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
72	Котова Т. В., Черемичкина А. С.	ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS	25	2	2012
73	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
74	Ганина В. И., Фам Т. Х., Санаксырова Е. И.	HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM	25	2	2012
75	Смирнова Н. А., Пасько О. В.	APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FERMENTED CREAM BIOPROOF-READER	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	Ибрагимов Т. С., Чеботарь А. В., Новоселов А. Г.	ETHANOL PRODUCTION WITH LOW TEMPERATURE TECHNOLOGY IN SHELL-AND-TUBE JET INJECTION FERMENTER	24	1	2012
78	Субботина М. А., Баканов М. В., Колесникова Т. Г.	OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES	24	1	2012
79	Сафронова Т. Н., Ермош Л. Г., Березовикова И. П.	TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT	24	1	2012
80	Гурьянов Ю. Г., Васильева О. А., Позняковский В. .	DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH	23	4	2011
81	Павлов И. Н., Гора О. Н.	THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS	23	4	2011
82	Решетник Е., Максимюк В., Уточкина Е.	THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST	23	4	2011
83	Решетник Е. И., Уточкина Е. А.	Fermented plant milk drink with functional characteristics: technology development	21	2	2011
84	Садовая Т. Н.	Аctivity of mold fungi ferment systems	20	1	2011
85	Лупинская С. М.	Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup	18	3	2010
86	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
87	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
88	Рожнов Е. Д., Григоренко А. ., Севодин В. П.	Studying of complex ethers of sea-buckthorn berries	14	3	2009
89	Крупин А. В.	The analysis of influence of technology factors on law of hydrolysis of lactose in connection with manufacture of drinks	13	2	2009
90	Смирнова И. А., Хатминская М. Д., Смирнов С. А.	Thermo-acid coagulation in the new formulaof the cottage cheese product	13	2	2009