ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Authors Title Volume Issue Year
1 Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В. Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation 54 2 2024
2 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
3 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
4 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
5 Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn 53 2 2023
6 Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. Effect of Ionising Irradiation on Wheat Flour 52 4 2022
7 Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. Pea and Chickpea Protein Concentrates: Quality Indicators 52 4 2022
8 Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. Quality Indicators of Agaricus bisporus after Ultraviolet Treatment 52 4 2022
9 Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. Rheological Properties of Mayonnaise with Non-Traditional Ingredients 52 4 2022
10 Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А. Identifying Bioactive Peptides from Poultry By-Products 52 3 2022
11 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
12 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
13 Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation 51 4 2021
14 Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit 51 4 2021
15 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
16 Старченко Е. Н., Вержицкий Д. Г. Assessment of Exchange Options for Attracting External Financing by Small and Medium Businesses 51 3 2021
17 Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application 51 2 2021
18 Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В. Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels 51 1 2021
19 Орлова Т. В., Айдер М. Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties 51 1 2021
20 Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю. Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils 50 4 2020
21 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
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 Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А. Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties 50 4 2020
24 Хвостов А. А., Магомедов Г. О., Ряжских В. И., Плотникова И. В., Журавлев А. А., Магомедов М. Г., Хвостов А. А., Ряжских В. И. Cooling Caramel in Ethyl Alcohol: Constructing a Mathematical Model 50 3 2020
25 Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н. Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.) 50 3 2020
26 Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю. Modified Porous Starch in Development of Biodegradable Composite Polymer Materials 50 3 2020
27 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
28 Березин М. А., Борисов В. И. EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT 49 4 2019
29 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
30 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
31 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
32 Зайцева И. И., Шеламова С. А., Дерканосова Н. М. Effect of Pumpkin Husks on Cracker Dough Fermentation 49 3 2019
33 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
34 Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage 49 1 2019
35 Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality 49 1 2019
36 Марьин В. А., Верещагин А. Л., Бычин Н. В. Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction 49 1 2019
37 Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А. Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes 48 4 2018
38 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
39 Ульрих Е. В. The study of the modified flocculants properties for whey components isolation 48 2 2018
40 Черниченко С. Г., Котов Р. М., Гильмулина С. А. . Experimental synthetic approach to segment assessment of aggregate credit risk 48 1 2018
41 Жбанова Е. В. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 48 1 2018
42 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
43 Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation 48 1 2018
44 Краснова Т. А. Water treatment in food industry 48 1 2018
45 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
46 Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С. ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII 47 4 2017
47 Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS 47 4 2017
48 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
49 Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS 45 2 2017
50 Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT 44 1 2017
51 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
52 Мышалова О. М., Гуринович Г. В., Гурикова Я. С. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY 42 3 2016
53 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
54 Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю. CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE 41 2 2016
55 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
56 Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 40 1 2016
57 Болдина А. А., Сокол Н. В., Санжаровская Н. С. THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 40 1 2016
58 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
59 Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES 38 3 2015
60 Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN) 37 2 2015
61 Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING 36 1 2015
62 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
63 Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY 35 4 2014
64 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
65 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
66 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
67 Банникова А. В. NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS 34 3 2014
68 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
69 Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 33 2 2014
70 Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE 33 2 2014
71 Решетник Е. И., Шарипова Т. В., Максимюк В. А. INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP 33 2 2014
72 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
73 Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 32 1 2014
74 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
75 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
76 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
77 Бредихин А. С., Червецов В. В. FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION 31 4 2013
78 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
79 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
80 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
81 Макарова Н. В., Валиулина Д. Ф. EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION 29 2 2013
82 Потапов А. Н., Иванец В. Н. INTENSIFICATION OF MASS EXCHANGE PROCESS IN VIBRATOR EXTRACTION APPARATUS 28 1 2013
83 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
84 Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER 28 1 2013
85 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
86 Майтаков А. Л. INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT 26 3 2012
87 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
88 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
89 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
90 Сорокопуд А. Ф., Шеменева Н. А. THE INFLUENCE OF GAS TURBULIZATION OF HEAT-CARRIER ON HEAT EXCHANGE IN ROTARY SPRAY-TYPE EVAPORATOR 25 2 2012
91 Лаженцева Л. Ю. EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS 24 1 2012
92 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
93 Плотников Д. А. GROUNDS FOR THE CONDITIONS AND KEEPING PERIOD FOR PICKLED MUSHROOMS 22 3 2011
94 Шмалько Н. А., Чалова И. А., Ромашко Н. Л. RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR 22 3 2011
95 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
96 Зеленский В. А., Короткий И. А. THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY 22 3 2011
97 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
98 Тихонова Н. В., Позняковский В. М. Experimental and clinical tests of baa «Eramin» 21 2 2011
99 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
100 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
101 Тихонова Н. В., Улитин Е. В. Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation 20 1 2011
102 Дроздецкая И. С., Березовикова И. П. Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish 19 4 2010
103 Мелихова Т. А., Данилов М. Б., Колесникова Н. В. Development of a Cooked and Smoked Meat Product from Mutton 19 4 2010
104 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
105 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
106 Баженова Б. А., Федорова Т. Ц. Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods 17 2 2010
107 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
108 Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking 17 2 2010
109 Курбанова М. Г., Аветисян Г. А. Research of influence of κ-casein hydrolysis degree on gels properties 16 1 2010
110 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
111 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
112 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
113 Крупин А. . The analysis of laws of ageing gel formation components In connection with manufacture from them drinks 15 4 2009
114 Субботина М. . Study of process of the absorption of a moisture and solubility of a cedar flour 14 3 2009
115 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
116 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
117 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
118 Красина И. Б., Джахимова О. И., Капаева Е. А. Waffle wares for a dietary feed 13 2 2009
119 Плотников Д. А. Grounds for period storage tinned food pickled mushrooms 12 1 2009
120 Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. Influence of products of processing of hop on biotechnological properties baking yeast 12 1 2009
121 Крупин А. В. The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis 12 1 2009
122 Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М. Wares of pastries without sugar in the feed of diabetics 12 1 2009
123 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009